Using small angle neutron and X-ray scattering, researchers from the European Spallation Source and RWTH Aachen University have compared the nanostructure of gluten-free and normal spaghetti, finding that the kind with gluten is much more forgiving to varied cooking conditions.
Oh man this is hilarious (the idea of scientists in a fancy lab running tests on spaghetti) but also really interesting. I got diagnosed with celiac a few years back and have basically stopped eating spaghetti entirely since I can never get it to cook in an edible way.
I eagerly await more research from these spaghetti researchers 🫡
Full grain rice noodles?
https://www.thamhaplus.cz/thanh-loc-cervene-ryzove-nudle-250g-bun-gao-lut-30--2270121.html
https://vietnamsupermarked.dk/produkter/asiatiske-nudler/risnudler/bich-chi-vietnamese-unpolished-rice-noodles/