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  1. #1
    SpecialPatrolGroup's Avatar
    SpecialPatrolGroup is offline T-rex is cranky until she gets her coffee.
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    Default Gluten free pasta and flour

    I am after some recommendations please

    Gluten free pasta - I have tried a few, I thought the first one I got (Buon tempo????) was ok, but then I got some san remo and it was so much better - which do you prefer?

    Gluten free flour - I have only tried Vitarium. It is ok for some things like pancakes but I tried to make pastry and pizza bases and it was just all wrong. I have noticed it is also expensive, how much do you pay?

    Thanks

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    White wings GF flour is great. It is expensive - but it is so good for baking and everything else as well.

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    It is usually 5.99 for 750 g but every so often they have a 20% thing at woolies and I stock up,

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    We use the white wings GF flour too. I'm yet to find a good pasta/spaghetti. I've tried a couple, but a lot contain soy which is a problem for us.

    Mostly we just have rice noodles etc.

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    Also, almond meal is good for lots of things...

    for example, last night we had chicken 'nuggets' which were just chicken thighs cut into small pieces and rolled in egg and then almond meal and baked in the oven.

    Probably more like a tiny schnizel I suppose. They were delicious though.

  6. #6
    SpecialPatrolGroup's Avatar
    SpecialPatrolGroup is offline T-rex is cranky until she gets her coffee.
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    Thanks Ladies. Will check out the white wings flour.

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    Not sure about the flour but Pastabilities does gluten free fresh pasta.

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    I've tried them all and use Orgran flour, San Remo pasta except alphabet noodles I use Casalaire and Orgran lasagne sheets.

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    I found the san remo pasta the best. I don't bake so didn't use much flour when I was going GF.

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    Gothel is offline Skip the drama, stay with Mama!
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    We use white wings flour too, but only their plain. Anything I made with the SR came out soggy. We also make a few things out of mixes of potato/rice/cornflour, but they are special mixes depending on the recipe.

    We use the organ pasta, rice and corn spirals, but I must admit I've never actually tasted it, the girls eat it... And don't go nuts over it either. Maybe we should change to the San Remo one


 

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