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

Help! Need Good Pasta

Dawnsister

Recommended Posts

Dawnsister Rookie
Dawnsister
Posted

Ok, it's my first week gluten free. My first pasta was a failure. I'm half sicilian, I grew up on pasta every week. If I go more than two or three weeks with out spaghetti and sauce then I start to CRAVE it. So last night we had spaghetti and meatballs and I used corn pasta. Ew. It smelled like a corn tortilla as I drained it, that wasn't so bad. I figured, ok, I'll wait and see what it's like with sauce on it.

Yeah. No. I ate some of it and then ditched the rest of it. Any help and insight into the world of Gluten free pasta is desperately needed and appreciated or I will go insane.

Shelley

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

Celiac.com Sponsor (A8-M):


happygirl Collaborator
happygirl
Posted

Tinkyada, a rice based pasta.

www.tinkyada.com but you can find it in many grocery stores.

wolfie Enthusiast
wolfie
Posted

Another vote for Tinkyada. I have served it many times to friends and family who aren't gluten-free and no one has known any different.

Another good one is Bi-Aglut. I can only find it occasionally at our local health food store and it is extremely $$$. It is even better than real pasta IMO, but for as good as the Tinkyada is, I can't justify the $$ for the Bi-Aglut.

blueeyedmanda Community Regular
blueeyedmanda
Posted

I too vote for Tinkyada!!! Yum!

CarlaB Enthusiast
CarlaB
Posted

Tinkyada!! You will find that it even holds up better than semolina in recipes that require baking.

jkmunchkin Rising Star
jkmunchkin
Posted

I use Tinkyada most of the time, but if I want REALLY good pasta, as someone else mentioned, I get

Bi-Aglut. I have yet to find it in a store by me (I've asked a few to carry it, but so far no luck). You can order it on the internet.

Samanthasmomma Apprentice
Samanthasmomma
Posted

I use Mrs Leepers pasta, they have rice or corn speggetti, and i also use their elbow macaroni.

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

Celiac.com Sponsor (A8-M):


confusedks Enthusiast
confusedks
Posted

Nobody has mentioned Trader Joe's brand brown rice pasta. I love it and can't tell a difference. I haven't tried Tinkyada so I don't have much to compare it to.

Kassandra

Cherry Tart Apprentice
Cherry Tart
Posted

I'm from an Italian family, so I feel your pain! I agree w/ the group Tinkyada and Trader Joe's Brown rice pasta are great (stick with the penne, the other varieties don't hold their shape as well). Stay away from the corn based pasta! :D

floridanative Community Regular
floridanative
Posted

The very best pasta to me is Bi-Aglut but I hate paying frt. for food so I avoid it when possible. I use Bionaturae but it contains soy flour. I think it tastes the best for the money in the gluten-free market. Dr. Schar is also excellent but another one that I can only find online. All three of these are actually made in Italy as far as I know. When WF puts the pasta on sale is $1.79 a bag and I get about 10 bags. If you find it make sure to get the red label gluten-free stuff - they make wheat pasta as well but not on the same lines. They are considering making lasagne noodles but don't have the equiptment for it presently. They only make wheat lasagne noodles now. I think I read that Bi-Aglut is the number one selling gluten-free pasta in Europe.

VegasCeliacBuckeye Collaborator
VegasCeliacBuckeye
Posted

Tinkyada vote here...

missy'smom Collaborator
missy'smom
Posted

Trader Joe's brown rice penne and Orgran spirals are my staples.

SunnyDyRain Enthusiast
SunnyDyRain
Posted

tinkyada again! I also use another brand for spaghetti Deboles(It comes in a smaller box then the tinkyyada, and there are only two of us, so the smaller box is more convient). That's good too.

A note on rice pasta, I've found you need to use alot more water for it than wheat pasta, and you really need to rinse it after cooking and before adding sauce. It's much more starchier.

I recommend Classico Sauces if you are not going to make some from scratch. They are gluten-free and have some amazing sauces.

Karen B. Explorer
Karen B.
Posted

Definitely Tinkyada, my co-workers can't tell the difference. The corn pasta fell apart on me and it tasted more like an enchilada cassarole than Italian. DeBoles came out gummy for me but judging by a previous comment, maybe I didn't give it enough water. I like the taste of the Ancient Harvest Quinoa pasta but I'd never mistake it for regular pasta.

Also, if you miss a good egg noodle type of pasta, try Glutano Tagliatelle. It tastes like normal egg noodles, fine, silky, smooth texture and it holds up well.

kbabe1968 Enthusiast
kbabe1968
Posted

Another vote for Tinkyada - or Trader Joes.

Our Trader Joes is too far away, so I don't get it often - it's definitely cost effective $1.99/lb.

Our local grocery store carries Tinkyada in quite a few different varieties, so I buy that most. My kids can't tell the difference (of course, we were whole wheat pasta eaters prior to going gluten free so they are used to brown pasta). I've made alfredos, mac n' cheese, lasagna, baked rigitoni, all sorts of stuff and been major success every time!!!

GOOD LUCK!

Guhlia Rising Star
Guhlia
Posted

TINKYADA, TINKYADA, TINKYADA!!! I've tried Bi-Aglut, Deboles, bionaturae, Ancient Harvest Quinoa, and some other weird brands and I didn't like any as much as the Tinkyada. Plus, they make lasagna noodles, large shells, macaroni, penne, spinach flavored, spaghetti, and much more. I love the selection!

Darn210 Enthusiast
Darn210
Posted

Count me in for Tinkyada. Wide variety of noodle "styles". Doesn't fall apart. And that's one of the meals that the whole family will eat gluten-free and I don't have to make two separate meals.

Samanthasmomma Apprentice
Samanthasmomma
Posted
tinkyada again! I also use another brand for spaghetti Deboles(It comes in a smaller box then the tinkyyada, and there are only two of us, so the smaller box is more convient). That's good too.

A note on rice pasta, I've found you need to use alot more water for it than wheat pasta, and you really need to rinse it after cooking and before adding sauce. It's much more starchier.

I recommend Classico Sauces if you are not going to make some from scratch. They are gluten-free and have some amazing sauces.

I vote for the Classico Sauces as well, Paul Newman sauce is also good.

kevsmom Contributor
kevsmom
Posted

Shelley,

Welcome to the board. I vote for Tinkyada too! You need to pay attention to how long you cook it - taste test often ;) . Also, your old colander has all kinds of gluten stuck in the little holes, no matter how well you wash it - you may want to get a new one.

Cindy

Juliebove Rising Star
Juliebove
Posted

My husband is Italian and he eats the Tinkyada. Doesn't even seem to notice the difference. I happen to like corn pasta for certain things. But then I think I have odd tastes.

  • 3 weeks later...
mouth Enthusiast
mouth
Posted
Ok, it's my first week gluten free. My first pasta was a failure. I'm half sicilian, I grew up on pasta every week. If I go more than two or three weeks with out spaghetti and sauce then I start to CRAVE it. So last night we had spaghetti and meatballs and I used corn pasta. Ew. It smelled like a corn tortilla as I drained it, that wasn't so bad. I figured, ok, I'll wait and see what it's like with sauce on it.

Yeah. No. I ate some of it and then ditched the rest of it. Any help and insight into the world of Gluten free pasta is desperately needed and appreciated or I will go insane.

Shelley

TINKYDAYA all the way. Its the only one my daughter will eat. It will not get mushy. Al Dente all the way gl

lynn

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. lil-oly
      - lil-oly replied to Jmartes71's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Gluten tester

      Hey there, have you been tested for allergies? You may not only have celiac disease but be allergic. I have celiac disease and am allergic to Barley, wheat and rye.
    2. JudyLou
      - JudyLou replied to JudyLou's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      11

      Seeking advice on potential gluten challenge

      Thanks so much!
    3. knitty kitty
      - knitty kitty replied to JudyLou's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      11

      Seeking advice on potential gluten challenge

      I have osteopenia and have cracked three vertebrae. Niacin is connected to osteoporosis! Do talk to your nutritionist and doctor about supplementing with B vitamins. Blood tests don't reveal the amount of vitamins stored inside cells. The blood is a transportation system and can reflect vitamins absorbed from food eaten in the previous twenty-four...
    4. JudyLou
      - JudyLou replied to JudyLou's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      11

      Seeking advice on potential gluten challenge

      Thank you so much for the clarification! Yes to these questions: Have you consulted dietician? Have you been checked for nutritional deficiencies? Osteoporosis? Thyroid? Anemia? Do you take any supplements, or vitamins? I’m within healthy range for nutritional tests, thyroid and am not anemic. I do have osteopenia. I don’t take any medications, and the...
    5. knitty kitty
      - knitty kitty replied to JudyLou's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      11

      Seeking advice on potential gluten challenge

      @JudyLou, I have dermatitis herpetiformis, too! And...big drum roll... Niacin improves dermatitis herpetiformis! Niacin is very important to skin health and intestinal health. You're correct. dermatitis herpetiformis usually occurs on extensor muscles, but dermatitis herpetiformis is also pressure sensitive, so blisters can form...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,156
    • Most Online (within 30 mins)
      7,748
    mike101020
    Newest Member
    mike101020
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • lil-oly
      Gluten tester

      By lil-oly · Posted

      Hey there, have you been tested for allergies? You may not only have celiac disease but be allergic. I have celiac disease and am allergic to Barley, wheat and rye. 
    • JudyLou
      Seeking advice on potential gluten challenge

      By JudyLou · Posted

      Thanks so much! 
    • knitty kitty
      Seeking advice on potential gluten challenge

      By knitty kitty · Posted

      I have osteopenia and have cracked three vertebrae.  Niacin is connected to osteoporosis! Do talk to your nutritionist and doctor about supplementing with B vitamins.  Blood tests don't reveal the amount of vitamins stored inside cells.  The blood is a transportation system and can reflect vitamins absorbed from food eaten in the previous twenty-four to forty-eight hours.  Those "normal limits" are based on minimum amounts required to prevent disease, not levels for optimal health.   Keep us posted on your progress.   B Vitamins: Functions and Uses in Medicine https://pmc.ncbi.nlm.nih.gov/articles/PMC9662251/ Association of dietary niacin intake with osteoporosis in the postmenopausal women in the US: NHANES 2007–2018 https://pmc.ncbi.nlm.nih.gov/articles/PMC11835798/ Clinical trial: B vitamins improve health in patients with coeliac disease living on a gluten-free diet https://pubmed.ncbi.nlm.nih.gov/19154566/   Nutritional Imbalances in Adult Celiac Patients Following a Gluten-Free Diet https://pmc.ncbi.nlm.nih.gov/articles/PMC8398893/ Nutritional Consequences of Celiac Disease and Gluten-Free Diet https://www.mdpi.com/2036-7422/15/4/61 Simplifying the B Complex: How Vitamins B6 and B9 Modulate One Carbon Metabolism in Cancer and Beyond https://pmc.ncbi.nlm.nih.gov/articles/PMC9609401/
    • JudyLou
      Seeking advice on potential gluten challenge

      By JudyLou · Posted

      Thank you so much for the clarification! Yes to these questions: Have you consulted dietician?  Have you been checked for nutritional deficiencies?  Osteoporosis? Thyroid? Anemia?  Do you take any supplements, or vitamins? I’m within healthy range for nutritional tests, thyroid and am not anemic. I do have osteopenia. I don’t take any medications, and the dietician was actually a nutritionist (not sure if that is the same thing) recommended by my physician at the time to better understand gluten free eating.    I almost wish the gluten exposure had triggered something, so at least I’d know what’s going on. So confusing!    Many thanks! 
    • knitty kitty
      Seeking advice on potential gluten challenge

      By knitty kitty · Posted

      @JudyLou,  I have dermatitis herpetiformis, too!  And...big drum roll... Niacin improves dermatitis herpetiformis!   Niacin is very important to skin health and intestinal health.   You're correct.  dermatitis herpetiformis usually occurs on extensor muscles, but dermatitis herpetiformis is also pressure sensitive, so blisters can form where clothing puts pressure on the skin. Elastic waist bands, bulky seams on clothing, watch bands, hats.  Rolled up sleeves or my purse hanging on my arm would make me break out on the insides of my elbows.  I have had a blister on my finger where my pen rested as I write.  Foods high in Iodine can cause an outbreak and exacerbate dermatitis herpetiformis. You've been on the gluten free diet for a long time.  Our gluten free diet can be low in vitamins and minerals, especially if processed gluten free foods are consumed.  Those aren't fortified with vitamins like gluten containing products are.  Have you consulted dietician?  Have you been checked for nutritional deficiencies?  Osteoporosis? Thyroid? Anemia?  Do you take any supplements, medicine, or vitamins? Niacin deficiency is connected to anemia.  Anemia can cause false negatives on tTg IgA tests.  A person can be on that borderline where symptoms wax and wane for years, surviving, but not thriving.  We have a higher metabolic need for more nutrients when we're sick or emotionally stressed which can deplete the small amount of vitamins we can store in our bodies and symptoms reappear.   Exposure to gluten (and casein in those sensitive to it) can cause an increased immune response and inflammation for months afterwards. The immune cells that make tTg IgA antibodies which are triggered today are going to live for about two years. During that time, inflammation is heightened.  Those immune cells only replicate when triggered.  If those immune cells don't get triggered again for about two years, they die without leaving any descendents programmed to trigger on gluten and casein.  The immune system forgets gluten and casein need to be attacked.  The Celiac genes turn off.  This is remission.    Some people in remission report being able to consume gluten again without consequence.   However, another triggering event can turn the Celiac genes on again.   Celiac genes are turned on by a triggering event (physical or emotional stress).  There's some evidence that thiamine insufficiency contributes to the turning on of autoimmune genes.  There is an increased biological need for thiamine when we are physically or emotionally stressed.  Thiamine cannot be stored for more than twenty-one days and may be depleted in as little as three during physical and emotional stresses. Mitochondria without sufficient thiamine become damaged and don't function properly.  This gets relayed to the genes and autoimmune disease genes turn on.  Thiamine and other B vitamins, minerals, and other nutrients are needed to replace the dysfunctional mitochondria and repair the damage to the body.   I recommend getting checked for vitamin and mineral deficiencies.  More than just Vitamin D and B12.  A gluten challenge would definitely be a stressor capable of precipitating further vitamin deficiencies and health consequences.   Best wishes!    
×
×
  • 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.