Food Allergy Counseling

Food Allergy Counseling
Sloane Miller, Food Allergy Counselor (Picture © Noel Malcolm 2013)

Thursday, March 01, 2012

Jovial Foods, Gluten-Free Pasta

Half-way through our bowl of gluten-free Jovial Foods spaghetti bolognese

*Correction:  According to Jovial Foods, the GF pasta is also organic and kosher!*


Jovial Foods contacted me recently about sending me some gluten-free brown rice pasta samples. I only knew of Jovial Foods from their travel to Italy contest with Shauna, Gluten-Free Girl, which means their marketing worked really well. So, I said sure send me some samples. They sent me spaghetti and two shaped pastas all made from brown rice and all gluten-free.   

Their allergen statement from their website: ALLERGEN NOTE. Jovial™ brown rice pasta is certified by the Gluten Intolerance Group at a level less than 10PPM. This product is made in a dedicated facility free of gluten, casein, eggs, tree nuts and peanuts, but may contain traces of soy.

For those of you exquisitely sensitive to wheat protein, less than 10 parts per million is still 10 parts too many, so this product may not be for you. Talk to your board certified medical provider about what is safe for you.

The Jovial spaghetti cooked up perfectly al dente. As you can see in the above shot that my co-cook Sasha wanted me to point out, there were a few strands that did stick together – but hey, it’s pasta. I’ve been exclusively a Tinkyada GF pasta girl for the last seven years since going gluten-free, with forays into the corn pasta world when I can find it. However, for an alternative to Tinkyada around the same price point and also both organic, Jovial will be in my shopping cart.

If you want to try some Jovial Foods gluten-free pasta for yourself, I will be doing a newsletter giveaway in a few weeks, so stay tuned. 

Meanwhile, the recipe for that turkey bolognese which is in the above picture is up next!

2 comments:

Lisa Delaney said...

As I mentioned on FB, I'm a HUGE Jovial pasta fan. As soon as I found them, I stopped using any other type of pasta (including Tinkyada, which I have to say I've never been a fan of). For me the clincher was the penne and fusilli and the way they bake. I now don't have to worry about overcooking or undercooking anything in the oven. I just cook slighly less than the package instructions and finish the baking in the oven. They do stick, but I've found a little olive oil in the pot sometimes does the trick!

kathleenjames said...

I love to eat Jovial Foods,I am always try to search different jovial food recipes.Your all recipes are delicious but you should also add nutrition diet foods recipes and fitness recipes in your blog.