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    You are in: Home / Community Forums / Gluten-free Diet / Celiac Disease / GF pasta for soup?
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    GF pasta for soup?

    Lara H
    Fri Aug 17, 2012 5:26 pm
    Semi-Experienced "Sous Chef" Poster
    Has anyone found a good gf pasta that doesn't turn to mush in soup? I'm craving minestrone! Thanks!

    Wed Aug 29, 2012 9:09 pm
    Forum Host
    wave.gif Hi Lara

    I've found that pretty much all gf pasta can go from cooked to mush very quickly. I think your best bet would be to cook the pasta seperately and cook only until just done. Then add it to your soup to warm through just before serving
    Lara H
    Sun Sep 16, 2012 5:05 pm
    Semi-Experienced "Sous Chef" Poster
    Thank you for the reply! I'm going to do just that, it also will mean that my gluten eating family can add their own regular pasta and I can add my gf pasta and still only make one pot of soup.

    This will make my life easier. Cooking two meals for each meal has become old quickly.

    thanks again!

    Thu Sep 20, 2012 3:38 pm
    Semi-Experienced "Sous Chef" Poster
    I cook brown rice pasta separately...then add as needed. I just popped on to let you know that the Trader Joe brand is usually more reasonably priced AND holds up better than others, in case you didn't know. I stock up whenever I get anywhere near one! I just wish they had macaroni shapes.....
    Tue Oct 09, 2012 7:34 pm Groupie
    Can you freeze GF pasta like you can regular?
    Fri Oct 12, 2012 4:51 am
    Forum Host
    I've never tried freezing gf pasta before.

    We can buy ready made gluten-free pasta dinners in our supermarkets that are I guess you should be able to

    All about pies in Winnipeg, Manitoba, Canada
    Tue Oct 16, 2012 11:09 am
    Newbie "Fry Cook" Poster
    Hi. For years now I and my extended family has been using the oriental angel hair style rice noodles found in Oriental Markets or in the Oriental aisle at supermarkets. They come in compressed blocks 6 to a pack and the cost is .99. They keep their shape and you can freeze and reheat the soups. The name on the ones I use is Golden Swallow, Dongguan Rice Vermicelli made from 100% rice. The weight of the package is 454 grams or 16 oz. Even our non gluten free relatives have been converted to using these noodles. We made soup at least once or twice a week during the fall and winter months. I have all my kids, spouses and grandkids over on Sunday's and I usually have two big pots of soup going. Hope this helps.[img][/img]
    Tue Oct 16, 2012 11:23 pm
    Forum Host
    Thankyou....good to know the asian style rice noodles/pasta freezes well icon_smile.gif
    Wed Oct 17, 2012 12:53 pm
    Newbie "Fry Cook" Poster
    I use Quinoa pasta, but cook it separately first.
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