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

Ok, I'm Sorry I Got Another Question Concerning Making Your Own Foods!

ShayBraMom

Recommended Posts

ShayBraMom Apprentice
ShayBraMom
Posted

I already spammed you guys aobut homemade breads, I also told you guys aobut my first shopping experience and aksed some more question! Now another one!

Does it make sense to make your own gluten-free pasta? Is that even possible I tried to find recepies for it but couldn't? We are huge noodleeaters, but switching the whole household to glutenfree noodles (after an accidental gluteing of my babydaughter) now is really gonna hurt the budget badly. Is it gonna be worth the efford? I mean, Incredients are expensicve too, would it make sense or even save money at all to make it yourself?

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

Celiac.com Sponsor (A8-M):


Ridgewalker Contributor
Ridgewalker
Posted

I think there are one or two people here who do make their own pasta, but for me....

That is where I draw the line! :lol:

I make tons of food from scratch these days. My friends all say, Oooh, Ahhh, you make your cakes without a mix? Etc... And I do most of the time, because the mixes are ridiculously expensive. The day I paid $7.00 for a brownie mix in a pinch, I vowed- Never again! It really offended my bargain-hunter sensibilities.

But I draw the line at making my own pasta. Won't be happening in our house!

For us, making everything else from scratch more than makes up for buying a lot of pasta, though. As I said, I make a lot from scratch and that cut my costs A LOT. The key to doing that is finding a cheap source of flours.

I buy rice flour in the Mexican section of my regular grocery store, and I use cornstarch instead of potato starch. Then, the only specialty things I have to buy are tapioca flour and xanthan gum. A bag of xanthan gum is expensive, but it lasts forever. Some people have also found tapioca flour at Asian markets.

I used mixes at first, but it just got too expensive. I found myself hoarding the mixes, and not using them very much. Now I use homemade flour blends for everything. After a little while, it doesn't seem so overwhelming to make things from scratch. It really only takes an extra minute or two.

Anyhoo, like I said- I know I read at least one person said they make their own pasta, but I can't remember who it was. If you try it out, let me know how it goes!

gfp Enthusiast
gfp
Posted

Pasta can be difficult. The hard part is the stickyness/consistency .. I have made it a few times but its hard to roll out as unless you get it just right it either stcks to the machine or falls apart.

Although I love pasta I just cut down and buy the pre-made stuff.

I sometimes try thicker pasta like canelli which can be rolled thin enough by hand.

kabowman Explorer
kabowman
Posted

I buy the pasta but make my own egg noodles (Gluten Free Comfort Foods p. 93). We do eat less pasta but really enjoy it when we do splurge. We only keep my pasta in the house except for mac & cheese mixes for the kids and dh.

Cheri A Contributor
Cheri A
Posted

ITA with Sarah. I make most everything from scratch now, because I just cannot pay the prices for the mixes. But, I draw the line at pasta. We buy TInkyada. If I had the storage, I'd buy it in bulk to save a bit.

cruelshoes Enthusiast
cruelshoes
Posted

I have toyed with the idea of making pasta, but haven't done it yet.

If you have a Trader Joes near you, try their gluten-free pastas. They are quite inexpensive and very good. Also, many asian markets have a staggering selection of rice pastas that work very well.

ShayBraMom Apprentice
ShayBraMom
Posted
  • Author

THANK you si much guys, I"m so glad I found this forum! Really, it does help to get an unbiased opinion! I think this is how I'll do it too, I already spent 200$ for a good breadmachine I'll probably stick with the bread in handmade things and stay with the pasta. I did buy some of the Tinyiada Pasta yesterday, I've tried it before and I think at actually was pretty good, compared to the ones I had two days ago the naturae organic ones! thanks guys for being there!!!!! The road into glutenfree adn in the starters of having Celiac in your life adn in your families can be hard, confusing and very lonely it seems because the awareness about this desease is just not there yet!

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

Celiac.com Sponsor (A8-M):


Kibbie Contributor
Kibbie
Posted
I already spammed you guys aobut homemade breads, I also told you guys aobut my first shopping experience and aksed some more question! Now another one!

Does it make sense to make your own gluten-free pasta? Is that even possible I tried to find recepies for it but couldn't? We are huge noodleeaters, but switching the whole household to glutenfree noodles (after an accidental gluteing of my babydaughter) now is really gonna hurt the budget badly. Is it gonna be worth the efford? I mean, Incredients are expensicve too, would it make sense or even save money at all to make it yourself?

I tried to but it was jsut way to much work. I found a family down the street who eats Quinoa pasta and we purchace it from the company in bulk (cheaper) and split the costs!

Yellow Rose Explorer
Yellow Rose
Posted
I tried to but it was jsut way to much work. I found a family down the street who eats Quinoa pasta and we purchace it from the company in bulk (cheaper) and split the costs!

Where do you get Quinoa pasta? Is it just Quinoa? I have corn, rice, and soy problems and am looking for another type of pasta? I was thinking of getting a pasta maker for Christmas and was going to try it with sorghum flour.

Yellow Rose

tom Contributor
tom
Posted
Where do you get Quinoa pasta? Is it just Quinoa? I have corn, rice, and soy problems and am looking for another type of pasta?

All the Quinoa pasta I've seen has corn.

By whatever the main Q-company is. Is it Ancient Harvest or similar? Can't quite recall since I've never bought it.

Re: T-joe's rice pasta - it's cheaper than Tinky, at $2 instead of $3, but it's not cheap like regular pasta.

It is nice to see them add different types tho. I think I've seen 4 now?

Juliebove Rising Star
Juliebove
Posted

I get Quinoa pasta from my health food store. They do ship things so if you can't find it where you're at, you might try calling or writing to them. Here's a link to their website.

Open Original Shared Link

Be sure to tell them you want the 100% Quinoa because they also sell a blend.

Archived

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

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


  • Member Statistics

    • Total Members
      131,556
    • Most Online (within 30 mins)
      7,748
    Majesticrb
    Newest Member
    Majesticrb
    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

    • ckeyser88
      Roommate search

      By ckeyser88 · Posted

      I am looking for a roomie in Chicago, Denver or Nashville! 
    • Scott Adams
      Taken Seriously

      By Scott Adams · Posted

      Your post demonstrates the profound frustration and isolation that so many in the Celiac community feel, and I want to thank you for channeling that experience into advocacy. The medical gaslighting you endured for decades is an unacceptable and, sadly, a common story, and the fact that you now have to "school" your own GI specialist speaks volumes about the critical lack of consistent and updated education. Your idea to make Celiac Disease a reportable condition to public health authorities is a compelling and strategic one. This single action would force the system to formally acknowledge the prevalence and seriousness of the disease, creating a concrete dataset that could drive better research funding, shape medical school curricula, and validate the patient experience in a way that individual stories alone often cannot. It is an uphill battle, but contacting representatives, as you have done with Adam Gray, is exactly how change begins. By framing it as a public health necessity—a matter of patient safety and protection from misdiagnosis and neglect—you are building a powerful case. Your voice and your perseverance, forged through thirty years of struggle, are exactly what this community needs to ensure that no one else has to fight so hard just to be believed and properly cared for.
    • Scott Adams
      Looking for a gluten-free roomie in Denver CO

      By Scott Adams · Posted

      I had no idea there is a "Louisville" in Colorado!😉 I thought it was a typo because I always think of the Kentucky city--but good luck!
    • Scott Adams
      Allergy medication: cetirizine by the HealthA2Z is it gluten free?

      By Scott Adams · Posted

      Navigating medication safety with Celiac disease can be incredibly stressful, especially when dealing with asthma and severe allergies on top of it. While I don't have personal experience with the HealthA2Z brand of cetirizine, your caution is absolutely warranted. The inactive ingredients in pills, known as excipients, are often where gluten can be hidden, and since the FDA does not require gluten-free labeling for prescription or over-the-counter drugs, the manufacturer's word is essential. The fact that you cannot get a clear answer from Allegiant Health is a significant red flag; a company that is confident its product is gluten-free will typically have a customer service protocol to answer that exact question. In situations like this, the safest course of action is to consider this product "guilty until proven innocent" and avoid it. A better alternative would be to ask your pharmacist or doctor to help you identify a major national brand of cetirizine (like Zyrtec) whose manufacturer has a verified, publicly stated gluten-free policy for that specific medication. It's not worth the risk to your health when reliable, verifiable options are almost certainly available to you. You can search this site for USA prescriptions medications, but will need to know the manufacturer/maker if there is more than one, especially if you use a generic version of the medication: To see the ingredients you will need to click on the correct version of the medication and maker in the results, then scroll down to "Ingredients and Appearance" and click it, and then look at "Inactive Ingredients," as any gluten ingredients would likely appear there, rather than in the Active Ingredients area. https://dailymed.nlm.nih.gov/dailymed/   
    • Scott Adams
      Protein or fat?

      By Scott Adams · Posted

      What you're describing is indeed familiar to many in the Celiac community, especially in the early stages of healing. When the intestinal villi are damaged from Celiac disease, they struggle to properly digest and absorb fats, a condition known as bile acid malabsorption. This can cause exactly the kind of cramping and spasms you're seeing, as undigested fats can irritate the sensitive gut lining. It is highly plausible that her reactions to dairy and eggs are linked to their higher fat content rather than the proteins, especially since she tolerates lean chicken breast. The great news is that for many, this does improve with time. As her gut continues to heal on a strict gluten-free diet, her ability to produce the necessary enzymes and bile to break down fats should gradually return, allowing her to slowly tolerate a wider variety of foods. It's a slow process of healing, but your careful approach of focusing on low-fat, nutrient-dense foods like seeds and avocado is providing her system the best possible environment to recover. Many people with celiac disease, especially those who are in the 0-2 year range of their recovery, have additional food intolerance issues which could be temporary. To figure this out you may need to keep a food diary and do an elimination diet over a few months. Some common food intolerance issues are dairy/casein, eggs, corn, oats, and soy. The good news is that after your gut heals (for most people who are 100% gluten-free this will take several months to two years) you may be able to slowly add some these items back into your diet after the damaged villi heal. This article may be helpful: Thank you for sharing your story—it's a valuable insight for other parents navigating similar challenges.
×
×
  • 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.