Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • 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

Barilla Spaghetti - Good!i Have

heliosue

Recommended Posts

heliosue Apprentice
heliosue
Posted

I have recently had occasion to try Barilla gluten-free Spaghetti and using it both as first day and warm up recipes I am surprisingly surprised.  Barilla isn't as "out there" as other gluten-free products, but it should be.  I got my local small market to order it and have used it three times.  First time, boiled to al dente and rinsed and then covered with my meat/tomato sauce.  What was exciting, was that refrigerating leftovers, yielded a nice warmed up spaghetti and sauce that actually tasted better after doing the refrigerating and reheat.

Next time around, I would follow the same procedure, refrigerate leftovers ...but I would add some fresh, or recently defrosted meat sauce to the mix. A stronger flavored sauce would be a wonderful improvement when reheating the spaghetti.  I honestly don't know how this spaghetti would fare in a cold salad, etc., but it holds its own when mixed with a flavorful sauce.Barilla makes a couple of other shapes that I haven't tried yet, but I highly recommended Barilla. 

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

Celiac.com Sponsor (A8-M):


Zebra007 Contributor
Zebra007
Posted

Yes its very good!  I had to order mine online and it was worth the wait.  One thing I have noticed with gluten-free spaghetti is that when it is cooked you have to be careful adding the sauce into it as it can easily break up, which I am not too keen on.

heliosue Apprentice
heliosue
Posted
  • Author

Yes its very good!  I had to order mine online and it was worth the wait.  One thing I have noticed with gluten-free spaghetti is that when it is cooked you have to be careful adding the sauce into it as it can easily break up, which I am not too keen on.

Here is what I did with my Barilla spaghetti.  I heated the sauce separately and set it aside.  I cooked the spaghetti (lots of water and salt and lots of stirring the first couple of minutes) and when it was al dente, I drained it and then dumped it into a bowl of cool water while I finished prepping.  Took a a non-stick frying pan, melted a little butter and olive oil and when the oil was hot, I strained the spaghetti and added it to the frying pan, stirring  it gently to get it hot and then I added the sauce  and kept stirring until everything was hot.  The spaghetti turned out great and what I was most pleased about was that when I heated up the leftover spaghetti mixed with sauce the next day (back to the frying pan)  the consistency was still good. I think Barilla makes two other pasta shapes, but I haven't found them yet.

Zebra007 Contributor
Zebra007
Posted

Here is what I did with my Barilla spaghetti.  I heated the sauce separately and set it aside.  I cooked the spaghetti (lots of water and salt and lots of stirring the first couple of minutes) and when it was al dente, I drained it and then dumped it into a bowl of cool water while I finished prepping.  Took a a non-stick frying pan, melted a little butter and olive oil and when the oil was hot, I strained the spaghetti and added it to the frying pan, stirring  it gently to get it hot and then I added the sauce  and kept stirring until everything was hot.  The spaghetti turned out great and what I was most pleased about was that when I heated up the leftover spaghetti mixed with sauce the next day (back to the frying pan)  the consistency was still good. I think Barilla makes two other pasta shapes, but I haven't found them yet.

Hi, maybe putting it in cold water and then directly into a pan is the key! I will try that.   Part of the fun of spaghetti is the long strands after all! Gracias.

JennyD Rookie
JennyD
Posted

They have more than just spaghetti, there are all kinds of gluten-free noodles :) All delicious enough that my 12 year old cant tell its gluten-free!

abenedum Rookie
abenedum
Posted

I just bought some Barilla spaghetti the other day; now I cannot wait to try it.  I haven't found the noodles though.  Might have to look online on Amazon or Walmart to see if they carry it.  I live in a small town so my local selection of gluten free is somewhat limited. 

heliosue Apprentice
heliosue
Posted
  • Author

I just bought some Barilla spaghetti the other day; now I cannot wait to try it.  I haven't found the noodles though.  Might have to look online on Amazon or Walmart to see if they carry it.  I live in a small town so my local selection of gluten free is somewhat limited. 

I couldn't find the others either, so I bought a (sample) three pack with Penne, Rotini, and Elbows from Amazon, but it is waaaayy too expensive.  I figured I would try them out and if I like them, I'll try to get  my local grocery to order them for me.  They did order the spaghetti when asked.  I hope you enjoy the Barilla.  Some people seem to like other brands better.  I'm always surprised at how different people really like something while others really don't.  Good luck.  I'll be waiting to see what you think.

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

Celiac.com Sponsor (A8-M):


Archived

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

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


  • Member Statistics

    • Total Members
      130,310
    • Most Online (within 30 mins)
      7,748
    maninhut
    Newest Member
    maninhut
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • knitty kitty
      Ocd making gluten fears unmanageable. Need advice

      By knitty kitty · Posted

      @Dora77, You shouldn't worry about getting glutened through your skin.  You would have to touch a gluten infested doorknob and then put your hand in your mouth.   I'd be more concerned with your mom's heating up gluten bread in the oven and boiling gluten noodles.  These methods cause particles of gluten to become airborne which would then enter your nose and be swallowed, going into your digestive tract.  I have to avoid the bakery aisle at the grocery store for this reason.  An M95 mask helps. If you get nutritional deficiencies corrected, your immune system will calm down and be less reactive to gluten expose.  Vitamin D helps regulate the immune system.  Thiamine and Niacin help make digestive enzymes which would help digest any accidental gluten exposure.  Thiamine helps Mast cells not to release histamine, an inflammatory agent released as part of the reaction to gluten, and also a neurotransmitter that causes alertness and anxiety, and the flight or fight response.  Pyridoxine will help improve the OCD.  Remember your brain is part of the body.  Vitamin deficiencies affect your brain and mental health as well as the rest of your body.  
    • Jacki Espo
      Canker sores

      By Jacki Espo · Posted

      I do not have evidence other than anecdotal but I am certain when I have gotten these it's the result of eating gluten (back when I did).  I don't get them now that I don't eat gluten. 
    • Dora77
      Ocd making gluten fears unmanageable. Need advice

      By Dora77 · Posted

      What really bothers me is if worrying about getting cc‘d from touching the same door knob as others touched is valid. Seems like an extremely unlikely way to get glutened but i read people saying that.    If thats true then theres realistically zero chance i dont get cc‘d in a non gluten-free household unless i Cook Everything myself and wash my hands multiple times in between and store all of my stuff separately
    • trents
      Canker sores

      By trents · Posted

      Welcome to the forum, @Mrs. Cedrone! Among the various causes for canker sores, are "Nutritional problems like too little vitamin B12, zinc, folic acid, or iron" https://www.webmd.com/oral-health/canker-sores Could you be deficient on something?
    • Mrs. Cedrone
      Canker sores

      By Mrs. Cedrone · Posted

      I have been a diagnosed Celiac for over 30 years.  If I even get any type of cross contamination I end up in the hospital.  Recently I have been getting "cankers".  I am assuming that this is a result from something I am eating.  any insight would be greatly appreciated.  I follow an extremely strike diet as result and this is something new that has popped up.  I still get very ache sometimes and fatigued.  Thank you.
×
×
  • Create New...