Gluten Free Pasta…Crunchy texture…help

I use Great Value’s Elbow Gluten Free Pasta; I made a big meal between Sunday or Monday depending on how my week is. I’ve used Tinkyada GF pasta also and no matter how soft and pasta tasting it is day 1; when it’s put in the fridge and you heat it up the pasta is always got this crunchy texture.

What am I doing wrong? Or is it just supposed to be like this? I make regularly a homemade Buffalo Chicken with Cheese casserole and a Bacon Cheeseburger Casserole based on my two favorite hamburger and chicken helpers lol. I add veggies as well sometimes it’s peas and carrots, other times its broccoli, cauliflower and carrots, and even a few times I’ve thrown in some Brussels sprouts. I just can’t get the pasta to taste good after being refrigerated. Please help.


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