A few weeks ago I was contacted by a company that wanted me to review their new gluten free pasta. I was hesitant at first, because I already have my standby pasta: Tinkyada, but their pasta is available at Walmart and so I thought it might be helpful to those with less access to other retailers.
The pasta is
So I added it to the menu for the week, and even picked up my favorite Alfredo sauce:
Classico Roasted Garlic Alfredo which is absolutely
So I sautéed half an onion and cherry tomatoes with fresh spinach. Once the spinach was wilted, I poured in the Alfredo sauce and let it simmer on low so the flavors could meld.
At this point I was excited about my sauce and the water was boiling for the pasta. I grabbed my camera to snap a shot of the pasta for my review and then read the back of the package.
Right there on the back of a package that says gluten free was this:
Heartland Gluten Free Wheat Free Pasta is processed in a facility that uses wheat? Huh?
Cross contamination is a real thing my friends, and I have discovered that first hand. Remember the corn grits episode? Gluten Hates Me, and I’m not about to eat anything that could have been contaminated with wheat or gluten.
So I didn’t cook it. I didn’t eat it. I won’t. So that’s my review.
Luckily, I always keep Tinkyada on hand. And on the back of their package:
Yep. That’s gluten free. Good thing I had it too, because that Alfredo sauce turned out REALLY tasty!
I added a sprinkling of fresh parmesan for zest!
I love Tinkyada. And this comfort dish really hit the spot.
What’s your opinion of foods that the ingredient list excludes gluten and wheat but their facilities don’t?
Any personal experiences??