Posted on | May 31, 2007 | 1 Comment
With noodles like these, who needs wheat? These Tinkyada gluten free spaghetti noodles were one of the first gluten free products I tried and it has become a staple in my own gluten free pantry.
I usually buy these noodles locally for $3.69. The bags are 16 ounces and will easily have enough noodles for a few meals. One aspect that makes these noodles great is the fact that you can overcook them and they are still edible! With other brands of rice noodles, overcooking can be the kiss of death- you end up with a sticky, mushy, bowl of goo. Yuck. These noodles are very forgiving! I tend to prefer them more al dente with a cooking time of 14 minutes, softer noodles should be cooked at 16 minutes.
The width of these noodles is slightly larger than their wheat counterparts and have a soft but slightly chewy consistency. The flavor is pleasing and mild and compliments any sauce you want to whip up for dinner. Thin sauces tend to slip off the noodles, so I like to use a chunky veggie or meat sauce. I have found that these noodles leave me satisfied and content, unlike regular noodles that leave you feeling heavy and overly full. Both gluten free eaters and gluten consumers will both enjoy these noodles.
Pros: Great texture, flavor, simple ingredients, holds sauce well
Cons: Are there any?
Rating: 5 stars
Where Can I Buy These Noodles?
Ingredients: Stoneground brown rice, rice bran, water