Gluten free pasta

[Rdugdale]

Hello again guys, to start off thankyou for all your input, since last responding to this thread i have been on a strict gluten free diet, it is quite hard i must say!  Especially when trying to eat on the road, it has been almost a month now of 0 gluten and have felt great for it.

 until today, i have not tried any of the gluten free products around and fancied some pasta for dinner and so i bought some gluten free pasta the ingredients are as follows- 

Rice flour, white maize flour, yellow maize flour, emulsifier. 

I am feeling the exact symptoms of when i have previously had gluten, i find it very hard to describe the head feeling i believe to be "foggy brain" but there is one thing i know it is not like any other feeling! It is definately that with the extreme lathargy and acid reflux. 

My question is, is this normal?  I dont understand i thought the pasta was gluten free? Could it be something else i have? 

Any feedback greatly appreciated? 

[cstark]

It could be that your body is not able to handle any type of grain or starch at this time.  When a body is at the start of the healing process, there could be other foods the body just can't handle at the time.  This seems to be a common thread and topic among those who are starting the gluten free journey.  For me, it was dairy.  It felt like a lead ball in the middle my stomach for hours after I had dairy.  Even to this day, I am careful of how much dairy I have.

A suggestion is to eliminate grains and starches from your diet for a while to let your body heal, and then reintroduce them back into your diet slowly to see how your body reacts to it.

[Panda811]

I was diagnosed 2.5 years ago.  To this day I am unable to tolerate several other safe grains.    My favorite choice for pasta is Tynkiada, which is brown rice only and I am able to tolerate that.  I also go for the organic ones.  Not all Tinkiada is organic.   I have found I do best with all organic foods, even fruits and veggies.   Because of Celiac I have 5 other food intolerances.  I have been slowly adding some things back in and find I am able to have them in moderation - like once or twice per week.  It takes time to figure it all out and sometimes it is just frustrating but all worth it to feel better.

[FornoKathe]

I agree with the earlier posts, it sounds like you may be unable to tolerate some of the grains in that pasta. I don't do well with corn as a lot of people also don't. And one of the ingredients you mentioned was maize flour, which comes from corn. I would recommend trying something without maize.

There are different kinds of gluten-free pasta so don't feel discouraged. There are some made from quinoa, and other rice flours. I like this brand Jillians Gluten Free. They use brown rice flour and no other additives that I remember seeing. Definitely the best textured gluten free pasta that I've had. Less chewy than the rest. But there are also many different kinds available in supermarkets so don't give up. You'll find something that agrees with you!