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Which Is Better? Corn Or Rice Pasta?


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29 replies to this topic

#16 Carriefaith

 
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Posted 29 January 2005 - 08:32 AM

Tinkyada brown rice pasta is the best in my opinion :)

I've tried pasta with corn in it and it wasn't very good <_<
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Carrie Faith

Diagnosed with Celiac Disease in March 2004
Postitive tTg Blood Test, December 2003
Positive Biopsy, March 3, 2004

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#17 mwical

 
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Posted 29 January 2005 - 08:50 AM

Thanks, everyone!
Looks like tinkyada is the overall favorite. I bought some Mrs. Leepers Rice Penne pasta at Wild Oats last week. It was OK but had a slightly strong taste. I tried the rice spaghetti too, not sure what brand it was. Wasn't crazy about it. I have some Quinoa spaghetti, but haven't tried it yet. I will try to find some Tinkyada, since most of you think it is the best. So far I agree with Catfish, that none I have tried to date have really been that great. I think I might try to make my own as soon as I find a recipe.
Thanks for your input.
Mark B)
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#18 tarnalberry

 
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Posted 29 January 2005 - 08:53 AM

Don't forget that, after a number of months being gluten-free, you may find that you don't mind some of the pastas you don't currently like. Give them a try again after a while if you still can't find one you're satisfied with.

(Besides, pasta sauce over spaghetti squash is good too! ;-) )
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Tiffany aka "Have I Mentioned Chocolate Lately?"
Inconclusive Blood Tests, Positive Dietary Results, No Endoscopy
G.F. - September 2003; C.F. - July 2004
Hiker, Yoga Teacher, Engineer, Painter, Be-er of Me
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#19 Carriefaith

 
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Posted 29 January 2005 - 09:12 AM

Besides, pasta sauce over spaghetti squash is good too!


YUM!

I agree!
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Carrie Faith

Diagnosed with Celiac Disease in March 2004
Postitive tTg Blood Test, December 2003
Positive Biopsy, March 3, 2004

#20 celiac3270

 
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Posted 29 January 2005 - 09:18 AM

Don't forget that, after a number of months being gluten-free, you may find that you don't mind some of the pastas you don't currently like. Give them a try again after a while if you still can't find one you're satisfied with.

(Besides, pasta sauce over spaghetti squash is good too! ;-) )

Good point--this applies to all gluten-free food. The gluten-free bagels I didn't like at the start are now my favorite that I eat every morning (made by Sans Gluten).
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#21 Deby

 
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Posted 29 January 2005 - 09:20 AM

I wish Tinkyada would make ravoli, I miss that soooooo much. I actually made ravoli from scratch. I fould a mold at a restaurant supply store. I couldn't get my pasta to roll out in my pasta maker. I have the one that attatches to a kitchen aid. I rolled it by hand so it was too thick. The taste was okay. Since I haven't had ravoli in so long, I thought it was great. I'm going to try another recipe with sorghum flour. I found some sorgum flour from Twin Valley Mills that I really like. If I can get a good ravoli, I'll carry it in my store. I'm betting I'm not the only one who misses ravoli :)
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Monica
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anti-body negative, self diagnosed, Gluten free since March 2001. Two sons (8) also have celiac. Antibody and biopsy positive. I love to cook and after much much experimentation can now get by pretty well!

#22 celiac3270

 
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Posted 29 January 2005 - 10:20 AM

Yes--I miss it, too--particularly cheese ravioli. I had been having lasagna instead, which was just as good as my old gluten-filled lasagna (home-made with some flat noodles, made by Deboles I think). It's very good, but I haven't had it in many months since I cut out tomato sauce temporarily.
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#23 mwical

 
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Posted 29 January 2005 - 05:38 PM

thanks for the advice. I am still very new at this gluten-free thing, so I will continue to try different things to "acquire" a taste for them. Before I was diabetic I used to drink regular Pepsi, and now I can't stand the stuff after drinking Diet Pepsi for so long. Thanks for making that point.... Also, forgive my ignorance, but what is spaghetti squash???
Mark :huh:
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#24 tarnalberry

 
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Posted 29 January 2005 - 07:24 PM

Spaghetti squash is a type of winter squash, usually available about half of the year (here in California, anyway). It has a VERY tough outside, but once you smack it hard enough to crack it open, and then steam it, the cooked flesh can be scooped out into the strands that it forms. It looks like spaghetti (hence the name), but it doesn't taste that way, so it's not a substitute, it's just something different to try. It's high in vitamins and nutrition, though, and a healthy alternative.

Here's a website about it: All About Spaghetti Squash
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Tiffany aka "Have I Mentioned Chocolate Lately?"
Inconclusive Blood Tests, Positive Dietary Results, No Endoscopy
G.F. - September 2003; C.F. - July 2004
Hiker, Yoga Teacher, Engineer, Painter, Be-er of Me
Bellevue, WA

#25 catfish

 
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Posted 29 January 2005 - 10:01 PM

I also have a ravioli mould and I make my own ravioli. My favorite is a mushroom/romano cheese recipe I made. It is hard to roll gluten-free pasta dough because it's very sticky and stretchy compared to normal pasta dough, but I found a recipe that works very well and a secret I've learned is to roll it with a Teflon coated rolling pin on a Silpat cookie sheet, and use Asian rice flour for dusting surfaces. It helps keep the dough from sticking to your work areas. Corn starch just melts into the dough so it doesn't work as well for dusting surfaces. Also, roll the dough as thin as you can get it. It will seem ridiculously thin, but will cook up just right.
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#26 jknnej

 
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Posted 03 February 2005 - 09:19 PM

Much prefer rice pasta over corn. Corn also is a food I should avoid as a type O blood. I love the blood type diet.
it flat out says type o's are aften allergic to wheat/gluten. boy, were they right!
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#27 brdbntL

 
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Posted 10 February 2005 - 07:45 AM

Hi,
The pasta that is the most popular at our house is a rice, potato and soy called Bionaturae Gluten Free Pasta. My picky 6 year old said she couldn't even tell the difference from the gluten pasta as she calls it. Just be careful this brand also makes a wheat pasta.
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#28 KaitiUSA

 
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Posted 10 February 2005 - 08:10 AM

I love rice pasta and prefer that over corn. We make spaghetti using rice noodles and I can't even tell the difference...it's so good :D
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Kaiti
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#29 rmmadden

 
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Posted 10 February 2005 - 10:23 AM

Tinkyada here for me! I tried the corn & potato pasta's and the Tinkyada Brown Rice Pasta taste better (closer to the real thing) in this 1/2 Italian's opinion (Or does that make mine only a 1/2 opinion?).

I just bought 8-pounds of the Tinkyada on-sale at Wild Oats here in Cleveland ($1.99/lb on-sale versus $3.69 regular price). To each his own, though. :)

Cleveland Bob
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#30 mwical

 
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Posted 13 February 2005 - 10:55 AM

I just tried tinkyada for the first time today. I too bought 8 pounds of tinkyada on sale for $1.99 at Wild Oats near Cincinnati, OH., yesterday. I also bought several pounds of rice penne and rice elbows, all on sale so I stocked up, trusting you guys that Tinkyada was the best, and THANKS!!!, you all were correct! It is the closest I've found so far. I was getting really frustrated trying to make my own noodles. I can't seem to get the dough to the consistency of wheat flour and it has just been disasterous. I've tried many different combinations of flours, like corn, bean, white and brown rice, tapioca, and more, but nothing seems to work right. I may just have to give in to the notion that I may never be able to make my own. I also tried Catfish's recipe for bread except I didn't have the asian rice. It turned out pretty good except It only raised to about 2 inches high, which certainly was my fault. It had a very good flavor & consistency though, so THANKS CATFISH, I'll keep trying until I get it right. Thanks again everybody. :)
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