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. Theresa2407
      - Theresa2407 replied to chrish42's topic in Doctors
      6

      Doctors and Celiac.com

      I see it everyday on my feeds. They go out and buy gluten-free processed products and wonder why they can't heal their guts. I don't think they take it as a serious immune disease. They pick up things off the internet which is so far out in left field. Some days I would just like to scream. So much better when we had support groups and being able to teach...
    2. Scott Adams
      - Scott Adams replied to MauraBue's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Have Tru Joy Sweets Choco Chews been discontinued??

      Some of the Cocomels are gluten and dairy-free: https://cocomels.com/collections/shop-page
    3. Scott Adams
      - Scott Adams replied to chrish42's topic in Doctors
      6

      Doctors and Celiac.com

      Thank you for the kind words! I keep thinking that things in the medical community are improving, but a shocking number of people still post here who have already discovered gluten is their issue, and their doctors ordered a blood test and/or endoscopy for celiac disease, yet never mentioned that the protocol for such screening requires them to be eating...
    4. trents
      - trents replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      5

      how much gluten do I need to eat before blood tests?

      The rate of damage to the villous lining of the SB and the corresponding loss of nutrient absorbing efficiency varies tremendously from celiac to celiac. Yes, probably is dose dependent if, by dose dependent you mean the amount of exposure to gluten. But damage rates and level of sensitivity also seem to depend on the genetic profile. Those with both genes...
    5. MauraBue
      - MauraBue posted a topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Have Tru Joy Sweets Choco Chews been discontinued??

      Help! My 5 year old daughter just stopped eating dairy and gluten due to her EoE and Celiac. Her favorite candy in the world is tootsie rolls. I did some research, and it sounds like these are the only options for finding something similar, but I can't find them anywhere to actually purchase. Have they been discontinued?? Does anyone have another recommendation...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,261
    • Most Online (within 30 mins)
      7,748
    Joanne Ham
    Newest Member
    Joanne Ham
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • Theresa2407
      Doctors and Celiac.com

      By Theresa2407 · Posted

      I see it everyday on my feeds.  They go out and buy gluten-free processed products and wonder why they can't heal their guts.  I don't think they take it as a serious immune disease. They pick up things off the internet which is so far out in left field.  Some days I would just like to scream.  So much better when we had support groups and being able to teach them properly. I just had an EMA blood test because I haven't had one since my Doctor moved away.  Got test results today, doctor ordered a D3 vitamin test.  Now you know what  type of doctors we have.  Now I will have to pay for this test because she just tested my D3 end of December, and still have no idea about my EMA.    
    • Scott Adams
      Have Tru Joy Sweets Choco Chews been discontinued??

      By Scott Adams · Posted

      Some of the Cocomels are gluten and dairy-free: https://cocomels.com/collections/shop-page
    • Scott Adams
      Doctors and Celiac.com

      By Scott Adams · Posted

      Thank you for the kind words! I keep thinking that things in the medical community are improving, but a shocking number of people still post here who have already discovered gluten is their issue, and their doctors ordered a blood test and/or endoscopy for celiac disease, yet never mentioned that the protocol for such screening requires them to be eating gluten daily for weeks beforehand. Many have already gone gluten-free during their pre-screening period, thus their test results end up false negative, leaving them confused and sometimes untreated. It is sad that so few doctors attended your workshops, but it doesn't surprise me. It seems like the protocols for any type of screening should just pop up on their computer screens whenever any type of medical test is ordered, not just for celiac disease--such basic technological solutions could actually educate those in the medical community over time.
    • trents
      how much gluten do I need to eat before blood tests?

      By trents · Posted

      The rate of damage to the villous lining of the SB and the corresponding loss of nutrient absorbing efficiency varies tremendously from celiac to celiac. Yes, probably is dose dependent if, by dose dependent you mean the amount of exposure to gluten. But damage rates and level of sensitivity also seem to depend on the genetic profile. Those with both genes HLA-DQ2 and HLA-DQ8 seem to be more sensitive to minor amounts of gluten exposure than those with just one of those genes and those with only DQ2 seem to be more sensitive than those with only DQ8. But there are probably many factors that influence the damage rate to the villi as well as intensity of reaction to exposure. There is still a lot we don't know. One of the gray areas is in regard to those who are "silent" celiacs, i.e. those who seem to be asymptomatic or whose symptoms are so minor that they don't garner attention. When they get a small exposure (such as happens in cross contamination) and have no symptoms does that equate to no inflammation? We don't necessarily know. The "sensitive" celiac knows without a doubt, however, when they get exposure from cross contamination and the helps them know better what food products to avoid.
    • MauraBue
      Have Tru Joy Sweets Choco Chews been discontinued??

      By MauraBue · Posted

      Help!  My 5 year old daughter just stopped eating dairy and gluten due to her EoE and Celiac.  Her favorite candy in the world is tootsie rolls.  I did some research, and it sounds like these are the only options for finding something similar, but I can't find them anywhere to actually purchase.  Have they been discontinued??  Does anyone have another recommendation for a gluten-free/DF tootsie roll option?
×
×
  • 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.