Product specifically formulated for people intolerant to gluten. Replacing digestible starches with resistant starch in a meal contributes to the reduction of post-prandial blood glucose elevation.

Gluten-free pasta, due to the flours used, generally has a high glycaemic impact, i.e. after consumption, blood sugar rises rapidly. This is a problem for people suffering from high blood sugar, but not only.

To overcome this handicap, after much research, gluten-free pasta was born The Good Gourmet^® to which resistant maize starch has been added, giving this pasta the sought-after edge: a lower glycaemic impact.
Everyone can benefit from this, not only those suffering from high blood sugar; reducing the glycaemic peak after meals is in fact desirable for every person. 

Over 14% of the starch contained in this paste is resistant, means that it is not digested by the body, acting in fact as fibre. This characteristic slows glucose absorption during digestion, thus reducing the rise in blood sugar levels after meals.

Pasta The Good Gourmet^® It also contains no emulsifiers, which are often added to improve the dough, nor any other additives. Producing gluten-free pasta without emulsifiers is more complex. But ours is a specific choice, to use only naturally gluten-free ingredients: maize, rice and nothing else. And the ingredients are strictly non-GMO.