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Reply to "question from a gluten-free pasta rookie "
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[quote=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.[/quote]
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