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Dear friends,
Wow! Thanks very much for the recommendations for GF lasagna noodles - with so many tips, I'll be eating great lasagna well into 2010. :) Here is a summary of the suggestions:
1. Tinkyada noodles were suggested the most often. They were praised for their quality, taste, and texture, but some people found that they fall apart easily when putting a lasagna together. One person suggested cooking the noodles for 8 min, then bake for 25 minutes at 425 degrees, because the package directions can result in mushy noodles. (Available through many online outlets, including Amazon)
2. DeBoles had the second-largest number of mentions, but those seemed to be split evenly between people who liked/strongly liked the noodles and people who disliked/strongly disliked them. (Available through many online outlets, including the DeBoles online store)
3. Pastariso lasagna noodles had a dedicated group of fans, who like them for their taste, texture, and resiliency in cooking. (Available through many online outlets, including Amazon)
4. Cornito was touted as having excellent taste and the ability to hold its shape even with reheating. (www.cornito.com) Orgran was said to taste good and to work in a lasagna like no-boil noodles. (www.orgran.com/company/orgran-products-online.html)
5. For imports (to the US!) , Rizopia noodles (from Canada - http://www.rizopia.com/M1Sel7.htm) , Schar pasta (from Italy - http://www.schar.com/us/ ), and BiAGlut (from Italy - http://www.quattrobimbi.com/biaglut-lasagne.aspx ) were recommended.
6. Natural Food Works in Davis, CA wrote that they thought they could ship their GF lasagna noodles (http://www.naturalfoodworks.com/proddetail.php?prod=gf_las ) , and Astoria Mills offers a cookbook in which a GF lasagna noodle recipe appears ( http://www.astoriamills.ca/system_ebook ) .
7. Some creative chefs suggested using long slices of zucchini or corn tortillas instead of lasagna noodles! :)
Thanks again very much for the helpful recommendations and links - happy lasagna days to all!
Best,Vanessa 		 	   		  
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