Trying to please everyone in the family, gluten-free or not, is a daunting task. Dinnertime is usually preceded by hours of planning, prepping and praying that someone will enjoy what I've come up with.

Fortunately, we can all agree on one menu item: Pasta.

Gluten-free pasta is typically made of corn, rice, beans or quinoa. Corn pasta cooks well, but the corn taste can be pretty over-powering. Rice pasta soaks up the most sauce, so it's good in things like lasagna and goulash. Bean pasta tastes most like gluten-based noodles, but I find it can be a little rubbery. Pasta made with quinoa (pronounced keen-wah) is the healthiest alternative. It is a good source of magnesium and iron and has a nutty flavor. For more on the health benefits of quinoa, click here.

When cooked correctly, gluten-free pasta is a real crowd-pleaser. Following the directions on the package to the minute is vital. Overcooked gf pasta will be very mushy. Undercooked will be extremely rubbery. Use lots of water and add a little salt to prevent the past from sticking.

GF pastas are also very accessible. I find many varieties of gf noodles at Meijer and other large grocery chains among the organic or health foods. I find everything else at Good Food Co. or the Gluten-Free Mall.

The one complaint I have about gf pasta is that it does not keep well in the refrigerator. Rice pasta in particular gets hard quickly, especially if there isn't a wet sauce to soak into the noodles. But rarely do we have leftovers to keep in the fridge after pasta night. In fact, I like to keep extra pasta sauce in my freezer to pour over gf noodles when I'm pressed for time. It never fails.

Here is a dish my mother-in-law served up for the whole gang. She was glad she made a double recipe:

Papa Dave's Goulash
1 1/2 pounds ground beef
1/2 an onion, diced
1 can tomato sauce
2 cans diced tomatoes
1 teaspoon garlic powder
Salt, pepper to taste
3 cups cooked elbow noodles
2 cups frozen mixed veggies
2 cups shredded cheddar cheese (optional)

Brown beef with onion in large skillet. Drain. Add tomato sauce, diced tomatoes, noodles, spices and veggies. Pour into 9-by-13 pan. Bake 30-35 minutes in 350 F oven. Sprinkle with cheese if using.

Tip: Also good with fresh veggies, frozen spinach or ground turkey, or served with gf corn muffins.