Coeliac disease or gluten intolerance can mean the end of your favourite breakfast cereal or pasta dish. But, three new gluten-free products mean you can enjoy some of your favourite foods again.
Barilla Gluten-Free Pasta: Barilla’s gluten-free pasta doesn’t just taste like regular pasta; it also has the same qualities and characteristics. Made out of white corn, yellow corn and rice flour, Barilla’s gluten-free pasta delivers an al dente texture without the grittiness common in other gluten-free pasta. Use it in your favourite pasta dishes.
Gluten-free Weetbix: One of Australia’s top-selling breakfast cereals is now available in a gluten-free variety. Containing the naturally gluten-free grain sorghum, Sanitarium’s Gluten-Free Weetbix contains 96 per cent wholegrains, is a source of fibre and is high in folate and vitamin B1, B2 and B3.
Tilda Brown Basmati with Quinoa: Tilda has added quinoa to its quality brown basmati rice, giving it a light and slightly crunchy texture in addition to the delicious nutty flavour of the wholegrain basmatic rice. It’s the perfect mix of low-GI carbohydrates and quality protein.
About the author
Caitlin Reid is a unique health professional with qualifications as an accredited nutritionist, accredited exercise physiologist and yoga teacher. Caitlin is passionate about all things health and wellness, and keeps up-to-date with the latest health research, which she uses when contributing expert advice to health, fitness, lifestyle and food companies. She is also the nutrition expert for the Women’s Fitness magazine, the dietitian for the South Sydney Rabbitohs and ambassador for Papaya Australia. Follow Caitlin on Instagram @caitlinareid or visit her website.