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

Pasta And Buns!

pooh2you

Recommended Posts

pooh2you Newbie
pooh2you
Posted

I'm the mom of a newly diagnosed celiac 16 yr old daughter.  She was diagnosed about a month ago, and since the "shock" has worn off, we are getting pretty good at the gluten-free diet. (We= me and her, I've gone gluten-free with her)

 

We are doing pretty good finding gluten-free foods, but are struggling with pasta and burger/hot dog buns!  Udi's are good, but seem more like a chibatti (?) roll. When we ate at Red Robin, I literally asked where they got the burger buns from (Cisco, by the way)  Pasta-wise we have tried one brand (sorry can't remember the name) and it was not pleasant.  

Any recommendations?  Oh, and tricks on how to make bread/buns "less dry"?

 

Thanks!!

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

Celiac.com Sponsor (A8-M):


LauraTX Rising Star
LauraTX
Posted

For Bread/Buns to be less dry and stale-like, thaw and toast them.  Even just very lightly toasted and not browned will make a difference in the flavor of most frozen offerings.  If you want to make, say, a peanut butter sandwich, and don't want browned toasty bread, thaw the bread slice most of the way in the microwave, then toast it just til it is warmed up.  If you want a hot sandwich you can just put the frozen bread in the toaster and let it toast it up.  With large buns you can toast them in a skillet, too... kind of like how you do bread with grilled cheese.

 

I know Udis buns are the market leader, but I hate them, I think they are gross and dry.  I buy a brand from here in Texas called local oven (Open Original Shared Link) and a lot of their stuff is free of other allergens, too.  They are soft when just thawed at room temp and don't have to be toasted, in my opinion they are the closest to the old bread.  I haven't tried a lot of other brands and I am sure others will hop on with suggestions.

 

For pasta, I find that there is a huge difference in taste and texture with what it is made with.  100% corn tastes strongly like corn and gets mushy very fast so I don't buy it.  The corn/rice blends are okay but can still be off.  The quinoa/corn blends are okay but a unique taste and not versatile.  I like the tinkyada pasta made with 100% brown rice.  It is the closest in taste and texture to gluteny pasta, they just have longer cooking time (13-15min) but they do not overcook easy like the other pastas, and keep very well in leftovers.  In the boxed mac and cheeses a lot use pasta that is white rice only, and it is pretty good but not widely sold.  But tinkyada is all I buy.  I also like their lasagna noodles the best.  There are some other brands of brown rice pasta I have heard are also good, but haven't tried them.

LauraTX Rising Star
LauraTX
Posted

Also, welcome to the forum! :)

 

I have always head that Red Robin uses Udi's buns.  I haven't eaten there, but another place I had a burger at used Udi's buns and I believe they brushed them all over with butter, and toasted the flat sides.  I was like, this is an Udi's bun?  Just shows you have to pull a little magic to make it taste better, but I still buy the other option I like more.  

BlessedMommy Rising Star
BlessedMommy
Posted

I also like Tinkyada pasta. :) 

mbrookes Community Regular
mbrookes
Posted

I agree with those who say to toast the buns. That definitely improves the flavor.

 

Tinkyada pasta is my favorite. I have even made a pasta salad with it and gluten-eating husband thought it was really good.

Adalaide Mentor
Adalaide
Posted

We largely use brown rice pasta, although not Tinkyada brand because I'm able to buy another brand here for a fraction of the price. I do indulge on occasion though, as I find that brown rice pasta, which good, isn't my favorite. I like Barilla, which I think is a corn/rice blend and that is what I use when I want actual spaghetti. It holds together well and doesn't have any of the problems I've encountered with other types. I also sometimes get Ancient Harvest pasta when I see it on sale. It is a quinoa/something blend and I love the texture and flavor.

cyclinglady Grand Master
cyclinglady
Posted

I think the best strategy for newbies is to avoid gluten-free bread and other gluten-free baked goods for a month!  Indulge in ice cream, pudding, jello, crustless cheesecake, and candy, etc. Give yourself time to "forget" what real bread tastes like.  So, for now, eat lettuce wrapped sandwiches/burgers/hotdogs.  After time, gluten-free bread tastes pretty darn good and you get used to it being toasted.  

 

Though, I confess, my family prefers lettuce-wrapped burgers over adding gluten-free buns.  

 

The gluten-free items my extended family likes and they can't tell it's gluten free are homemade desserts!  

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

Celiac.com Sponsor (A8-M):


BlessedMommy Rising Star
BlessedMommy
Posted

^Yeah, like making a cheese cake with a gluten-free graham cracker crust. Yum! :)

 

Open Original Shared Link

mamaw Community Regular
mamaw
Posted

welcome,

 

Canyon Bakehouse, three  bakers,  both  have  decent  buns.....

Pasta:   BiAglut  is  one  of the best, I  use  it  for  gluten eaters  &  they  have  no idea  its  gluten-free....

egg  noodles:   Seitenbacher  egg ribbons......  the  best

 

If  you  are looking  to bake  buns here  are a  couple  of  places  to google...  Nicole  Hunn Blog,,  Open Original Shared Link, The  Art  Of  gluten-free Baking..... all have  excellent  breads..

Plus  Simona  on this  site ( recipe  section)  has  some  great  recipes  as well as  others......

 

I don't  toast  any bread but  I do  nuke  it  for  a few  seconds  to soften it  up....You  can also  wrap  a  damp  papertowel  around  the bread  &  nuke  to soften too..

 

  it is  great  that  you went  gluten-free   with your  daughter.....I'm  sure  that  support  is  appreciated....

 

Not  sure  you   live  but  look  for  fresh :Goodbye Gluten Bread,  white  or  multigrain.... it is  good....

Nikki2777 Community Regular
Nikki2777
Posted

My favorite dried pasta is La Venezian spirals or penne, followed by Schar spirals.  I have recently found some fresh-ish gluten-free pasta (GR or some other brand with two initials, maybe R.P.)  I get it from Fresh Direct in NYC) and it's quite good.

pooh2you Newbie
pooh2you
Posted
  • Author

Thank you all so much for the suggestions and tips!  It so nice to have such a wonderful place to turn to for advice!

psawyer Proficient
psawyer
Posted

We like Udi's and Tinkyada.

lpellegr Collaborator
lpellegr
Posted

Ronzoni is now making gluten-free pasta that's pretty good, as is Barilla's.

Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Mari
      - Mari replied to Jmartes71's topic in Related Issues & Disorders
      21

      My only proof

      I think, after reading this, that you areso traumatized by not being able yo understand what your medical advisors have been what medical conditions are that you would like to find a group of people who also feel traumatized who would agree with you and also support you. You are on a crusade much as the way the US Cabinet official, the Health Director of...
    2. Jmartes71
      - Jmartes71 replied to Jmartes71's topic in Related Issues & Disorders
      21

      My only proof

      Thus has got to STOP , medical bit believing us! I literally went through 31 years thinking it was just a food allergy as its downplayed by medical if THEY weren't the ones who diagnosed us! Im positive for HLA-DQ2 which is first celiac patient per Iran and Turkey. Here in the States especially in Cali its why do you feel that way? Why do you think your celiac...
    3. knitty kitty
      - knitty kitty replied to Scott Adams's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      44

      Supplements for those Diagnosed with Celiac Disease

      @Scatterbrain, Thiamine Vitamin B1 and amino acid Taurine work together. Our bodies can make Taurine from meats consumed. Our bodies cannot make Thiamine and must consume thiamine from food. Meat is the best source of B vitamins like Thiamine. Vegetarians may not make sufficient taurine since they don't eat meat sources of taurine...
    4. knitty kitty
      - knitty kitty replied to Jmartes71's topic in Related Issues & Disorders
      21

      My only proof

      @Jmartes71, I went to Doterra's site and had a look around. The Doterra TerraZyme supplement really jumped out at me. Since we, as Celiacs, often have digestive problems, I looked at the ingredients. The majority of the enzymes in this supplement are made using black mold, Aspergillus! Other enzymes are made by yeast Saccharomyces! Considering...
    5. Scott Adams
      - Scott Adams commented on Scott Adams's article in Additional Concerns
      2

      Gluten Transfer from Biodegradable Tableware: What a New Study Found and Why It Matters (+Video)

      Thanks for mentioning this, and here is an older article on the topic:
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,543
    • Most Online (within 30 mins)
      7,748
    Jeanette K.
    Newest Member
    Jeanette K.
    Joined
  • Celiac.com Sponsor (A20):

  • Celiac.com Sponsor (A22):



  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • Mari
      My only proof

      By Mari · Posted

      I think, after reading this, that you areso traumatized by not being able yo understand what your medical advisors have been  what medical conditions are that you would like to find a group of people who also feel traumatized who would agree with you and also support you. You are on a crusade much as the way the US Cabinet  official, the Health Director of our nation is in trying to change what he considers outdated and incorrect health advisories. He does not have the education, background or experience to be in the position he occupies and is not making beneficial decisions. That man suffered a terrible trauma early in his life when his father was assonated. We see now how he developed and worked himself into a powerful position.  Unless you are willing to take some advice or  are willing to use a few of the known methods of starting on a path to better health then not many of us on this Celiac Forum will be able to join you in a continuing series of complaints about medical advisors.    I am almost 90 years old. I am strictly gluten free. I use 2 herbs to help me stay as clear minded as possible. You are not wrong in complaining about medical practitioners. You might be more effective with a clearer mind, less anger and a more comfortable life if you would just try some of the suggestions offered by our fellow celiac volunteers.  
    • Jmartes71
      My only proof

      By Jmartes71 · Posted

      Thus has got to STOP , medical bit believing us! I literally went through 31 years thinking it was just a food allergy as its downplayed by medical if THEY weren't the ones who diagnosed us! Im positive for HLA-DQ2 which is first celiac patient per Iran and Turkey. Here in the States especially in Cali its why do you feel that way? Why do you think your celiac? Your not eating gluten so its something else.Medical caused me depression. I thought I was safe with my former pcp for 25 years considering i thought everything I went through and going through will be available when I get fired again for health. Health not write-ups my health always come back when you're better.Im not and being tossed away at no fault to my own other than shitty genes.I was denied disability because person said he didn't know how to classify me! I said Im celiac, i have ibs, hernia, sciatica, high blood pressure, in constant pain have skin and eye issues and menopause intensified everything. With that my celiac nightmare began to reprove my disregarded disease to a bunch of clowns who think they are my careteam when they said I didn't have...I feel Im still breathing so I can fight this so no body else has to deal with this nightmare. Starting over with " new care team" and waisting more time on why I think I am when diagnosed in 1994 before food eliminated from my diet. P.s everything i went through I did write to medical board, so pretty sure I will continue to have a hard time.
    • knitty kitty
      Supplements for those Diagnosed with Celiac Disease

      By knitty kitty · Posted

      @Scatterbrain, Thiamine Vitamin B1 and amino acid Taurine work together.  Our bodies can make Taurine from meats consumed.  Our bodies cannot make Thiamine and must consume thiamine from food.  Meat is the best source of B vitamins like Thiamine.   Vegetarians may not make sufficient taurine since they don't eat meat sources of taurine.  Seaweed is the best vegetarian source of taurine. Vegetarians may not consume sufficient Thiamine since few veggies are good sources.  Whole grains, legumes, and nuts and seeds contain thiamine.  Many of these sources can be hard to digest and absorb for people with Celiac disease.   You may find taking the forms of thiamine called Benfotiamine or TTFD (tetrahydrofurfuryl disulfide) and a B Complex will give the benefits you're looking for better than taurine alone.  
    • knitty kitty
      My only proof

      By knitty kitty · Posted

      @Jmartes71, I went to Doterra's site and had a look around.  The Doterra TerraZyme supplement really jumped out at me.  Since we, as Celiacs, often have digestive problems, I looked at the ingredients.  The majority of the enzymes in this supplement are made using black mold, Aspergillus!  Other enzymes are made by yeast Saccharomyces!  Considering the fact that Celiac often have permeable intestines (leaky gut syndrome), I would be very hesitant to take a product like this.  Although there may not be live black mold or yeast in the product, the enzymes may still cause an immune system response which would definitely cause inflammation throughout the body.   Skin, eyes, and intestines are all made from the same basic type of cells.  Your skin on the outside and eyes can reflect how irritated the intestines are on the inside.  Our skin, eyes, and intestines all need the same vitamins and nutrients to be healthy:  Vitamin A, Niacin B3 and Tryptophan, Riboflavin B2, Biotin B7, Vitamin C, and Omega Threes.  Remember that the eight B vitamins work together.  Just taking high doses of just one, vitamin like B12, can cause a deficiency in the others.  Taking high doses of B12 can mask a Folate B9 deficiency.  If you take B12, please take a B Complex, too.  Thiamine B1 can be taken in high doses safely without toxicity.  Thiamine is needed by itself to produce energy so every cell in the body can function, but Thiamine also works with the other B vitamins to make life sustaining enzymes and digestive enzymes.  Deficiencies in either Niacin, Vitamin C, or Thiamine can cause digestive problems resulting in Pellagra, Scurvy, and Gastrointestinal Beriberi.   If you change your diet, you will change your intestinal microbiome.  Following the Autoimmune Protocol Diet, a Paleo diet, will starve out SIBO bacteria.  Thiamine keeps bacteria in check so they don't get out of control as in SIBO.  Thiamine also keeps MOLDS and Yeasts from overgrowth.   Menopause symptoms and menstrual irregularities are symptomatic of low Vitamin D.   Doctors are not as knowledgeable about malnutrition as we need them to be.  A nutritionist or dietician would be more helpful.   Take control of your diet and nutrition.  Quit looking for a pill that's going to make you feel better overnight.  The Celiac journey is a marathon, not a sprint.   "Let food be your medicine, and let medicine be your food."
    • RUKen
      Are Lindt chocolate balls gluten free?

      By RUKen · Posted

      The Lindt (Lindor) dairy-free oat milk truffles are definitely gluten-free, and (last time I checked) so are the white chocolate truffles and the mint chocolate truffles. 
×
×
  • 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.