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Well, it sounds like it could be the greater gluten development of pasta vs. bread... perhaps you could make more delicate cannelloni or crespelle instead? Also, I used to get a brown rice pasta at whole paycheck that were actually pretty good.

Otherwise, maybe just skip the pasta. Better to do without than have issues.

Thanks LoCo and dbcurrie. I should have mentioned - it needs to be something I can buy, not make. I could even order it if you know of something online. I've tried some gluten free pasta and wasn't impressed. A recommendation for a good one would also be appreciated. They're coming about 10 days before Christmas and leaving a few days into the New Year. (Gosh, I'm just getting used to summer being over!).

Oops, was typing while you posted the above. Forget the gnocchi making then and just check out that link I posted:-)

Gnocchi still sounds like a good idea, since it's more potato than flour, and it's not worked much at all, so gluten development shouldn't be an issue. You can buy it fresh at a lot of supermarkets.

Although -- and I don't really know if I'm correct ot not, isn't it the presence of gluten rather than the development of the gluten the issue? Which is wny people who are gluten sensitive have to avoid things like commercial chicken broth that often includes wheat as an ingredient? So the working of the gluten wouldn't matter (and honestly, I work my bread dough a lot more than pasta dough, so if the same holds true in commercial applications, the bread would be worse than the pasta.)

Maybe the issue is the amount of wheat being consumed? Because if you're eating pasta, it's the bulk of the meal, but with bread, it's a smaller proportion of the whole meal.

Dunno, if it was me, I might skip the pasta entirely until she gets tested, unless this is something they're all willing to risk. It's a lot of guessing.

@perk...

First, you can get ready-made gnocchi that have no wheat flour in them...

Second, soba noodles are super delicious. Get yourself some first to see how you like them. Be careful not to overcook as they get mushy. Buckwheat is gluten-free.

Good luck!

Gnocchi are pretty easy to make, if you don't get hung up on making them all pretty and even. They're a lot like dumplings, and if they're a bit ragged and lumpy, it doesn't matter, and it might even help to hold the sauce on better. I know you said that you didn't want to make them yourself, but maybe you could find some recipes that your daughter could make later.

I have problems with wheat, corn, oats, potatoes, dairy, and a bunch of other things. The problems are not life-threatening, but I do try to avoid these ingredients, and I'm involved in an ongoing search for alternatives that do not compromise on quality.
It's possible that semolina flour is the problem, but to be on the safe side, I'd try a different grain.

Your best bet, if you're thinking of going with pasta, is the rice pasta brand 'Tinkyada'. It's really good (the taste and texture are virtually indistinguishable from semolina pasta, and this is something about which I'm extremely picky).
I used to buy it at Integral Yoga on 13th Street, and I think I've seen it at Whole foods. Here's the link: http://www.tinkyada.com/

There are also a number of (mostly European) brands that make rye pasta. It does not taste bad, but, like say, porcini pasta, does have a distinct flavour. I like it very much, but it would not be a popular choice with those who don't care for rye.

@Perk ~ I am just wiggling with excitement for you! Gnocchi gets my vote!

@db ~ I had to chuckle ~ "Gnocchi are pretty easy to make, if you don't get hung up on making them all pretty and even." For those of us with OCD that could present a problem.

If someone does go to a real Japanese store (versus an Asian market), make sure they read the ingredients. Soba is colloquially used as a generic term to distinguish between thinner types of noodles and udon.

My favorite soba, souki soba (Okinawan style stewed boneless spare ribs with red ginger garnish over noodles in pork-based soup broth eaten with rice), is made with plain flour...oddly, it's not a thinner noodle and looks a lot like udon, but is yellow and not quite as fat. :P

@Perky - you can make them sitting down, and you can also use roasted butternut squash instead of potatoes. for the sauce, I caramelise onions in olive oil, add sage, salt & pepper, and sometimes, balsamic reduction - no dairy, and delicious.

I have the gnocchi board - the one that makes they "wavy" and pretty, but I found that it's much faster (and easier) to just cut the rolled dough into small "pillows" - dumplings. They look more rustic:-), and catch the sauce just fine. Also, you could make a big batch and freeze them for later use - I always do that, in fact. You don't need to roll/cut them all at once, you can take breaks and store the dough in the fridge.

To freeze, cook the gnocchi and chill first, then pack and freeze. I apologise if I'm slightly incoherent, my fever is back to 102F, so my thoughts are a bit blurry.

Good luck on your gnocchi project. Let us know how it turns out. I tried once, and they were pretty tasty. I made the grooves with a fork, and they turned out well. If somewhat "rustic." :)

I've also had good luck with asian style rice noodles- especially the thin styles. Yummy with chicken soup.

I would use a russet type potato (non-waxy) or they might tend toward leaden. I've also had them made with sweet potatoes, and those were wonderful.

If you need a binder, you can use potato flour (that's actually how I was taught to do it).

Don't overlook tomato based sauces for gnocchi. They work really well IMHO. Love 'em tossed with a nice bright marinara. They're also good with sauteed or braised greens (chard, mustard, whatever). And I've been putting them in chicken soup for years. Or just mix 'em up with some chicken and gravy for a kid-friendly dish (a la chicken 'n' dumplins). Nom, nom... Again, you can use potato flour to make the gravy. Take care with the potato flour, though... it's like cornstarch and thickens fast then breaks if you're not careful.

As far as the ready-made types are concerned, I honestly haven't bought any in a really long time. But I've used both the shelf-stable ones and the frozen ones, and found most to be at least decent if not downright tasty.

Not sure if they still have them, but years ago Trader Joe's carried frozen gnocchi that weren't bad. I always had some in my freezer when my kiddos were tots... Not sure whether they had any no-no ingredients or not.

There was an Everyday Italian episode where Giada made incredibly simple gnocchi. I'm sure the recipe is up there, somewhere. No dairy involved. You start with a freshly cooked potato, not mashed spuds.

And you don't need to worry about the pretty fork marks at all, you can just roll a long rope and cut it into chunks. I think that the way Lidia did it one one of her shows. Or maybe it was someone else.

Cutting the ropes at an angle will make them a little fancier without being fussy. And keep in mind that they do puff up when you cook them, so you don't need to make really big ones.

If rolling out ropes is too much hassle, you could just break off blobs of dough. I'm thinking that you could just tear off pieces with a fork and roughly shape them into something cohesive. Yeah, the ocd police will be knocking on your door, but if they're all completely different, you can say you planned it that way. :-)

The fork-rolling thing is actually kind of fun, and you can sit down somewhere and do it at your leisure, or teach your granddaughter how to do it. And she might already know how to make "ropes" out of dough. You didn't mention how old she is, but it's not much different than making things with clay or play-doh, so it's not like you're asking her to fillet a fish. And if she makes them all uneven and knobby, no one is going to complain.

My granddaughter just turned 4 and we will have a great time in the kitchen making gnocchi. The best tasting play dough on the planet! We'll have to do a sweet potato batch and a potato/butternut squash batch. Pasta will be a special treat another night - thanks to yuze guys!

If Joyy reads this..........did you go to the Flagstaff Festival of Lights? If so, there was a very little girl who ran onstage, was given the microphone and wished the audience Happy Thanksgiving, Merry Christmas and Happy New Year while her mother gaped in shock. She may have also said a few Native American phrases. I'm surprised she didn't sing a song, too. Yep, that was mine! 0:-)

I will definitely update you. I can't wait to cook for them and have little helper hands in the kitchen.

Fingers, eyes and toes crossed that this posts. Having a heck of a time staying online.

There is an episode of Lydia were she makes gnocchi with her grandchildren--and also one where she makes a 'poor man's lasagna' with bread, rather than noodles for the layering--stale bread, ricotta, spinach, tomato sauce, and so forth. Perhaps try that some other time?
Spaghetti squash is also a good alternative for the gluten-sensitive.

And please take it easy--I hope playing with your grandchild gives you some relief, health-wise.

Yipes brooke29--I'd be hypocritical to tell you to go to a doctor, since I never go myself but please drink a few gallons of water and monitor your temperature carefully just in case.

@mongoose ~ not to worry. They will be here for several weeks, so it's just one of many meals. I consider them all special. Christmas dinner will be at a friend's house and I'm not sure if they'll be with me or my ex. We'll have fun creating and cooking and I'm sure they'll taste wonderful. You've been a fantastic resource - I can't thank you enough.

I found a cookbook that didn't get packed. It's called Cooking with Kids or something like that. I want to browse it before they come. My daughters love to talk about cooking with Mom. I feel like Lidia with her grandchildren. Actually her daughter-in-law and I have the same name!

Grandchildren are the best medicine on this green earth. *smile*

I can't thank you all enough for sharing your wisdom and good wishes.

Just in case you decide to go with the pre-made gnocchi route... Nuovo Pasta makes gluten-free gnocchi. You can usually find this in the fresh pasta (not frozen!) section of Whole Foods.