Anonymous wrote:These are the best:
http://www.bionaturae.com/gluten-free-pasta.html

Wegman's fresh GF lasagna noodles are also really good. I made GF lasagna for the holidays and no one could tell the difference.

Wow - Wegman's actually has FRESH gluten free lasagna noodles!? I really wish I lived closer to one of their stores. I use the Tinkyada GF lasagna noodles for lasagna. I precook them first (undercook a little) and then assemble the lasagna and it comes out great! I've heard that there is an Italian company that makes GF noodles/ pasta that you can only find at Whole Foods and at Amazon that is really expensive that has the same texture as regular noodles but is really expensive. I don't think it is worth paying a lot if you are putting them into a casserole, though.

Tinkyada or the brown rice pasta from Trader Joes. (I have a sneaking suspicion they're the same, but the TJs one is cheaper). Just don't overcook, because if you're going to put them in a casserole, they will continue to absorb liquid.

Anonymous wrote:Quinoa noodles - taste the best and the most robust (though I admit I haven't used then in casseroles.)

+1 I made them into a homemade (baked) mac-n-cheese for a friend who doesn't eat gluten- and I loved them. Couldn't tell the difference. Just be warned that the water turns yellow from cooking them-- looks like pee. At least it gets drained off!

Tinkyada pasta is excellent. Did the Martha Stewart GF mac n'cheese with Tinkyada noodles, fontina, Muenster, Gruyere and the Rice Krispie crust. Absolutely scrumptious.

I've been gluten free for over 20 years now and the GF pasta market has improved significantly! Almost anything you can buy now is pretty decent and almost every grocery store carries them. I agree with the PP who recommended the Wegman's brand. Also like the Trader Joe's Corn pasta- I find the corn pastas are less sticky and gummy than the rice pastas. If you are going to prepare a baked dish, you will probably need to cook first in boiling water and then bake...I don't think most of the GF pastas are the boil-free kind. I would under-boil them though, so they don't get mushy after baking. It's very nice of you to do this for your friend!

Tinkyada pasta is good

These are the best:
http://www.bionaturae.com/gluten-free-pasta.html

Wegman's fresh GF lasagna noodles are also really good. I made GF lasagna for the holidays and no one could tell the difference.

I've used Wegman's gluten-free noodles with really good results.

Quinoa noodles - taste the best and the most robust (though I admit I haven't used then in casseroles.)

I'd like to bake a gluten-free dish for a friend with new baby twins, and need some info on GF noodles. Any types/brands to recommend that can hold up to baking, as in a casserole-type dish?