Jump to content
splinky

gluten free

Recommended Posts

Bought some Ronzoni g-f penne rigate for a dish to bring to a potluck. Several guests who have gone (partially) g-f recently commented on how good they were. I thought so, too--they cooked up very nicely following package timing, and did not turn mushy when baked with a light saucing of duck ragù. AND the leftovers didn't get rock-hard in the fridge, as regular pasta tends to.

 

Composition is white rice flour, brown rice flour, corn flour, quinoa flour, mono and diglycerides, and package says PRODUCED IN A DEDICATED GLUTEN-FREE FACILITY. Product of Italy.

  • Like 1

Share this post


Link to post
Share on other sites

Miss A is gluten free for the time being.. If anyone is in the area and is looking for a good gluten free pizza, Lean Crust is Brooklyn is very good.. fresh mozzarella on the pizza too.

Share this post


Link to post
Share on other sites

Miss A is gluten free for the time being.. If anyone is in the area and is looking for a good gluten free pizza, Lean Crust is Brooklyn is very good.. fresh mozzarella on the pizza too.

is that the place near atlantic terminal? i'll have to check it out the next time i take the lirr into crooklyn

Share this post


Link to post
Share on other sites

that's the spot on Fulton.. It's strange as a pie is 18 bucks but, a slice is like 4.35.. 8 PIECES to a pie.. So, it's worth it to take an 18 dollar gambe to see if you like it over a slice for almost 5 bucks..

Share this post


Link to post
Share on other sites

that's the spot on Fulton.. It's strange as a pie is 18 bucks but, a slice is like 4.35.. 8 PIECES to a pie.. So, it's worth it to take an 18 dollar gambe to see if you like it over a slice for almost 5 bucks..

almost forgot, did you notice if they have a separate oven for gluten free or do they use the same oven for everything. i remember being so disappointed when i went to keste and discovered that they use the same oven, the same peel and the same pizza cutter for all the pies. sadly, i only discovered this after i had started eating. that was a scary trip home.

Share this post


Link to post
Share on other sites

hmm.. i would double check, i am pretty sure it was the same oven and same peel.

Share this post


Link to post
Share on other sites

Thanks for mentioning the Banza pasta. I'd like to try it. We usually buy Ancient Harvest quinoa pasta. I wasn't very happy with dry lasagna pasta made of rice only because it tends to bubble up and scorch, but it's worked ok a few times when I weighted it down with heavy toppings.

Share this post


Link to post
Share on other sites

calamondin ricotta pound cake

 

14208085475_60cc450fbb_z.jpg

 

 

the strawberries took a nice bath in calamondin liqueur and turbinado sugar before joining the vanilla ice cream and calamondin ricotta pound cake on the plate

 

14208067694_1960482a9e_z.jpg

Share this post


Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...

×
×
  • Create New...