I'm looking for a gluten-free pasta that works for cold pasta salads. Tinkyada hardens up after being refrigerated (obviously, because it's essentially rice). The salad I'm most keen on making has mayo so there's no possibility of heating it up slightly to soften the pasta the next day. Has anyone tried corn pastas for cold salads?
Thanks in advance for your help, fellow celiac chefs!
After trying tinkyada over and over again because so many people spoke so highly about it, I was about to just accept I wasn't going to eat pasta anymore (I know folks love it, but I can't stand the stuff) until I found a new brand. Or at least new to me.
Bionaturae Organic Gluten Free Pasta - lots of shapes available, and works beautifully both cold and hot. They use a rice, potato, and soy flour mix that keeps it from tasting gritty or being really hard after it cools - it also doesn't need to be rinsed. I LOVE this brand - to the point I'm planning on putting in an order for a case in a few weeks (I'm putting aside a few bucks each week from the grocery budget to stock the pantry). I'm weird, pasta isn't just a conveyance for sauce for me, I prefer to be able to dress pasta simply and enjoy the taste and texture of the pasta itself. Tinkyada just didn't work for me. (And since I cook so much, it kinda makes sense - real gluteny pasta isn't just flour and water if it's good. It's two kinds of wheat flour, salt, eggs, sometimes oil, and water. Expecting something that is just rice bran and water mushed together to be the same... just doesn't work.)
Hope this helps.