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

Freezing Pasta And Pasta Dishes

missy'smom

Recommended Posts

missy'smom Collaborator
missy'smom
Posted

I had an Amy's Pasta bowl and it was good! so I thought "I can make them myself!" I cooked the pasta(Trader Joe's Brown Rice Penne) as close to aldente without being hard, drained and cooled and tossed lightly in the warm sauce in the pan and put in pyrex dishes and cooled completely and then put on the lids and froze. When I reheated one of them the other day the pasta was broken and mushy.

What is your experience and advice?

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

Celiac.com Sponsor (A8-M):


JNBunnie1 Community Regular
JNBunnie1
Posted
I had an Amy's Pasta bowl and it was good! so I thought "I can make them myself!" I cooked the pasta(Trader Joe's Brown Rice Penne) as close to aldente without being hard, drained and cooled and tossed lightly in the warm sauce in the pan and put in pyrex dishes and cooled completely and then put on the lids and froze. When I reheated one of them the other day the pasta was broken and mushy.

What is your experience and advice?

I haven't tried freezing pasta yet. We eat it too fast. I'll let you know how it goes if I ever have opportunity to try.

tarnalberry Community Regular
tarnalberry
Posted

different pastas (brands) will freeze differently, but it's probably going to be difficult to avoid the ice crystals from causing damage that makes the pasta mushy. the best thing to do would be to make sure the pasta freezes as quickly as possible (dry ice can work here, but probably isn't worth the cost).

lpellegr Collaborator
lpellegr
Posted

It helps to use good quality pasta. I have frozen lasagna made with Tinkyada noodles with good results. If your pasta dish will stay edible for a few days in the fridge then it should be okay in the freezer. If it is gross in the fridge by the next day, don't attempt to freeze it. Some pastas just can't cut it. Always test the noodles for doneness well before the time on the package, too. I use Tinkyada elbows for homemade mac and cheese, and I only cook them 12 minutes. I think the package says 16-17. This keeps well in the fridge and also freezes well.

kenlove Rising Star
kenlove
Posted

One of the problems with freezing dishes like pasta is the air thats still in the pyrex or other freezer containers. At restaurants they either use special containers, vacuum sealers or zip-lock bags. After it cools, you have to make sure the air is gone completely from the bag.

I use 2 zip-lock bags. Also, as tarnalberry said you need to freeze it ASAP. Often at restaurants they will still get it into the freezer when still hot. Or, you can mix it all and have it ready but don't cook the sauce until your ready to eat and then make the pasta fresh. It's only 15 20 minutes.

Ken

I had an Amy's Pasta bowl and it was good! so I thought "I can make them myself!" I cooked the pasta(Trader Joe's Brown Rice Penne) as close to aldente without being hard, drained and cooled and tossed lightly in the warm sauce in the pan and put in pyrex dishes and cooled completely and then put on the lids and froze. When I reheated one of them the other day the pasta was broken and mushy.

What is your experience and advice?

sparkles Contributor
sparkles
Posted

I never freeze the pasta with the sauce. I freeze it in plastic bags and then when I am ready to use it, I just put it in a colander and run very hot water over it until it thaws in only a minute or two. I have found that reheating it makes it mushy. This method doesn't seem to do that. I add the warmed up sauce and it is good to go!

Archived

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

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


  • Member Statistics

    • Total Members
      131,684
    • Most Online (within 30 mins)
      7,748
    Betty Siebert
    Newest Member
    Betty Siebert
    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

    • Scott Adams
      Draft gluten-free ciders… can they be trusted ?

      By Scott Adams · Posted

      I'd go with a vodka tonic, but that's just me😉
    • Rejoicephd
      Draft gluten-free ciders… can they be trusted ?

      By Rejoicephd · Posted

      That and my nutritionist also said that drinking cider is one of the worst drink choices for me, given that I have candida overgrowth.  She said the combination of the alcohol and sugar would be very likely to worsen my candida problem.  She suggested that if I drink, I go for clear vodka, either neat or with a splash of cranberry.   So in summary, I am giving ciders a rest.  Whether it's a gluten risk or sugars and yeast overgrowth, its just not worth it.
    • Inkie
      Tea Bags and Gluten

      By Inkie · Posted

      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      Tea Bags and Gluten

      By Scott Adams · Posted

      While plain, pure tea leaves (black, green, or white) are naturally gluten-free, the issue often lies not with the tea itself but with other ingredients or processing. Many flavored teas use barley malt or other gluten-containing grains as a flavoring agent, which would be clearly listed on the ingredient label. Cross-contamination is another possibility, either in the facility where the tea is processed or, surprisingly, from the tea bag material itself—some tea bags are sealed with a wheat-based glue. Furthermore, it's important to consider that your reaction could be to other substances in tea, such as high levels of tannins, which can be hard on the stomach, or to natural histamines or other compounds that can cause a non-celiac immune response. The best way to investigate is to carefully read labels for hidden ingredients, try switching to a certified gluten-free tea brand that uses whole leaf or pyramid-style bags, and see if the reaction persists.
    • Scott Adams
      Inconclusive results

      By Scott Adams · Posted

      This is a challenging and confusing situation. The combination of a positive EMA—which is a highly specific marker rarely yielding false positives—alongside strongly elevated TTG on two separate occasions, years apart, is profoundly suggestive of celiac disease, even in the absence of biopsy damage. This pattern strongly aligns with what is known as "potential celiac disease," where the immune system is clearly activated, but intestinal damage has not yet become visible under the microscope. Your concern about the long-term risk of continued gluten consumption is valid, especially given your family's experience with the consequences of delayed diagnosis. Since your daughter is now at an age where her buy-in is essential for a gluten-free lifestyle, obtaining a definitive answer is crucial for her long-term adherence and health. Given that she is asymptomatic yet serologically positive, a third biopsy now, after a proper 12-week challenge, offers the best chance to capture any microscopic damage that may have developed, providing the concrete evidence needed to justify the dietary change. This isn't about wanting her to have celiac; it's about wanting to prevent the insidious damage that can occur while waiting for symptoms to appear, and ultimately giving her the unambiguous "why" she needs to accept and commit to the necessary treatment. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
×
×
  • 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.