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Baking Tinkyada Pasta?


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#1 abby03

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Posted 13 November 2012 - 10:24 AM

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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#2 jerseyangel

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Posted 13 November 2012 - 10:46 AM

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! : )

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.
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#3 shadowicewolf

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Posted 13 November 2012 - 11:26 AM

I don't see why not.

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 :blink: ).
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#4 lpellegr

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Posted 17 November 2012 - 06:32 PM

I use Tinkyada elbows all the time for mac and cheese. Don't cook as long as the package says - I find 12 minutes is enough. The elbows stay soft in the sauce and even freeze well.
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Lee

I never liked bread anyway.....

#5 jennsteinhauer

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Posted 19 November 2012 - 10:55 AM

I don't actually cook my Tinkyada before using it in baking. What I do is pour hot water (not quite boiling) into the kitchen sink and soak my noodles for 10-20 minutes depending on which noodles I'm using. (10 mins for the little guys, and 20 for the lasagne noodles) Then they bake perfectly and aren't overcooked in the end.
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#6 mushroom

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Posted 19 November 2012 - 11:12 AM

Now that is an interesting way of handling noodles -- I'm going to try that next time!
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#7 JNBunnie1

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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....
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#8 Juliebove

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Posted 21 November 2012 - 03:52 AM

For baking in the oven, I preferred a corn and quinoa macaroni that I got from the health food store. We liked the taste better and it really holds up well. Alas, daughter is now intolerant to quinoa so... No go for that. I don't know that I have actually seen any macaroni in the Tinkyada. I have used their lasagna though and maybe I cooked it too long but it did tend to get a bit mushy in the oven.
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