Pasta

To have a truly wonderful pasta again is the wish of many on the gluten/corn free diet.  We have tried all the pasta options out there that were relatively inexpensive.  My son never really liked any of them.  Then my friend Melissa discovered that our local grocery story, Winco, sold noodles made of brown rice and water  in the bulk section.  My son loves them and I do too!  My suggestion for noodles is to find some with minimal ingredients, they just taste better.  We found a great noodle and now it is time for a great sauce.  The following is a basic cream sauce.  You can add what ever you want to make Mac and cheese, Alfredo, or just a herb sauce.





The Base:
1/4 butter or butter substitute, if making Alfredo sauce now is the time to add garlic
2 tbl of potato starch (or corn starch if you can have it)
1 1/2 cup cold milk or substitute
Pinch of nutmeg
Salt and pepper to taste

In a medium pot melt the butter on medium low heat.  Measure out the milk and dissolve the potato starch in it completely.  When the butter is completely melted add the milk.  Stir frequently.  It will take a while to thicken up.  If it is too thick you can add more milk.

Take off the heat just as the sauce begins to boil.  Add the nutmeg, salt and pepper.  At this point you can add the following:

Mac and Cheese:
Add 2 cups grated cheddar or colby/jack cheese and stir into sauce a little at a time

Alfredo:
1/4 cup Parmesan cheese
1/4 tsp minced garlic (add to the butter and saute the garlic)

Herb Sauce:
Just add the following to taste.
Thyme, Rosemary (fresh is better), Basil, or Oregano
A little Curry powder is delicious with chicken or fish.

With base option you can be as creative as you want!