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. AlwaysLearning
      - AlwaysLearning replied to Colleen H's topic in Coping with Celiac Disease
      3

      Gluten related ??

      Get tested for vitamin deficiencies. Though neuropathy can be a symptom of celiac, it can also be caused by deficiencies due to poor digestion caused by celiac and could be easier to treat.
    2. Colleen H
      - Colleen H replied to Colleen H's topic in Coping with Celiac Disease
      3

      Gluten related ??

      Thank you so much for your response Yes it seems as though things get very painful as time goes on. I'm not eating gluten as far as I know. However, I'm not sure of cross contamination. My system seems to weaken to hidden spices and other possibilities. ??? if cross contamination is possible...I am in a super sensitive mode of celiac disease...
    3. Jmartes71
      - Jmartes71 replied to Jmartes71's topic in Coping with Celiac Disease
      4

      My only proof

      EXACTLY! I was asked yesterday on my LAST video call with Standford and I stated exactly yes absolutely this is why I need the name! One, get proper care, two, not get worse.Im falling apart, stressed out, in pain and just opened email from Stanford stating I was rude ect.I want that video reviewed by higher ups and see if that women still has a job or not...
    4. AlwaysLearning
      - AlwaysLearning replied to Jmartes71's topic in Coping with Celiac Disease
      4

      My only proof

      We feel your pain. It took me 20+ years of regularly going to doctors desperate for answers only to be told there was nothing wrong with me … when I was 20 pounds underweight, suffering from severe nutritional deficiencies, and in a great deal of pain. I had to figure it out for myself. If you're in the U.S., not having an official diagnosis does m...
    5. AlwaysLearning
      - AlwaysLearning replied to Colleen H's topic in Coping with Celiac Disease
      3

      Gluten related ??

      If you're just starting out in being gluten free, I would expect it to take months before you learned enough about hidden sources of gluten before you stopped making major mistakes. Ice cream? Not safe unless they say it is gluten free. Spaghetti sauce? Not safe unless is says gluten-free. Natural ingredients? Who knows what's in there. You pretty much...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,085
    • Most Online (within 30 mins)
      7,748
    M A Humphries
    Newest Member
    M A Humphries
    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

    • AlwaysLearning
      Gluten related ??

      By AlwaysLearning · Posted

      Get tested for vitamin deficiencies.  Though neuropathy can be a symptom of celiac, it can also be caused by deficiencies due to poor digestion caused by celiac and could be easier to treat.
    • Colleen H
      Gluten related ??

      By Colleen H · Posted

      Thank you so much for your response  Yes it seems as though things get very painful as time goes on.  I'm not eating gluten as far as I know.  However, I'm not sure of cross contamination.  My system seems to weaken to hidden spices and other possibilities. ???  if cross contamination is possible...I am in a super sensitive mode of celiac disease.. Neuropathy from head to toes
    • Jmartes71
      My only proof

      By Jmartes71 · Posted

      EXACTLY! I was asked yesterday on my LAST video call with Standford and I stated exactly yes absolutely this is why I need the name! One, get proper care, two, not get worse.Im falling apart, stressed out, in pain and just opened email from Stanford stating I was rude ect.I want that video reviewed by higher ups and see if that women still has a job or not.Im saying this because I've been medically screwed and asking for help because bills don't pay itself. This could be malpratice siit but im not good at finding lawyers
    • AlwaysLearning
      My only proof

      By AlwaysLearning · Posted

      We feel your pain. It took me 20+ years of regularly going to doctors desperate for answers only to be told there was nothing wrong with me … when I was 20 pounds underweight, suffering from severe nutritional deficiencies, and in a great deal of pain. I had to figure it out for myself. If you're in the U.S., not having an official diagnosis does mean you can't claim a tax deduction for the extra expense of gluten-free foods. But it can also be a good thing. Pre-existing conditions might be a reason why a health insurance company might reject your application or charge you more money. No official diagnosis means you don't have a pre-existing condition. I really hope you don't live in the U.S. and don't have these challenges. Do you need an official diagnosis for a specific reason? Else, I wouldn't worry about it. As long as you're diligent in remaining gluten free, your body should be healing as much as possible so there isn't much else you could do anyway. And there are plenty of us out here who never got that official diagnosis because we couldn't eat enough gluten to get tested. Now that the IL-2 test is available, I suppose I could take it, but I don't feel the need. Someone else not believing me really isn't my problem as long as I can stay in control of my own food.
    • AlwaysLearning
      Gluten related ??

      By AlwaysLearning · Posted

      If you're just starting out in being gluten free, I would expect it to take months before you learned enough about hidden sources of gluten before you stopped making major mistakes. Ice cream? Not safe unless they say it is gluten free. Spaghetti sauce? Not safe unless is says gluten-free. Natural ingredients? Who knows what's in there. You pretty much need to cook with whole ingredients yourself to avoid it completely. Most gluten-free products should be safe, but while you're in the hypersensitive phase right after going gluten free, you may notice that when something like a microwave meal seems to not be gluten-free … then you find out that it is produced in a shared facility where it can become contaminated. My reactions were much-more severe after going gluten free. The analogy that I use is that you had a whole army of soldiers waiting for some gluten to attack, and now that you took away their target, when the stragglers from the gluten army accidentally wander onto the battlefield, you still have your entire army going out and attacking them. Expect it to take two years before all of the training facilities that were producing your soldiers have fallen into disrepair and are no longer producing soldiers. But that is two years after you stop accidentally glutening yourself. Every time you do eat gluten, another training facility can be built and more soldiers will be waiting to attack. Good luck figuring things out.   
×
×
  • 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.