Gluten free pastas

[mrs.cool]

I don't like Tinkyada. Ronzoni is good, and cheap. Quinoa is okay. Corn is definitely better than rice.
I have found it's very very important to watch it really closely and not overcook it. The best way for me anyway, to check it is to taste it. And take it off IMMEDIATELY and drain it.
I've found all gf pastas break apart quickly if you have to stir them up to mix the ingredients, like with goulash. When used in a cold salad I haven't really noticed it becoming mushy when stored. I make big pasta and veggie salads all summer long, we eat them for 2-3 days in a row.

[EricNC]

I have liked the jovial brand pastas from Italy that whole foods sells. Whole foods is over priced but they are good for these kind of special items, They seem less gummy than some of the other gluten free so it may do better in the fridge, but I have not tried myself.

[Stephy0519]

Celiac here. I was using Trader Joe's Corn/Quinoa pasta...until I found the most AWESOME Italian deli by me. They import gluten free pastas from Italy and the pastas are amazing. Do you have any good Italian deli's, that may do this, by you? I can look at the specific brands when I get home.

Also, the DePuma brand is great for tortellini, lasagna sheets, ravioli, etc. They are based out of CT but they ship and supply places out of state (I believe.)

[MrsBrady11]

I like Riso Bello which is imported from Italy. It's rice, corn and buckwheat flour. I usually buy it by the case on Amazon. I'm Italian and love my pasta. If cooked according to the package directions, it doesn't get mushy and holds up well when refrigerated. I was diagnosed with Celiac 15 years ago and have tried a lot of GF pasta and this is the best imho.