Jump to content

  • 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):

Really Good Pasta

bklyn

Recommended Posts

bklyn Enthusiast
bklyn
Posted

Ordered Bi-Aglut pasta (imported from Italy) from Gluten Solutions. It is the best I've tried so far. It is even the same color as the real thing!

  • 1 year later...
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


floridanative Community Regular
floridanative
Posted

I missed your post on this but I just had this pasta for the first time tonight. It was to die for delish! I can not believe it's gluten free. It seems to store for a long time so I'm going to try and buy a six month supply to save on the shipping per package. I so hope they make a fettucini! I only got spagetti and penne in case I didn't love it. Now I wish I'd bought a ton of it! Anyway, I'm glad you posted about it....maybe some others will see this and try it too.

Green12 Enthusiast
Green12
Posted
Ordered Bi-Aglut pasta (imported from Italy) from Gluten Solutions. It is the best I've tried so far. It is even the same color as the real thing!

If I may ask, what are the ingredients? Is it rice? Soy?

mart Contributor
mart
Posted

Gotta get me some of that. Is it better than the Tinkyada brand?

BTW, don't bother getting Tinkyada's penne. It's nowhere near as good as their spaghetti. What a disappointment.

floridanative Community Regular
floridanative
Posted

I can't read the ingredients on the package - they are in Italian but it does have corn in it. I think it used to contain soy and that changed early this year. For the ingredients, go to one of the two websites listed above and you can see the ingredients in English. It puts Tinkyada to shame and I thought Tinkyada was great - before today. However, as it cost about $8 per package, it may not be worth the extra cost to some.

Green12 Enthusiast
Green12
Posted
I can't read the ingredients on the package - they are in Italian but it does have corn in it. I think it used to contain soy and that changed early this year. For the ingredients, go to one of the two websites listed above and you can see the ingredients in English. It puts Tinkyada to shame and I thought Tinkyada was great - before today. However, as it cost about $8 per package, it may not be worth the extra cost to some.

Thanks floridanative, I will look into it :)

I checked it out and here are the ingredients:

INGREDIENTS: Maize Starch, Rice Starch, Potato Flour, Isolated Soya Proteins, Defatted Soya Flour, Emulsifier (mona and diglycerides of fatty acids).

Bummer, lots of soy :(

I noticed they also sell the Pastariso brand at GLuten Solutions, this is what I have always eaten and I really like it. My store has stopped carrying it though :(

floridanative Community Regular
floridanative
Posted

Nope - no soy in my Bi-Aglut. You may have read on a site the old ingredients since I think it had soy until Feb. of this year. There is a disclaimer saying that the plant conditions regarding soy are unknown like they make something with soy there maybe. Since I don't avoid soy it doesn't affect me but for those of you who do, you could e-mail the company and inquire about soy. They probably got rid of it to increase the customer base. Interestingly Bi-Aglut is not peanut free due to lupiene....maybe that is soy...I don't know. I wrote allergygrocer.com to ask. I'd hate for people to miss a great pasta like this if they can eat it safely. Even cold it is edible...not exactly like wheat pasta when cold but almost. It's really amazing!

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

Celiac.com Sponsor (A8-M):


skinnyminny Enthusiast
skinnyminny
Posted

My very very favorite pasta altough I havent tried the kind you are talkin about is Bio Nature, Penne or really any of them are great they taste like what I remember of regular pasta, they make regular pasta also but test the batches for the presence of gluten, make sure the bag says gluten free...and Fresh Market carries it!

floridanative Community Regular
floridanative
Posted

Thanks for telling me about Bionature. They have that at my Publix but only the glutenous kind. There is a health food store that carries their gluten free stuff so I'll give it a try. I'd like to keep from paying for shipping my food if possible. I can get 10 different kinds of Tinkyada pasta at Whole Foods but now that I had Bi-Aglut it just doesn't compare.

skbird Contributor
skbird
Posted

I recently made a great pasta salad we were eating for three days (made a bunch for a party and had leftovers as not as many showed - more for us!!!) with Tinkyada pasta, the rotelli (spiral) pasta. It was much better than last year's - I cooked it differently. I used the low energy tip on the package - boiled the pasta for 2 mins, then turned off the stove, put a lid on the pot, and let it sit for 20 mins. It was perfect and didn't soak up the mayo.

Then I tried boiling water in my plug-in T-Fal rapid boil teakettle, poured it over the pasta, heated on the stove back to boiling (for one minute) then turned it off and let it sit for 10 mins. It was fine, then, too.

OK, also tried letting it sit for 20 mins another time recently, but for some reason forgot to TURN OFF the stove, so it cooked for 20 mins with the LID on - I was in the other room - and it was pretty well cooked but still edible! That stuff is pretty hardy.

I can't have corn or potato so this new stuff is out for me. For those wondering, though, Tinkyada is awesome. Even my really discerning SIL was surprised - tastes just like the real stuff.

Stephanie

eKatherine Apprentice
eKatherine
Posted
I recently made a great pasta salad we were eating for three days (made a bunch for a party and had leftovers as not as many showed - more for us!!!) with Tinkyada pasta, the rotelli (spiral) pasta. It was much better than last year's - I cooked it differently. I used the low energy tip on the package - boiled the pasta for 2 mins, then turned off the stove, put a lid on the pot, and let it sit for 20 mins. It was perfect and didn't soak up the mayo.

Then I tried boiling water in my plug-in T-Fal rapid boil teakettle, poured it over the pasta, heated on the stove back to boiling (for one minute) then turned it off and let it sit for 10 mins. It was fine, then, too.

OK, also tried letting it sit for 20 mins another time recently, but for some reason forgot to TURN OFF the stove, so it cooked for 20 mins with the LID on - I was in the other room - and it was pretty well cooked but still edible! That stuff is pretty hardy.

I can't have corn or potato so this new stuff is out for me. For those wondering, though, Tinkyada is awesome. Even my really discerning SIL was surprised - tastes just like the real stuff.

Stephanie

I've found from working with Asian rice noodles that if you soak them in warm water until flexible prior to ,boiling, they not only cook quicker but have a bouncier texture when cooked.

Some of the noodlle I find in the Asian markets are very thick, like spaghetti or long Italian macaroni, and they get doughy and make a sticky mess when boiled for 20 minutes dry, but only take 4 minutes or so when soaked.

I tried this once with Tinkyada spaghetti, and it worked. I tried it with Chreese mac & cheese elbow pasta and it fell apart. Of course, when boiled from dry the Chreese pasta was doughy and unappealing anyway.

Matilda Enthusiast
Matilda
Posted

..

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. Aretaeus Cappadocia
      - Aretaeus Cappadocia replied to Jmartes71's topic in Dermatitis Herpetiformis
      2

      Skin issues

      I'm not saying this is what you have, but your description reminds me of Morgellons, which are not very well understood. Here is a review from a reputable source. If it seems similar to your experience, you could raise this question with your Dr. https://my.clevelandclinic.org/health/diseases/morgellons-disease
    2. nancydrewandtheceliacclue
      - nancydrewandtheceliacclue replied to nancydrewandtheceliacclue's topic in Introduce Yourself / Share Stuff
      4

      Celiac flare years after diagnosis

      Hi Trent, no dairy. Other than good quality butter. I have been lactose free for years. No corn, sugar, even seasonings and spices. I don't eat out. I cook my own food.
    3. trents
      - trents replied to nancydrewandtheceliacclue's topic in Introduce Yourself / Share Stuff
      4

      Celiac flare years after diagnosis

      @nancydrewandtheceliacclue, are you consuming dairy? Not sure if dairy is part of the carnivore diet.
    4. nancydrewandtheceliacclue
      - nancydrewandtheceliacclue replied to nancydrewandtheceliacclue's topic in Introduce Yourself / Share Stuff
      4

      Celiac flare years after diagnosis

      Hello Russ! Thank you so much for your reply. I have not had an antibody test done, ever, relating to gluten. Last year I had an allergy test done via blood draw (as my insurance wouldn't cover the skin test) but this was for pollen and grasses, not food. Even on the blood test I had extremely high levels of reactions to each allergen. Could this seasonal...
    5. Russ H
      - Russ H replied to nancydrewandtheceliacclue's topic in Introduce Yourself / Share Stuff
      4

      Celiac flare years after diagnosis

      The sensitivity of people with coeliac disease varies greatly between individuals. The generally accepted as safe limit for most people is 10 milligrams per day. This equates to a piece of bread the size of a small pea. Some people report that they are more sensitive than this, but others can very occasionally eat a normal gluten containing meal without reacting...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      134,046
    • Most Online (within 30 mins)
      10,442
    Urquhart
    Newest Member
    Urquhart
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

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

  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • Aretaeus Cappadocia
      Skin issues

      By Aretaeus Cappadocia · Posted

      I'm not saying this is what you have, but your description reminds me of Morgellons, which are not very well understood. Here is a review from a reputable source. If it seems similar to your experience, you could raise this question with your Dr.  https://my.clevelandclinic.org/health/diseases/morgellons-disease
    • nancydrewandtheceliacclue
      Celiac flare years after diagnosis

      By nancydrewandtheceliacclue · Posted

      Hi Trent, no dairy. Other than good quality butter. I have been lactose free for years. No corn, sugar, even seasonings and spices. I don't eat out. I cook my own food.
    • trents
      Celiac flare years after diagnosis

      By trents · Posted

      @nancydrewandtheceliacclue, are you consuming dairy? Not sure if dairy is part of the carnivore diet.
    • nancydrewandtheceliacclue
      Celiac flare years after diagnosis

      By nancydrewandtheceliacclue · Posted

      Hello Russ! Thank you so much for your reply.  I have not had an antibody test done, ever, relating to gluten. Last year I had an allergy test done via blood draw (as my insurance wouldn't cover the skin test) but this was for pollen and grasses, not food. Even on the blood test I had extremely high levels of reactions to each allergen. Could this seasonal allergy inflammation be contributing to my celiac inflammation? I am so careful, there is no way I could ingest gluten. For example, couple of months ago I tried a cough drop that says it was gluten free. I checked ingredients, it seemed fine. But just taking one of those caused me to have nausea, vomiting, and the same extreme abdominal pain. Have you ever heard of anyone else having symptoms like mine after being diagnosed celiac and strictly gluten free? The last episode I had like this was yesterday, after I ate a certified gluten-free coconut macaroon with a little chocolate on it. I have eaten coconut and chocolate before with no issue,  so I didn't see how I could all of a sudden have such a strong response. 
    • Russ H
      Celiac flare years after diagnosis

      By Russ H · Posted

      The sensitivity of people with coeliac disease varies greatly between individuals. The generally accepted as safe limit for most people is 10 milligrams per day. This equates to a piece of bread the size of a small pea. Some people report that they are more sensitive than this, but others can very occasionally eat a normal gluten containing meal without reacting. I don't think that touching or throwing bread around would lead to you ingesting enough to cause a reaction. There are case reports of farmers with coeliac disease reacting to the dust from gluten-containing animal feed but they were inhaling large amounts of dust over a long period of time in barns. Perhaps you episodes are caused by a reaction to something other than gluten? Have you had your antibody levels checked to see whether you are still being exposed to gluten?
×
×
  • Create New...