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 + Nomato = Pinkyada?

RiceGuy

Recommended Posts

RiceGuy Collaborator
RiceGuy
Posted

Hi everyone.

I had been planning to make gluten-free, dairy-free, nightshade-free lasagna (yes, lasagna, without any of the traditional main ingredients), and finally got around to it a few days ago. I had already come up with a dairy-free "ricotta cheese" recipe, and figured I'd mimic the tomato-free sauce called Open Original Shared Link.

The sauce is basically carrots, beets, citric acid, ascorbic acid, and a healthy portion of onion, garlic, and spices. To my amazement, the sauce turned out incredibly well. It looked, smelled, and tasted like tomato sauce! (this gets me one major step closer to having gluten-free pizza)

So, I put it all together in the usual manner, and baked it in the oven. Looked great, smelled great, and tasted great. That is, except for one minor detail - the lasagna noodles had actually turned pink! I don't recall this ever happening with tomato sauce, but since this is the first time I used Tinkyada with a red sauce, I don't know if it was the pasta or the sauce that was responsible for the Technicolor Transformation.

Does Tinkyada usually turn pink in tomato sauce? Has anyone used Nomato, or made their own equivalent? If so, does the pasta soak up the color?

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

Celiac.com Sponsor (A8-M):


Takala Enthusiast
Takala
Posted

Congratulations on creating the secret formula to make Barbie

eringopaint Newbie
eringopaint
Posted

I use Tinkyada all the time and have never seen it turn pink - sounds pretty though. :-) I would guess the beets are responsible too.

Puddy Explorer
Puddy
Posted

You might be on to something, Rice Guy! If this gets out to the world, every little girl is going to want pink pasta for dinner....LOL. Can you market it?

I agree with the beet theory. I use Tinkyada all the time with tomato sauce and it's never turned pink. I like the sound of it though! :D

MaryJones2 Enthusiast
MaryJones2
Posted

I got a good chuckle out of this one Rice Guy.

pixiebell Newbie
pixiebell
Posted

My best guess would be that it was the sauce you used. Beets are great for dyeing and staining things. :)

Darn210 Enthusiast
Darn210
Posted
You might be on to something, Rice Guy! If this gets out to the world, every little girl is going to want pink pasta for dinner....LOL. Can you market it?

:lol::lol:

I got a good chuckle out of this one Rice Guy.

Me Too!! . . . LOL at all the comments . . . Barbie Lasagne (with the little trademark thingy no less) . . . :lol::lol:

Agreed on the beets . . . Congrats on your lasagne, though!!!

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

Celiac.com Sponsor (A8-M):


purple Community Regular
purple
Posted

Ha Ha Ha...yup...the beets. Save your recipe to make on Valentine's Day next year!

:lol::blink::lol:

Headline News

Barbie Lasagna...new trend for Celiacs

:lol:

jerseyangel Proficient
jerseyangel
Posted

Gotta be the beets :D

And Riceguy, I have to ask--what did you use for the ricotta? I can do tomato sauce, but lasagne eludes me because of the ricotta. I've heard of using mashed potato, which also sounds good.

Bet they'd turn pink, too...... ;):P

RiceGuy Collaborator
RiceGuy
Posted
  • Author

Thanks everyone. I was also thinking it was the beets. Interestingly, the color of the carrots showed through slightly after the sauce was cooked. So I added more beets, but didn't have time to cook it again. Perhaps if I had, it may have reduced the color bleeding into the pasta.

And Riceguy, I have to ask--what did you use for the ricotta? I can do tomato sauce, but lasagne eludes me because of the ricotta. I've heard of using mashed potato, which also sounds good.

I actually put some soft tofu, shredded coconut, lecithin, and water through the blender until the coconut was properly pulverized. Then added salt, a bit of citric acid, and Stevia to taste. It's been a while since I last tasted ricotta, but I think both texture and taste were pretty close. However, I don't think it really needed the tofu, so next time I'll try coconut, lecithin, and a bit of xanthan. If you don't have lecithin, an egg or two should work just fine.

Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Jane02
      - Jane02 replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      8

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency. I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently...
    2. MichaelDG
      - MichaelDG posted a topic in Board/Forum Technical Help
      0

      celiac.com support

      How do I contact someone at celiac.com concerning the cessation of my weekly e-newsletter? I had been receiving it regularly for years. When I tried to sign-up on the website, my email was not accepted. I tried again with a new email address and that was rejected as well. Thank you in advance!
    3. knitty kitty
      - knitty kitty replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      8

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      Hello, @Jane02, I take Naturewise D 3. It contains olive oil. Some Vitamin D supplements, like D Drops, are made with fractionated coconut oil which can cause digestive upsets. Fractionated coconut oil is not the same as coconut oil used for cooking. Fractionated coconut oil has been treated for longer shelf life, so it won't go bad in the...
    4. Scott Adams
      0

      Penobscot Bay, Maine: Nurturing Gluten-Free Wellness Retreat with expert celiac dietitian, Melinda Dennis

      until
      Hello! Join me and treat yourself to a four-day, three-night restorative gluten-free retreat in a peaceful, private coastal retreat setting near Penobscot Bay in Maine. Dates: April 10-13, 2026 Enjoy engaging classes...
    5. Scott Adams
      - Scott Adams replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      8

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product.
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,327
    • Most Online (within 30 mins)
      7,748
    dnamutant
    Newest Member
    dnamutant
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency.  I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently meet from my diet is vitamin D. Calcium is a hit and miss as I rely on vegetables, dark leafy greens as a major source, for my calcium intake. I'm able to meet it when I either eat or juice a bundle of kale or collard greens daily haha. My thiamine intake is roughly 120% of my needs, although I do recognize that I may not be absorbing all of these nutrients consistently with intermittent unintentional exposures to gluten.  My vitamin A intake is roughly 900% (~6400 mcg/d) of my needs as I eat a lot of sweet potato, although since it's plant-derived vitamin A (beta-carotene) apparently it's not likely to cause toxicity.  Thanks again! 
    • MichaelDG
      celiac.com support

      By MichaelDG · Posted

      How do I contact someone at celiac.com concerning the cessation of my weekly e-newsletter? I had been receiving it regularly for years. When I tried to sign-up on the website, my email was not accepted. I tried again with a new email address and that was rejected as well. Thank you in advance!
    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      Hello, @Jane02,  I take Naturewise D 3.  It contains olive oil.   Some Vitamin D supplements, like D Drops, are made with fractionated coconut oil which can cause digestive upsets.  Fractionated coconut oil is not the same as coconut oil used for cooking.  Fractionated coconut oil has been treated for longer shelf life, so it won't go bad in the jar, and thus may be irritating to the digestive system. I avoid supplements made with soy because many people with Celiac Disease also react to soy.  Mixed tocopherols, an ingredient in Thornes Vitamin D, may be sourced from soy oil.  Kirkland's has soy on its ingredient list. I avoid things that might contain or be exposed to crustaceans, like Metagenics says on its label.  I have a crustacean/shellfish/fish allergy.  I like Life Extension Bioactive Complete B Complex.  I take additional Thiamine B 1 in the form Benfotiamine which helps the intestines heal, Life Extension MegaBenfotiamine. Thiamine is needed to activate Vitamin D.   Low thiamine can make one feel like they are getting glutened after a meal containing lots of simple carbohydrates like white rice, or processed gluten free foods like cookies and pasta.   It's rare to have a single vitamin deficiency.  The water soluble B Complex vitamins should be supplemented together with additional Thiamine in the form Benfotiamine and Thiamine TTFD (tetrahydrofurfuryl disulfide) to correct subclinical deficiencies that don't show up on blood tests.  These are subclinical deficiencies within organs and tissues.  Blood is a transportation system.  The body will deplete tissues and organs in order to keep a supply of thiamine in the bloodstream going to the brain and heart.   If you're low in Vitamin D, you may well be low in other fat soluble vitamins like Vitamin A and Vitamin K. Have you seen a dietician?
    • Scott Adams
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Scott Adams · Posted

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By trents · Posted

      Contact them.
×
×
  • 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.