question from a gluten-free pasta rookie

[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.

[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.

DH is celiac and cross contamination doesn’t bother him. There are different degrees of severity.

[Anonymous]

We’ve been gf for over a decade because of a child with an allergy and have been through the process with pasta. I’d get dried pasta with some corn in it (like the barilla). It holds up better and is closer to regular pasta. Our kid like the tinkyada and jovial stuff, but it’s pure rice and tends to turn to mush in baked goods. Under boil the pasta by about 1/3 for ziti/baked Mac type dishes. It’ll finishing cooking in the oven and soak up juices from the sauce.

[Anonymous]

Anonymous wrote:

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.

DH is celiac and cross contamination doesn’t bother him. There are different degrees of severity.

Celiac is an autoimmune disorder. That's great that he doesn't have immediate symptoms from small amounts of gluten, but its still harmful for him to consume.

[Anonymous]

+1 to Jovial pasta. I use Trader Joe's GF pasta (brown rice pasta) frequently and the rest of my regular pasta eating family never complains. I've used it in baked pasta dishes with zero issue.

[Anonymous]

Jovial is the way. It is far superior to anything else on the market.

[Anonymous]

Rummo gluten free pasta is the only gluten free pasta that holds its shape, can be cooked al dente, and tastes like regular pasta. I’ve tried jovial, barilla, and others and nothing comes close to Rummo.

[Anonymous]

Rummo and Jovial, but my GF child really likes the Trader Joe's linguine that is most like fresh pasta. They come in a package with about 8 pasta "blossoms" and I think they are mostly rice but if you don't overcook they are good for pasta dishes with butter/cream sauces. I wouldn't use it though for the dish you are making.

[Anonymous]

Gluten free pasta is horrible. Don’t make the others suffer.

[Anonymous]

My daughter has celiac and we like Rummo pasta. She would not be able to eat your dish though because it likely wouldn’t be celiac safe.