(There’s no doubt that I’m a big fan of Dreamfields pasta! But new information about Dreamfields has come out since I chose it as one of my picks in 2011. Dreamfields has now removed the words “Low-Carb” from their packaging, but this pasta product still has more fiber and protein than most pasta on the market. However if you’re concerned about carbs and blood sugar, you may want to do some research to decide if Dreamfields is suitable for you. And although the glowing review below was written some time ago, I am still eating Dreamfields sparingly like I always did.)
If you’ve been reading my blog for any length of time, you know I love Dreamfields low-carb pasta, made with a special process that makes the glycemic index and digestible carb count lower than regular white flour pasta. I even order it by the case from Amazon.com when I can’t find certain shapes in my local stores!
I’ve been eating Dreamfields for so long that I can hardly believe I’m just now making it one of my Kalyn’s Kitchen Picks, where I recommend products I’ve tried and loved so much that I would happily buy them over and over. There’s no doubt that Dreamfields has been one of my favorite products for a long time now, but even so this post has an important caution about Dreamfields (especially for people who need to monitor their blood sugar for health reasons) so if you’re a Dreamfields fan, please read on.
I have been eating Dreamfields for about six years now, and have never had trouble with it causing me to gain weight, so this news doesn’t worry me too much for myself. But I’d never want to mislead anyone who reads this blog, especially if they’re eating low-carb pasta for health reasons, so I’ve just spent a couple of hours adding that information to all the recipes and recipe index pages where I’ve mentioned Dreamfields.
For South Beach Dieters, I’d now say if you’re using Dreamfields in a recipe where the pasta is going to be cooked, combined with other ingredients, and then baked, those dishes are probably only for phase three. (This doesn’t apply to lasagna which is made differently so it doesn’t break down as much during baking.) For other pasta dishes, if the pasta is reheated it’s also probably only for phase three. (I hope I found all the mentions of Dreamfields on the blog where the dish might be baked or reheated, but if anyone finds a recipe where I didn’t include that caution, please let me know so I can fix it.)
Luckily, there are still plenty of good options for using Dreamfields, even if you decide you need to avoid it for baked or reheated dishes. I love using it for pasta salads, and for pasta-and-sauce dishes you can just cook the amount of pasta you’re going to eat. If you have extra sauce, reheat that separately and cook fresh pasta to go with it.
I purchased all the pasta in the photo myself and Dreamfields has no idea that I’m writing about their product. (Everything featured for Kalyn’s Kitchen Picks is a product I’ve tried myself and loved. Nearly all of my picks are products I purchased myself, and if I ever feature a product I first tried as a sample, I will always disclose that information. You can be sure I won’t ever be writing about a product unless it’s something I would have happily purchased myself.)
You can see the complete list of products I’ve chosen to feature under the tab Kalyn’s Picks below the blog header.
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