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Reply to "question from a gluten-free pasta rookie "
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[quote=Anonymous][quote=Anonymous]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.[b] One thing about Smitten Kitchen - if you CTRL+F through the comments, someone almost always shares their experience with making the recipe gluten free.[/b][/quote] I was just thinking that it would be interesting to check the comments. Thank you! -- OP[/quote]
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