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A mix of cornflour (both white and yellow), rice flour and quinoa flour. This well-balanced mixture produces a product that is very similar to conventional pasta in terms of colour, flavour and consistency, offering a gluten-free option that is just as delicious and flavorsome as durum wheat pasta. Spaghetti is the perfect choice for nearly any sauce.
INGREDIENTS
Corn flour, Rice flour, Quinoa flour (3%), Emulsifiers (Mono and diglycerides of fatty acids)
Absolute best GF spaghetti and we have tried many brands. Took a couple of goes to get the exact cooking time (20 mins) Splash of oil and some salt in large pot of boiling water. Worth every dollar including postage.
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