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The caring this community gives is always overwhelming. Thanks for all your suggestions. I researched every suggestion. Some were items I have in my pantry and just didn't think of as I use them for specific recipes. I make a chicken with bean threads and a Japanese cucumber salad with them. I have often used the yam noodles in the great Japanese dish shabu shabu.
Many suggested lentil pasta and I found it at www.3.bc.supatico.co/noodkle<http://www.3.bc.supatico.co/noodkle> This company, Natural Noodles, also makes gluten-free noodles from beans, split peas and also wild rice.
Bean threads (also called cellophane noodles, glass noodles or long rice) are made of mung bean. www.safeway.com<http://www.safeway.com/>
Kudzu pasta made from kudzu roots www.qualitynaturalfoods.com<http://www.qualitynaturalfoods.com/>
Soba, buckwheat pasta, www.qualitynaturalfoods.com<http://www.qualitynaturalfoods.com/> watch out as some sobas have wheat in them.
Sweet Potato or yam pasta is usually in the refrigerator section at Asian Markets. A yam noodle with tofu is at www.mezediet.com<http://www.mezediet.com/>
The navy bean pasta from www.heartlandsfinest.com<http://www.heartlandsfinest.com/> contains either rice or corn. I have tried this pasta and it is very good.
Several suggested spaghetti squash instead of pasta
Grated zucchini was also suggested.
One suggested very thin slices of well beaten scrambled egg. In an Asian market you can buy square skillets that work well for this - I carried one home from Japan only to find them in the Asian market in Denver.
Many suggested quinoa noodles. I did not find any that did not contain corn but if you know of any let me know.
Using grains as a base was suggested too.
Thanks again for your heartfelt help.
Liz
www.therubyrange.com<http://www.therubyrange.com/>
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