psyfic (psyfic) wrote in gluten_free, @ 2008-10-08 16:47:00 |
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Entry tags: | review: brown rice pasta, review: mrs. leeper's corn rotelli |
review - Mrs. Leeper's
Having tried various brands of brown rice pasta (all the same - good when eaten hot with a meal, like spaghetti say, but poor quality when cold and reheating does not improve it), I have to give two thumbs up to Mrs. Leeper's corn rotelli.
It is, hands down, the *best* pasta substitute out there. It cooks, tastes and handles nearly the same as regular wheat noodles. We were craving something I haven't been able to have since the celiac discovery -- mac'n'cheeze. The brown rice pasta is nice with some things (spaghetti, for example), but didn't work for mac'n'cheeze as brown rice pasta has no absorption, so it tastes like eating cheeze on cardboard.
Then we saw Mrs. Leeper's gluten-free corn rotelli... at WalMart of all places, and got some.
We cooked it, used the Kraft cheeze packet (we gave *those* noodles to the dog with her dinner so it didn't go to waste and she was happy) and -voila!- an old favourite is returned to us, but in gluten-free fashion.
It eats good cold (unlike brown rice pastas which stiffen to a plastic-like consistency and do not improve much when reheated) and reheats beautifully.
So, brown rice pasta when there's no other choice, but Mrs. Leeper's is where it's at.
One last tip: when cooking with brown rice pasta, since it seems to be the most plentiful out there offered us gluten-free consumers, just use what you plan to eat with the meal and no more. It does *not* reheat well at all.