I do not have a problem with gluten, although I do prefer products which are whole grain (this pasta would most definitely be suitable for anyone who IS avoiding gluten, however).  Many whole grain and gluten-free pastas (and believe me when I say I've tried a bunch) leave something to be desired in the taste/texture department.  These Tinkyada brown rice elbows are wonderful, however.

Someone in my office is allergic to gluten.  We recently had a potluck lunch at work.  Since I am a vegetarian, I know what it is like to be unable to eat a good portion of the food available at such events.  In the spirit of inclusiveness, I decided that I would bring GF macaroni and cheese, and this was the pasta I chose.  People in my office have commented negatively on GF pasta before, so I didn't tell them the macaroni was gluten free.  And not a single person noticed!  (I said something to the GF person in advance.)  I did receive comments on other ingredients (e.g. real Parmigiano-Reggiano cheese), and there weren't any leftovers.  I consider that a smashing success.  (The color is slightly darker than regular pasta, but not by a lot, and if it is coated with cheese sauce, it can be hard to see the color.)

Also, this pasta holds up well to long cooking times -- it says so on the bag, but I had occasion to test this out.  Because the aforementioned macaroni was made in a slow cooker, it was going to be heated for much longer than the recommendation on the package.  Even so, it had the perfect texture when it was time to eat.  I would expect this pasta to perform similarly well in baked pasta dishes.  (Pre-cook it, but go for slightly less than the time recommended on the package, for best results.)

I have not had any trouble with leftovers.  I did a trial run of my slow cooker macaroni and cheese recipe (don't want to take something untested to work and have it be a miserable failure, after all) and it made way too much for me to eat in one sitting.  I portioned the leftovers out -- froze some and refrigerated some -- and found them to have an acceptable texture afterwards.  (Not quite the same as when freshly-cooked, but that's to be expected.)

Anyway, this is a great alternative if you want a whole grain pasta, a gluten free pasta, or a pasta that stands up to long cooking times (or all three!).
I do not have a problem with gluten, although I do prefer products which are whole grain (this pasta would most definitely be suitable for anyone who IS avoiding gluten, however). Many whole grain and gluten-free pastas (and believe me when I say I've tried a bunch) leave something to be desired in the taste/texture department. These Tinkyada brown rice elbows are wonderful, however. Someone in my office is allergic to gluten. We recently had a potluck lunch at work. Since I am a vegetarian, I know what it is like to be unable to eat a good portion of the food available at such events. In the spirit of inclusiveness, I decided that I would bring GF macaroni and cheese, and this was the pasta I chose. People in my office have commented negatively on GF pasta before, so I didn't tell them the macaroni was gluten free. And not a single person noticed! (I said something to the GF person in advance. )  I did receive comments on other ingredients (e. g. real Parmigiano-Reggiano cheese), and there weren't any leftovers. I consider that a smashing success. (The color is slightly darker than regular pasta, but not by a lot, and if it is coated with cheese sauce, it can be hard to see the color. )

Also, this pasta holds up well to long cooking times -- it says so on the bag, but I had occasion to test this out. Because the aforementioned macaroni was made in a slow cooker, it was going to be heated for much longer than the recommendation on the package. Even so, it had the perfect texture when it was time to eat. I would expect this pasta to perform similarly well in baked pasta dishes. (Pre-cook it, but go for slightly less than the time recommended on the package, for best results. )

I have not had any trouble with leftovers. I did a trial run of my slow cooker macaroni and cheese recipe (don't want to take something untested to work and have it be a miserable failure, after all) and it made way too much for me to eat in one sitting. I portioned the leftovers out -- froze some and refrigerated some -- and found them to have an acceptable texture afterwards. (Not quite the same as when freshly-cooked, but that's to be expected. )

Anyway, this is a great alternative if you want a whole grain pasta, a gluten free pasta, or a pasta that stands up to long cooking times (or all three! ).