A product specifically formulated for people with gluten intolerance. Replacing digestible starches with resistant starch in a meal helps reduce post-prandial blood glucose spikes.

Gluten-free pasta, due to the flours it typically contains, generally has a high glycemic impact—meaning that blood sugar levels rise rapidly after consumption. This can be a concern for people with high blood sugar, but not only.

To overcome this limitation, following extensive research, Il Buon Gourmet^® created a gluten-free pasta enriched with resistant corn starch, giving it the sought-after advantage of a lower glycemic impact.
Everyone can benefit from this, not just those with high blood sugar; in fact, reducing post-meal glycemic spikes is desirable for everyone.

Over 14% of the starch in this pasta is resistant, meaning it is not digested by the body and acts like dietary fiber. This property slows down glucose absorption during digestion, helping to reduce post-meal blood sugar spikes.

Il Buon Gourmet^® pasta contains no emulsifiers, which are often added to improve dough texture, nor any other additives. Producing gluten-free pasta without emulsifiers is more complex, but this is a deliberate choice: we use only naturally gluten-free ingredients — corn, rice, and nothing else. All ingredients are strictly GMO free.

Ingredients: Corn flour, corn starch, rice flour.