Guest guest Posted October 20, 2009 Report Share Posted October 20, 2009 I've tried rice pasta but find it rubbery- am I not cooking it long enough, or too much? Are there some brands that are better than others? I've read but have forgotten- cider vinegar's a no-no, right? I have some great black bean soup mix that has some vinegar with modified food starch. I know I'm not the only one frustrated to find gluten in almost EVERYTHING. Thanks Daniel Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 20, 2009 Report Share Posted October 20, 2009 Hi Daniel, I too had issues cooking rice pasta. I could never get it right! It was always way underdone or falling a part. Finally I found a few techniques that helped me. Here is an article I wrote explaining all my tips: http://www.examiner.com/examiner/x-11683-Silver-Spring-GlutenFree-Food-Examiner~\ y2009m9d10-Gluten-free-101-tips-for-cooking-gluten-free-pasta Hope that helps! Clara I. Ogren-Rubalcaba http://www.sixfoodintolerance.com Silver Spring Gluten Free Food Examiner: http://bit.ly/SilverSpringGlutenFree National Soy Free Food Examiner: http://bit.ly/SoyFree Follow Me on Twitter: http://twitter.com/6foodintolerant On Tue, Oct 20, 2009 at 1:40 PM, <danieldale wrote: > > > > > I've tried rice pasta but find it rubbery- am I not cooking it long enough, > or too much? Are there some brands that are better than others? > > I've read but have forgotten- cider vinegar's a no-no, right? I have some > great black bean soup mix that has some vinegar with modified food starch. I > know I'm not the only one frustrated to find gluten in almost EVERYTHING. > > Thanks > > Daniel > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 20, 2009 Report Share Posted October 20, 2009 I've really enjoyed the tinkyada line of brown rice pasta. And have very consistent results with it. However, for my taste, the length of time for cooking listed on the package is crazy wrong. I start checking it for doneness at about half the time the package suggests. It usually just needs a minute or two past that. Good luck. Good pasta has been a saving grace for me. I take pasta salads to pot luck dinners all the time becasue it gives something filling I know I can eat and it is very shareable with the gluten world. Margaret On Tue, Oct 20, 2009 at 10:49 AM, Clara I. Ogren-Rubalcaba < c.rubalcaba wrote: > > > Hi Daniel, > > I too had issues cooking rice pasta. I could never get it right! It was > always way underdone or falling a part. Finally I found a few techniques > that helped me. Here is an article I wrote explaining all my tips: > > http://www.examiner.com/examiner/x-11683-Silver-Spring-GlutenFree-Food-Examiner~\ y2009m9d10-Gluten-free-101-tips-for-cooking-gluten-free-pasta<http://www.examine\ r.com/examiner/x-11683-Silver-Spring-GlutenFree-Food-Examiner%7Ey2009m9d10-Glute\ n-free-101-tips-for-cooking-gluten-free-pasta> > > Hope that helps! > Clara I. Ogren-Rubalcaba > http://www.sixfoodintolerance.com > Silver Spring Gluten Free Food Examiner: > http://bit.ly/SilverSpringGlutenFree > National Soy Free Food Examiner: http://bit.ly/SoyFree > Follow Me on Twitter: http://twitter.com/6foodintolerant > > > On Tue, Oct 20, 2009 at 1:40 PM, <danieldale<danieldale%40att.net>> > wrote: > > > > > > > > > > > I've tried rice pasta but find it rubbery- am I not cooking it long > enough, > > or too much? Are there some brands that are better than others? > > > > I've read but have forgotten- cider vinegar's a no-no, right? I have some > > great black bean soup mix that has some vinegar with modified food > starch. I > > know I'm not the only one frustrated to find gluten in almost EVERYTHING. > > > > Thanks > > > > Daniel > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 20, 2009 Report Share Posted October 20, 2009 I have been using DeBoles gf multigrain penne for most pasta dishes as I think the taste and texture are wonderful. I do make a cold pasta salad sometimes in which I use Mrs. Leapers veggie spiral pasta which even the gluten eaters love! I have noticed that it takes an extra couple minutes to cook than the package directions state. It is kind of tricky though because if you let it go too long they start falling apart. For me, I'd rather have broken pasta than gummy pasta. Hope that helps you! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 20, 2009 Report Share Posted October 20, 2009 My boys like their pasta mushy. I always joke that while I like pasta al dente, they like it " al morte " (cooked to death!) Pam On Tue, Oct 20, 2009 at 12:13 PM, Margaret Stork van Swelm < margaret.stork wrote: > > > I've really enjoyed the tinkyada line of brown rice pasta. And have very > consistent results with it. However, for my taste, the length of time for > cooking listed on the package is crazy wrong. I start checking it for > doneness at about half the time the package suggests. It usually just needs > a minute or two past that. Good luck. Good pasta has been a saving grace > for me. I take pasta salads to pot luck dinners all the time becasue it > gives something filling I know I can eat and it is very shareable with the > gluten world. > > Margaret > > > On Tue, Oct 20, 2009 at 10:49 AM, Clara I. Ogren-Rubalcaba < > c.rubalcaba <c.rubalcaba%40gmail.com>> wrote: > > > > > > > Hi Daniel, > > > > I too had issues cooking rice pasta. I could never get it right! It was > > always way underdone or falling a part. Finally I found a few techniques > > that helped me. Here is an article I wrote explaining all my tips: > > > > > http://www.examiner.com/examiner/x-11683-Silver-Spring-GlutenFree-Food-Examiner~\ y2009m9d10-Gluten-free-101-tips-for-cooking-gluten-free-pasta<http://www.examine\ r.com/examiner/x-11683-Silver-Spring-GlutenFree-Food-Examiner%7Ey2009m9d10-Glute\ n-free-101-tips-for-cooking-gluten-free-pasta> > < > http://www.examiner.com/examiner/x-11683-Silver-Spring-GlutenFree-Food-Examiner%\ 7Ey2009m9d10-Gluten-free-101-tips-for-cooking-gluten-free-pasta > > > > > > Hope that helps! > > Clara I. Ogren-Rubalcaba > > http://www.sixfoodintolerance.com > > Silver Spring Gluten Free Food Examiner: > > http://bit.ly/SilverSpringGlutenFree > > National Soy Free Food Examiner: http://bit.ly/SoyFree > > Follow Me on Twitter: http://twitter.com/6foodintolerant > > > > > > On Tue, Oct 20, 2009 at 1:40 PM, <danieldale<danieldale%40att.net> > <danieldale%40att.net>> > > wrote: > > > > > > > > > > > > > > > > > I've tried rice pasta but find it rubbery- am I not cooking it long > > enough, > > > or too much? Are there some brands that are better than others? > > > > > > I've read but have forgotten- cider vinegar's a no-no, right? I have > some > > > great black bean soup mix that has some vinegar with modified food > > starch. I > > > know I'm not the only one frustrated to find gluten in almost > EVERYTHING. > > > > > > Thanks > > > > > > Daniel > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 21, 2009 Report Share Posted October 21, 2009 I have purchased a really good brown rice pasta from Trader Joes. -Valerie --- On Tue, 10/20/09, danieldale <danieldale wrote: danieldale <danieldale couple of questions Tuesday, October 20, 2009, 10:40 AM I've tried rice pasta but find it rubbery- am I not cooking it long enough, or too much? Are there some brands that are better than others? I've read but have forgotten- cider vinegar's a no-no, right? I have some great black bean soup mix that has some vinegar with modified food starch. I know I'm not the only one frustrated to find gluten in almost EVERYTHING. Thanks Daniel Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 21, 2009 Report Share Posted October 21, 2009 I'm with Margaret on the Tinkyada brown rice pasta and the timing. I would further say this: With wheat pasta (funny how the idea of it now makes me already feel ill ), when I was growing up, my family sometimes didn't wait for the water to be at a complete rolling boil before adding the pasta. In my experience, it's *essential* with gluten-free pasta to have that rolling boil. (I also, after reading Jamie Oliver's info about pasta, make sure and add more salt than I used to---about a tablespoon now. The pasta doesn't absorb it all, of course.) When you add the pasta, the temperature of the water will drop, and it really helps then to put a lid on the pot then until the water again reaches a rolling boil (which happens more quickly with a lid on, as you may know). Then remove the lid and let it go until the halfway point, when you start checking it every minute and tasting. Turn off the eye and remove the pasta as soon as it is al dente. When you remove the pasta from the water, it's still hot enough to be continuing to cook (and soften), so rinsing it with cold water at that point will stop the cooking process. If I am going to serve the pasta with a hot sauce (like spaghetti sauce), I make sure that sauce is warm enough to rewarm the pasta. If I need the pasta to be hot, I make sure it's the last thing I cook so that I can serve it right away. If I am using pasta in pasta salad that will be made right away but won't be served until the next day, I recognize that the pasta will continue to I pull it off 30 seconds to a minute sooner than I do if I'm going to use it right away. Hope this helps! Sally On Tue, Oct 20, 2009 at 2:13 PM, Margaret Stork van Swelm < margaret.stork wrote: > > > I've really enjoyed the tinkyada line of brown rice pasta. And have very > consistent results with it. However, for my taste, the length of time for > cooking listed on the package is crazy wrong. I start checking it for > doneness at about half the time the package suggests. It usually just needs > a minute or two past that. Good luck. Good pasta has been a saving grace > for me. I take pasta salads to pot luck dinners all the time becasue it > gives something filling I know I can eat and it is very shareable with the > gluten world. > > Margaret > > > On Tue, Oct 20, 2009 at 10:49 AM, Clara I. Ogren-Rubalcaba < > c.rubalcaba <c.rubalcaba%40gmail.com>> wrote: > > > > > > > Hi Daniel, > > > > I too had issues cooking rice pasta. I could never get it right! It was > > always way underdone or falling a part. Finally I found a few techniques > > that helped me. Here is an article I wrote explaining all my tips: > > > > > http://www.examiner.com/examiner/x-11683-Silver-Spring-GlutenFree-Food-Examiner~\ y2009m9d10-Gluten-free-101-tips-for-cooking-gluten-free-pasta<http://www.examine\ r.com/examiner/x-11683-Silver-Spring-GlutenFree-Food-Examiner%7Ey2009m9d10-Glute\ n-free-101-tips-for-cooking-gluten-free-pasta> > < > http://www.examiner.com/examiner/x-11683-Silver-Spring-GlutenFree-Food-Examiner%\ 7Ey2009m9d10-Gluten-free-101-tips-for-cooking-gluten-free-pasta > > > > > > Hope that helps! > > Clara I. Ogren-Rubalcaba > > http://www.sixfoodintolerance.com > > Silver Spring Gluten Free Food Examiner: > > http://bit.ly/SilverSpringGlutenFree > > National Soy Free Food Examiner: http://bit.ly/SoyFree > > Follow Me on Twitter: http://twitter.com/6foodintolerant > > > > > > On Tue, Oct 20, 2009 at 1:40 PM, <danieldale<danieldale%40att.net> > <danieldale%40att.net>> > > wrote: > > > > > > > > > > > > > > > > > I've tried rice pasta but find it rubbery- am I not cooking it long > > enough, > > > or too much? Are there some brands that are better than others? > > > > > > I've read but have forgotten- cider vinegar's a no-no, right? I have > some > > > great black bean soup mix that has some vinegar with modified food > > starch. I > > > know I'm not the only one frustrated to find gluten in almost > EVERYTHING. > > > > > > Thanks > > > > > > Daniel > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 22, 2009 Report Share Posted October 22, 2009 Tinkyada is, to me, the best gluten-free pasta out there. I highly recommend it! : ) Kathy G. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 22, 2009 Report Share Posted October 22, 2009 That's hilarious! I'll think of that now whenever I see mushy pasta. (With Minestrone it seems to be inevitable...) Linda , pdw <pdworkman wrote: > > My boys like their pasta mushy. I always joke that while I like pasta al > dente, they like it " al morte " (cooked to death!) > > Pam > > On Tue, Oct 20, 2009 at 12:13 PM, Margaret Stork van Swelm < > margaret.stork wrote: > > > > > > > I've really enjoyed the tinkyada line of brown rice pasta. And have very > > consistent results with it. However, for my taste, the length of time for > > cooking listed on the package is crazy wrong. I start checking it for > > doneness at about half the time the package suggests. It usually just needs > > a minute or two past that. Good luck. Good pasta has been a saving grace > > for me. I take pasta salads to pot luck dinners all the time becasue it > > gives something filling I know I can eat and it is very shareable with the > > gluten world. > > > > Margaret > > > > > > On Tue, Oct 20, 2009 at 10:49 AM, Clara I. Ogren-Rubalcaba < > > c.rubalcaba <c.rubalcaba%40gmail.com>> wrote: > > > > > > > > > > > Hi Daniel, > > > > > > I too had issues cooking rice pasta. I could never get it right! It was > > > always way underdone or falling a part. Finally I found a few techniques > > > that helped me. Here is an article I wrote explaining all my tips: > > > > > > > > http://www.examiner.com/examiner/x-11683-Silver-Spring-GlutenFree-Food-Examiner~\ y2009m9d10-Gluten-free-101-tips-for-cooking-gluten-free-pasta<http://www.examine\ r.com/examiner/x-11683-Silver-Spring-GlutenFree-Food-Examiner%7Ey2009m9d10-Glute\ n-free-101-tips-for-cooking-gluten-free-pasta> > > < > > http://www.examiner.com/examiner/x-11683-Silver-Spring-GlutenFree-Food-Examiner%\ 7Ey2009m9d10-Gluten-free-101-tips-for-cooking-gluten-free-pasta > > > > > > > > > Hope that helps! > > > Clara I. Ogren-Rubalcaba > > > http://www.sixfoodintolerance.com > > > Silver Spring Gluten Free Food Examiner: > > > http://bit.ly/SilverSpringGlutenFree > > > National Soy Free Food Examiner: http://bit.ly/SoyFree > > > Follow Me on Twitter: http://twitter.com/6foodintolerant > > > > > > > > > On Tue, Oct 20, 2009 at 1:40 PM, <danieldale<danieldale%40att.net> > > <danieldale%40att.net>> > > > wrote: > > > > > > > > > > > > > > > > > > > > > > > I've tried rice pasta but find it rubbery- am I not cooking it long > > > enough, > > > > or too much? Are there some brands that are better than others? > > > > > > > > I've read but have forgotten- cider vinegar's a no-no, right? I have > > some > > > > great black bean soup mix that has some vinegar with modified food > > > starch. I > > > > know I'm not the only one frustrated to find gluten in almost > > EVERYTHING. > > > > > > > > Thanks > > > > > > > > Daniel > > > > > > > > Quote Link to comment Share on other sites More sharing options...
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