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

Favorite Pasta Brands?

Tephie

Recommended Posts

Tephie Apprentice
Tephie
Posted

Hi All,

I looked through 27 pages of postings and couldn't find any that talked about pasta. I made a pasta casserole last night with some gluten free elbow noodles. This was a Bette Hagman recipe, and I followed the directions. I cooked the pasta as directed on the box, and it tasted quite good. I then assembled the dish and baked it per the instructions. Well when the dish was done, the noodles were just a big blob. I think if I were to make it again, I would cut the cook time of the pasta in half even though the pasta wouldn't be done.

But do any of you have a favorite pasta brand? I am new to the gluten free world and still experimenting...

Any help would be appreciated.

Stephanie

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

Celiac.com Sponsor (A8-M):


flagbabyds Collaborator
flagbabyds
Posted

i think i answer for most people on the boards in saying tinkyada!!!

gdobson Explorer
gdobson
Posted
Hi All,

I looked through 27 pages of postings and couldn't find any that talked about pasta. I made a pasta casserole last night with some gluten free elbow noodles. This was a Bette Hagman recipe, and I followed the directions. I cooked the pasta as directed on the box, and it tasted quite good. I then assembled the dish and baked it per the instructions. Well when the dish was done, the noodles were just a big blob. I think if I were to make it again, I would cut the cook time of the pasta in half even though the pasta wouldn't be done.

But do any of you have a favorite pasta brand? I am new to the gluten free world and still experimenting...

Any help would be appreciated.

Stephanie

For just plain old spaghetti, my family's favorite is Mrs. Leepers corn spaghetti. It has a nice consistency without getting mushy. But I have yet to find a pasta that works when reheated. Glutino makes these smaller noodles (also corn) that look like egg noodles. Those worked really well when making a "hamburger helper" type casserole.

gf4life Enthusiast
gf4life
Posted

Another vote for Tinkyada...we love all the different shapes, but especially teh ones with rice bran.

None of the gluten-free pastas reheat well though. Just make enough for that meal. also I think the idea of cutting the cook time for the pasta, if you are going to cook it again in the oven, is a great idea. All gluten-free pastas turn to mush if overcooked, but some turn into mush anyhow. Tinkyada only get5s mushy if severely overcooked.

LisaJ Apprentice
LisaJ
Posted

My favorite noodles are Ancient Harvest quinoa noodles - my husband loves them too. I also use Tinkyada and Mrs. Leepers - they are both great.

celiac-mommy Collaborator
celiac-mommy
Posted

My favorite noodles are Ancient Harvest quinoa noodles

These are our fav's too-higher in protein and fiber, makes GREAT spaghetti!!

-Rachelle

blueeyedmanda Community Regular
blueeyedmanda
Posted

My vote is for Tinkyada, by far the closest to the real thing I have found.

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

Celiac.com Sponsor (A8-M):


Karen B. Explorer
Karen B.
Posted

Another vote for Tinkyada!

I like the taste of Ancient Harvest Quinoa pasta but it's not like "regular" pasta -- more like whole wheat pasta.

For classic Italian dishes, soups (where you don't want it to fall apart) and cassaroles (where you don't want it to meld into a pasta bar) use Tinkyada. I've tried all the other pastas I could find at Whole Foods and none of the others seem to be as good as Tinkyada. If you're putting it in a cassarole, cook first according to package directions and toss in a bit of EV olive oil (but I did that with regular pasta to keep it separate).

One exception is Glutano Tagliatelle -- it's got the smooth, slippery, silky texture of real egg noodles and holds together well (if you don't overcook it).

Note -- I haven't tried any other Glutano pasta or any Glutino pasta.

Tephie Apprentice
Tephie
Posted
  • Author
Hi All,

I looked through 27 pages of postings and couldn't find any that talked about pasta. I made a pasta casserole last night with some gluten free elbow noodles. This was a Bette Hagman recipe, and I followed the directions. I cooked the pasta as directed on the box, and it tasted quite good. I then assembled the dish and baked it per the instructions. Well when the dish was done, the noodles were just a big blob. I think if I were to make it again, I would cut the cook time of the pasta in half even though the pasta wouldn't be done.

But do any of you have a favorite pasta brand? I am new to the gluten free world and still experimenting...

Any help would be appreciated.

Stephanie

Looks like the jury's in, I will try to find some of the Tinkyada brand pasta. Thanks everyone!

Guest Doll
Guest Doll
Posted

Tinkyada *Spinach* Brown Rice Pasta is my fave! :D

Juliet Newbie
Juliet
Posted

We use Tinkyada pasta, too, particularly the penne and shells. I do a baked pasta w/ tomato sauce, spinach, carrots, bell peppers, onions, and ricotta & parmesan cheeses, covered with mozzarella and it turns out great. And it re-heats wonderfully. I do slightly undercook it (12 minutes instead of the 14 minutes on the package) before mixing with all the sauce and veggies and pouring it into the casserole dish. It is kind of soft when it comes out, but it's not mush, just about the same texture as regular baked pasta normally is. I also do a homemade baked macaroni & cheese with the penne noodles (slightly undercooked before mixed and baked) that also re-heats really well. It's a little softer re-heated, but no more so than when I used to make the same thing with regular gluten pasta and would re-heat the leftovers. And the flavors of the dish actually taste better the next day, too :)

debmidge Rising Star
debmidge
Posted

Tinkyada

It re-heated in casserole just like wheat pasta does. Doesn't taste rubbery or grainy.

par18 Apprentice
par18
Posted

Glutino or Orgran.

Tom

beaglemania Rookie
beaglemania
Posted

Most people will say Tinkyada, but I have to say I disagree. My personal favorite is BiAglut, a pasta that is made in Italy. Most people have not heard of this brand because you can't find it in a lot of stores but you can order it from almost any online gluten-free store and it is by far the best. It heats up fairly well and cooks for about 8 minutes for every shape. Tinkyada is ok but mushy and I think slimy. It has a weird slimy coating on it, especially the spaghetti. My second fav is Dr. Schar which is also a pasta that is made in Italy.

Eriella Explorer
Eriella
Posted

For spaghetti-- NottaPasta

For every other pasta-- Tinkyada

Karen B. Explorer
Karen B.
Posted
Tinkyada is ok but mushy and I think slimy. It has a weird slimy coating on it, especially the spaghetti.

Just a question, if Tinkyada is turning out mushy and slimy, are you sure you're cooking it with enough water and not overcooking it? I've served it to non-Celiacs tossed with just a bit of EVOO and parmesan and they didn't know it was gluten-free. But I've never had it turn out slimy. Mushy, yes, one time when I lost track of how long I was cooking it but never slimy.

little d Enthusiast
little d
Posted
My vote is for Tinkyada, by far the closest to the real thing I have found.

I don't have this noodle here in Texas I can get Quinoa i have not used that one in a while. and Mrs Leepers hamburger helper type stuff I can't find anymore Whole Foods did not have it and I did not ask a clerk if they had anymore.

I also have a question about the corn noodles they tend to stick together too much I am putting the salt in them but it does not help.

donna

ItchyMeredith Contributor
ItchyMeredith
Posted

Where can you get Tinkyada?

maryjk Newbie
maryjk
Posted
Most people will say Tinkyada, but I have to say I disagree. My personal favorite is BiAglut, a pasta that is made in Italy. Most people have not heard of this brand because you can't find it in a lot of stores but you can order it from almost any online gluten-free store and it is by far the best. It heats up fairly well and cooks for about 8 minutes for every shape. Tinkyada is ok but mushy and I think slimy. It has a weird slimy coating on it, especially the spaghetti. My second fav is Dr. Schar which is also a pasta that is made in Italy.

I have to agree with you. Tinkyada is not my favorite. I also thought it was kind of mushy, and yes, I cooked it for the right amount of time with lots of water.

I think it tasted like rice. Yes, it is rice pasta, but why go to all the trouble and expense to buy pasta that tastes like rice when you can just make rice.

If I really want pasta I use corn pasta. Doesn't taste like the real thing either, but a least it doesn't taste like rice.

Tephie Apprentice
Tephie
Posted
  • Author
Where can you get Tinkyada?

I found the brand here in Utah at a place called Good Earth, it is a smaller healthfood store.

swrdsrfg Newbie
swrdsrfg
Posted

We especially like the lasagna noodles made by Ener-G, and Mrs. Leeper's corn spaghetti. I bought the Tinkyada pasta first, but the vinegar smell when the package was opened caused me to try other brands. Out of curiosity, has anyone else ever noticed that or did I just get a bad package?

Frances in MS

Karen B. Explorer
Karen B.
Posted
We especially like the lasagna noodles made by Ener-G, and Mrs. Leeper's corn spaghetti. I bought the Tinkyada pasta first, but the vinegar smell when the package was opened caused me to try other brands. Out of curiosity, has anyone else ever noticed that or did I just get a bad package?

Frances in MS

I've never noticed a vinegar smell. I wonder how long the package was on the shelf before you bought it?

Moondanse Explorer
Moondanse
Posted
Hi All,

I looked through 27 pages of postings and couldn't find any that talked about pasta. I made a pasta casserole last night with some gluten free elbow noodles. This was a Bette Hagman recipe, and I followed the directions. I cooked the pasta as directed on the box, and it tasted quite good. I then assembled the dish and baked it per the instructions. Well when the dish was done, the noodles were just a big blob. I think if I were to make it again, I would cut the cook time of the pasta in half even though the pasta wouldn't be done.

But do any of you have a favorite pasta brand? I am new to the gluten free world and still experimenting...

Any help would be appreciated.

Stephanie

I bought Tinkyada when I was first diagnosed and was pretty pleased. Then I met someone through a support group meeting that highly recommended Biaglut pasta. She comes from a huge Italian family where pasta is a staple. She swore by the Biaglut brand. It's almost $8 a bag, but it's well worth it. I usually mix the Biaglut and the Tinkyada together. If I'm cooking for someone else too, then I use strictly Biaglut. You really cannot tell the difference, it tastes like regular (gluten) pasta.

mamaw Community Regular
mamaw
Posted

BiAglut for my whole family celiacs & non-celiacs...Hands down !!!!It is hard to come by but it is worth every penny.It is a Heinz product imported to the US.

I use Tinkyada large shells because I've never found another that makes them....

A good health store usually has BiAglut.....

mamaw

delawaregirl Apprentice
delawaregirl
Posted

I used tinyada spagetti noodles and thought they were good. I recently used the macaroni noodle and my Mom did not like them at all. I made macaroni salad with them. I thought they were ok but had only tasted one. I still have some left and am going to try them in macaroni and cheese.

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,665
    • Most Online (within 30 mins)
      7,748
    Christa Cook
    Newest Member
    Christa Cook
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Inkie
      Tea Bags and Gluten

      By Inkie · Posted

      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      Tea Bags and Gluten

      By Scott Adams · Posted

      While plain, pure tea leaves (black, green, or white) are naturally gluten-free, the issue often lies not with the tea itself but with other ingredients or processing. Many flavored teas use barley malt or other gluten-containing grains as a flavoring agent, which would be clearly listed on the ingredient label. Cross-contamination is another possibility, either in the facility where the tea is processed or, surprisingly, from the tea bag material itself—some tea bags are sealed with a wheat-based glue. Furthermore, it's important to consider that your reaction could be to other substances in tea, such as high levels of tannins, which can be hard on the stomach, or to natural histamines or other compounds that can cause a non-celiac immune response. The best way to investigate is to carefully read labels for hidden ingredients, try switching to a certified gluten-free tea brand that uses whole leaf or pyramid-style bags, and see if the reaction persists.
    • Scott Adams
      Inconclusive results

      By Scott Adams · Posted

      This is a challenging and confusing situation. The combination of a positive EMA—which is a highly specific marker rarely yielding false positives—alongside strongly elevated TTG on two separate occasions, years apart, is profoundly suggestive of celiac disease, even in the absence of biopsy damage. This pattern strongly aligns with what is known as "potential celiac disease," where the immune system is clearly activated, but intestinal damage has not yet become visible under the microscope. Your concern about the long-term risk of continued gluten consumption is valid, especially given your family's experience with the consequences of delayed diagnosis. Since your daughter is now at an age where her buy-in is essential for a gluten-free lifestyle, obtaining a definitive answer is crucial for her long-term adherence and health. Given that she is asymptomatic yet serologically positive, a third biopsy now, after a proper 12-week challenge, offers the best chance to capture any microscopic damage that may have developed, providing the concrete evidence needed to justify the dietary change. This isn't about wanting her to have celiac; it's about wanting to prevent the insidious damage that can occur while waiting for symptoms to appear, and ultimately giving her the unambiguous "why" she needs to accept and commit to the necessary treatment. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
    • Scott Adams
      Medication

      By Scott Adams · Posted

      Welcome to the community! Generally, for a gluten challenge before celiac disease blood tests, Tylenol (acetaminophen) is considered safe and should not interfere with your antibody results. The medications you typically need to avoid are those like ibuprofen (Advil, Motrin) or naproxen (Aleve) that can cause intestinal irritation, which could potentially complicate the interpretation of an endoscopy if you were to have one. However, it is absolutely crucial that you confirm this with either your gastroenterologist or your surgeon before your procedure. They know the specifics of your case and can give you the definitive green light, ensuring your surgery is comfortable and your celiac testing remains accurate. Best of luck with your surgery tomorrow
    • Xravith
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By Xravith · Posted

      Thank you for the advice. I’ve actually never checked for nutritional deficiencies, but for as long as I can remember, I’ve always taken vitamin and mineral supplements — otherwise my symptoms get worse. This week I stopped eating gluten to confirm whether my symptoms are really caused by it. Starting next week, I’ll reintroduce gluten — it’s sad to go back to how I was before — but at least I’ll be able to take the necessary tests properly. I think the diagnostic process will be long, but at least I’m happy that I finally decided to address this doubt I’ve had for years.
×
×
  • 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.