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

Cindy71

Recommended Posts

Cindy71 Rookie
Cindy71
Posted

Hi everyone! Does anyone know of a gluten-free pasta that actually TASTES like PASTA? I've tried "tinkyada" - which is ok, but I can't get past that "organic rice" smell or taste. YUCK!! I miss my real pasta. I'm italian, and that was my favorite thing to eat. Then I go and get celiac disease. So much for favorite stuff.

I tried it with sauce (used alot of sauce because of the rice taste) and tried melted Velveeta cheese last night. You couldn't taste the cheese! This is depressing.

Please let me know if there is any form of 'real tasting' gluten-free pasta out there, or is this the best it will get?

( <_< I wish they made a drug you could take before you eat so you could eat regular food again! Like the lactaid for dairy)!!! :(

Cindy

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

Celiac.com Sponsor (A8-M):


angel-jd1 Community Regular
angel-jd1
Posted

I like the corn pastas. They seem to taste better than most of the sticky rice pasta. I tried Mrs. Leepers corn the other day , it was wonderful!! De boles also makes a few corn ones. Try them, what do you have to loose ;)

-Jessica :rolleyes:

GFdoc Apprentice
GFdoc
Posted

Try making your own (see Bette Hagman's book for recipe)...then freeze the extras. I like this better than tinkyada (although I'm getting used to that too)

tarnalberry Community Regular
tarnalberry
Posted

you might try ancient harvest's quinoa/corn pasta. you may like it better.

(it's interesting, I used to make my own pasta (wheat based) too, but haven't really noticed a big difference with tinkyada's, texture wise. I wonder if it varies with the particular shape...)

Mydnyt Newbie
Mydnyt
Posted

Interesting concept, and one I'm not sure of. Some information I got from a nutritionist on gluten-free diets when I first started suggested buckwheat is ok.

This kind of threw me, because I remember reading labels vigourously at the time, and I thought it had gluten ?!?! (will have to go back and check that one)

Anyone else had this suggestion?

Cindy71 Rookie
Cindy71
Posted
  • Author

I think I read something on this board that we couldn't have buck wheat. Hmmmmmmm, have to check that one.

Cindy71 Rookie
Cindy71
Posted
  • Author

Has anyone ever tried potatoe pasta? I'm curious to hear how that tastes. Thank you! :D

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

Celiac.com Sponsor (A8-M):


celiac3270 Collaborator
celiac3270
Posted

Cindy,

Buckwheat is absolutely fine........I thought that at first when I was shopping for gluten-free waffles. I came across one in the healthfood store that said Buckwheat Pancakes or something like that and on the box it said "GLUTEN-FREE" and "WHEAT-FREE". I thought, how can it be gluten-free when it's buckWHEAT, but it is. I just checked and on the safe ingredients list on this site, they have it:

Open Original Shared Link

tarnalberry Community Regular
tarnalberry
Posted

Buckwheat is fine - assuming it's uncontaminated, of course. Buckwheat isn't even actually a grain - it's a fruit!

catfish Apprentice
catfish
Posted

Cindy, I think it's highly variable based on who is doing the tasting. Most people here love Tinkyada and swear it tastes exactly like regular pasta, but I agree with you that it has a funny taste and texture. That said, it's still the best pre-packaged gluten-free pasta I've found so far; I think the corn pasta is way off and the quinoa pasta is 80% corn so it tastes just like the corn pasta to me.

GFdoc hit the nail on the head IMO, the only way to get pasta that is anything like real pasta is to make it yourself. Get Bette Hagman's revised cookbook and follow the recipe for the pasta with garfava flour in it. I use a modified version of this recipe (with glutenous rice flour, corn starch, garfava flour) and I have managed to make a dough that is very easy to work with and cooks up tasting better than most regular store-bought, pre-packaged gluten-full pasta (but not quite as good as regular home-made gluten-full pasta, sigh). I make double or triple batches of the dough, roll out and cut a bunch of noodles and freeze them in single-serving sizes so I can just boil them up when I need them. It's a lot of work, but if you really love and miss good pasta, it is definitely worth it.

  • 3 weeks later...
lablady51 Newbie
lablady51
Posted

:rolleyes: Pasta OrgraN rice and millet pasta is the best I've found so far. Produced by OrgraN natural Foods...division of Roma Food Products...47-53 Aster Avenue

Carrum Downs Vic 3201

Australia

www.orgran.com

found it in a local health food store in Worcester, Ma

Also...for pasta/sauce mixes that cook in 15 minutes try Mrs. Leeper's chicken alfredo, beef stroganoff and others...good with or without the meat additions...and good cold. I haven't found another gluten-free pasta that is good cold. I foound it in a natural foods /specialty foods section of a grocery store in Worcester, MA. Distibuted by: American Italian Pasta Co. Kansas City,MO 64116

bellevue Newbie
bellevue
Posted

hi, i love pasta too! i'm a newly diagnosed celiac. not italian but a real lover of pasta. my nutritioist recommends corn pasta but i have not found it yet. but have just started to look.

good luck! :)

mat4mel Apprentice
mat4mel
Posted

I love Tinkyada.. I really don't think it's that much different from wheat pasta. The color is a little different. Be sure you are cooking it in a lot of water.

Mel

Archived

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

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


  • Member Statistics

    • Total Members
      132,202
    • Most Online (within 30 mins)
      7,748
    PatBurnham
    Newest Member
    PatBurnham
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By trents · Posted

      NCGS does not cause damage to the small bowel villi so, if indeed you were not skimping on gluten when you had the antibody blood testing done, it is likely you have celiac disease.
    • Scott Adams
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By Scott Adams · Posted

      I will assume you did the gluten challenge properly and were eating a lot of gluten daily for 6-8 weeks before your test, but if not, that could be the issue. You can still have celiac disease with negative blood test results, although it's not as common:  Clinical and genetic profile of patients with seronegative coeliac disease: the natural history and response to gluten-free diet: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5606118/  Seronegative Celiac Disease - A Challenging Case: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9441776/  Enteropathies with villous atrophy but negative coeliac serology in adults: current issues: https://pubmed.ncbi.nlm.nih.gov/34764141/  Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS.
    • Xravith
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By Xravith · Posted

      I'm very confused... My blood test came out negative, I checked all antibodies. I suppose my Total IgA levels are normal (132 mg/dl), so the test should be reliable. Still, I'm not relieved as I can't tolerate even a single biscuit. I need to talk to my doctor about whether a duodenal biopsy is necessary. But it is really possible to have intestinal damage despite having a seronegative results? I have really strong symptoms, and I don't want to keep skipping university lectures or being bedridden at home.
    • Scott Adams
      CT with contrast.

      By Scott Adams · Posted

      They may want to also eliminate other possible causes for your symptoms/issues and are doing additional tests.  Here is info about blood tests for celiac disease--if positive an endoscopy where biopsies of your intestinal villi are taken to confirm is the typical follow up.    
    • Scott Adams
      New labs are now very elevated

      By Scott Adams · Posted

      In the Europe the new protocol for making a celiac disease diagnosis in children is if their tTg-IgA (tissue transglutaminase IgA) levels are 10 times or above the positive level for celiac disease--and you are above that level. According to the latest research, if the blood test results are at certain high levels that range between 5-10 times the reference range for a positive celiac disease diagnosis, it may not be necessary to confirm the results using an endoscopy/biopsy: Blood Test Alone Can Diagnose Celiac Disease in Most Children and Adults TGA-IgA at or Above Five Times Normal Limit in Kids Indicates Celiac Disease in Nearly All Cases No More Biopsies to Diagnose Celiac Disease in Children! May I ask why you've had so many past tTg-IgA tests done, and many of them seem to have been done 3 times during short time intervals?    
×
×
  • 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.