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Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.
What, specifically, is the pasta made of? Rice? Corn? A blend of flours?
This will help to answer your question.
it was made with a blend of sweet rice flour, white rice flour and almond meal.
I have had the opposite problem -- they get too soft and fall apart. And on the other hand, the Asian rice vermicelli I have has a lot of 'bounce.' The best results I've had are from Quinoa Pagodas.
Do you have hard water? That could make a difference. See if the pasta you use comes from a company with a phone contact or web link so you could ask them (and let us know).
I just read your answer -- are you making the pasta?
I re-read my post and realize I didn't articulate well! yep, I'm making it from scratch :)
This is the best gf pasta recipe I've found. It's easy and we make it at least every other week. Not sticky or too hard. http://www.bobsredmill...
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