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

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
      132,133
    • Most Online (within 30 mins)
      7,748
    Exhausted-momma
    Newest Member
    Exhausted-momma
    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

    • Sarah Grace
      Headaches / Migraines and Hypoglycaemia

      By Sarah Grace · Posted

      Dear Kitty Since March I have been following your recommendations regarding vitamins to assist with various issues that I have been experiencing.  To recap, I am aged 68 and was late diagnosed with Celiac about 12 years ago.  I had been experiencing terrible early morning headaches which I had self diagnosed as hypoglycaemia.  I also mentioned that I had issues with insomnia, vertigo and brain fog.   It's now one year since I started on the Benfotiamine 600 mg/day.  I am still experiencing the hypoglycaemia and it's not really possible to say for sure whether the Benfotiamine is helpful.  In March this year, I added B-Complex Thiamine Hydrochloride and Magnesium L-Threonate on a daily basis, and I am now confident to report that the insomnia and vertigo and brain fog have all improved!!  So, very many thanks for your very helpful advice. I am now less confident that the early morning headaches are caused by hypoglycaemia, as even foods with a zero a GI rating (cheese, nuts, etc) can cause really server headaches, which sometimes require migraine medication in order to get rid off.  If you are able to suggest any other treatment I would definitely give it a try, as these headaches are a terrible burden.  Doctors in the UK have very limited knowledge concerning dietary issues, and I do not know how to get reliable advice from them. Best regards,
    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      @rei.b,  I understand how frustrating starting a new way of eating can be.  I tried all sorts of gluten-free processed foods and just kept feeling worse.  My health didn't improve until I started the low histamine AIP diet.  It makes a big difference.   Gluten fits into opioid receptors in our bodies.  So, removing gluten can cause withdrawal symptoms and reveals the underlying discomfort.  SIBO can cause digestive symptoms.  SIBO can prevent vitamins from being absorbed by the intestines.  Thiamine insufficiency causes Gastrointestinal Beriberi (bloating, abdominal pain, nausea, diarrhea or constipation).  Thiamine is the B vitamin that runs out first because it can only be stored for two weeks.  We need more thiamine when we're sick or under emotional stress.  Gastric Beriberi is under recognised by doctors.  An Erythrocyte Transketolace Activity test is more accurate than a blood test for thiamine deficiency, but the best way to see if you're low in thiamine is to take it and look for health improvement.  Don't take Thiamine Mononitrate because the body can't utilize it well.  Try Benfotiamine.  Thiamine is water soluble, nontoxic and safe even at high doses.  I thought it was crazy, too, but simple vitamins and minerals are important.  The eight B vitamins work together, so a B Complex, Benfotiamine,  magnesium and Vitamin D really helped get my body to start healing, along with the AIP diet.  Once you heal, you add foods back in, so the AIP diet is worth doing for a few months. I do hope you'll consider the AIP diet and Benfotiamine.
    • captaincrab55
      Finding gluten free ingredients

      By captaincrab55 · Posted

      Imemsm, Most of us have experienced discontinued, not currently available or products that suddenly become seasonal.   My biggest fear about relocating from Maryland to Florida 5 years ago, was being able to find gluten-free foods that fit my restricted diet.  I soon found out that the Win Dixie and Publix supper markets actually has 99% of their gluten-free foods tagged, next to the price.  The gluten-free tags opened up a  lot of foods that aren't actually marked gluten-free by the manufacture.  Now I only need to check for my other dietary restrictions.  Where my son lives in New Hartford, New York there's a Hannaford Supermarket that also has a gluten-free tag next to the price tag.  Hopefully you can locate a Supermarket within a reasonable travel distance that you can learn what foods to check out at a Supermarket close to you.  I have dermatitis herpetiformis too and I'm very sensitive to gluten and the three stores I named were very gluten-free friendly.  Good Luck 
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and crackers are my 4 favorite foods and I ate at least one of those things multiple times a day e.g. breakfast with eggs and toast, a cheese quesadilla for lunch, and pasta for dinner, and crackers and cheese as a before bed snack. I'm not even kidding.  I'm not really big on sugar, so I don't really do sweets. I don't have any of those conditions.  I am not sure if I have the genes or not. When the geneticist did my genetic testing for EDS this year, I didn't think to ask for him to request the celiac genes so they didn't test for them, unfortunately.  I guess another expectation I had is  that if gluten was the issue, the gluten-free diet would make me feel better, and I'm 3 months in and that hasn't been the case. I am being very careful and reading every label because I didn't want to screw this up and have to do gluten-free for longer than necessary if I end up not having celiac. I'm literally checking everything, even tea and anything else prepacked like caramel dip. Honestly its making me anxious 😅
    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long?   DGP IgG antibodies are produced in response to a partial gluten molecule.  This is different than what tissue transglutaminase antibodies are  produced in response to.   TTg IgA antibodies are produced in the intestines in response to gluten.  The tTg IgA antibodies attack our own cells because a structural component in our cell membranes resembles a part of gluten.  There's a correlation between the level of intestinal damage with the level of tTg antibodies produced.  You are not producing a high number of tTg IgA antibodies, so your level of tissue damage in your intestines is not very bad.  Be thankful.   There may be reasons why you are not producing a high quantity of tTg IgA antibodies.  Consuming ten grams or more of gluten a day for two weeks to two months before blood tests are done is required to get sufficient antibody production and damage to the intestines.  Some undiagnosed people tend to subconsciously avoid lots of gluten.  Cookies and cakes do not contain as much gluten as artisan breads and thick chewy pizza crust.  Anemia, diabetes and thiamine deficiency can affect IgA antibody production as well.   Do you carry genes for Celiac?  They frequently go along with EDS.
×
×
  • 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.