Baking Tinkyada Pasta?
Posted 13 November 2012 - 10:24 AM
Posted 13 November 2012 - 10:46 AM
I use the Tink elbows for mac and cheese regularly. They do very well in the oven for me--I undercook the pasta a bit, and only bake until it is bubbly. I used to use the shells, but like the elbows better--they are a bit lighter and don't overwhelm the sauce.
Hello! This year will be my first gluten free Thanksgiving and I'm trying to get everything all planned out. I look forward to my mom's baked mac and cheese for 364 days every year so it's definitely a MUST. I love Tinkyada rice pasta for making spaghetti and was wondering it anyone knew how their elbows did with baking? Do they do well or get mushy or hard? If they don't do well, does anyone know of any brands that make elbows that do well in the oven? Thanks so much! : )
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Posted 13 November 2012 - 11:26 AM
I can't do that type of pasta (it sits like lead and doesn't taste very good to me) so i use ancient harvest quinoa. I know for a fact that this one can handle backing (because i've overcooked it on the stovetop before and it didn't affect it at all ).
Posted 17 November 2012 - 06:32 PM
I never liked bread anyway.....
Posted 19 November 2012 - 10:55 AM
started a snowball effect of friends finding out they're celiac 7.6.2010
Posted 19 November 2012 - 11:12 AM
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Caffeine free 1973
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(Mis)diagnosed IBS, fibromyalgia '80's and '90's
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Self-diagnosed gluten intolerant, gluten-free Nov. 2007
Soy free March 2008
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Citric acid free June 2009
Potato starch free July 2009
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Legume free March 2010
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Posted 20 November 2012 - 03:50 PM
Now that is an interesting way of handling noodles -- I'm going to try that next time!
Also energy- saving. Not a bad idea....
Posted 21 November 2012 - 03:52 AM
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