Gluten Free Meals and more

If you want a bowl that feels like ramen but without wheat, try noodles made from non-wheat ingredients. Options to consider:

• Rice noodles – soft and mild, good for brothy bowls.
• Buckwheat (100% buckwheat) – nuttier flavor and a firmer bite; check the label because some mixes contain wheat.
• Shirataki/konjac – very low-carb and chewy; texture differs from wheat noodles.
• Glass/noodles from mung bean or sweet potato – translucent and slippery, work well in hot broth.

Check for certified gluten-free labeling and be aware textures and cooking times vary. You can use Walmart’s filters to narrow options and choose pickup or delivery that suits you.

Starting a gluten-free sourdough starter is similar to a regular starter but uses gluten-free flours. Basic steps:

1. Mix equal parts gluten-free flour (brown rice, sorghum, or certified gluten-free oat flour) and room-temperature water in a clean jar.
2. Cover loosely and keep at a steady, warm spot (about 70–75°F) for several days.
3. Each day, discard half and feed with fresh flour and water; you’ll notice bubbles and a tangy smell as it ferments.
4. After about 5–10 days the starter may be active enough to bake with, though timing varies.

Use clean utensils to avoid contamination and label the starter. Results depend on flour type, temperature, and local microbes, so expect some trial and adjustment.

People managing celiac disease often need to avoid gluten entirely, so noodle choices and kitchen practices matter. Consider these points:

• Choose certified gluten-free products made from rice, buckwheat (100% buckwheat), corn, quinoa, or other non-wheat ingredients.
• Watch cross-contact — shared cooking water, utensils, or frying oil can introduce gluten.
• When eating out, ask about separate prep areas and confirm the dish is prepared without wheat-based ingredients.

This is general information and not medical advice. For personal guidance on diet and health, consult a healthcare provider or registered dietitian. You can also use Walmart’s product filters to find certified gluten-free noodles for home cooking.

Labels can tell you a lot when choosing gluten-free noodles. Key things to scan for:

• "Certified gluten-free" or a clear gluten-free claim — indicates testing/standards were followed.
• Ingredient list — avoid wheat, barley, rye, malt, or hydrolyzed wheat proteins.
• Allergen and processing statements — notes about shared equipment or facilities can signal cross-contact risk.
• Cooking directions and recommended cook time — important because gluten-free pastas often need different handling.
• Manufacturer contact info — useful if you need clarification.

Keep in mind labeling rules vary by region; when in doubt, reach out to the manufacturer or choose products with third-party certification.

Gluten-free noodles can be delicate, but a few technique tweaks help them hold up:

1. Use a large pot with plenty of rapidly boiling, salted water so noodles move freely.
2. Stir gently during the first minute to prevent sticking, then occasionally.
3. Follow the package time and check a minute early for an al dente bite; overcooking makes some varieties mushy.
4. Drain promptly and, for rice or glass noodles, rinse under cold water to stop cooking and reduce stickiness.
5. Toss immediately with sauce or a bit of oil to prevent clumping and avoid using the same utensils or pans as wheat products to prevent cross-contact.

Different noodle types need different handling, so adjust based on the package guidance and your preferred texture.