When Jenni made the switch to a gluten free diet, I knew that a big part of it would be trial and error to find good substitutes for the wheat-based foods that she ate. And that’s held true: some things have been great hits, others, not so much.
The good stuff has mostly come in some baked goods: cookies, muffins and cakes.
The bad stuff has been in some basics. Like bread. And pasta. I have yet to find either a homemade or store-bought bread or pasta that even came close in texture and taste.
So I’ve been on a quest for good gluten free pasta for what feels like forever. I’ve tried several types and still stick to the Tinkyada stuff, even though the taste is a little off, and cooking it can be tricky (it goes from not done to overdone in about 1 minute, so you need to babysit it closely after about 12 minutes of cooking). But don’t even think of using it in a pasta salad, because it seems to get hard and set right back up if it gets cold.
Thanks to this frustration, I keep looking. So when I read a positive review of one (the Bonta Italia shown above), and then saw it in my local grocery store, I decided to try it in some mac and cheese to see how it stacked up.
I’ll be honest: it never made it into the mac and cheese. It was horrible. I cooked it per the instructions, which even wanted some olive oil in the water. But it never really got soft, let alone al dante. It was gritty and crunchy (even after 14 minutes of cooking which should have made it as floppy as a regular noodle. And it didn’t even taste very good once I could get past the texture.
It was a horrible disappointment, and there have been very few of those during this whole journey. It was a total waste of $8 for two boxes.