There are many staples of the american diet that one has to think about when they are eating a gluten-free diet, and pasta is one of the biggest. Whatever kind of noodle it is, it is usually made out of wheat. Rather than cutting out noodles entirely, it is a good idea to know how to make rice noodles. You want to have fettuchini alfredo? macaroni and cheese? No problem.

COOKING FETTUCINI RICE NOODLES

Most grocery stores carry rice noodles. you can find them either with the italian food or with the asian food (aka "rice sticks" or "pad thai noodles"). They are about 1/4 inch wide, and can be pretty cheap if you can find somewhere to buy them in bulk.

Since pasta reheats so well, I usually just cook the whole package and then freeze individual servings. If you want to make an individual serving, here is a good rule of thumb to know that you are cooking the right amount: grab a bunch of pasta in your fist so that the bunch is about 1" in diameter. This is one large serving. If the rice noodles are the kind that is dried and folded, one layer is approximately one serving.

The best way to cook them is to fill a saucepan with salted water, adding the noodles once it starts to boil. Boil for THREE minutes, drain them, then refill the pan with COLD water to stop the noodles from cooking. This step is important. You can let them sit like this - in the cold water - until you are ready to add them to the rest of your dish, whatever that might be. This keeps them from getting slimy like rice noodles can sometimes get if you cook them the same way you cook wheat noodles. It will also keep them from sticking to the bottom of the pan, which can happen almost instantly if you let them sit in a pan after draining them. I find this method to be better even if the package directions tell you to cook them for 8-10 minutes then drain and serve. I always cook them this way. 3 minutes,* then cool them down, then let them sit in the water.

The last step is optional, but highly recommended. Put a small amount of olive oil in a large saute pan and heat on high. You can also use a pat of butter if you prefer, but I like olive oil because it is healthier. Once the pan is warmed up, and right before you are ready to serve them, drain the noodles and fry them in the oil for about 1-2 minutes only. They will be perfect, and ready to top with whatever sauce, meat, or veggies you want.

* 2 minutes for thin spaghtetti-size rice noodles, and for angel-hair rice noodles, soak in hot tap water for 1 minute

FETTUCINI RICE NOODLES WITH STORE BOUGHT SAUCE

Make the noodles as above, all the way up to the last step. When you saute the noodles in oil, however, add a couple large spoonfuls of sauce and mix with the noodles while they heat up. Cook the noodles and sauce for about 1 minute, just long enough to heat them up. If you like crispier noodles, then cook the noodles until they are just starting to brown then add the sauce and stir for about one minute (just long enough to heat the sauce).

FETTUCINI ALFREDO

Make the noodles as above. You will prepare the alfredo sauce and other optional ingredients while the noodles are soaking in cold water. The amounts in this recipe assume that you cooked one entire 8 oz. package of rice noodles.

Once the noodles are soaking, the next step is to saute your protein and vegetables. Because rice noodles have such a high glycemic index, it is wise to include protein with the noodles so that the energy you get from the meal is more even. Red onion tastes really good with the white sauce, as does chicken or fish.

OK, here we go....

If you want to include protein, I suggest choosing one on the below list:

1/2 pound ground beef, turkey, buffalo, or other meat

1/2 pound cubed chicken or turkey

1 can of chicken, crab, or other white fish

1/2 pound sea scallops, crab, or other white fish

8-10 de-shelled shrimp

For optional vegetables:

one medium chopped red onion

one chopped red pepper

and one dark vegetable of your choice (my favorites are zucchini, roasted eggplant, or lightly-sauteed spinach)

Also optional:

1/4 cup cooking wine

Once you have decided what veggies and protein you are going to use, throw it all (except spinach) in a pan and saute on medium-high heat with about a tablespoon of olive oil. Use the largest saute pan that you own. If you want to add some cooking wine, do it now. Start with veggies and protein that are frozen (on low then medium-high when thawed), then what is raw but not frozen OR frozen but already cooked, then once they are already soft and JUST start to brown add anything that is already cooked and just needs to brown or heat up. The idea is that the items that need the longest cooking time are added first, so that everything is done at roughly the same time. Stir frequently. If you are like me, don't walk away from the stove or you will forget that you are cooking and burn everything. Once the mixture starts to turn golden brown, then drain the noodles and add them to the pan, stirring constantly, for about 1-2 minutes. If you are adding spinach, you also want to add that when you add the noodles because it can overcook very quickly. Turn the heat down to low/warm and now turn your attention to the sauce.

Get out a small to medium saucepan. And add the following ingredients:

1 can condensed milk

3/4 tsp guar gum

1/4 cup grated parmesan cheese

1/4 cup shredded mozzarella (or other white cheese or cheese blend)

1/2 tsp salt

3/4 tsp pepper (black pepper, white pepper, or red pepper okay)

if you like it HOT, add one dried chili pepper

1/2 tsp dried oregano (1 tsp fresh)

1/2 tsp dried basil (1/8 cup fresh)

Cook on medium-high heat until the cheese is melted, about 2 minutes. Taste it to make sure you like it first, then pour it over the noodle mixture in the pan. Mix everything together, and let it simmer on low for a couple minutes or until you are ready to eat.