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

Is It A Bad Thing...

loco-ladi

Recommended Posts

loco-ladi Contributor
loco-ladi
Posted

Is it a bad thing when you want to cry while your record amounts of remaining gluten soaked pasta walk out the door to go be eaten at the neighbors house and you know she will be using your favorite recipes that you sent along with it that she drooled over when she came over for supper?

I know I shouldn't worry it will all just make me ill, but I still want to cry.

I WILL find a good replacement pasta for all my great tasting recipes won't I?!

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

Celiac.com Sponsor (A8-M):


tarnalberry Community Regular
tarnalberry
Posted
Is it a bad thing when you want to cry while your record amounts of remaining gluten soaked pasta walk out the door to go be eaten at the neighbors house and you know she will be using your favorite recipes that you sent along with it that she drooled over when she came over for supper?

I know I shouldn't worry it will all just make me ill, but I still want to cry.

I WILL find a good replacement pasta for all my great tasting recipes won't I?!

Tinkyada - it tastes just like the real thing.

Guhlia Rising Star
Guhlia
Posted

If you didn't save copies of those gluten laden pasta recipes, go fetch them from your neighbor!!! Tinkyada tastes exactly like the "real" thing and it works in all of your old recipes. :)

Ursa Major Collaborator
Ursa Major
Posted

I actually prefer Glutino pasta. I guess you just have to try all the different brands until you find the one you like best.

I made lasagna with rice pasta not long ago when most of my kids and other guests were here. And other than the daughter who is intolerant to wheat (I told her it was rice pasta) nobody knew the difference, and loved the lasagna!

One of my daughters asks me to cook rice pasta, because she likes it better than wheat pasta. Really, you don't have to give up on your old recipes at all. You can find substitutes for everything (unless you are intolerant to all the substitutes as well, like me :( ).

Nantzie Collaborator
Nantzie
Posted

Our favorite is Bi-Aglut pasta - it's made in Italy. But it is sooo expensive. Worth it every once in a while though. When we served it last Christmas, our family thought it was regular pasta and I was eating something else. Even now, my mother-in-law says she can't tell the difference. Which is very cool.

I'm good with Tinkyada most of the time. Unless I'm cooking for a party or something. I like fooling the non-celiacs. :lol:

So go get those recipes back girl! Or at least a copy. You'll use them just as often as you ever did.

You just have to start trying some of the more recommended brands of things. Tinkyada

Nancy

VydorScope Proficient
VydorScope
Posted
Tinkyada - it tastes just like the real thing.

EXACTLY!

There is a lot you have to give up for this diet, but not pasta! Tinkyada not only tastes perfect, but it also holds up BETTER in cooking then so called real paste. Take it from an Itialian, PASTA STAYS ON THE MENU (unless your avoiding carbs.... )

Teacher1958 Apprentice
Teacher1958
Posted

It is perfectly normal- and justified- to want to cry when you think about all of the wonderful things you used to eat. I've been gluten-free for almost a month, and it happens to me. My 18-year-old and I were driving through the Little Italy section of Cleveland last night, and I looked at all of the restaurants and the little Italian bakery and thought of all of the memories of those places, and I felt very sad. It's not just the loss of foods, there are memories that go along with the foods. Our family has always eaten out a lot, and we will continue to do so, but I will now just order a veggie salad (I'll have to bring my own dressing) or a fruit salad. I am so grateful to finally know what was wrong with me for decades, but that doesn't mean that there isn't a grieving process with this. My heart goes out to you. You have no reason to feel guilty.

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

Celiac.com Sponsor (A8-M):


Mj25 Newbie
Mj25
Posted

I am right there with you! I find myself either wanting to cry or actually crying when I think of all the wonderful food I will never be able to have again. People keep telling me that I need to just get used to it, but its just not that easy.

This past weekend, we went to my boyfriends parents house for the weekend and everytime we go visit them we always go out for breakfast at Big Boy and I can't eat there anymore so I told my boyfriend that I didn't want to go with them and that I would stay home while they go. Well, he kept trying to convince me to go anyway and just to eat before hand. Like I want to sit there and watch everyone eat super yummy pancakes, waffles (which are my fav), biscuits and gravy, ect...That is seriously like TORTURE for me and no one gets it! We went to the outback for dinner the night before and they have gluten-free menu which is GREAT but everyone else was chowin down on the onion blossom, and chili chz fries.....again TORTURE!! I want to cry just thinking about it...seriously.

sashamay23 Newbie
sashamay23
Posted

My moms friend brings her own noodles to whatever italian restraunt she goes out to with mom and they are more than happy to prepare her special noodles for her and then she just makes sure whatever sause she gets is gluten free.

she said thai and mexican are usually pretty safe overall though, w/ mexican she said she has to make sure things like the enchilada sause has no wheat for thickener.

i guess it'd depend on how sensitive u were or cautious to the cross contamination but she hasnt had any problems with it =)

annie-is-GF Newbie
annie-is-GF
Posted

I went gluten-free about a month ago and I have to say that gluten-free PASTA has got to be one of the most "convincingly real" gluten-free foods out there. Both Glutino and Tinkyada are amazing. You will not have to say goodbye to pasta, I promise!

happygirl Collaborator
happygirl
Posted

We eat all our normal 'pasta' recipes in this house...i must say I make a delightful baked macaroni and cheese. Use tinkyada....love it!

loco-ladi Contributor
loco-ladi
Posted
  • Author

I only gave her copies of the recipes, most are in my head passed on from my first hubby's grandmother to me (except for that coveted "melt in your mouth rolls" recipe I am not supossed to have ;) )

I have tried a few of the pastas, I am however kind of disappointed in the types available that I have seen so far.....

My baked Ziti wont taste the same using elbows cause the sauce wont soak into the middles like it did before......haven't seen any penne cept the spinich ones and I refuse to eat spinich in any form.

I am currently working on pizza crust recipes, next day off I am tryin out the one Guhlia sent to me, I found the last ingredient I needed an hour before I had to go to work :lol: !!

Maybe once I master pizza I will head into the world of pasta, for now I will just stare daggers across the street waiting forthe day she says "but my lasagne isn't as good as yours what am I doing wrong" it pays to be taught by an italian!

Kellygirl Rookie
Kellygirl
Posted

[Maybe once I master pizza I will head into the world of pasta, for now I will just stare daggers across the street waiting forthe day she says "but my lasagne isn't as good as yours what am I doing wrong" it pays to be taught by an italian!

SunnyDyRain Enthusiast
SunnyDyRain
Posted

My doctor, who isn't even gluten-free, eats tinkyada over regular wheat pasta!

She says she just perfers the taste and texture!

Karen B. Explorer
Karen B.
Posted
My baked Ziti wont taste the same using elbows cause the sauce wont soak into the middles like it did before......haven't seen any penne cept the spinich ones and I refuse to eat spinich in any form.

Your baked Ziti may taste the same with the Tinkyada penne pasta though. They make a wide variety and I have a few friends that have switched just because they like the taste and/or they found out they don't get heartburn with rice pasta. Why deprive yourself until you perfect the pizza crust? I have to admit some of the rice pastas I tried before I found Tinkyada were downright nasty, gummy and sticky. The corn pastas fall apart if you toss them in a soup. But Tinkyada is one of those gluten-free things that doesn't taste like you're giving up anything.

Open Original Shared Link

or at Amazon...

Open Original Shared Link .com/s.html/002-0953733-4...%20Rice%20Pasta

and I'm sure others can give you more sources. I pick mine up a package at a time from Whole Foods.

L.A. Contributor
L.A.
Posted

Tinkyada!!!! It's all good! :lol:

JNBunnie1 Community Regular
JNBunnie1
Posted
Tinkyada!!!! It's all good! :lol:

I found another brand called Notta Pasta made from rice that was just as good as Tinkyada, but I think it's pretty rare, I've only ever seen it once, out of the maybe 50+ stores in the area I've been in. But it's cheaper then Tinkyada, so it doesn't hurt to look. They only make spaghetti, linguine, and fettucine though, so for variety, definitely Tinkyada. Anyone else wish Tinkyada made pasta bows?

Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Wheatwacked
      - Wheatwacked replied to Scott Adams's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      50

      Supplements for those Diagnosed with Celiac Disease

      Raising you vitamin D will increase absorption of calcium automatically without supplementation of calcium. A high PTH can be caused by low D causing poor calcium absorption; not insuffient calcium intake. With low D your body is not absorbing calcium from your food so it steals it from your bones. Heart has priority over bone. I've been taking 1...
    2. knitty kitty
      - knitty kitty replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      results from 13 day gluten challenge - does this mean I can't have celiac?

      @catnapt, Wheat germ has very little gluten in it. Gluten is the carbohydrate storage protein, what the flour is made from, the fluffy part. Just like with beans, there's the baby plant that will germinate ("germ"-inate) if sprouted, and the bean part is the carbohydrate storage protein. Wheat germ is the baby plant inside a kernel of wheat...
    3. knitty kitty
      - knitty kitty replied to Scott Adams's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      50

      Supplements for those Diagnosed with Celiac Disease

      Hello, @asaT, I'm curious to know whether you are taking other B vitamins like Thiamine B1 and Niacin B3. Malabsorption in Celiac disease affects all the water soluble B vitamins and Vitamin C. Thiamine and Niacin are required to produce energy for all the homocysteine lowering reactions provided by Folate, Cobalamine and Pyridoxine. Weight...
    4. Florence Lillian
      - Florence Lillian replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      11

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      Hi Jane: You may want to try the D3 I now take. I have reactions to fillers and many additives. Sports Research, it is based in the USA and I have had no bad reactions with this brand. The D3 does have coconut oil but it is non GMO, it is Gluten free, Soy free, Soybean free and Safflower oil free. I have a cupboard full of supplements that did not agree...
    5. catnapt
      - catnapt replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      results from 13 day gluten challenge - does this mean I can't have celiac?

      highly unlikely NOTHING and I mean NOTHING else has ever caused me these kinds of symptoms I have no problem with dates, they are a large part of my diet In fact, I eat a very high fiber, very high vegetable and bean diet and have for many years now. It's considered a whole foods plant based or plant forward diet (I do now eat some lean...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,355
    • Most Online (within 30 mins)
      7,748
    Amy Immerman
    Newest Member
    Amy Immerman
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • Wheatwacked
      Supplements for those Diagnosed with Celiac Disease

      By Wheatwacked · Posted

      Raising you vitamin D will increase absorption of calcium automatically without supplementation of calcium.  A high PTH can be caused by low D causing poor calcium absorption; not insuffient calcium intake.  With low D your body is not absorbing calcium from your food so it steals it from your bones.  Heart has priority over bone. I've been taking 10,000 IU D3 a day since 2015.  My doctor says to continue. To fix my lactose intolerance, lots of lactobacillus from yogurts, and brine fermented pickles and saurkraut and olives.  We lose much of our ability to make lactase endogenosly with maturity but a healthy colony of lactobacillus in our gut excretes lactase in exchange for room and board. The milk protein in grass fed milk does not bother me. It tastes like the milk I grew up on.  If I drink commercial milk I get heartburn at night. Some experts estimate that 90% of us do not eat Adequite Intake of choline.  Beef and eggs are the principle source. Iodine deficiency is a growing concern.  I take 600 mcg a day of Liquid Iodine.  It and NAC have accelerated my healing all over.  Virtually blind in my right eye after starting antihypertensive medication and vision is slowly coming back.  I had to cut out starches because they drove my glucose up into the 200+ range.  I replaced them with Red Bull for the glucose intake with the vitamins, minerals and Taurine needed to process through the mitochodria Krebs Cycle to create ATP.  Went from A1c 13 down to 7.9.  Work in progress. Also take B1,B2,B3,B5,B6. Liquid Iodine, Phosphatidyl Choline, Q10, Selenium, D and DHEA.     Choline supplemented as phosphatidylcholine decreases fasting and postmethionine-loading plasma homocysteine concentrations in healthy men +    
    • knitty kitty
      results from 13 day gluten challenge - does this mean I can't have celiac?

      By knitty kitty · Posted

      @catnapt, Wheat germ has very little gluten in it.  Gluten is  the carbohydrate storage protein, what the flour is made from, the fluffy part.  Just like with beans, there's the baby plant that will germinate  ("germ"-inate) if sprouted, and the bean part is the carbohydrate storage protein.   Wheat germ is the baby plant inside a kernel of wheat, and bran is the protective covering of the kernel.   Little to no gluten there.   Large amounts of lectins are in wheat germ and can cause digestive upsets, but not enough Gluten to provoke antibody production in the small intestines. Luckily you still have time to do a proper gluten challenge (10 grams of gluten per day for a minimum of two weeks) before your next appointment when you can be retested.    
    • knitty kitty
      Supplements for those Diagnosed with Celiac Disease

      By knitty kitty · Posted

      Hello, @asaT, I'm curious to know whether you are taking other B vitamins like Thiamine B1 and Niacin B3.  Malabsorption in Celiac disease affects all the water soluble B vitamins and Vitamin C.  Thiamine and Niacin are required to produce energy for all the homocysteine lowering reactions provided by Folate, Cobalamine and Pyridoxine.   Weight gain with a voracious appetite is something I experienced while malnourished.  It's symptomatic of Thiamine B1 deficiency.   Conversely, some people with thiamine deficiency lose their appetite altogether, and suffer from anorexia.  At different periods on my lifelong journey, I suffered this, too.   When the body doesn't have sufficient thiamine to turn food, especially carbohydrates, into energy (for growth and repair), the body rations what little thiamine it has available, and turns the carbs into fat, and stores it mostly in the abdomen.  Consuming a high carbohydrate diet requires additional thiamine to process the carbs into energy.  Simple carbohydrates (sugar, white rice, etc.) don't contain thiamine, so the body easily depletes its stores of Thiamine processing the carbs into fat.  The digestive system communicates with the brain to keep eating in order to consume more thiamine and other nutrients it's not absorbing.   One can have a subclinical thiamine insufficiency for years.  A twenty percent increase in dietary thiamine causes an eighty percent increase in brain function, so the symptoms can wax and wane mysteriously.  Symptoms of Thiamine insufficiency include stunted growth, chronic fatigue, and Gastrointestinal Beriberi (diarrhea, abdominal pain), heart attack, Alzheimer's, stroke, and cancer.   Thiamine improves bone turnover.  Thiamine insufficiency can also affect the thyroid.  The thyroid is important in bone metabolism.  The thyroid also influences hormones, like estrogen and progesterone, and menopause.  Vitamin D, at optimal levels, can act as a hormone and can influence the thyroid, as well as being important to bone health, and regulating the immune system.  Vitamin A is important to bone health, too, and is necessary for intestinal health, as well.   I don't do dairy because I react to Casein, the protein in dairy that resembles gluten and causes a reaction the same as if I'd been exposed to gluten, including high tTg IgA.  I found adding mineral water containing calcium and other minerals helpful in increasing my calcium intake.   Malabsorption of Celiac affects all the vitamins and minerals.  I do hope you'll talk to your doctor and dietician about supplementing all eight B vitamins and the four fat soluble vitamins because they all work together interconnectedly.  
    • Florence Lillian
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Florence Lillian · Posted

      Hi Jane: You may want to try the D3 I now take. I have reactions to fillers and many additives. Sports Research, it is based in the USA and I have had no bad reactions with this brand. The D3 does have coconut oil but it is non GMO, it is Gluten free, Soy free, Soybean free and Safflower oil free.  I have a cupboard full of supplements that did not agree with me -  I just keep trying and have finally settled on Sports Research. I take NAKA Women's Multi full spectrum, and have not felt sick after taking 2 capsules per day -  it is a Canadian company. I buy both from Amazon. I wish you well in your searching, I know how discouraging it all is. Florence.  
    • catnapt
      results from 13 day gluten challenge - does this mean I can't have celiac?

      By catnapt · Posted

      highly unlikely  NOTHING and I mean NOTHING else has ever caused me these kinds of symptoms I have no problem with dates, they are a large part of my diet In fact, I eat a very high fiber, very high vegetable and bean diet and have for many years now. It's considered a whole foods plant based or plant forward diet (I do now eat some lean ground turkey but not much) I was off dairy for years but recently had to add back plain yogurt to meet calcium needs that I am not allowed to get from supplements (I have not had any problem with the yogurt)   I eat almost no processed foods. I don't eat out. almost everything I eat, I cook myself I am going to keep a food diary but to be honest, I already know that it's wheat products and also barley that are the problem, which is why I gradually stopped eating and buying them. When I was eating them, like back in early 2024, when I was in the middle of moving and ate out (always had bread or toast or rolls or a sub or pizza) I felt terrible but at that time was so busy and exhausted that I never stopped to think it was the food. Once I was in my new place, I continued to have bread from time to time and had such horrible joint pain that I was preparing for 2 total knee replacements as well as one hip! The surgery could not go forward as I was (and still am) actively losing calcium from my bones. That problem has yet to be properly diagnosed and treated   anyway over time I realized that I felt better when I stopped eating bread. Back at least 3 yrs ago I noticed that regular pasta made me sick so I switched to brown rice pasta and even though it costs a lot more, I really like it.   so gradually I just stopped buying and eating foods with gluten. I stopped getting raisin bran when I was constipated because it made me bloated and it didn't help the constipation any more (used to be a sure bet that it would in the past)   I made cookies and brownies using beans and rolled oats and dates and tahini and I LOVE them and have zero issues eating those I eat 1 or more cans of beans per day easily can eat a pound of broccoli - no problem! Brussels sprouts the same thing.   so yeh it's bread and related foods that are clearly the problem  there is zero doubt in my mind    
×
×
  • 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.