Pasta sin gluten Barilla

Having celiac disease is rough, but not being able to find a gluten-free pasta that tastes like regular pasta is even rougher. The good news is that this gluten-free pasta is actually really good and it taste a lot like regular pasta. In fact, most people probably can’t even tell. I made a double batch of homemade macaroni and cheese using this pasta so that it could be gluten-free for my kid, and I took it to a Christmas potluck. Someone said “whoever made the mac & cheese can make that again because it was delicious”. They had no idea it was gluten-free when I brought it. I have tried other brands of gluten-free macaroni and the pasta just foams up in the pot and I’m constantly skimming the top because I need to remove all the foam from boiling over, and then by the time I’m done I am left with half the pasta that I started with because the rest of it got skimmed off the top and thrown down the drain. Plus it usually ends up mushy, whereas this on the other hand actually holds its shape and does not get mushy. I like buying it by the case because we have a big family so we eat a lot of pasta. I highly recommend this brand of gluten-free pasta.

Best gluten free pasta around. I love the elbow pasta. They cook up fast which is a plus.

By far the best gluten free pasta I have had. This is also the best price I have found them for. They cook pretty similar to gluten noodles just don't overcook. If you are using them in a cold pasta salad they are great the day of and day after but then they get a little crunchy. Don't cook too much if you won't be eating it up in a day or so. If you are booking and then baking I would stop boiling them just before they are done so they don't fall apart while baking.

Of all the gluten free pastas available out there, our household prefers the Barilla brand. I am pretty found of the elbow because it's so versatile and I use it to make 1 dish casseroles for the family. We buy these by the case because it's always nice to have them on hand, they store easily and the price is better than you can get at the local stores. And with GF foods, ya need to save money where you can, cause it's outrageously expensive. The pasta cooks quickly and retains its shape if you don't overcook it. I tend to not cook the pasta prior to making a casserole, I just add extra liquid to the baking pan. The one thing I can't seem to overcome with GF pasta is that it seems to harden up after it's cooled off, like for leftover. So, I try to have extra sauces for my family to reheat leftovers with.

Gluten free or regular nooes, Barilla has the very best recipe!!!