http://rcm.amazon.com/e/cm?t=glu03-20&o=1&p=8&l=bpl&asins=B000LKTB90&fc1=000000&IS2=1<1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifrhttp://rcm.amazon.com/e/cm?t=glu03-20&o=1&p=8&l=bpl&asins=B000FK8VHE&fc1=000000&IS2=1<1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifrI just made a very simple but delicious pasta the other night, and wish I had taken a picture to show you, but I will begin doing that everytime I cook a gluten free dish.
Regarding pasta preferences, I prefer Tinkyada Brown Rice pasta as it is not only very healthy for you but also has a nutty flavor, the only caveat is you cannot overcook it because it does get mushy.
Quinoa based pastas are good as well, but the consistency I have noticed tends to get mushy and doesn’t stay al dente, which is my personal preference.
GLUTEN FREE GIRL IN DC 