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

Problem With Tinkyada Pasta

SacGFGirl

Recommended Posts

SacGFGirl Explorer
SacGFGirl
Posted

I used to love pasta salad but when I first became gluten free I made pasta salad using Tinkyada pasta and found that after 2 days in the refrigerator that pasta was extremely hard as if I had barely cooked it. I tried added more dressing to it but that didn't work so well. I hadn't made pasta salad in 2 years but for the fourth of July I thought I'd try it again. I started with more salad dressing that I did previously so it had more moisture to soak up but again after 2 days in the refrigerator I found it very unappetizing. I really like Tinkyada pasta and if I cook extra and store it in the refrigerator it reheats well, but without reheating and eating it cold it's just hard/ Does anyone have any suggestions to keeping the pasta softer while in the refrigerator?

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

Celiac.com Sponsor (A8-M):


missy'smom Collaborator
missy'smom
Posted

This is just the nature of our gluten-free pastas I think. I don't make pasta salad but I am told that it is best made and eaten the same day. Maybe others will share their experiences as well. I do occasionally use leftover pasta the next day in hot pasta dishes or soup. Just immerse the pasta in boiling water for a few seconds and drain and top with sauce or toss with the sauce in a pan or place in a bowl and pour the hot soup on top.

RiceGuy Collaborator
RiceGuy
Posted

What would happen if you added oil to the water while cooking the pasta? I'm thinking the oil would get soaked up and maybe, just maybe keep the pasta softer. Just a thought, but I suspect it would still be best eaten the same day. If you want to keep it longer, perhaps freezing it would help. That works for gluten-free breads anyway.

JNBunnie1 Community Regular
JNBunnie1
Posted
What would happen if you added oil to the water while cooking the pasta? I'm thinking the oil would get soaked up and maybe, just maybe keep the pasta softer. Just a thought, but I suspect it would still be best eaten the same day. If you want to keep it longer, perhaps freezing it would help. That works for gluten-free breads anyway.

No!!!! Do Not put oil in with your rice pasta! I tried it. Bad idea. It turns your pasta to glue, it's terrible. I have found that if I slather pasta salad with mayo and a crapload of dressing, it'll keep for 36 hours. Can't really hope for much more.

Mango04 Enthusiast
Mango04
Posted
No!!!! Do Not put oil in with your rice pasta! I tried it. Bad idea. It turns your pasta to glue, it's terrible. I have found that if I slather pasta salad with mayo and a crapload of dressing, it'll keep for 36 hours. Can't really hope for much more.

:lol: LOL.

I was just thinking I want some pasta salad to take to work for the week...hmmmm...will try the slathering in craploads of dressing method.

Puddy Explorer
Puddy
Posted

I've made macaroni salad about 3 times this summer already with Tinkyada elbows, veggies and mayo and have had no problem with it. It kept for about 4-5 days in the fridge and didn't seem to get hard. I cooked the pasta like it said on the front of the package - boiled for 2 minutes, covered and let sit for 18-20 minutes. Maybe it was the mayo that kept it moist.

babinsky Apprentice
babinsky
Posted

I know it is kind of a pain but I keep the ingredients seperate....I make up the "dressing...mayo, or italian dressing, veggies, spices and keep them seperate from the pasta....I add the pasta when I am ready to eat it...the Tinkyada stores well

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

Celiac.com Sponsor (A8-M):


purple Community Regular
purple
Posted

I suggest someone to email them and ask what Tinkyada says to do.

ShayFL Enthusiast
ShayFL
Posted

After watching a report years ago about all of the nasty bacteria and fungus that grows on leftovers in the fridge (and the amount of nasties is just staggering), I simply will not eat anything past the 24-36 hour mark. My husband laughs about it. But I wont touch it if it has been in there longer than a day or so.

purple Community Regular
purple
Posted

There are old posts stating the same things here. One said to pack on the mayo too.

Juliebove Rising Star
Juliebove
Posted
After watching a report years ago about all of the nasty bacteria and fungus that grows on leftovers in the fridge (and the amount of nasties is just staggering), I simply will not eat anything past the 24-36 hour mark. My husband laughs about it. But I wont touch it if it has been in there longer than a day or so.

I'm with you! I get laughed at too. I also will not eat anything that has been sitting out for more than 2 hours. It's just not worth getting sick.

Archived

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

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


  • Member Statistics

    • Total Members
      132,047
    • Most Online (within 30 mins)
      7,748
    terri migut
    Newest Member
    terri migut
    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

    • Colleen H
      Gluten related ??

      By Colleen H · Posted

      Hi everyone  This has been a crazy year so far... How many people actually get entire sensory overload from gluten or something similar ?  My jaw is going nuts ..and that nerve is affecting my upper back and so on ...  Bones even hurt.  Brain fog. Etc  I had eggs seemed fine.   Then my aid cooked a chicken stir fry in the microwave because my food order shorted a couple key items .   I was so hungry but I noticed light breading and some ingredients with SOY !!! Why are we suffering with soy ? This triggered a sensitivity to bananas and gluten-free yogurt it seems like it's a cycle that it goes on.  The tiniest amount of something gets me I'm guessing the tiny bit of breading that I took one tiny nibble of ...yikes ..im cringing from it .. Feels like my stomach is going to explode yet still very hungry 😔  How long does this last?! Thank you so much 
    • Scott Adams
      Celiac getting dentures

      By Scott Adams · Posted

      This is an older article, but may be helpful.  
    • gfmom06
      Celiac getting dentures

      By gfmom06 · Posted

      I have had orthodontic work done. The 3M invisalign material was no problem. BUT my retainers are another matter. They seemed okay for a few months. Now, however, they cause a burning sensation on my tongue, gums and insides of my lips. The burning sensation is now spreading to my throat. I notice it when I breathe. This is annoying and interferes with my enjoyment of eating. I am visiting with my provider tomorrow. We'll see where this goes from here.
    • Beverage
      Is this celiac?

      By Beverage · Posted

      Exactly which blood tests were done? There are a few different ones and some docs don't do them all. Also, your results and reference ranges for each?
    • Jmartes71
      Fighting for a name

      By Jmartes71 · Posted

      Thankyou so much for your words.Its a hard battle when a supposed well known hospital whose celiac " specialist " has down played me because my colon looks fine and put it in my medical and so pcp doesn't take seriously. In their eyes we all carry that gene.Im having alot of bad days trying to be positive because of it.
×
×
  • 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.