OP here --

Thanks to all who sent cooking tips and recommendations for GF pasta brands. Your willingness to help a complete stranger redeems my faith in DCUM!

To those who suggested that gluten-free diet restrictions are a "fad" and should be ignored, you might want to know that in this case the person is acting pursuant to medical advice. But even if that were not so, why would I lie to someone whom I've invited into my home as a guest? That is completely contrary to my idea of what it means to be a host and to provide one's guests with an opportunity to break bread with others in a spirit of amity and conviviality. That is one of the great pleasures of life.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote: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.

Please don't do this.

Gluten free pasta typically works well in baked dishes like ziti and lasagna. If you are pre-boiling it, just don't over-cook it. It tends to fall apart more in general than regular pasta but that's usually ok in baked dishes.

1. They will likely know. GF pasta is bad compared to real pasta.
2. You can just make it with gluten anyway and the GF person can not have it. Or if their sensitivity isn't bad, they can have it anyway
3. You can make a small GF version
4. You can do what this PP says and lie, and depending on the level of sensitivity, they may or not be sick enough to be in the bathroom the rest of the time at your house or the next day, and also feel off for at least several days.

DOES.NOT.HAPPEN!!!

Unless they have celiac disease. Stop the nonsense.

Ok weirdo. I have a diagnosis from a gastroenterologist about it that is not celiac.

I have thyroid issues and gluten makes me feel terrible. Please don’t trick anyone. I would be happy to bring a GF dish to share rather than have someone sneak or be tricky because they don’t think a health issue is real.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote: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.

Please don't do this.

Gluten free pasta typically works well in baked dishes like ziti and lasagna. If you are pre-boiling it, just don't over-cook it. It tends to fall apart more in general than regular pasta but that's usually ok in baked dishes.

1. They will likely know. GF pasta is bad compared to real pasta.
2. You can just make it with gluten anyway and the GF person can not have it. Or if their sensitivity isn't bad, they can have it anyway
3. You can make a small GF version
4. You can do what this PP says and lie, and depending on the level of sensitivity, they may or not be sick enough to be in the bathroom the rest of the time at your house or the next day, and also feel off for at least several days.

DOES.NOT.HAPPEN!!!

Unless they have celiac disease. Stop the nonsense.

IT DOES HAPPEN. Do you need them to wear a celiac disease letter pinned on their chest?

The best GF pastas are Jovial, Tinkyada, Bionaturae, and Trader Joe’s. People who say GF pasta is bad have likely not had any of these. Follow the cooking instructions on the package, but you’ll definitely want to stick with al dente for baked pasta. And most importantly, ignore the trolls who would lie/mislead regarding this.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote: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.

Please don't do this.

Gluten free pasta typically works well in baked dishes like ziti and lasagna. If you are pre-boiling it, just don't over-cook it. It tends to fall apart more in general than regular pasta but that's usually ok in baked dishes.

1. They will likely know. GF pasta is bad compared to real pasta.
2. You can just make it with gluten anyway and the GF person can not have it. Or if their sensitivity isn't bad, they can have it anyway
3. You can make a small GF version
4. You can do what this PP says and lie, and depending on the level of sensitivity, they may or not be sick enough to be in the bathroom the rest of the time at your house or the next day, and also feel off for at least several days.

DOES.NOT.HAPPEN!!!

Unless they have celiac disease. Stop the nonsense.

Is your plan to make everyone eat the gluten free pasta or to make a small size casserole for the one person who is GF?

Anonymous wrote:

Anonymous wrote: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.

Please don't do this.

Gluten free pasta typically works well in baked dishes like ziti and lasagna. If you are pre-boiling it, just don't over-cook it. It tends to fall apart more in general than regular pasta but that's usually ok in baked dishes.

1. They will likely know. GF pasta is bad compared to real pasta.
2. You can just make it with gluten anyway and the GF person can not have it. Or if their sensitivity isn't bad, they can have it anyway
3. You can make a small GF version
4. You can do what this PP says and lie, and depending on the level of sensitivity, they may or not be sick enough to be in the bathroom the rest of the time at your house or the next day, and also feel off for at least several days.

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.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote: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.

Please don't do this.

Gluten free pasta typically works well in baked dishes like ziti and lasagna. If you are pre-boiling it, just don't over-cook it. It tends to fall apart more in general than regular pasta but that's usually ok in baked dishes.

+1

OP said "can't eat gluten." Doesn't matter the reason. OP can either use GF pasta or make it with regular pasta, but must disclose. Representing it as GF when it's not is wrong. The person can decide for themselves.

I looked up the recipe and it calls for uncooked pasta, so should work out ok.

Of course it matters. Plenty of people fell for the fad to not eat gluten and have no medical reason. I'm less inclined to jump through hoops for them. A valid medical reason, of course.

Anonymous wrote:

Anonymous wrote: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.

Please don't do this.

Gluten free pasta typically works well in baked dishes like ziti and lasagna. If you are pre-boiling it, just don't over-cook it. It tends to fall apart more in general than regular pasta but that's usually ok in baked dishes.

+1

OP said "can't eat gluten." Doesn't matter the reason. OP can either use GF pasta or make it with regular pasta, but must disclose. Representing it as GF when it's not is wrong. The person can decide for themselves.

I looked up the recipe and it calls for uncooked pasta, so should work out ok.

The jovial brand at Whole Foods is really good and GF. We have GF cousins and honestly I can’t tell the difference between the GF and regular pasta.

Anonymous wrote: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.

Please don't do this.

Gluten free pasta typically works well in baked dishes like ziti and lasagna. If you are pre-boiling it, just don't over-cook it. It tends to fall apart more in general than regular pasta but that's usually ok in baked dishes.

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.

For brunch this weekend, I'm thinking of making a baked pasta dish that has been a hit every time I've made it. (Smitten Kitchen Winter Squash and Pasta Bake). The catch is that one of our guests cannot eat gluten. I've never cooked gluten-free pasta before. I'd appreciate any tips from those of you who have some experience in this area. Thanks!