converting pasta recipes to gluten free

[kylie]

I'm a relatively new user of the wonderful Thermomix, and also relatively new to a gluten free diet, with my daughter recently being diagnosed with coeliac disease.
We have really enjoyed the pasta fagioli and the creamy tomato and salami pasta, so last night I decided to make a gluten free pasta fagioli.
I know GF pasta needs less cooking time than regular pasta, and that if you overcook it, it turns to mush. I was using casalare pasta, which says on the packet that it cooks in 8 minutes. So, after cooking the sauce for 10 minutes I added the pasta and cooked for 5 minutes before leaving it in the thermoserver for a few more minutes.
When I opened the thermoserver, it was mush..... and it got worse as time went on. There will be no reheating of the leftovers today!
Any tips on how to improve for next time? I wonder if a different brand of pasta will work better, or do I need to actually cook the pasta separately then mix together - in which case I'm probably going to need to adjust the sauce mixture down as the pasta usually absorbs a lot of the liquid.
Thanks, Kylie

[quirkycooking]

I usually use gf pasta, usually corn & rice tortellini or shells or penne - it works well! Not sure of brand, I just get it from the grocery store. I cook it for 8 mins, & it stays whole & doesn't go to mush. I'll check the brand for you - just have run out at the moment!

[kylie]

Thanks!

[quirkycooking]

Okay, I remember now - It's Orgran - the rice & corn tortelli is our favourite (sorry, not tortellini - mixed up!). 

[kylie]

Thanks for that. I can get Ogran from the supermarket so I'll try it again and let you know!