question from a gluten-free pasta rookie

[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.