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

Quinoa Pasta

Juliebove

Recommended Posts

Juliebove Rising Star
Juliebove
Posted

I got some of this from my health food store. They buy it in bulk and repackage it. The only shape they had was macaroni. I don't know if this particular brand comes in other shapes or not. They were going to check for me. At any rate it was yummy! Tasted more like regular pasta to me than the corn or rice pasta.

I've been making tuna casserole for my daughter but having to come up with my own "cream" sauce since she is allergic to dairy. With the rice pasta it always tasted like it was missing something. Not so with the quinoa pasta. It was sooooo good! :D

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

Celiac.com Sponsor (A8-M):


tarnalberry Community Regular
tarnalberry
Posted
I've been making tuna casserole for my daughter but having to come up with my own "cream" sauce since she is allergic to dairy. With the rice pasta it always tasted like it was missing something. Not so with the quinoa pasta. It was sooooo good! :D

I've used Imagine's 'creamy portabello soup' and added mushrooms of my own (and thickened with sweet rice flour). works well! :)

mandasmom Rookie
mandasmom
Posted
I've used Imagine's 'creamy portabello soup' and added mushrooms of my own (and thickened with sweet rice flour). works well! :)

We love the quinoa pasta--it is available in lots of shapes and in "veggie colors" as well. I find it holds up really well to casseroles etc...a bit more protein than the others too!!

Juliebove Rising Star
Juliebove
Posted
  • Author
I've used Imagine's 'creamy portabello soup' and added mushrooms of my own (and thickened with sweet rice flour). works well! :)

I will look at that again, but I think it has something she is allergic to in it. Just looked it up. Soymilk. She's allergic to soy.

confused Community Regular
confused
Posted
I got some of this from my health food store. They buy it in bulk and repackage it. The only shape they had was macaroni. I don't know if this particular brand comes in other shapes or not. They were going to check for me. At any rate it was yummy! Tasted more like regular pasta to me than the corn or rice pasta.

I've been making tuna casserole for my daughter but having to come up with my own "cream" sauce since she is allergic to dairy. With the rice pasta it always tasted like it was missing something. Not so with the quinoa pasta. It was sooooo good! :D

can i ask how u make your own cream sauce, i also cant have dairy or soy but would love to start making casserole like with chicken or tuna.

paula

stitchy woman Rookie
stitchy woman
Posted

I have to add a big thumbs up for the quinoa pasta as well. It seems the closest to wheat. I made a tuna casserole the other day and my non-gluten-free hubby woofed quite a bit of it down, and even when he found out it was gluten-free, continued eating then and for leftovers the next day. He has tried some of the other things like the corn or rice spaghetti, but always poo-poo'd them. So I was thrilled to find something that he tolerated, even liked!

The sauce I used was a can of gluten-free mushroom soup. I've also made it from white sauce, using a flour blend and milk, so no help on the sauce question.

confusedks Enthusiast
confusedks
Posted

I would love to know how the sauce is made. I can't do dairy or soy either and I have given up on dairy replacements because they're all soy, or if they're made with rice, they aren't truly dairy free. I would appreciate it...if you're willing.

Kassandra

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

Celiac.com Sponsor (A8-M):


jkmunchkin Rising Star
jkmunchkin
Posted
I have to add a big thumbs up for the quinoa pasta as well. It seems the closest to wheat. I made a tuna casserole the other day and my non-gluten-free hubby woofed quite a bit of it down, and even when he found out it was gluten-free, continued eating then and for leftovers the next day. He has tried some of the other things like the corn or rice spaghetti, but always poo-poo'd them. So I was thrilled to find something that he tolerated, even liked!

The sauce I used was a can of gluten-free mushroom soup. I've also made it from white sauce, using a flour blend and milk, so no help on the sauce question.

What brand did you get? I've been wanting to try the Quinoa pasta. There is one in a teal box at Whole Foods I was going to try. Rocco Dispirito recommended it to me so I figure it's gotta be good...

Juliebove Rising Star
Juliebove
Posted
  • Author
can i ask how u make your own cream sauce, i also cant have dairy or soy but would love to start making casserole like with chicken or tuna.

paula

With chicken or turkey, I just make a gravy using some broth and sweet rice flour to thicken.

For the tuna casserole, I start with a bunch of mushrooms. I use either fresh or dried or a combination of both. The dried ones need to be reconstituted in hot water first. I then put them in the food processor along with an onion and a couple of ribs of celery and chop it all very fine. This mixture is cooked down in a little bit of olive oil. It will release quite a bit of liquid so once it has gotten to this point, I add enough sweet rice flour to thicken it. It isn't exactly a cream sauce but close enough.

I have tried using rice milk or Vance's Dari Free to make a cream sauce but it comes out too sweet for my liking. Daughter likes it that way, but to me it's inedible.

Juliebove Rising Star
Juliebove
Posted
  • Author

The pasta I have is Andean Naturals. My health food store buys it in bulk and repackages it.

stitchy woman Rookie
stitchy woman
Posted

And I don't remember the brand of quinoa pasta I used---waah! I'll have to look again next time I shop.

Arpita Apprentice
Arpita
Posted

Although I haven't tried it yet, I was just looking into quinoa pasta through the brand Ancient Harvest (corn & quinoa). I make a soy-free, dairy free, gluten-free sauce by putting broth in a jar (either Shelton's chicken broth or left-over beef juice from a london broil, roast, or steak). I add about 2 tsp sorghum flour. I shake it up. Heat it on the stove (med to med high) until boiling some. Then I add water or coconut milk until it reaches the consistency I want. Lots of salt and spices. You must eat it soon, as it will congeal quickly. The beef tastes better. I like the chicken sauce better when I add garlic powder and basil (add it at the end or it will clump). I also make a hamburger helper type of thing. I cook hamburger meat, add pacific tomato sauce and gluten-free chili powder and other spices.

Arpita Apprentice
Arpita
Posted
I would love to know how the sauce is made. I can't do dairy or soy either and I have given up on dairy replacements because they're all soy, or if they're made with rice, they aren't truly dairy free. I would appreciate it...if you're willing.

Kassandra

I find that coconut milk is a great replacement in baking, sauces, and mashed potatoes. Shelton's chicken broth or just hot water is good for this as well. Yeah, even the new Hemp Milk, has rice syrup (not sure if Hemp Bliss does also, but the other brand does). I posted some sauce recipes above also

Juliebove Rising Star
Juliebove
Posted
  • Author
I find that coconut milk is a great replacement in baking, sauces, and mashed potatoes. Shelton's chicken broth or just hot water is good for this as well. Yeah, even the new Hemp Milk, has rice syrup (not sure if Hemp Bliss does also, but the other brand does). I posted some sauce recipes above also

I have not tried coconut milk in potatoes. Or hemp milk. Will have to look for that. When I do mashed potatoes, I usually use those little tubes of concentrated liquid bouillon. I leave a small amount of water in the pan, reserving some in case I need more. I think add 2-3 tubes of boullion, depending on how much I am making. I usually add some chives, green onions or parsley, Real Salt and plenty of freshly ground black pepper. For a buttery taste, I add avocado oil. I wouldn't think I would like it since I hate avocados, but it does taste like butter! When I do stuffed baked potatoes, I use olive oil and rice milk.

Sugarmag Newbie
Sugarmag
Posted

I love the Ancient Harvest brand of Quinoa pasta!! It's a corn & quinoa blend, and it's great. I even cook it for family that can have gluten, and they all loved it too!

I've also been experimenting with Almond, Rice and Hemp milks too for cooking. Some are good for certain things, others for something else! Maybe I'll find a universal one someday!

ps...I LOVE Imagine creamy tomato soup!! Dairy and soy free as well!!

Open Original Shared Link

Juliebove Rising Star
Juliebove
Posted
  • Author
I love the Ancient Harvest brand of Quinoa pasta!! It's a corn & quinoa blend, and it's great. I even cook it for family that can have gluten, and they all loved it too!

I've also been experimenting with Almond, Rice and Hemp milks too for cooking. Some are good for certain things, others for something else! Maybe I'll find a universal one someday!

ps...I LOVE Imagine creamy tomato soup!! Dairy and soy free as well!!

Open Original Shared Link

We had the Ancient Harvest brand last night. It was okay but I think I prefer the plain corn or plain quinoa for some reason.

I also love the Imagine tomato soup. Yum!

Sugarmag Newbie
Sugarmag
Posted
We had the Ancient Harvest brand last night. It was okay but I think I prefer the plain corn or plain quinoa for some reason.

I also love the Imagine tomato soup. Yum!

Hmmm...I've never even seen just quinoa pasta before!! I'll have to keep looking I guess. Do you remember what brand the plain quinoa was?? I do know that if you overcook Ancient Harvest...it's not nearly as good. It took me a few times, but now I just make sure it doesn't boil for more than 5 min, and then it's great. Any more than that, and it's really overcooked.

ps...I bought the new Imagine Bistro Corn Chipolte Bisque.....when I opened it, it was SUPER garlic-y!! My husband couldn't even stand how strong it was, and we didn't even cook it! So, if you aren't into garlic, steer clear of that one!!

Juliebove Rising Star
Juliebove
Posted
  • Author
Hmmm...I've never even seen just quinoa pasta before!! I'll have to keep looking I guess. Do you remember what brand the plain quinoa was?? I do know that if you overcook Ancient Harvest...it's not nearly as good. It took me a few times, but now I just make sure it doesn't boil for more than 5 min, and then it's great. Any more than that, and it's really overcooked.

ps...I bought the new Imagine Bistro Corn Chipolte Bisque.....when I opened it, it was SUPER garlic-y!! My husband couldn't even stand how strong it was, and we didn't even cook it! So, if you aren't into garlic, steer clear of that one!!

Heh! I don't like chipotles either. Odd because I do like hot peppers.

The brand of pasta I bought is Andean Naturals. I bought it at my health food store. They get it in bulk and bag it themselves. Here's a link to their website.

Open Original Shared Link

I know they do ship things, but I'm not sure if that applies to food or just supplements.

Sugarmag Newbie
Sugarmag
Posted
Heh! I don't like chipotles either. Odd because I do like hot peppers.

The brand of pasta I bought is Andean Naturals. I bought it at my health food store. They get it in bulk and bag it themselves. Here's a link to their website.

Open Original Shared Link

I know they do ship things, but I'm not sure if that applies to food or just supplements.

Yeah, I love hot peppers too, so I thought it would be great! Oh well, lesson learned!!

I'm going to check out that pasta too! Thanks for the link!!

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
      132,084
    • Most Online (within 30 mins)
      7,748
    bigwave
    Newest Member
    bigwave
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Who's Online (See full list)

    • There are no registered users currently online

  • 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.