[RFEngineer]

Eh, it’s not that bad. There is pasta made out of it that is reasonably good - folks like me who are allergic to wheat eat it.

[bicyclerepair]

I’ll say it how I damn well want to say it.

[muawiyah]

Definitely a decent way to get pasta ~ but I prefer the one with the different colors that's made with corn (talking about the small elbows). So far I haven't found a substitute for something wheat-free in a decent cut zitti ~ but we did find a SHORT gluten free zitti ~ you can pretend it's the real thing.

The production of wheat/barley/rye free pasta is getting better, and it's more available. The stuff is still expensive.

Here's my 'tastes like bread' recipe. Buy Mexican made (here or there) 6 inch tortillas which are constructed from WHITE CORN, not white corn flour or granules, but the whole kernels. Guerrero started moving that to market all over the country over the last year so you can count on it being out there.

With the slightest addition of capsaicin (in a barbeque sauce, a few crushed red seeds, maybe a curry) this stuff tastes exactly like bread ~ 'cause I still remember bread and this is the taste.

Remember, before doing anything with the small tortillas you must heat them. 35 seconds on high for 2 of them will give you one that can bear more cooking later ~ like after you make a burrito and toss that in the oven. 45 seconds on high for 2 of them can be used now like a soft taco shell. If you go a full minute it will stiffen up like a yellow corn taco shell, so stop it at 45 seconds, load it with goodies, then give it another 15 seconds. It should stiffen up to where you can handle it.

Another discovery ~ use goat cheese instead of a cow's milk based spread if you want to avoid heating it up enough to melt cheese.