Here in small-town Wisconsin, it can be hard to come by gluten-free products; and much less, ones that don’t taste like cardboard.
Frank’s County Market in my little village of East Troy has changed that trend and I am eternally grateful.
One of the Market’s newest additions is pictured at left: Schar pasta. For all you gluten-free readers, this is the BEST pasta around. It is a combination of corn and rice, which prevents the issues 100-percent rice noodles sometimes have. I’ve tried the other gluten-free brands and they’re not bad, but if you’re tired of thick, starchy water and soggy noodles, Schar is the box to look for on your grocery shelves.
Or, better yet, ASK your grocer to carry it. Frank’s carries lasagna noodles that I use often, but one day on a whim, I asked the gal if they would maybe get in some penne noodles. Sure enough, a couple weeks later, Schar appeared in the gluten-free section. I was thrilled! Now that’s what I call “customer service.”
My favorite way to eat these is to boil the noodles, drain them, then add a little browned butter, salt and pepper. Pure pasta heaven!
I’ve also “ad-libbed” a pasta bake with the Schar noodles, which turned out delicious and my husband agreed! First, I boiled and drained the noodles. I then stirred them with some tomato-basil pasta sauce and browned ground beef. I put the mixture in a stone casserole, and finally, topped the dish with mozzarella, asiago and parmesan cheeses. The casserole was put in the over at 350 degrees for about 1/2 hour and was an easy, satisfying supper!
In the future, I will be posting some of the amazing gluten-free chicken dishes my husband has made for me, but we both keep forgetting to take pics. The dish is devoured before we remember! Until next time, thanks for reading and keep enjoying the celiac life, creatively.
