0 Konsyl Product Review

Hi everyone! I wanted to share my experience with y'all for Konsyl gluten free fiber supplements.  I have family members who have had cholesterol issues in the past, and Konsyl fiber was recommended for helping reduce cholesterol levels.  I tried the original formula, which is of a similar consistency to a protein powder, so I used it in my fruit smoothies. In the past I've tried other fiber supplements that didn't dissolve well in water or other solutions, but I found Konsyl to dissolve fine and not add any odd flavors. It is notable that they have orange mixes and formulas, but I didn't try those. I found the original formula did great mixed with smoothies or other drinks.

If you'd like to learn more, check out their Facebook page at https://www.facebook.com/Konsyl

0 Gluten Free Review: chebe Pizza Crust Mix

Last week I tried chebe gluten free Pizza Crust Mix, available on glutenfreely.com. I'm always curious to try new gluten free mixes, but wary of the eventual taste and texture of the product. For anyone who's made gluten free baked goods, you know how hard it is to achieve a tasty flavor with a light texture.

Pizza is one of those recipes that I've had historical difficulty with. More often than not, I end up with a dense, heavy crust that doesn't have the lightness you hope for in a pizza crust. I found chebe to be a simple and easy crust to make, and was super happy with the texture. I found that the texture ended up having that puffiness you hope for around the edges, and really reminded me of conventional pizza. I definitely recommend trying it, it's super easy to make and is really tasty!

4 1-2-3 gluten free Biscuit Mix: Cinnamon Rolls

A couple weeks ago, I heard that you could easily make gluten free cinnamon rolls using 1-2-3 gluten free biscuit mix. The mix is gluten free, dairy free, tree nut free, egg free, and soy free. It's versatile for anyone with food allergies as substitutes can be used as needed.

The 1-2-3 gluten free website has a great wealth of recipes that uses their mixes, and this cinnamon roll recipe is based upon two 1-2-3 gluten free recipes:

1-2-3 Buttermilk Biscuit Recipe
1-2-3 Cinnamon Roll Recipe

I altered up the recipes above. I used 2% milk in the biscuits, and mixed the melted butter and cinnamon sugar before spreading to minimize the mess and evenly distribute the filling. I also created a cream cheese frosting to top the rolls. I found the biscuit mix to create a well-textured pastry that was able to hold the cinnamon filling well, and recommend this to anyone gluten free craving biscuits.

Produces 8 rolls
Prep Time: 30 minutes active, 30 minutes inactive
Bake Time: 40 minutes


Ingredients

Biscuit
1 package 1-2-3 Gluten Free® Southern Glory Biscuit Mix
6 Tbsp. butter, cold, cut into pieces
1 cup 2% milk
Filling

6 Tbsp. butter, melted
1 cup sugar
⅓ cup cinnamon
Frosting 

4 oz cream cheese
3/4 cup powdered sugar
1 tbsp milk
1 tsp vanilla

Preheat oven to 375F. Grease the inside of a round 9" cake pan.


Add the butter into the mix and knead until it has the texture of coarse meal. Add milk and stir until the mix has formed a dough. Store in a bowl and cover. Store in the fridge for 30 minutes


In a small bowl, mix the butter, sugar, and cinnamon together.

Using a rolling pin, roll the dough into a rectangle between two sheets of parchment paper until 1/4 inch thick. Spread the cinnamon butter into the roll, leaving an inch of one end uncovered. Roll into a log, starting at the end where the cinnamon touches the edge. Roll tightly, and cut into 1 inch thick rolls. Place in the pan, and bake for about 40 minutes or until the top is golden brown.

To make the frosting, whip the cream cheese, sugar, milk, and vanilla. Spread onto the warm rolls, and enjoy!

9 TriumphDining Gluten Free Grocery Guide Review

Happy Sunday everybody! I hope you're having an enjoyable weekend, and are staying cool during this hot weather. 

A couple of weeks ago, I had the opportunity to try the Gluten-Free Grocery Guide by TriumphDining (click here to check them out). I've been using it every time before I go to the grocery store, testing to see how useful it would be in planning my trips to the grocery store. 

For those who don't know, purchasing food on a gluten-free diet can be super scary. I can't tell you the number of times I've gone to the grocery store, movie theater, etc. and had to search through forums and other websites on my phone to see if I can safely eat the food. Most of the time, I just safely default to choosing not to eat. That’s why I was excited to try this grocery guide out. Here’s some of the reasons why I’ve grown to like it and use it on a regular basis:

Consolidated information – The guide covers pretty much everything in the kitchen outside of the kitchen sink. From breakfast items to baking ingredients, I haven’t had trouble yet with finding a type of grocery item in the guide.

Well organized – The guide is broken down into various grocery categories and includes an index. This made it easy to find items quickly through a guide dense with information.

Symbols to present the quality of gluten free – This is perhaps my favorite feature in the guide. When it comes to gluten free, there’s a wide range of how sensitive people are. Celiacs follow rigid guidelines to ensure the food they are eating is not contaminated with gluten. Meanwhile, you have those who are gluten-sensitive, and won’t experience as severe symptoms if consuming gluten. They use the following categorizations, and match a symbol up with each:

·        GF Facility – No chance of cross-contamination

·        Gluten Testing performed

·        Gluten Free based on the ingredients listed

·        Procedures are in place to minimize cross-contamination, but produced in the same plant

·        Cross-contamination possible, not labeled as gluten-free by the company

·        Company states item is gluten free without context.

This is perfect because it eliminates guessing whether the item you purchase will cause you to react negatively to the trace amounts of gluten present.

Now, if you’re like me and forget your guide, or do some unplanned shopping, you can download their guide as a smartphone app. It has all the same information, only packaged in a digital medium.

In close, I definitely recommend this guide to anyone who’s like me and worries about whether they’ll get sick from food they buy from the grocery store. It’s a great tool for Celiacs and those with gluten sensitivity. I use it regularly and I recommend it to anyone who finds gluten-free grocery shopping difficult.

Image Source ( http://www.triumphdining.com/products/gluten-free-recipe-ingredients )

0 Pamela's Pancake Mix Review

Recently I went to a Gluten Free Expo in Washington, D.C. A representative from Pamela's was there, and I remembered Olinda Paul recommending Pamela's products to me in a recent Google+ hangout we had. I picked up a sample of the pancake mix to try it out.

There is a wide blend of starches in the mix, various rice flours, almond meal, and potato starch. The only added ingredients needed were egg, water, and oil, makes for a really easy set of instructions. When baking, the batter holds well, and bakes into a great texture. The pancakes had a great, golden crust, and inside is a tender, warm cake.

I totally recommend Pamela's. I plan on using more, and recommend that you try it too as well.

0 1-2-3 Gluten Free Buckwheat Pancakes Review

Last month I took advantage of a glutenfreely.com livingsocial deal ($25 for $50 of produce. Sweet!), and one of the products I bought was 1-2-3 Gluten Free Buckwheat Pancake Mix. The batter itself is:

• gluten free
• dairy free
• peanut free
• tree nut free
• corn free
• egg free
• soy free
• potato free

Pretty much any food allergy under the sun is covered by this mix. It is great for people who have a variety of food allergies, yet can still be used with egg or dairy. 

The pancake batter has a great texture once baked up, with a crispy outer crust encasing tender, slightly sweet cake. The batter is really easy to use with a small number of additional ingredients, and can easily be adapted with additional flavors. The baked up recipes also hold up to the addition of cereal without falling apart. 

I wholly recommend it to anyone with a food allergy longing for those Sunday morning pancakes!

0 Roasted Chicken Stuffed with Rice

Prep Time: 40 minutes

Cook Time: 80 minutes

Ingredients:

1 cup cooked brown rice

1/2 yellow onion, diced

2 cloves garlic

1/2 red apple, diced

1 tbsp melted butter

2 tsp chopped rosemary

2 tsp chopped thyme

1 3lb chicken

2 tbsp butter, melted

salt and pepper

(twine to tie the chicken)

Steps

In a small saucepan, sautee the onion and garlic until the onion has become a translucent yellow.

In a small bowl, combine the rice, onion, garlic, apple, tbsp melted butter, rosemary and thyme.

Preheat the oven to 375F. Remove any giblets from your chicken, and rinse it with cold water. Pat the cavity and outside dry with a paper towel. Stuff the inside of the cavity with the rice stuffing. Tie the chicken legs together by doing the following:

-Take a string of twine, and pull it under the two legs until the ends touch.

-Form an X using the twine, by wrapping each end of the twine over its respective leg, and then under the opposite leg. 

-Tie the string with a knot.

Spread the melted butter over the chicken, and liberally season with salt and pepper. Bake uncovered in 375F oven for 40 minutes, and then for another 40 at 450F, or until a thermometer reads 170F.

Remove the rice from the chicken, and carve to serve. Enjoy!

29 Citruslove: Gluten Free Chocolate Orange Crème Brûlée

Hello everyone! I have participated in the love bloghop event for the past few months (for more information check out last month's #cookielove event). This month we're showing our love and adoration for citrus! Here's my contribution with Gluten Free Chocolate Orange Crème Brûlées.

I want these in my mouth. Right now. All of them.

Citrus is a magical food gift from the gods. Each species of citrus fruit has its own aroma, flavor, and acidity levels. I love using fresh citrus in both savory and sweet dishes to deliver acidity to a dish, and create amazing flavor combinations. My favorite sweet application is the beautiful marriage of chocolate and orange. Infinite Yums. That's where we come to this sinfully delicious crème brûlée. 

I made this dessert this past New Year's Eve for a party, and it may be my best decision of 2011. To say this recipe was a hit is an understatement. You know a dish is a success when you lose count of the number of times that people steal someone else's dessert just to get one more guilty bite. If there's anything you try to make on this blog, make this. Believe me, you won't regret it. 

NYE one of my friends referred to this as a culinary lightsaber. 

A crème brûlée translates to "burnt cream," and is a rich custard covered in a layer of hard, caramelized sugar. (Sounds delicious right?) After cracking through the hard caramel layer of this chocolate orange crème brûlée, what lies underneath is dessert utopia. Each spoonful delivers a smooth, rich bite of decadent dark chocolate infused with the sweet, tart essence of orange zest. The textural contrast is amazing, but nothing can compare to the rich creamy marriage of dark chocolate and vibrant orange. This here is food for your soul. 

Also, who doesn't love the opportunity to pull out the blow torch? I know I do...


For those who haven't heard of the terminology "tempering eggs" before, here's a short description vital to the success of the recipe. Eggs can be very temperamental when it comes to sudden changes in temperature. If you were to dump eggs into a warm or hot pot of chocolate, you'll end up with little bits of scrambled eggs in your chocolate mix rather than a smooth, creamy solution. You resolve this by slowly bringing the eggs to temperature. By adding small amounts of a warm liquid to eggs, you'll temper them, slowly bringing them to the same temperature as your liquid. Here's a Food Network video that illustrates (http://www.foodnetwork.com/videos/how-to-temper-eggs-video/85017.html). Note that in this recipe once we add the eggs to the liquid, the liquid will not be on the burner (unlike in the video where it stays over heat).

This month's #citruslove co-hosts:

A Little Bit of Everything ~ Roxana ~ @RoxanaGreenGirl

Astig Vegan ~ Richgail

Baker Street ~ Anuradha ~ @bakerstreet29

BigFatBaker ~ Erin ~ @BigFatBaker

CafeTerraBlog ~ Terra ~ @CafeTerraBlog

Cake Duchess ~ Lora ~ @cakeduchess

Cakeballs, Cookies and More ~ Sue

Easily Good Eats

Elephant Eats ~ Amy

Food Wanderings ~ Shulie ~ @foodwanderings

Georgiecakes ~ Georgie ~ @georgiecakes

Hobby And More ~ Richa ~ @betit19

Mike's Baking ~ Mike ~ @mikesbaking

Mis Pensamientos ~ Junia ~ @juniakk

Oh Cake ~ Jessica ~ @jesshose

Parsley, Sage, Desserts and Line Drives ~ Lisa ~ @parsleynsage

Peaches and Donuts ~ Sylvia ~ @PeachesandDonut

Savoring Every Bite ~ Linda ~ @Spicegirlfla

Simply Reem ~ Reem ~ @simplyreem

Smart Food and Fit ~ Lisa ~ @LisaNutrition

Soni's Food for Thought ~ Soni ~ @sonisfood

That Skinny Chick Can Bake ~ Liz ~ @Thatskinnychick

The Art of Cooking Real Food ~ Laura ~ @TAofCRF

The More Than Occasional Baker ~ Ros ~ @bakingaddict

The Spicy RD ~ EA ~ @thespicyrd

The Wimpy Vegetarian ~ Susan ~ @wimpyvegetarian

Vegan Yack Attack! ~ Jackie ~ @veganyackattack

Vegetarian Mamma  ~ Cindy ~ @VegetarianMamma

You Made That? ~  Suzanne ~ @YouMadeThatblog

There's sure to be tons of culinary genius across all the blogs for this #citruslove event. Thank you to all the co-hosts and be sure to check out the recipe for Gluten Free Chocolate Orange  Crème Brûlées below the  bloghop.



Gluten Free Chocolate Orange Crème Brûlée

Servings: 8 4" ramekins
Prep Time: 20 minutes before baking, 5 minutes before serving
Bake Time: 35-40 minutes
Inactive Prep Time: 3 hours

Ingredients:
11 egg yolks
1 quart heavy whipping cream
1 cup granulated white sugar
1 tablespoon vanilla
2 oz unsweetened Ghirardelli cocoa powder
1 oz Ghirardelli 100% cacao unsweetened chocolate
zest of 2 navel oranges
granulated sugar for caramelization

Steps
In a large bowl, add the egg yolks. Whisk the egg yolks for about 30 seconds. Set the bowl aside.

Preheat the oven to 350F.

Add the whipping cream, sugar, and vanilla to a medium saucepan over medium heat. Stir constantly until the sugar has dissolved and the cream is warm.

Add the cocoa powder and chocolate to the pot. Stir until the chocolate has completely melted and the cocoa powder has completely dissolved. Remove from heat and let cool for a little bit. Once the chocolate is warm to the touch, but not hot, it is time to temper the eggs. Add about 1/4 cup of the chocolate to the egg yolks, whisking constantly. Once they are combined, add 1/2 cup of the chocolate to the eggs, whisking constantly. Once they are combined, add the rest of the chocolate to the eggs. Add the orange zest to the creme, and whisk until distributed throughout.

Pour the creme into the 8 ramekins. Place the ramekins into a rectangular pan that is about 2 inches high. Create a water bath for the ramekins that comes about halfway up the sides of the ramekins. Bake in a 350F oven for about 35-40 minutes, or until the cremes slightly jiggly when gently moved. Remove them from the oven, and immediately remove the ramekins from the water bath and let cool to room temperature completely. Refrigerate the cremes for 3 hours or until ready to serve.

How they appear out of the oven

Once you are ready to serve, remove the ramekins from the refrigerator. To caramelize the sugar, you have 1 of 2 options:

1. If you have a propane torch: Cover the tops of the cremes with sugar and caramelize with the propane torch until you no longer see white sugar crystals.
2. If you do not have a propane torch: Set your oven to broil. Cover the tops of the cremes with sugar. Place in the broiler and check every 10-30 seconds to make sure that the cremes do not burn. Remove them from the broiler immediately when the sugar has caramelized.

0 Gluten Free Product Review: Tropical Traditions Gold Label Virgin Coconut Oil

This past week I received a free sample of Tropical Traditions Gold Label Virgin Coconut Oil to try. I read on Twitter and food blogs about how to cook with coconut oil and how to substitute it in recipes. 

How to use it in recipes? 

At first glance virgin coconut oil is very peculiar. I was confused when I opened the delivery box and discovered that the oil was solid, similar in appearance to shortening. This is because virgin coconut oil solidifies at a relatively low temperature, 75F. Therefore, coconut oil can be used as both a substitute for shortening and for oil. Also, from what I've read virgin coconut oil is high in antioxidants and is a good alternative to butter and other oils (more details on coconut oil can be found here). 

I like the flavor that coconut oil provides as a substitute because it has a fragrant coconut smell. To substitute for shortening or butter, simply use it at room temperature (assuming you don't live in a hot climate). If you want to use it in pie or cookie doughs, I recommend using half coconut oil and half butter/shortening in the recipe (thanks @JulesGlutenFree for the tip!). Example: If a cookie asks for 1/2 cup butter, substitute with 1/4 cup solid coconut oil and 1/4 cup butter. 

Coconut oil is also a great substitute for oil when frying or grilling, but only if you want a slight coconut taste to it. Don't use more than a tablespoon of coconut oil as a greasing agent, as it infuses a surprising amount of coconut flavor into your food.

Final Thoughts.

Virgin coconut oil is a great oil to add to your pantry as another oil to use in your everyday cooking and baking. It is high in antioxidants and is rather flexible to use as either a shortening or an oil. However, I'd only use it in recipes that are either tropical in nature or recipes that would benefit from the sweet accent of coconut. Otherwise you'll get an overwhelming sense of coconut where you wouldn't expect it. 

If you want to try virgin coconut oil, use this link while purchasing it to receive a complimentary copy of a Virgin Coconut Oil book. When purchasing, choose "Referred by a friend" and enter the code 7574415 and the book will be added to your order for free. 

Disclaimer: Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose.  Nor was I under any obligation to write a positive review in return for the free product.

0 Gluten Free Review: Bisquick Gluten Free Mix

This past week some of my coworkers brought some Hardee's Biscuits and Fried Chicken in for lunch. Now, I haven't visited a Hardee's in years, partly due to gluten-free diet, but also due to my personal pledge to avoid fast food. But when I had a smell of those amazing biscuits I remembered when I was a kid and my mom would make us Bisquick biscuits and chicken for dinner.

Therefore, this weekend when I was at the store buying groceries, I decided to pick up and try the Gluten Free Bisquick mix, and share my opinion with all of you. Before delving in, I've tried a variety of other gluten free flour mixes. All I've tried before have had generally good success (aside from Bob's Red Mill All Purpose GF Flour, I'm not a fan of the taste), so I expected the Bisquick brand to be comparable.

For this test, I followed the recipe on the back of the box to make their gluten free biscuits, and substituted the call for regular milk with buttermilk. It only took about 20 minutes total to make, and surprisingly kept their shape really well.  However, I was really disappointed in the texture and dryness of the biscuits. The mix is primarily rice flour with the only other flour blend added being potato starch. I like rice flour and use it in many of my other recipes, but I believe it has to be blended with a variety of other flours. I read a few other reviews, and it seems rather unanimous that Bisquick's GF Mix is a disappointment.

Summary: Available in many mainstream stores, and relatively cheap. However, you pay for these with a grainy texture and dry baked goods. Grade: C-

Alternative Recommendation: For a relatively comparable cost and set of ingredients, but without the same grainy texture, try all purpose flour from the Gluten Free Pantry, or Jules Gluten Free All Purpose Flour. For alternative buttermilk biscuit recipes, go here.

0 Gluten Free Product Review: Gluten Free Bistro Pizza Crusts

This past weekend I received the chance to try some gluten free pizza crusts from The Gluten Free Bistro, and wanted to share my experiences with you guys!

The Gluten Free Bistro is a company based out of Boulder, CO. They strive to provide healthy, delicious food that those eating a gluten or gluten-free diet can enjoy. Online you can purchase either their pizza crusts, pasta, or gluten free flour.

The pizza crusts are hand made and parbaked before being delivered. For those who don't know, the process of parbaking partially bakes the crust until it reaches its desired form and structure, and then flash frozen to halt the baking process. This allows for the crust to be cooked the rest of the way at the destination where it achieves the desired texture.

The crusts can be stored in the freezer until time to bake. Preheat the oven to 400F, top the crusts with desired toppings, and bake for 13-15 minutes. The crusts consist of a variety of flours, and achieves a unique flavor and texture. I topped my first pizza with mozzarella, Parmesan, garlic salt, and pepper. I loved the taste and texture of the crusts after baking the pizza. The crust is baked thin enough to where the edges grow crisp like you would expect other pizza crusts to become. One of my roommates tried some slices of the pizza, and fell in love with it as well.

I totally recommend their gluten free pizza dough, its one of my favorite gluten free pizza doughs I've come across.

0 Gluten Free Product Review: Bye Bye, Gluti Products

This past week I had the opportunity to try out some products from Bye Bye, Gluti, and I wanted to review them for all of you!

Bye Bye, Gluti creates gluten free varieties of breads, pastas, and desserts with high quality ingredients. Many of the products I ate were made with some combination of corn, almond, and potato starches and flours. The awesome thing about Bye Bye, Gluti's products is that all of their products have 5ppm (parts per million) of gluten, while the guideline for food to be labeled as gluten free is 20ppm. I really liked that it is a company that takes pride in trying to make their food as gluten free as possible.

The first item I tried was their gnocchi. The gnocchi is really quick and easy to make, as it does not have to be thawed before cooking, and only takes a few minutes in boiling water to cook. The gnocchi came out light and plump, which is something that surprised me about frozen pasta. I sauteed them in some butter and tossed them in tomato sauce and Parmesan and they were really tasted. I definitely recommend them. Rating: A-

I also tried the Margarita Pizza earlier this week, and this was one of the better frozen gluten free pizzas that I have tried. The dough is mainly made out of corn, but has a nice fluffy texture in the middle and a firm, crunchy crust. Out of the box the pizza has some sauce and pizza on it, so I recommend topping with additional pasta sauce, cheese, basil, and any other pizza toppings you may have. I left one slice of it to microwave the next day for leftovers, and was surprised by how well the crust held up in the microwave when reheated. Definitely recommend. Rating: A

So I may or may not have fallen in love with their focaccia. The most difficult time I've had with gluten free diet is finding a good bread. I have tried one or two brands, but have pretty much totally removed bread from my diet. the GlutenOut focaccia is everything bread should be; light and fluffy on the inside and crisp golden on the outside. I'm not sure how they make this with gluten free ingredients, but its  amazing bread. Best way to prepare this is to thaw it out and bake it in the oven for 10 minutes at 350F. Serve as part of a sandwich, or with some butter and mozzarella cheese. If you get anything from this post, I totally recommend this. It could fool anyone into thinking it was made with wheat. Rating: A+

The last thing I tried was the chocolate cake. All you have to do is thaw it out on the kitchen counter, no baking necessary. Mostly I ate this as is, without adding any frosting to it. The cake is good on its own, but also tastes wonderful with fresh strawberries or raspberries. This has a nice chocolate taste without tasting too dry. I've also had it out at room temperature for 2 days now and haven't noticed any of it turning stale. Rating: A

Overall, I fully recommend anyone on a gluten free diet to try out some of these products. Bye Bye, Gluti prides themselves on the ingredients they use and the strict adherence to the phrase "gluten free." Also, I said it earlier but their focaccia is to die for. You can purchase GlutenOut products at http://www.byebyegluti.com/home.php

0 Gluten Free Product Review: Pasta Noodles

One of my friends suggested I start reviewing gluten free products on my blog, so I decided to take their advice. The first food I want to review and give recommendations on is noodles. For someone who is new to a gluten free diet, giving up pasta can be one of the hardest challenges out there.

So, here are a variety of pasta brands that I have tried, along with my recommendations and tips:

DeBoles Rice Pasta

Ease of Cooking: Simple and quick. After boiling water, you cook the pasta between 5 and 10 minutes, depending upon the type of pasta. The other awesome part is that this pasta can be cooked on the higher end of the suggested cooking time without running a risk of turning mushy. Rating: A

Taste: Overall good, but different from wheat pasta. Does not add any odd taste when combined with sauces. Rating: B


Texture: To me, this is the disappointing part of this noodle brand. The noodles do a very good job at not turning mushy, but has a grainy texture that comes with some rice flours. This makes this type of noodle distinct from traditional wheat noodles, but not in the best way. Rating: C


Tinkyada Pasta

Ease of Cooking: Fairly easy, with two different options of cooking.

1. Traditional method: Boil water and then add the noodles, boiling for 10-15 minutes. 
2. Recommended method: Boil water, add the noodles for 1-2 minutes, and then cover and remove from heat for 20 minutes. 

Regardless of the method, I recommend stirring once or twice to minimize sticking. Rating: B

Taste: These are the best tasting wheat noodle substitute that I've had. They taste similar enough to wheat noodles to trick wheat-eaters, yet have subtle enough of a difference. Rating: B+

Texture: Best texture of rice noodles that I've ever had. With a minor rinse, they don't have a slimy texture, but don't feel like they're made of rice flour at all. Rating: A

Overall

DeBoles Pasta: Extremely easy to make, hard to overcook, great taste, but the texture is too grainy to trick you into thinking you're eating wheat pasta. Overall Rating: B

Tinkyada Pasta: Has two options for how to cook, both are relatively easy. Has an awesome taste and texture that gives traditional pasta a run for its money. Overall Rating: A

Overall, if you can find Tinkyada in your grocery store, I completely recommend it. If not, DeBoles Pasta comes in a close second. I hope this article comes helpful!