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

Tinkyada Pasta In Soup?

rpf1007

Recommended Posts

rpf1007 Rookie
rpf1007
Posted

I was wondering if anyone was tried the Tinkyada pasta in soup? When I first went gluten-free- I made a big patch of veggie soup and used rice pasta- which did not hold up. I turned my back and all the liquid was gone and the pasta fell apart. The tinkyada pasta is so much more like the real thing..and seems a little tougher but I wasn't sure it would survive in soup. Any thoughts would be greatly appreciated!

Rachel

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

Celiac.com Sponsor (A8-M):


jerseyangel Proficient
jerseyangel
Posted

I have not tried Tinkyada in soup, but Mrs. Leepers Alphabet pasta works very well.

HAK1031 Enthusiast
HAK1031
Posted

I haven't tried it either, but if you use it, I would undercook it a little to account for the extra liquid it will absorb.

Ancient harvest corn/quinoa pasta is also good in soup as it's a bit hardier.

kenlove Rising Star
kenlove
Posted

I use it fairly often in soups or stews. the trick is to cook it in a different pot and have it ready to add to the soup just before serving. I also find that I dont cook it as long as it says and rinse it quickly with warm water before adding it to the soup.

Good luck

I was wondering if anyone was tried the Tinkyada pasta in soup? When I first went gluten-free- I made a big patch of veggie soup and used rice pasta- which did not hold up. I turned my back and all the liquid was gone and the pasta fell apart. The tinkyada pasta is so much more like the real thing..and seems a little tougher but I wasn't sure it would survive in soup. Any thoughts would be greatly appreciated!

Rachel

Glutenfreefamily Enthusiast
Glutenfreefamily
Posted

I do it the same as ken and use it quite frequently.

Glutenfreefamily Enthusiast
Glutenfreefamily
Posted

oops, double post.

rpf1007 Rookie
rpf1007
Posted
  • Author

Thanks so much for all the advice!

Have you tried freezing the soup after you make it...how does it turn out when defrosted and re-heated? I ask because that is what I used to do with normal pasta. I usually make a big batch at a time to save time later on. Thanks again.

Rachel

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

Celiac.com Sponsor (A8-M):


num1habsfan Rising Star
num1habsfan
Posted

It works for me!!! I have my own recipe for soup, i dont even know what you'd call it haha. Something I created off the top of my head. And throwing the noodles in there has held it together good.

Tinkyada is the only pasta I buy, so I could be biased ;)

~ Lisa ~

2kids4me Contributor
2kids4me
Posted

I use the tinkyada in soups all the timer. If I am going to freeze the soup - I take what I am going to freeze before I add any pasta.... Then when I thaw the soup and reheat it - I add the pasta at that time. I have found it loses texture once frozen.

Sandy

rpf1007 Rookie
rpf1007
Posted
  • Author

Thanks! I'll try that next time.

dbmamaz Explorer
dbmamaz
Posted

I have used the glutino egg-type noodles in soup, i thought they were as good if not better then what i usually used - they keep their texture very nicely and taste great!

lpellegr Collaborator
lpellegr
Posted

Mrs. Leepers alphabet noodles have changed, and not for the better. The old ones looked just like regular alphabet noodles, but I bought a case of them from Amazon because I couldn't find them in stores any more, and the noodles are much bigger and break up into tiny pieces once you stir the soup. At that price I'll keep using them, but I'll think bad thoughts about Mrs. Leeper when I do.

jerseyangel Proficient
jerseyangel
Posted
Mrs. Leepers alphabet noodles have changed, and not for the better. The old ones looked just like regular alphabet noodles, but I bought a case of them from Amazon because I couldn't find them in stores any more, and the noodles are much bigger and break up into tiny pieces once you stir the soup. At that price I'll keep using them, but I'll think bad thoughts about Mrs. Leeper when I do.

Oh no--that's not good to hear....

Judyin Philly Enthusiast
Judyin Philly
Posted
I have used the glutino egg-type noodles in soup, i thought they were as good if not better then what i usually used - they keep their texture very nicely and taste great!

I like this too for a change.

I always cook more spag than needed.

put in snack storage bags and freeze.

i defrost the frozen soup. nuke the frozen pasta for 15 seconds and add to the soup and it holds it's texture and holds up well.

judy

Archived

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

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


  • Member Statistics

    • Total Members
      132,140
    • Most Online (within 30 mins)
      7,748
    KP009
    Newest Member
    KP009
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      Headaches / Migraines and Hypoglycaemia

      By trents · Posted

      My migraines generally have their onset during the early morning hours as well. Presently, I am under siege with them, having headaches all but two days so far this month. I have looked at all the things reported to be common triggers (foods, sleep patterns, weather patterns, stress, etc.). Every time I think I start to see a pattern it proves not to pan out in the long run. I'm not sure it's any one thing but may, instead, be a combination of things that coalesce at certain times. It's very frustrating. The medication (sumatriptan or "Imatrix") is effective and is the only thing that will quell the pain. NSAIDs, Tylenol, even hydrocodone doesn't touch it. But they only give you 9 does of sumatriptan a month. And it doesn't help that medical science doesn't really know what causes migraines. They know some things about it but the root cause is still a mystery.
    • Scott Adams
      Tamale ingredients

      By Scott Adams · Posted

      These are labeled gluten-free: https://www.amazon.com/Corn-Husks-Tamales-Authentic-Flavorful/dp/B01MDSHUTM/
    • Wheatwacked
      GI DX celiac despite neg serology and no biopsy

      By Wheatwacked · Posted

      Just a gluten free diet is not enough.  Now you have to identify and replenish your malnutrition.  Celiac disease is co-morbid with malabsorption syndrome.  Low vitamin D, Low Thiamine caused Gastointeston Beriberi, low choline, low iodine are common the general population, and in newly diagnosed Celiacs in the western culture its is more likely.  It takes time to heal and you need to focus on vitamins and minerals.  Gluten free foods are not fortified like regular processed foods.  
    • Sarah Grace
      Headaches / Migraines and Hypoglycaemia

      By Sarah Grace · Posted

      Dear Kitty Since March I have been following your recommendations regarding vitamins to assist with various issues that I have been experiencing.  To recap, I am aged 68 and was late diagnosed with Celiac about 12 years ago.  I had been experiencing terrible early morning headaches which I had self diagnosed as hypoglycaemia.  I also mentioned that I had issues with insomnia, vertigo and brain fog.   It's now one year since I started on the Benfotiamine 600 mg/day.  I am still experiencing the hypoglycaemia and it's not really possible to say for sure whether the Benfotiamine is helpful.  In March this year, I added B-Complex Thiamine Hydrochloride and Magnesium L-Threonate on a daily basis, and I am now confident to report that the insomnia and vertigo and brain fog have all improved!!  So, very many thanks for your very helpful advice. I am now less confident that the early morning headaches are caused by hypoglycaemia, as even foods with a zero a GI rating (cheese, nuts, etc) can cause really server headaches, which sometimes require migraine medication in order to get rid off.  If you are able to suggest any other treatment I would definitely give it a try, as these headaches are a terrible burden.  Doctors in the UK have very limited knowledge concerning dietary issues, and I do not know how to get reliable advice from them. Best regards,
    • 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.
×
×
  • 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.