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. chrisinpa
      - chrisinpa commented on Scott Adams's article in Skin Problems and Celiac Disease
      2

      Celiac Disease and Skin Disorders: Exploring a Genetic Connection

      Maybe they can attribute certain skin conditions to either being susceptible to getting Celiac......or the other way around....but I have to ask if certain people are prone to Celiac because of genetics and some people aren't. It's kind of the same thing as what came first.....the chicken or the egg.?
    2. knitty kitty
      - knitty kitty replied to xxnonamexx's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      3

      My journey is it gluten or fiber?

      @xxnonamexx, There's labeling on those Trubar gluten free high fiber protein bars that say: "Manufactured in a facility that also processes peanuts, milk, soy, fish, WHEAT, sesame, and other tree nuts." You may want to avoid products made in shared facilities. If you are trying to add more fiber to your diet to ease constipation, considering...
    3. trents
      - trents replied to sha1091a's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Issues before diagnosis

      Welcome to celiac.com @sha1091a! Your experience is a very common one. Celiac disease is one the most underdiagnosed and misdiagnosed medical conditions out there. The reasons are numerous. One key one is that its symptoms mimic so many other diseases. Another is ignorance on the part of the medical community with regard to the range of symptoms that celiac...
    4. trents
      - trents commented on Jefferson Adams's article in Other Diseases and Disorders Associated with Celiac Disease
      6

      Celiac Disease Patients Face Higher Risk of Systemic Lupus

      What kind of practitioner did the blood test? Was this a medical doctor, a naturopathic doctor, a GI doc? I would certainly follow up with them and ask why they advised you not to eat red meat. I mean, it could be something like they, themselves, are a vegetarian and give that advice to everyone. Have you had an endoscopy with biopsy of the small bowel...
    5. knitty kitty
      - knitty kitty replied to EndlessSummer's topic in Food Intolerance & Leaky Gut
      2

      Dizziness after eating green beans?

      @EndlessSummer, You said you had an allergy to trees. People with Birch Allergy can react to green beans (in the legume family) and other vegetables, as well as some fruits. Look into Oral Allergy Syndrome which can occur at a higher rate in Celiac Disease. Switching to a low histamine diet for a while can give your body time to rid itself of...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      132,691
    • Most Online (within 30 mins)
      7,748
    4Nic8ion
    Newest Member
    4Nic8ion
    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

    • knitty kitty
      My journey is it gluten or fiber?

      By knitty kitty · Posted

      @xxnonamexx, There's labeling on those Trubar gluten free high fiber protein bars that say: "Manufactured in a facility that also processes peanuts, milk, soy, fish, WHEAT, sesame, and other tree nuts." You may want to avoid products made in shared facilities.   If you are trying to add more fiber to your diet to ease constipation, considering eating more leafy green vegetables and cruciferous vegetables.  Not only are these high in fiber, they also are good sources of magnesium.  Many newly diagnosed are low in magnesium and B vitamins and suffer with constipation.  Thiamine Vitamin B1 and magnesium work together.  Thiamine in the form Benfotiamine has been shown to improve intestinal health.  Thiamine and magnesium are important to gastrointestinal health and function.  
    • trents
      Issues before diagnosis

      By trents · Posted

      Welcome to celiac.com @sha1091a! Your experience is a very common one. Celiac disease is one the most underdiagnosed and misdiagnosed medical conditions out there. The reasons are numerous. One key one is that its symptoms mimic so many other diseases. Another is ignorance on the part of the medical community with regard to the range of symptoms that celiac disease can produce. Clinicians often are only looking for classic GI symptoms and are unaware of the many other subsystems in the body that can be damaged before classic GI symptoms manifest, if ever they do. Many celiacs are of the "silent" variety and have few if any GI symptoms while all along, damage is being done to their bodies. In my case, the original symptoms were elevated liver enzymes which I endured for 13 years before I was diagnosed with celiac disease. By the grace of God my liver was not destroyed. It is common for the onset of the disease to happen 10 years before you ever get a diagnosis. Thankfully, that is slowly changing as there has developed more awareness on the part of both the medical community and the public in the past 20 years or so. Blessings!
    • knitty kitty
      Dizziness after eating green beans?

      By knitty kitty · Posted

      @EndlessSummer, You said you had an allergy to trees.  People with Birch Allergy can react to green beans (in the legume family) and other vegetables, as well as some fruits.  Look into Oral Allergy Syndrome which can occur at a higher rate in Celiac Disease.   Switching to a low histamine diet for a while can give your body time to rid itself of the extra histamine the body makes with Celiac disease and histamine consumed in the diet.   Vitamin C and the eight B vitamins are needed to help the body clear histamine.   Have you been checked for nutritional deficiencies?
    • sha1091a
      Issues before diagnosis

      By sha1091a · Posted

      I found out the age of 68 that I am a celiac. When I was 16, I had my gallbladder removed when I was 24 I was put on a medication because I was told I had fibromyalgia.   going to Doctor’s over many years, not one of them thought to check me out for celiac disease. I am aware that it only started being tested by bloodwork I believe in the late 90s, but still I’m kind of confused why my gallbladder my joint pain flatulent that I complained of constantly was totally ignored. Is it not something that is taught to our medical system? It wasn’t a Doctor Who asked for the test to be done. I asked for it because of something I had read and my test came back positive. My number was quite high.Are there other people out here that had this kind of problems and they were ignored? 
    • trents
      Dizziness after eating green beans?

      By trents · Posted

      Welcome to celiac.com, @EndlessSummer! Do you react to all vegetables or just specific kinds or families of them? What you describe with green beans sounds like it has an anaphylaxis component. Like you, walnuts are a problem for me. They will often give me a scratchy throat so I try to avoid them. Does it matter if the vegies are raw or will-cooked in how you react to them?
×
×
  • 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.