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

Frozen Tinkyada

Guhlia

Recommended Posts

Guhlia Rising Star
Guhlia
Posted

I just wanted to comment on Tinkyada since it's the common favorite around here. A few weeks ago I made a HUGE lasagna. We put a few pieces in the freezer since there was so much left over. I just took out the first piece today for lunch. Wow!!! It's really good reheated out of the freezer. I heated it on low heat in the microwave. The noodles are wonderful still. I just thought I'd share. I'm so excited!

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

Celiac.com Sponsor (A8-M):


Viola 1 Rookie
Viola 1
Posted

Angie, thanks for letting us know! I've been afraid to try freezing it. It would be great to freeze mac and cheese etc. in meal portions for a quick lunch or supper after being in town all day. That's great news!

EG+FC Apprentice
EG+FC
Posted

For christmas day my boyfriend's mother made me the most amazing stuff shells with Tinkyada jumbo shells. There was some leftover, so I froze it. I reheated the other day, praying that it was going to me good. OMG!!!! I think that it was even better than the first time.

chrissy Collaborator
chrissy
Posted

EG+FC----how lucky can you be-----your boyfriend's MOTHER is cooking gluten free for you----how wonderful, hang on to that guy----if for no other reason than his mother must be great!LOL!!LOL!!

glad to know the tinkyada freezes well---i need to get back into making some freezer meals.

Guhlia Rising Star
Guhlia
Posted
  • Author
For christmas day my boyfriend's mother made me the most amazing stuff shells with Tinkyada jumbo shells. There was some leftover, so I froze it. I reheated the other day, praying that it was going to me good. OMG!!!! I think that it was even better than the first time.

I agree... I think it may have even been better after being frozen.

Felidae Enthusiast
Felidae
Posted

Yes, I have frozen Tinkyada pasta dishes before and they are delicious reheated.

EG+FC Apprentice
EG+FC
Posted
EG+FC----how lucky can you be-----your boyfriend's MOTHER is cooking gluten free for you----how wonderful, hang on to that guy----if for no other reason than his mother must be great!LOL!!LOL!!

glad to know the tinkyada freezes well---i need to get back into making some freezer meals.

Yea his whole family is great. Yestarday I went to his uncle's house and I was planning on not eating anything because his aunt was making lasgna. But she was like I was thinking about what to make you all day and I thought of polenta because it has no flour in it. I was sooo happy. The polenta with grated cheese was soooo good......they love me!!! lol And I plan on keeping him for a long time :)

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

Celiac.com Sponsor (A8-M):


Sweetfudge Community Regular
Sweetfudge
Posted

mmm, good to know that it freezes well! i will have to make some big batches!

Guest cassidy
Guest cassidy
Posted

I never even considered that freezing could be a problem for it. I make lasagna all the time and freeze it. I've eaten it a couple of months later without a problem. I throw it in the microwave and treat it like normal pasta.

The only mistake I made with it is that I was making soup in the crock pot. I added the pasta and let it cook for a lot longer. It turned into this gloppy mess at the bottom of the soup and made it totally inedible. I don't know if I've ever made soup with regular pasta and if that would have happened with regular pasta. I think next time I would keep the pasta separate and just add it in each bowl of soup.

floridanative Community Regular
floridanative
Posted

I don't think Tinkyada reheats well from the fridge but it does fine when frozen. I still prefer Bi-Aglut or Sr. Shar pasta but they don't export their lasagne noodles to the US - that I can find anyway ( :() so I'm having lasagne made with Tinkyada tonight.

Lisa Mentor
Lisa
Posted

You all convinced me, although, never a pasta fan.

Can you post an ordering web site?

L

Guhlia Rising Star
Guhlia
Posted
  • Author
You all convinced me, although, never a pasta fan.

Can you post an ordering web site?

L

www.shopbydiet.com... I think they have Bi-aglut and Tinkyada, they have some Schar products too, but I'm not sure if they have Schar noodles. I believe tinkyada is on sale right now.

Lisa Mentor
Lisa
Posted
www.shopbydiet.com... I think they have Bi-aglut and Tinkyada, they have some Schar products too, but I'm not sure if they have Schar noodles. I believe tinkyada is on sale right now.

Thanks Angie :)

Felidae Enthusiast
Felidae
Posted
I don't think Tinkyada reheats well from the fridge but it does fine when frozen. I still prefer Bi-Aglut or Sr. Shar pasta but they don't export their lasagne noodles to the US - that I can find anyway ( :() so I'm having lasagne made with Tinkyada tonight.

I always cook the whole package and so I reheat it quite often. I think it reheats quite well from the fridge. But, Schar is good too, much like the gluteney pasta of the past.

Archived

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

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


  • Member Statistics

    • Total Members
      130,576
    • Most Online (within 30 mins)
      7,748
    CXX
    Newest Member
    CXX
    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

    • Rejoicephd
      Struggling to get into a good pattern

      By Rejoicephd · Posted

      Thank you very much @trents! This is super helpful. The only time I wasn’t sick after my diagnosis was when I was ordering and eating certified gluten-free meals from a company. I did that for a few months right after being diagnosed and then I started to try to figure it out how to cool and eat gluten-free meals myself. I think I’m probably getting low levels of gluten exposure and maybe that’s what’s making me ill. Possibly other things also not helping the situation (like dairy). Anyway this gives me something to focus on to see if it helps. So thanks for that!
    • trents
      Struggling to get into a good pattern

      By trents · Posted

      Welcome to the celiac.com, @Rejoicephd! 1. "Gluten Free" does not equate to "contains no gluten". According to FDA advertising regulations, it means it cannot contain more than 20ppm of gluten. This is a good standard for most in the celiac community but not good enough for those on the sensitive end of the spectrum. If you find the "Certified Gluten Free" symbol on a package that is even better, indicating that there is no more than 10ppm of gluten.  2. When you are choosing "gluten free" items from a restaurant, realize that it only means gluten is not an intentional ingredient. It does not rule out CC (Cross Contamination) caused by those cooking and preparing the food back in the kitchen who may be cooking it on the same surfaces or in the same pots/pans as they are gluten containing food items and handling it with the same utensils they are handling gluten-containing food. 3. About 8% of celiacs react to the protein avenin in oats as they do the protein gluten in wheat/barley/rye. In addition, some cultivars of oats actually contain the protein gluten. Many celiacs also react to the protein casein in dairy products as they do gluten or they are lactose intolerant. Eggs, soy and corn are also common "cross reactors" in the celiac community but oats and dairy are the most common.
    • Rejoicephd
      Struggling to get into a good pattern

      By Rejoicephd · Posted

      Hi everyone! I was diagnosed with celiac a year ago (they confirmed it on endoscopy following a positive TTG antibody and positive genetic test). I thought the gluten free diet thing wasn’t going to be that hard of an adjustment, but man was I wrong. I’m a year in and still having issues in terms of accidentally glutening myself and getting super sick (I’m starting to think I need to just bring my own food everywhere I go). And also even when I am eating foods that say they are gluten free, I’m still dealing with an upset stomach often. My GI doc said I should avoid dairy as well, and the internal medicine doc said my gut microbiome might be messed up from all of this. I’m just looking for some answers/ideas/tips on what additional things I can do to feel better. Do you all do avoid additional categories of foods beyond just gluten to help alleviate symptoms? Thanks! 
    • trents
      Weakly positive DGP IgA

      By trents · Posted

      If your total IGA is low then the values for the other IGA tests cannot be trusted. They will be depressed. Celiacs who have the DQ2 gene typically are on the more sensitive side as opposed to those who only have the DQ8. But keep in mind that having either or both of those genes does not equate to having celiac disease as 40% of the general population have one or the other and only about 1% of the general population develops active celiac disease. Genetic typing can be used for ruling it out, however. Because of the low total IGA, symptoms and the possession of the DQ2 gene, my suggestion would be for you to go seriously gluten free for a few months and see if your symptoms improve. It may be the only way you can ascertain if you are gluten intolerant because of the low total IGA.
    • Cat M
      Weakly positive DGP IgA

      By Cat M · Posted

      Ah ok, I just saw didn’t even post the DGP IgA at all. 😫 I started with itching and hives Jan 2024, been taking a ton of meds and on Xolair and even that is not providing total relief. The other primary symptoms: intermittent but worsening abdominal pain, diarrhea and bloating. This summer I am just exhausted. I uploaded my 23andMe data to genetic lifehacks and discovered quite a few variations, including DQ2, MTHFR, VDR and I have always had very low ferritin, vitamin D and B12. I still think that mast cell disease makes the most sense, but latest labs show I am barely in range for thiamine, zinc and vitamin A, so the GI stuff feels more important to figure out than the hives right now. I did SIBO testing this morning. TTG IGA <2   0-3 is negative TTG IGG  3   0-5 is neg DGP IGA 21    20-30 is weak positive DGP IGG 4    0-19 is negative Although total IGA is not resulted, there is a footnote stating it was low and the reason they ran IGG.  
×
×
  • Create New...