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Best Gf Pasta?

dmchr4

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dmchr4 Apprentice
dmchr4
Posted

My daughter LOVES pasta, but I'm sure you all know that with gluten-free foods it can really be hit or miss. I bought some rice noodles before that were OK (can't remember brand), and we bought some quinoa/corn noodles that were edible too. But I'm wondering if you have any favorites and where you got them. Thanks!

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tarnalberry Community Regular
tarnalberry
Posted

Tinkyada's my favorite, but it varies person to person, so I have a feeling that your best bet is to keep trying brands 'til you find one ya both like. ;-)

Guest barbara3675
Guest barbara3675
Posted

I have found that I like corn pasta because it holds it's shape better than rice when cooking. I make homemade spaghetti sauce using Contadina products and it is a really good meal. If you like to eat out, go to Noodles and Co. they will tailor make a rice pasta dish for you.....they are excellent.

astyanax Rookie
astyanax
Posted

glutano animal shapes ! i get them through gluten free pantry

dbuhl79 Contributor
dbuhl79
Posted

I can't recall the exact brand, but I bought Soy Pasta which tastes pretty much like the real thing to me! I've found it at our local Giant grocery store in the "healthy food" section. Sorry for the lack of a brand name, but I think majority of Giant stores carry it!

gf4life Enthusiast
gf4life
Posted

Tinkyada brown rice pasta-all flavors! We love those. They sell pretty much all different shapes you can think of and they always taste great, have a great texture, and are most like the wheat pasta we were so used to. We buy them at Whole Foods, and online at Gluten Free Pantry, and Gluten Solutions.

MySuicidalTurtle Enthusiast
MySuicidalTurtle
Posted

DeBoles are my favourite!

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celiac3270 Collaborator
celiac3270
Posted

I like Tinkyada the best, too......but DeBoles is good, as well...my second choice

jaimek Enthusiast
jaimek
Posted

I like Knotta Pasta. I find it in my regular Giant supermarket. Tastes just like regular wheat pasta. I think I actually like it better!

FreyaUSA Contributor
FreyaUSA
Posted

For macaroni and cheese all three of my kids like Pastato brand. Since they couldn't ever come to an agreement before, even before going gluten-free, this is so wonderful for me. The cooking directions are off on the regular elbow white cheddar kind anyway (says to cook it for 3 minutes when 10 is more like it.) I buy this by the case.

For regular spaghetti noodles, we like the quinoa kind by Ancient Harvest.

For shapes and stuff, I'm still experimenting/testing.

Carriefaith Enthusiast
Carriefaith
Posted

Tinkyada is the best gluten-free pasta I've had yet. It tastes the same to me as gluten pasta. Yum!

Donna F Enthusiast
Donna F
Posted

Tinkyada me five!

I particularly love the spinach spaghetti and the tri-colored pasta. I can still tell the regular brown-rice pasta is different, but the vegetable ones taste exactly the same to me :D

-donna

Deby Apprentice
Deby
Posted

Tinkyada six. They are the best. I serve them to company and no one ever guesses that the dish is gluten free. My only complaint is the elbow pasta, it's bigger than mac and cheese pasta. When my son's non celiac friends come over they can tell the difference and get picky.

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    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      @rei.b,  I understand how frustrating starting a new way of eating can be.  I tried all sorts of gluten-free processed foods and just kept feeling worse.  My health didn't improve until I started the low histamine AIP diet.  It makes a big difference.   Gluten fits into opioid receptors in our bodies.  So, removing gluten can cause withdrawal symptoms and reveals the underlying discomfort.  SIBO can cause digestive symptoms.  SIBO can prevent vitamins from being absorbed by the intestines.  Thiamine insufficiency causes Gastrointestinal Beriberi (bloating, abdominal pain, nausea, diarrhea or constipation).  Thiamine is the B vitamin that runs out first because it can only be stored for two weeks.  We need more thiamine when we're sick or under emotional stress.  Gastric Beriberi is under recognised by doctors.  An Erythrocyte Transketolace Activity test is more accurate than a blood test for thiamine deficiency, but the best way to see if you're low in thiamine is to take it and look for health improvement.  Don't take Thiamine Mononitrate because the body can't utilize it well.  Try Benfotiamine.  Thiamine is water soluble, nontoxic and safe even at high doses.  I thought it was crazy, too, but simple vitamins and minerals are important.  The eight B vitamins work together, so a B Complex, Benfotiamine,  magnesium and Vitamin D really helped get my body to start healing, along with the AIP diet.  Once you heal, you add foods back in, so the AIP diet is worth doing for a few months. I do hope you'll consider the AIP diet and Benfotiamine.
    • captaincrab55
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    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and crackers are my 4 favorite foods and I ate at least one of those things multiple times a day e.g. breakfast with eggs and toast, a cheese quesadilla for lunch, and pasta for dinner, and crackers and cheese as a before bed snack. I'm not even kidding.  I'm not really big on sugar, so I don't really do sweets. I don't have any of those conditions.  I am not sure if I have the genes or not. When the geneticist did my genetic testing for EDS this year, I didn't think to ask for him to request the celiac genes so they didn't test for them, unfortunately.  I guess another expectation I had is  that if gluten was the issue, the gluten-free diet would make me feel better, and I'm 3 months in and that hasn't been the case. I am being very careful and reading every label because I didn't want to screw this up and have to do gluten-free for longer than necessary if I end up not having celiac. I'm literally checking everything, even tea and anything else prepacked like caramel dip. Honestly its making me anxious 😅
    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long?   DGP IgG antibodies are produced in response to a partial gluten molecule.  This is different than what tissue transglutaminase antibodies are  produced in response to.   TTg IgA antibodies are produced in the intestines in response to gluten.  The tTg IgA antibodies attack our own cells because a structural component in our cell membranes resembles a part of gluten.  There's a correlation between the level of intestinal damage with the level of tTg antibodies produced.  You are not producing a high number of tTg IgA antibodies, so your level of tissue damage in your intestines is not very bad.  Be thankful.   There may be reasons why you are not producing a high quantity of tTg IgA antibodies.  Consuming ten grams or more of gluten a day for two weeks to two months before blood tests are done is required to get sufficient antibody production and damage to the intestines.  Some undiagnosed people tend to subconsciously avoid lots of gluten.  Cookies and cakes do not contain as much gluten as artisan breads and thick chewy pizza crust.  Anemia, diabetes and thiamine deficiency can affect IgA antibody production as well.   Do you carry genes for Celiac?  They frequently go along with EDS.
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      I was tested for celiac at the same time, so I wasn't taking naltrexone yet. I say that, because I don't. The endoscopy showed some mild inflammation but was inconclusive as to celiac disease. They took several biopsies and that's all that was shown. I was not given a Marsh score.
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