Happy Friday, and a big welcome to any new readers joining me from Gluten Hates Me!
Lately I’ve been all about the gluten-free pasta. Maybe it has to do with all the running – my body wants carbs! I was having major cravings for pasta with butter and salt (yes, I still enjoy eating like a 5-year-old), so I made a big batch of Tinkyada brown rice shells that I happily ate on all week, then finished it up with a delicious meal of homemade mac and cheese for one!
If you haven’t tried Tinkyada’s line of pastas, you’re missing out. I have tried various other brands and have been less than impressed – GF pasta has a tendency towards either being cardboard-like or too mushy, it’s hard to find a happy medium that actually tastes like regular pasta (although I keep hearing about this green banana pasta that I’m eager to try…)
Tinkyada is neither cardboard-like nor mushy, and it reheats well. It’s a brown rice pasta, so it’s got some fiber and protein, but it has a softer texture than whole-wheat pasta. Bonus – it’s manufactured in a facility that only does rice pasta, so no risk of cross contamination.
According to their packaging it can handle quite a bit of overcooking, but I haven’t tested that! I follow their instructions to cook it in boiling water for 14 minutes and it comes out perfectly every time.
I saw Madison’s recipe for Basil-Cheddar Mac and Cheese for One this week on Espresso and Cream, and immediately wanted to make a gluten-free version of it. I substituted the pasta, flour and breadcrumbs with GF replacements.
The flour mix from Better Batter is a great all-purpose blend, and I made the breadcrumbs from a loaf of gluten-free bread that was too dry to enjoy in its original form.
It was super quick to put together, especially since I had already cooked the pasta so all I had to do was zap it for 30 seconds in the microwave to take the chill off.
I whisked the flour into the milk, then put it on the stove and in just a few minutes I had a nice thick base. In went the cheese and seasonings, and in seconds I had a beautiful creamy cheesy sauce!
Then I stirred in the pasta and basil, poured it into my oven-safe dish, and topped it with the breadcrumbs and cheese.
After just a few minutes under the broiler, it was nice and golden!
I added a little extra basil for garnish and put some greens on the side.
It was delicious – I don’t think a gluten eater would have known the difference. I am grateful every day for the wonderful companies like Tinkyada that have made gluten-free eating a lot easier to handle.
Click here to get Madison’s recipe.