I love pasta but recently discovered that I’m gluten-intolerant. Can you recommend some replacements?
– Anne Dawson, Palm Jumeirah, Dubai
Pasta is many people’s preferred option for speedy and easy midweek meals. But whereas in the past it was hard to adjust to cooking without it, these days you’re spoilt for choice when it comes to gluten-free alternatives.
The availability of gluten-free pasta has much to do with this (you’ll find a number of different varieties in store), but there are lots of other clever and healthy ways to replace pasta. Gluten-free grains such as quinoa and buckwheat can be used as straight swaps and are also brilliantly versatile. And as quinoa is low GI, it will help keep hunger at bay.
It’s a chance to get creative, too. Courgette, pumpkin and squash can be spiralised or shaved into ribbons and used the same way you would pasta. Plus, though they don’t come with the carb hit, they will up your vegetable intake and are a lighter, more colourful replacement for the real thing.
Our Expert: Emily Shardlow-Price is the editor of Spinneys FOOD. She has worked on several food TV shows and cookery books.
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