Soon after my first tasting I had converted to a gluten free diet and feared that I had my first and last encounter with the delectable dish. I first had the joy of tasting her macaroni and cheese prior to going gluten free and fell in love with the perfect ratio of cheese sauce to pasta as well as the breadcrumb topping that was the metaphoric icing on the cake. One dish that I fell in love with while pregnant that was so versatile that it embraced the original gluten free noodles at the time and has since now married so well with the Barilla and Ronzoni options is my mother-in-law’s baked macaroni and cheese. On the occasion though when lasagna is on the menu, Tinkyada is my go to brand for these noodles as they don’t yet exist elsewhere but hopefully will soon (fingers crossed). For most of my pasta cooking, I now use one or the other mainstream brand and get rave reviews from my family. Brands such as Ronzoni and Barilla have provided gluten free options that are not only more enjoyable to eat but are much more economical. Wonderfully though, in the past few months mainstream pasta brands have thrown their hats into the gluten free ring and have produced fantastic products. Tinkyada pasta for instance, depending on shape, can run about $3.99 for a 12 oz bag while a mainstream brand like Barilla charges $1.00 for 16 oz of the same type of pasta.įor the past couple of years and while pregnant I persevered and made do with the gluten free pasta available but unfortunately never grew very fond of the products that were available nor the amount of money that I was spending on them. Another downside, as is the case with many gluten free products, is the cost of gluten free pasta is much higher than that of regular pasta. Tinkyada pasta both in its taste and texture was as close to non-gluten free pasta as I could remember, however cooking it was slightly complicated and could produce a mushy product with only an extra minute of cooking. A common problem with gluten free pasta is its ability to turn mushy, as without the gluten, there isn’t a good binder to hold everything together. Early on in my gluten free diet, I experimented with all of the gluten free brands of pasta that were available at the time, the best that I had found was Tinkyada brown rice pasta which maintained its texture well while cooking. One of the worst transitions that an Italian pasta lover has to endure when going gluten free is saying goodbye to beautiful baked ziti, creamy, white veggie lasagna, and ricotta filled ravioli or tortellini. Are You Looking For… MaA Family Favorite: Baked Macaroni and Cheese Done Gluten Free
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