ScoutTN Posted February 6, 2021 Share Posted February 6, 2021 Which ones do you like? Quote Link to comment Share on other sites More sharing options...
Jean in Newcastle Posted February 6, 2021 Share Posted February 6, 2021 We like the Barilla gluten free pasta (though I have never found a brand that I really dislike) 2 Quote Link to comment Share on other sites More sharing options...
Katy Posted February 6, 2021 Share Posted February 6, 2021 I only tried Barilla a few times, it was the best. Before that I preferred Tinkyada. 1 Quote Link to comment Share on other sites More sharing options...
Junie Posted February 6, 2021 Share Posted February 6, 2021 My current favorite is Barilla. I also will eat Jovial (expensive), Heartland (ok), La Veneziane (I think I've had this once; expensive), Banza (not as good but more nutritious). I will no longer eat Tinkyada. In general I prefer corn pasta over rice pasta. Also, you might need to adjust the cooking times. The times listed on the box do not always give the best results. 1 Quote Link to comment Share on other sites More sharing options...
ktgrok Posted February 6, 2021 Share Posted February 6, 2021 Ronzoni. And I've tried them all! I have to go to a particular store to find Ronzoni gluten free,everywhere else only has Barilla. But Ronzoni is way better in that it doesn't get all mushy after it cools. The other ones are gross if you don't eat them right away, IMO. Also, read the directions - Ronzoni calls for rinsing it after cooking, which goes against everything I was taught about cooking pasta, but it works! 1 1 Quote Link to comment Share on other sites More sharing options...
Selkie Posted February 6, 2021 Share Posted February 6, 2021 Jovial is my preferred brand. 3 Quote Link to comment Share on other sites More sharing options...
aaplank Posted February 6, 2021 Share Posted February 6, 2021 21 minutes ago, Junie said: I will no longer eat Tinkyada. Do you mind if I ask why? That's pretty much the only brand I buy. Thanks. Quote Link to comment Share on other sites More sharing options...
Junie Posted February 6, 2021 Share Posted February 6, 2021 7 minutes ago, aaplank said: Do you mind if I ask why? That's pretty much the only brand I buy. Thanks. I'm very texture sensitive. To me, the Tinkyada pasta feels mushy and gritty at the same time. The Tinkyada pasta was probably the first gf pasta I tried and it was ok. But once I tried a corn pasta I never looked back. If someone were to serve me a pasta salad or pasta casserole I could probably eat it, but it would definitely not be my preference. 1 Quote Link to comment Share on other sites More sharing options...
Junie Posted February 6, 2021 Share Posted February 6, 2021 (edited) 32 minutes ago, ktgrok said: Ronzoni. And I've tried them all! I have to go to a particular store to find Ronzoni gluten free,everywhere else only has Barilla. But Ronzoni is way better in that it doesn't get all mushy after it cools. The other ones are gross if you don't eat them right away, IMO. Also, read the directions - Ronzoni calls for rinsing it after cooking, which goes against everything I was taught about cooking pasta, but it works! Oh, yes. Ronzoni is good, but it is hard to find. And also yes to rinsing. I don't always rinse the Barilla if I'm eating it right away, but rinsing definitely helps most gf pasta. ETA: And also yes to eating it right away. I cannot eat leftover gf pasta. I have started measuring out my pasta so I make exactly the amount that I will eat. Edited February 6, 2021 by Junie 2 Quote Link to comment Share on other sites More sharing options...
Kanin Posted February 6, 2021 Share Posted February 6, 2021 I like Tinkyada and Jovial. And for some reason I never mind leftovers... it all tastes fine to me! 2 Quote Link to comment Share on other sites More sharing options...
ScoutTN Posted February 6, 2021 Author Share Posted February 6, 2021 Thanks, y’all. My Publix has almost all these brands. Maybe I’ll get a couple and we’ll do a real time comparison. Quote Link to comment Share on other sites More sharing options...
Spy Car Posted February 6, 2021 Share Posted February 6, 2021 Do you ever make polenta? I purchased a humongous bag of cornmeal in March (going into lockdown) and the family has been enjoying polenta in various forms since (often topped with a red sauce). Somewhat pasta-like in function and gluten-free. Pro tip: Ignore the ubiquitous advice to slowly stir the cornmeal into boiling salted water as a beans to avoid lumps (as it goes the opposite). Instead soak the cornmeal in a 1:5 ratio in cold water. Stir well. Then cook. Lump free. Bill 1 1 Quote Link to comment Share on other sites More sharing options...
Drama Llama Posted February 6, 2021 Share Posted February 6, 2021 3 minutes ago, Spy Car said: Do you ever make polenta? I purchased a humongous bag of cornmeal in March (going into lockdown) and the family has been enjoying polenta in various forms since (often topped with a red sauce). Somewhat pasta-like in function and gluten-free. Pro tip: Ignore the ubiquitous advice to slowly stir the cornmeal into boiling salted water as a beans to avoid lumps (as it goes the opposite). Instead soak the cornmeal in a 1:5 ratio in cold water. Stir well. Then cook. Lump free. Bill Oooh that sounds good. Do you have recipes? Quote Link to comment Share on other sites More sharing options...
Spy Car Posted February 7, 2021 Share Posted February 7, 2021 46 minutes ago, BaseballandHockey said: Oooh that sounds good. Do you have recipes? No, I just wing it. Simmer the cornmeal with water, salt, and typically add rosemary and thyme from the garden, fresh garlic and butter/olive oil. Polenta requires some stirring and has a fairly long cooking time. Don't cook too at too high a temp as it thickens as it can plop up and burn you (lava-like). You need to cook until the consistency changes (starts to get a little gelatinous). When done you can serve directly topped with cheese and/or red sauce. Adaptable. Like pasta. The polenta can also be fried or baked (once cooked). Definitely comfort food. Bill 1 Quote Link to comment Share on other sites More sharing options...
Lecka Posted February 7, 2021 Share Posted February 7, 2021 It’s possible to make polenta in the oven I’m pretty sure. I think I have a recipe for that. I have a recipe for a casserole with a polenta bottom layer. 1 Quote Link to comment Share on other sites More sharing options...
Lecka Posted February 7, 2021 Share Posted February 7, 2021 I just pulled out my copy of Passionate Vegetarian by Crescent Dragonwagon. She has a recipe for a double boiler on the stove, crockpot, and oven-baked. Quote Link to comment Share on other sites More sharing options...
Lecka Posted February 7, 2021 Share Posted February 7, 2021 If you are thinking about polenta — you might also like grits with Parmesan cheese. Yum. Quote Link to comment Share on other sites More sharing options...
Caroline Posted February 7, 2021 Share Posted February 7, 2021 Publix store brand gluten free pasta is good. 1 Quote Link to comment Share on other sites More sharing options...
ScoutTN Posted February 7, 2021 Author Share Posted February 7, 2021 We love grits and polenta and get locally grown and ground grits and cornmeal. But currently in search of gf pasta that has a reasonably good texture. 1 Quote Link to comment Share on other sites More sharing options...
scholastica Posted February 7, 2021 Share Posted February 7, 2021 Barilla also makes a gluten free pasta from red lentils. It’s really good and holds its shape. 1 Quote Link to comment Share on other sites More sharing options...
Nicholas_mom Posted February 7, 2021 Share Posted February 7, 2021 I recently purchased gluten-free pasta at Walmart in their refridgerator gluten-free/dairy-free case, It was the BEST tasting and closes tasting to regular tasting pasta. The pasta did not fall apart like Barilla and other brands. I'm sorry I dont know the brand. All the brands listed in the past posts I tried. They all fall apart when eating it, whether I cook them a short time or the recommended time. The new ones I bought at Walmart did not fall apart and were very tasty. 1 Quote Link to comment Share on other sites More sharing options...
ktgrok Posted February 7, 2021 Share Posted February 7, 2021 23 hours ago, Junie said: Oh, yes. Ronzoni is good, but it is hard to find. And also yes to rinsing. I don't always rinse the Barilla if I'm eating it right away, but rinsing definitely helps most gf pasta. ETA: And also yes to eating it right away. I cannot eat leftover gf pasta. I have started measuring out my pasta so I make exactly the amount that I will eat. Yeah, the ONLY one we can eat leftover wise is Ronzoni. And even then it isn't AS good as first made, but not disgusting like all the others I've tried. 22 hours ago, ScoutTN said: Thanks, y’all. My Publix has almost all these brands. Maybe I’ll get a couple and we’ll do a real time comparison. Publix is where I buy Ronzoni. It is actually the ONLY reason I make a trip there, lol. It's further and more expensive than other stores, but only place that has Ronzoni. My chiro is in the same plaza so once a week I go to chiro and hit Publix for pasta and a few other fun things. 2 Quote Link to comment Share on other sites More sharing options...
Junie Posted February 7, 2021 Share Posted February 7, 2021 54 minutes ago, Seasider too said: Katie and others, does the Ronzoni hold up for a cold pasta salad? That’s something I miss. Rinsing the pasta is essential if you want pasta salad (or a pasta casserole). I've used the Barilla for this and I think it works ok. Quote Link to comment Share on other sites More sharing options...
ktgrok Posted February 7, 2021 Share Posted February 7, 2021 55 minutes ago, Seasider too said: Katie and others, does the Ronzoni hold up for a cold pasta salad? That’s something I miss. Yes, if you rinse it well. And cook in a big pot with lots of water. Keeps the excess starch from getting mushy. At least, I think it would work well, but I limit my starch so haven't made it. Quote Link to comment Share on other sites More sharing options...
SoCal_Bear Posted February 7, 2021 Share Posted February 7, 2021 (edited) Bionaturae used to have the best GF pasta made from soy, rice and potato flours. No one could not tell the difference at all. Then they ruined it by reformulating last year to be a rice and lentil pasta. You can see all the people complaining when they started getting that shipped to them instead of the original. I have since begrudgingly gone to Barilla GF. We haven't liked Tinkyada, Banza, Jovial, Ronzoni, Cascaidan Farms, Ancient Harvest, whatever is at Trader Joes. I will chose to buy Safeway Signature Select (the generic grocery store brand) over these. And a third choice if I had to would be Ronzoni. Edited February 7, 2021 by calbear 1 Quote Link to comment Share on other sites More sharing options...
cintinative Posted February 7, 2021 Share Posted February 7, 2021 We prefer Barilla GF, but to be honest, I don't know if we have tried Ronzoni. I do use Tinkyada brown rice lasagna noodles but I undercook them quite a bit. I find that gluten-free pasta absorbs a lot of water so if we are making soup with pasta, we cook the pasta separate, spoon it into the bowl, and pour the soup over top. 1 Quote Link to comment Share on other sites More sharing options...
jen3kids Posted February 8, 2021 Share Posted February 8, 2021 On 2/6/2021 at 2:40 PM, Selkie said: Jovial is my preferred brand. We had Jovial for the first time last week and it was great. Neither my ds or dh realized it was gluten free. I cook it with a bit of oil and rinsed it afterward. It was great the next day too! 1 Quote Link to comment Share on other sites More sharing options...
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