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Over The Moon About Tinkyada
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7 posts in this topic

I finally screwed up my courage and tried the brown rice elbows tonight. First pasta of any kind I've tried since going gluten free June 1, 2009. I was utterly petrified. We've never been big pasta people anyway, so doing without wasn't that big of a deal, except I really, really wanted mac-n-cheese to go with my ribs tonight. So, I did the "boil for two minutes, then set off, covered" cooking style. I rinsed it in cold water and it was still kind of tough, but I was hoping that since I would be baking it, it would be okay. I tasted a piece of it, and really, was stunned. It tasted JUST LIKE WHEAT pasta. I gave a piece to DH (who had no idea I'd cooked something "weird"), and he was, "Yeah, it's noodles." Paired with my usual cooked sauce (replacing the flour with half the cornstarch), and into the oven, it truly was indistinguishable. What a friggin' relief!

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Tinkyada is our favorite! I bet we have it at least 5 times a week.

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YES, I felt the same way when I first made it too! FYI I also had the same reaction to Kinnikinnick donuts-they are soooooo yummy and gluten-free/dairy free.

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My husband is Italian and doesn't know the difference.

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Tinkyada is the best! I made lasagne and DH tasted it then said, "This is really good". You know, all surprised like! "You thought it was going to be some weird gluten-free thing, didn't you?"

"Yeah..."

"Well, it is gluten-free. But it's really good, isn't it?"

He can't tell the difference and neither can I.

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Tinkyada rules- even for a "super sensitive". Tell everyone.

lisa

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I guess I must be super duper sensitive then. It bothers me so I make my own pasta.

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