Pastas for wheat allergies

So my friend has a wheat allergy, which of course means, things normally made with flour make him uncomfortable. He also happens to be Italian, which puts a damper on eating some of his favorite dishes.


I know there are a lot of rice pastas available in the market, but if I wanted to make, say, a baked ziti or a lasagna, would they handle well?


Any and all help is greatly appreciated!
Thanks in advance.

I have been experimenting with the different wheat-free pastas. So far I like Tinakyada the best -- I think they are also packaging private label for Trader Joe's. Bionaturae, from Italy, has a corn-soy-rice blend that I haven't enjoyed as much. I don't like the flavor or the texture - and it tends to fall apart if you try to reheat it.

The key to the rice gluten pasta is to undercook it slightly, especially if you are going to make a baked dish. It takes a while to get used to, especially if you or your friend are big fans of pasta and eat the good stuff regularly.