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[quote=Anonymous][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. One thing about Smitten Kitchen - if you CTRL+F through the comments, someone almost always shares their experience with making the recipe gluten free.[/quote]

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.[/quote]

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. [/quote]

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