question from a gluten-free pasta rookie

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Do they have celiac? If so, I'd jump through hoops to make it gluten free. If not, I'd make regular pasta and bet my life they'd never know the difference. I can't wait for this dumb gluten free fad to go away.

Please don't do this.

Gluten free pasta typically works well in baked dishes like ziti and lasagna. If you are pre-boiling it, just don't over-cook it. It tends to fall apart more in general than regular pasta but that's usually ok in baked dishes.

1. They will likely know. GF pasta is bad compared to real pasta.
2. You can just make it with gluten anyway and the GF person can not have it. Or if their sensitivity isn't bad, they can have it anyway
3. You can make a small GF version
4. You can do what this PP says and lie, and depending on the level of sensitivity, they may or not be sick enough to be in the bathroom the rest of the time at your house or the next day, and also feel off for at least several days.

DOES.NOT.HAPPEN!!!

Unless they have celiac disease. Stop the nonsense.

No one is forced to be a vegetarian or vegan. Would you serve bacon to either? If so, you are a jerk. You can file gluten free under a dietary preference, that's fine. But if you are inviting people to dinner it's nice to be honest with them about something that could make them sick. These are your friends, right?!

[Anonymous]

Anonymous wrote:The best GF pastas are Jovial, Tinkyada, Bionaturae, and Trader Joe’s. People who say GF pasta is bad have likely not had any of these. Follow the cooking instructions on the package, but you’ll definitely want to stick with al dente for baked pasta. And most importantly, ignore the trolls who would lie/mislead regarding this.

+1 for Tinkyada

[Anonymous]

Anonymous wrote:Celiac here! For this recipe, I would recommend the Barilla GF pasta. It's both rice and corn-based and tends to cook the most similarly to regular pasta. Brown rice pasta can get chewy or mushy very easily and I find it works better in traditional boiled pasta dishes. The closest Barilla GF shape is the rotini, which might need more cooking time. I find I need more trial and error with all of my GF ingredients when I use a standard recipe. One thing about Smitten Kitchen - if you CTRL+F through the comments, someone almost always shares their experience with making the recipe gluten free.

I was just thinking that it would be interesting to check the comments. Thank you! -- OP

[Anonymous]

Anonymous wrote:Celiac here! For this recipe, I would recommend the Barilla GF pasta. It's both rice and corn-based and tends to cook the most similarly to regular pasta. Brown rice pasta can get chewy or mushy very easily and I find it works better in traditional boiled pasta dishes. The closest Barilla GF shape is the rotini, which might need more cooking time. I find I need more trial and error with all of my GF ingredients when I use a standard recipe. One thing about Smitten Kitchen - if you CTRL+F through the comments, someone almost always shares their experience with making the recipe gluten free.

Celiac, you wouldn't even eat this dish at someone else's house anyway, right?
The danger of cross contamination is so high. I have never known a true celiac who would cavalierly eat anything at someone else's house or even a restaurant with excellent celiac credentials because the consequences are so dire. My friend even brings her own wine to our house and drinks only from that.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Celiac here! For this recipe, I would recommend the Barilla GF pasta. It's both rice and corn-based and tends to cook the most similarly to regular pasta. Brown rice pasta can get chewy or mushy very easily and I find it works better in traditional boiled pasta dishes. The closest Barilla GF shape is the rotini, which might need more cooking time. I find I need more trial and error with all of my GF ingredients when I use a standard recipe. One thing about Smitten Kitchen - if you CTRL+F through the comments, someone almost always shares their experience with making the recipe gluten free.

Celiac, you wouldn't even eat this dish at someone else's house anyway, right?
The danger of cross contamination is so high. I have never known a true celiac who would cavalierly eat anything at someone else's house or even a restaurant with excellent celiac credentials because the consequences are so dire. My friend even brings her own wine to our house and drinks only from that.

I eat at other people's houses and restaurants all the time. Yes, I ask questions, but most people want to accommodate me and are the ones asking me the questions (like op is doing). I can sniff out pretty quickly if a restaurant has a decent protocol, and there are certain meals and items that are riskier than others. I will say - big holiday meals are tough unless the entire meal is GF, and I've been to buffets and events where there was nothing for me but plain salad. But wine? I don't understand the issue there. I was diagnosed Celiac as a kid so I've been doing this for a long time. It's light years better now.

[Anonymous]

Anonymous wrote:I have thyroid issues and gluten makes me feel terrible. Please don’t trick anyone. I would be happy to bring a GF dish to share rather than have someone sneak or be tricky because they don’t think a health issue is real.

That’s probably a glyphosate issue rather than gluten, try glyphosate free sources.

[Anonymous]

OP I recently started making GF dishes when a friend joins for dinner. I found Barilla GF oven ready lasagna to be the best for baked dishes. Chick pea pasta doesn't seem to work as well.

Just layer as normal and bake.

https://www.safeway.com/shop/product-details.960317268.html?productId=960317268&CMPID=ps_swy_eas_ecom_goo_20241106_21877488684_169589274386_2370029763785&psrc=g&gclsrc=aw.ds&gad_source=1&gad_campaignid=21877488684&gbraid=0AAAAADek7AjK_YlUcXFqWHzi3JAY0kgBV&gclid=CjwKCAiAoNbIBhB5EiwAZFbYGOzsIscQ9my2fKLTYY50s-kUYIRrIRF788d5W3N9lbRK2z8KUWCS_hoCmdMQAvD_BwE

[Anonymous]

rummo has really good gluten free pasta and I think they have a ziti like shape that would work for the pasta bake. better get that Italian pasta while its still available!!

[Anonymous]

Two thoughts: I say this without knowing anything about the OP’s recipe though. Rather than using pasta that tries to unsuccessfully replicate good pasta made from wheat, I usually use noodles that are what they have always been, like jap chae noodles made from sweet potatoes, cellophane noodles, and rice sticks. For other things — especially recipes with tomato sauce and/or cheese, I often use spaghetti squash. These are delicious options. This won’t usually work as substitutes for American standards like mac and cheese or stroganoff, but they’re genuinely delicious in their own right, and can work well in some casseroles and, of course, in stir fries and soups.

[Anonymous]

Anonymous wrote:Do they have celiac? If so, I'd jump through hoops to make it gluten free. If not, I'd make regular pasta and bet my life they'd never know the difference. I can't wait for this dumb gluten free fad to go away.

I agree with this.

I can not imagine that gluten free noodles will hold up well in a baked casserole dish.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Do they have celiac? If so, I'd jump through hoops to make it gluten free. If not, I'd make regular pasta and bet my life they'd never know the difference. I can't wait for this dumb gluten free fad to go away.

I agree with this.

I can not imagine that gluten free noodles will hold up well in a baked casserole dish.

I don't agree with the non disclosure part.

But I do agree that you need to find out if it is just a lifestyle choice or an actual medical reason.

If it is a medical reason, you will need to take other precautions in your kitchen to avoid cross contamination.

If it is just a lifestyle choice, then using regular pasta or not being cautious about cross contamination can be part of your food prep.


-- I have a family member with severe food allergies. Every reaction they have had outside our home was from someone who prepared a "safe" dish but who cross contaminated it during foor prep.

It matters quite a bit whether the gluten issue is legit, or just someone being faddish and following internet trends.

[Anonymous]

Anonymous wrote:Do they have celiac? If so, I'd jump through hoops to make it gluten free. If not, I'd make regular pasta and bet my life they'd never know the difference. I can't wait for this dumb gluten free fad to go away.

Well, I don’t have celiac but I have wheat intolerance, similar to how people have lactose intolerance, can’t digest it well. If you tell me the pasta is gluten free and I’ll eat a bowl, I will have an explosive diarrhea in your bathroom. Enjoy the consequences.

[Anonymous]

I’ve made that recipe using GF pasta (Barilla). Came out great.

[Anonymous]

I agree with Jovial brand. As someone who is getting over a severe GI issue and temporarily gluten free for past few months, eating at other peoples houses is rough right now because I either eat the food and feel sick after, or I don’t eat much and starve. Thanks for being a considerate friend!

[Anonymous]

Another vote for Jovial pasta. It is the best GF pasta on the market. It is made in Italy.