Reply to question from a gluten-free pasta rookie

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[quote=Anonymous][quote=Anonymous][quote=Anonymous]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.[/quote]

I agree with this.

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

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.

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