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. Wheatwacked
      - Wheatwacked replied to GlutenFreeChef's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      12

      Blood Test for Celiac wheat type matters?

      no argument. Never take the pills sold for Nuclear events, except in a nuclear event when instructed to by authorities. Some of these go up to 130 milligrams per pill. 5000 times the strength of the dietary supplement. 130 times the safe upper limit. 130 mg = 130,000 mcg. Dietary supplements like Lugol's Solution and Liquid Iodine are 50 micrograms...
    2. trents
      - trents replied to JudyLou's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Seeking advice on potential gluten challenge

      Welcome to the celiac.com community, @JudyLou! There are a couple of things you might consider to help you in your decision that would not require you to do a gluten challenge. The first, that is if you have not had this test run already, is to request a "total IGA" test to be run. One of the reasons that celiac blood antibody tests can be negative...
    3. JudyLou
      - JudyLou posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Seeking advice on potential gluten challenge

      Hi there, I’m debating whether to consider a gluten challenge and I’m hoping someone here can help with that decision (so far, none of the doctors have been helpful). I have a history of breaking out in a horrible, burning/itchy somewhat blistering rash about every 8 years. This started when I was in my early 30’s and at that point it started at the ankle...
    4. marzian
      - marzian commented on Scott Adams's article in Diagnosis, Testing & Treatment
      5

      A Future Beyond the Gluten-Free Diet? Scientists Test a New Cell Therapy for Celiac Disease (+Video)

      This is very exciting news. The research lends itself to preventing the immune system in other autoimmune disorders from getting out of sorts. As someone with a compendium of autoimmune disorders I feel a bit of hope.
    5. Jmartes71
      - Jmartes71 posted a topic in Related Issues & Disorders
      0

      Medications

      Hello, just popped in my head to ask this question about medications and celiac? I have always had refurse reaction to meds since I can remember of what little meds my body is able to tolerate. I was taking gabapentin 300mg for a week, in past I believe 150? Any ways it amps me up not able to sleep, though very tired.However I did notice it helped with...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,142
    • Most Online (within 30 mins)
      7,748
    Mark Conway
    Newest Member
    Mark Conway
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

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

  • Who's Online (See full list)

    • There are no registered users currently online

  • Upcoming Events

  • Posts

    • Wheatwacked
      Blood Test for Celiac wheat type matters?

      By Wheatwacked · Posted

      no argument. Never take the pills sold for Nuclear events, except in a nuclear event when instructed to by authorities.  Some of these go up to 130 milligrams per pill. 5000 times the strength of the dietary supplement.  130 times the safe upper limit.  130 mg = 130,000 mcg. Dietary supplements like Lugol's Solution and Liquid Iodine are 50 micrograms per drop.  It takes 20 drops to reach the safe upper limit. In the US the Safe upper limit is 1100 mcg.  In Europe 600 mcg and in Japan 3000 mcg ( 3 mg).
    • trents
      Seeking advice on potential gluten challenge

      By trents · Posted

      Welcome to the celiac.com community, @JudyLou! There are a couple of things you might consider to help you in your decision that would not require you to do a gluten challenge. The first, that is if you have not had this test run already, is to request a "total IGA" test to be run. One of the reasons that celiac blood antibody tests can be negative, apart from not having celiac disease, that is, is because of IGA deficiency. If a person is IGA deficient, they will not respond accurately to the celiac disease blood antibody tests (such as the commonly run TTG-IGA). The total IGA test is designed to check for IGA deficiency. The total IGA test is not a celiac antibody test so I wouldn't think that a gluten challenge is necessary. The second is to have genetic testing done to determine if you have the genetic potential to develop celiac disease. About 30-40% of  the general population have the genetic potential but only about 1% actually develop celiac disease. So, genetic testing cannot be used to diagnose celiac disease but it can be used to rule it out. Those who don't have the genetic potential but still have reaction to gluten would not be diagnosed with celiac disease but with NCGS (Non Celiac Gluten Sensitivity).  Another possibility is that you do have celiac disease but are in remission. We do see this but often it doesn't last.
    • JudyLou
      Seeking advice on potential gluten challenge

      By JudyLou · Posted

      Hi there, I’m debating whether to consider a gluten challenge and I’m hoping someone here can help with that decision (so far, none of the doctors have been helpful). I have a history of breaking out in a horrible, burning/itchy somewhat blistering rash about every 8 years. This started when I was in my early 30’s and at that point it started at the ankles and went about to my knees. Every time I had the rash it would cover more of my body, so my arms and part of my torso were impacted as well, and it was always symmetrical. First I was told it was an allergic reaction to a bug bite. Next I was told it was eczema (after a biopsy of the lesion - not the skin near the lesion) and given a steroid injection (didn’t help). I took myself off of gluten about 3 weeks before seeing an allergist, just to see if it would help (it didn’t in that time period). He thought the rash looked like dermatitis herpetiformis and told me to eat some bread the night before my blood tests, which I did, and the tests came back negative. I’ve since learned from this forum that I needed to be eating gluten daily for at least a month in order to get an accurate test result. I’m grateful to the allergist as he found that 5 mg of doxepin daily will eliminate the rash within about 10 days (previously it lasted for months whether I was eating gluten or not). I have been gluten free for about 25 years as a precaution and recommendation from my doctor, and the pattern of breaking out every 8 years or so remains the same except once I broke out after just one year (was not glutened as far as I know), and now it’s been over 9 years. What’s confusing to me, is that there have been 3 times in the past 2 years when I’ve accidentally eaten gluten, and I haven’t had any reaction at all. Once someone made pancakes (they said they were gluten-free, they were not) and I ate several. I need to decide whether to do a gluten challenge and get another blood test. If I do, are these tests really accurate? I’m also concerned that I could damage my gut in that process if I do have celiac disease. My brother and cousin both had lymphoma so that’s a concern regarding a challenge as well, though there is a lot of cancer in various forms in my family so there may be no gluten connection there. Sorry for the ramble, I’m just doubting the need to remain gluten free if I don’t have any reaction to eating it and haven’t had a positive test (other than testing positive for one of the genes, though it sounds like that’s pretty common). I’d appreciate any thoughts or advice! 
    • Jmartes71
      Medications

      By Jmartes71 · Posted

      Hello, just popped in my head to ask this question about medications and celiac? I have always had refurse reaction to meds since I can remember  of what little meds my body is able to tolerate. I was taking gabapentin 300mg for a week,  in past I believe 150? Any ways it amps me up not able to sleep, though very tired.However I did notice it helped with my bloating sibo belly.I hate that my body is that sensitive and medical doesn't seem to take seriously. Im STILL healing with my skin, eye, and now ms or meningioma ( will know in April  which)and dealing with this limbo nightmare. I did write my name, address ect on the reclamation but im not tech savvy and not sure if went through properly. I called my city representative in Stanislaus County and asked if theres a physical paper i can sign for proclamation for celiac and she had no clue about what I was saying, so I just said I'll go back on website. 
    • Scott Adams
      Blood Test for Celiac wheat type matters?

      By Scott Adams · Posted

      I'm not saying that some celiacs won't need it, but it should be done under a doctor's supervision because it can cause lots of problems in some people.
×
×
  • 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.