Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

What Brand Of Pasta Do You All Buy?

CommonTater

Recommended Posts

love2travel Mentor
love2travel
Posted

Haha cannot believe I wrote "Wholecornsstore" LOL Thats funny!! I am sguessing itred tho and still have the "Brain fog" It "Whole Food Market?" I cannot even remember the name of the store LOL Any hoo I found 1 bag of the noodles I bought and it is made by : bionature : They are Rice , Potato and soy. I said I only found one of the bag , but I think I only bought one bag. I had two and only ended out buying one. Well maby I should go to bed now huh?

That could have been my error. From time to time, my tablet likes to jump all over the place and inserts letters and words. I am guessing it happened when I was typing "cornstarch" and my less than brilliant tablet added it to your blurb. Weird!
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


w8in4dave Community Regular
w8in4dave
Posted

No really sweetie I have been drinking wine :) so blame it on me hahaha ... I was probably trying to type Whole food , but was thinking corn noodles lol ... What ever no worries 

rene83 Rookie
rene83
Posted

I get the trader joes brown rice pasta. I can't hardly tell the difference. It has a nice texture too and is hard to overcook to boot. 

Myself Newbie
Myself
Posted

DeBoles-Gluten-Free-Rice-Spaghetti-Style

MissyBB Explorer
MissyBB
Posted

I really like GoGo Quinoa brand. It is a rice/quinoa combo pasta and it has a mouth feel and texture of wheat pasta. I belong to the ONFC and order it all from there as it is much cheaper than any grocery store or Walmart. 

seraphim Contributor
seraphim
Posted

Tinkyada for us. Only thing I can tolerate right now anyhow but never did enjoy corn pastas. Just rice noodles.

w8in4dave Community Regular
w8in4dave
Posted

My daughter is vegetarian , ( not that , that makes a big dif in this thread) but she came to visit and I was telling her that I had bought some gluten-free pasta. She said the rice ones were really good. I know I have had rice noodles b4 and like them. 

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


CarolinaKip Community Regular
CarolinaKip
Posted

I like Tinkyada. I have found. depending on the shape, I may cook it longer and or rinse it after cooking.

Lightforth Newbie
Lightforth
Posted

I'm very happy for this thread! I'm new and I just made spaghetti last night with De Boles rice spaghetti. OMG it was NASTY. Weird tasting and like a thick glutinous sludge in my mouth. BLEAH. 

Sorry I have nothing to contribute as I'm still experimenting, but thank you all! 

notme Experienced
notme
Posted

go for the 'tink' - it's very "forgiving"  :)

w8in4dave Community Regular
w8in4dave
Posted

Ty because I just made something with De Boles, I ate it but didn't like it!!! 1st the water was super thick as it was boiling, would of been good for gravy!! They package said do not over boil so I boiled it 3 minutes less than they said ... It sucked up all the gravy I had and it was a big pile of mush!! Yuk!!! I will cook the rest up for the cats or something I am not sure!! Good thing I didn't try it on hubbs 1st! I just bought what they had at the store!! I guess I'd better buy some on line. pftttt!! Well I love to order on line!! :) I will go for the Tink next time!! :) 

Lisa Mentor
Lisa
Posted

You are correct on every point you made.  Gluten free pasta will never be the same as we remember....it's a different animal.  I use it for spaghetti and it may last one day, as left overs, with the sauce combined.  It does suck up liquids and leftovers are not too good.

 

Over cooking gluten free pasta is not too good.  You have to experiment and try different brands.  I do like Sam Mills (found at my local Food Lion) and I can't wait to order some Depuma's Gluten Free Fresh Raviolli.

 

 Maybe someday it will be the pasta of the past. :)

w8in4dave Community Regular
w8in4dave
Posted

I am not a big fan of pasta anyway or bread!! hahaha must be my body knew i was allergic :) Not really I was forced to eat Biscuits and Gravy as a child and sense then I have never been a big fan of Bread!! Specially wet bread!! noodles I am not a big fan of because Hubbs loves them and eats them at just about every meal!! I get sick of them! So when I am in the mood, they'd better be good!! 

shadowicewolf Proficient
shadowicewolf
Posted

Ancient quinoa is somewhat forgiving if it is overcooked, but it depends on the shape. Elbows hold up better than any other shape.

GlutenStinks15 Explorer
GlutenStinks15
Posted

I've had good luck with the rice & corn pasta at Target. It's the store brand, Archer Farms, & it's made in Italy.  I've tried several rice-only brands, & they seemed really starchy. One brand turned the cooking water gelatinous.  However, Target has no dedicated gluten-free section (in spite of my FB posts...lol) so you'll have to look for it in the pasta section.

 

 

After seeing your post, I bought some of the Archer Farms Fusili last night - WOW. I am hooked! Thank you, bc if not for your post I never would have tried it!

w8in4dave Community Regular
w8in4dave
Posted

After seeing your post, I bought some of the Archer Farms Fusili last night - WOW. I am hooked! Thank you, bc if not for your post I never would have tried it!

Maby I will try this one 1st!! After all Target is one of my Fav stores !! 

jerseyangel Proficient
jerseyangel
Posted

We like Tinkyada. I boil it in a *lot* of salted boiling water, and only until slightly undercooked.

Pegleg84 Collaborator
Pegleg84
Posted

I always know it's done when all the starch rises to the top.

 

A suggestion, no matter what kind of pasta you're using: undercook it a little (al dente), rinse it it cold water, then put it in with whatever sauce or such your having it with and let it heat back up in it. That seems to help get the starch off and it holds together a bit better.

Lisa Mentor
Lisa
Posted

I always know it's done when all the starch rises to the top.

 

A suggestion, no matter what kind of pasta you're using: undercook it a little (al dente), rinse it it cold water, then put it in with whatever sauce or such your having it with and let it heat back up in it. That seems to help get the starch off and it holds together a bit better.

Great suggestions.  Thanks

squirmingitch Veteran
squirmingitch
Posted

Another fan of the Ancient Harvest corn/quinoa pasta here. We have tried many, many gluten-free pastas & this one is GOOD.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,543
    • Most Online (within 30 mins)
      7,748
    yfuvhg
    Newest Member
    yfuvhg
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Beverage
      Diagnosed celiac for 1-2 months ago and everything makes me bloated.

      By Beverage · Posted

      I had a very rough month after diagnosis. No exaggeration, lost so much inflammatory weight, I looked like a bag of bones, underneath i had been literally starving to death. I did start feeling noticeably better after a month of very strict control of my kitchen and home. What are you eating for breakfast and lunch? I ignored my doc and ate oats, yes they were gluten free, but some brands are at the higher end of gluten free. Lots of celics can eat Bob's Red Mill gluten-free oats, but not me. I can now eat them, but they have to be grown and processed according to the "purity protocol" methods. I mail order them, Montana Gluten-Free brand. A food and symptoms and activities log can be helpful in tracking down issues. You might be totally aware, but I have to mention about the risk of airborne gluten. As the doc that diagnosed me warned . . Remember eyes, ears, nose, and mouth all lead to your stomach and intestines.  Are you getting any cross contamination? Airborne gluten? Any pets eating gluten (they eat it, lick themselves, you pet them...)? Any house remodeling? We live in an older home, always fixing something. I've gotten glutened from the dust from cutting into plaster walls, possibly also plywood (glues). The suggestions by many here on vitamin supplements also really helped me. I had some lingering allergies and asthma, which are now 99% gone. I was taking Albuterol inhaler every hour just to breathe, but thiamine in form of benfotiamine kicked that down to 1-2 times a day within a few days of starting it. Also, since cutting out inflammatory seed oils (canola, sunflower, grapeseed, etc) and cooking with real olive oil, avocado oil, ghee, and coconut oil, I have noticed even greater improvement overall and haven't used the inhaler in months! It takes time to weed out everything in your life that contains gluten, and it takes awhile to heal and rebuild your health. At first it's mentally exhausting, overwhelming, even obsessive, but it gets better and second nature.
    • Jsingh
      Protein or fat?

      By Jsingh · Posted

      Hi,  I care for my seven year old daughter with Celiac. After watching her for months, I have figured out that she has problem with two kinds of fats- animal fat and cooking oils. It basically makes her intestine sore enough that she feels spasms when she is upset. It only happens on days when she has eaten more fat than her usual every day diet. (Her usual diet has chia seeds, flaxseeds, and avocado/ pumpkin seeds for fat and an occasional chicken breast.) I stopped using cooking oils last year, and when I reintroduced eggs and dairy, both of which I had held off for a few months thinking it was an issue of the protein like some Celiac patients habe mentioned to be the case, she has reacted in the same fashion as she does with excess fats. So now I wonder if her reaction to dairy and eggs is not really because of protein but fat.   I don't really have a question, just wondering if anyone finds this familiar and if it gets better with time.  Thank you. 
    • Chanda Richard
      High Cost of Gluten-Free Foods

      By Chanda Richard · Posted

      Hello, My name is Chanda and you are not the only one that gose through the same things. I have found that what's easiest for me is finding a few meals each week that last. I have such severe reactions to gluten that it shuts my entire body down. I struggle everyday with i can't eat enough it feels like, when I eat more I lose more weight. Make sure that you look at medication, vitamins and shampoo and conditioner also. They have different things that are less expensive at Walmart. 
    • petitojou
      Frequent nausea after gluten-free diet

      By petitojou · Posted

      Thank you so much! I saw some tips around the forum to make a food diary and now that I know that the community also struggles with corn, egg and soy, the puzzle pieces came together! Just yesterday I tried eating eggs and yes, he’s guilty and charged. Those there are my 3 combo nausea troublemakers. I’m going to adjust my diet ☺️ Also thank you for the information about MCAS! I’m from South America and little it’s talked about it in here. It’s honestly such a game changer now for treatment and recovery. I know I’m free from SIBO and Candida since I’ve been tested for it, but I’m still going to make a endoscopy to test for H. Pylori and Eosinophilic esophagitis (EoE). Thank you again!! Have a blessed weekend 🤍
    • knitty kitty
      Unusual bright yellow but odourless discharge

      By knitty kitty · Posted

      Yes, I, too, have osteoporosis from years of malabsorption, too.  Thiamine and magnesium are what keep the calcium in place in the bones.  If one is low in magnesium, boron, selenium, zinc, copper, and other trace minerals, ones bone heath can suffer.  We need more than just calcium and Vitamin D for strong bones.  Riboflavin B 2, Folate B 9 and Pyridoxine B 6 also contribute to bone formation and strength.   Have you had your thyroid checked?  The thyroid is important to bone health as well.  The thyroid uses lots of thiamine, so a poorly functioning thyroid will affect bone heath.  
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.