Tuna casserole is a favourite comfort food for all ages. This king of comfort is an easy-to-make meal consisting of canned tuna, soup, peas, onions and celery, and pasta which are baked together.
For those switching to a gluten-free diet, achieving the taste and texture of a traditional tuna casserole can be a challenge. Gluten pasta is made from such grains as wheat, bulgur, barley, rye, semolina, spelt, frumento, and durum. Canned soup is usually thickened with flour, which is a gluten product.
Gluten-free pasta does not translate to having the same flavour, hardy texture, or cooked presence as gluten grain pasta does. It becomes mushy and breaks apart if over-boiled, and some kinds break down when baked after being boiled. Gluten-free pastas have their own unique tastes.
A trial and error process experimenting with gluten-free products can be disappointing at first when the end results are not the same as what we’re used to. It can be rewarding too, however, once acceptable tastes and textures are found.
