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

Bi-aglut Pasta - Fantastic!

Eric-C

Recommended Posts

Eric-C Enthusiast
Eric-C
Posted

We used to buy Deboles but when I was at the Celiac bakery the other day they had it so we tried it.

Absolutely awesome. Deboles Rice pasta worked and was edible but was always lacking that true pasta taste. We hated their corn pasta but this Bi-Aglut is incredible.

Its corn based but tastes almost the same as real pasta, there is some flavor missing but its minor, and the biggest thing is, zero after taste.

A lot of good gluten-free foods taste great at the first bite then leave an aftertaste. I could serve this to anyone and they'd never know. A light golden color and when your done cooking sitting side by side with wheat pasta you'd never know.

Its thick, doesn't get sticky, has an identical texture, the outside doesn't get mushy.

I guess I'm one of the lucky ones only having to be gluten-free the past three years because gluten-free foods have come so far.

The only thing I'm issing is Perogi's and I spoke with the local bakery about them. They have a flat potato based tortilla that we make Quesadilla's out of, when cooked with butter they taste a lot like Perogi dough so hopefully I can get her to make some up or sell me the dough unflattened and uncooked.

We just tried the Spaghetti but will try the rest this week.

Its a European product but had a Heinz sticker on it so I suspect they will start distributing it here.

Highly recommended.

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

Celiac.com Sponsor (A8-M):


Gemini Experienced
Gemini
Posted
We used to buy Deboles but when I was at the Celiac bakery the other day they had it so we tried it.

Absolutely awesome. Deboles Rice pasta worked and was edible but was always lacking that true pasta taste. We hated their corn pasta but this Bi-Aglut is incredible.

Its corn based but tastes almost the same as real pasta, there is some flavor missing but its minor, and the biggest thing is, zero after taste.

A lot of good gluten-free foods taste great at the first bite then leave an aftertaste. I could serve this to anyone and they'd never know. A light golden color and when your done cooking sitting side by side with wheat pasta you'd never know.

Its thick, doesn't get sticky, has an identical texture, the outside doesn't get mushy.

I guess I'm one of the lucky ones only having to be gluten-free the past three years because gluten-free foods have come so far.

The only thing I'm issing is Perogi's and I spoke with the local bakery about them. They have a flat potato based tortilla that we make Quesadilla's out of, when cooked with butter they taste a lot like Perogi dough so hopefully I can get her to make some up or sell me the dough unflattened and uncooked.

We just tried the Spaghetti but will try the rest this week.

Its a European product but had a Heinz sticker on it so I suspect they will start distributing it here.

Highly recommended.

I would agree with you on this! After having the Bi-Aglut, there aren't many others I can tolerate, as far as taste goes. It also holds up well if used in a casserole in the oven.....doesn't get all mushy and fall apart. It is very expensive but if you want true pasta flavor, Bi-Aglut is it.

I think the secret is they use lupini bean flour in the recipe and that is a high protein flour so it mimics the gluten texture. It can be purchased on-line from various gluten-free food websites but I found an Italian importer in NY state who I purchase it from. Good stuff!

Oh....and they also make lasagne noodles! My non-Celiac husband loves it also, so that shows you how good it is!

Ahorsesoul Enthusiast
Ahorsesoul
Posted

Bi-Aglut is the best gluten-free pasta I've tried and I've tried most of them. I buy it by the case when I can. Costly, yes, but well worth it.

georgie Enthusiast
georgie
Posted

Bi Aglut pasta is the only one we use. It is almost normal pasta. We wouldn't use anything else. In fact everything in their range is awesome. I like the cracker toasts and have them every day. Latest fad is to put butter on them and dark choc bits... Tastes yummy :D

minniejack Contributor
minniejack
Posted

Just the other day my DD16 mentioned that she really missed pierogies. I told her that I would make her some, but she whined and said that wasn't the same. So...a little research later and I came up with this company from a blog and here is their reply.

From: Miller's Gluten Free Bread Co. llc <gfbreadco99@optonline.net>

Sent: Thu, Sep 17, 2009 7:07 pm

Subject: RE: Contact Us Requested

The pierogies will be returning to our menu in mid to late October. You can

check back then or we can email you when we add them to the online store.

Thank you,

Tom Miller

Miller's Gluten Free

140 Main St

Butler NJ 07405

973-291-8190

There is also a brand called Conte.

killernj13 Enthusiast
killernj13
Posted

Are all of you outside the US? I thought Bi-aglut was not sold in the US anymore? If you know of a place / website to get it in the US please advise.

Ahorsesoul Enthusiast
Ahorsesoul
Posted
Are all of you outside the US? I thought Bi-aglut was not sold in the US anymore? If you know of a place / website to get it in the US please advise.

It's back! Check your favorite online gluten-free stores or here:

Open Original Shared Link

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

Celiac.com Sponsor (A8-M):


TrillumHunter Enthusiast
TrillumHunter
Posted

I've tried a few Italian gluten-free pastas and they've all been very, very good. My husband's coworker recently brought some back for me by Farmo. I haven't tried it yet. I posted not too long ago about a place in Cleveland that sells Italian gluten-free pasta by Le Veneziane. It was much less that the other brands I've bought at only $3.99(!) for 9 ounces. We had their fettucini last week and wow, it was delicious and cooked up perfectly. I'm planing on buying a case when I go back.

Gemini Experienced
Gemini
Posted
I've tried a few Italian gluten-free pastas and they've all been very, very good. My husband's coworker recently brought some back for me by Farmo. I haven't tried it yet. I posted not too long ago about a place in Cleveland that sells Italian gluten-free pasta by Le Veneziane. It was much less that the other brands I've bought at only $3.99(!) for 9 ounces. We had their fettucini last week and wow, it was delicious and cooked up perfectly. I'm planing on buying a case when I go back.

When I purchased my Bi-Aglut from the Italian importer, the Le Veneziane brand was another one he recommended and said some customers actually prefer that one over Bi-Aglut. It must be pretty good pasta to make that claim! :lol: All I know is thank God for the Italians and their gift of good gluten-free pasta making!

jkmunchkin Rising Star
jkmunchkin
Posted

Unless I'm in a jam and have run out Bi-Aglut and Le Veneziane are the only pasta I will eat. (Tinyada if I'm out of both). They are delicious & can't be beat.

Conte's makes wonderful gluten free pierogies.

Open Original Shared Link

Ahorsesoul Enthusiast
Ahorsesoul
Posted
Open Original Shared Link

I posted about this site earlier today. Once done I ordered from the site, 34 items. It was shipped out by 2 pm and is on it's way to my house. They get an 'A' for fast service. I think I'll make lasagna first!

Hoping that FedEx driver drives all night from NJ to WI!

TrillumHunter Enthusiast
TrillumHunter
Posted

That was my experience with them as well.

minniejack Contributor
minniejack
Posted

What do you think of Schar brand compared to them?

My tastes have changed so much over the past year of being gluten free that I keep going back to some of the original posts that I've done about Bread on Amazon and think, "Wow, I thought that was the best bread ever???!!" :P

Ahorsesoul Enthusiast
Ahorsesoul
Posted

Love Schar too. I'll do a taste test as soon as my pasta arrives.

My pasta was in Chicago at midnight. It's only a 7 hour drive from me so where are they? Taking a break while I'm dreaming of pasta dinners?

Gemini Experienced
Gemini
Posted
It's back! Check your favorite online gluten-free stores or here:

Open Original Shared Link

This is the place I order from and they are fantastic! Talk about instant gratification!

jkmunchkin Rising Star
jkmunchkin
Posted
What do you think of Schar brand compared to them?

My tastes have changed so much over the past year of being gluten free that I keep going back to some of the original posts that I've done about Bread on Amazon and think, "Wow, I thought that was the best bread ever???!!" :P

Haha! I do the same thing.

Ahorsesoul Enthusiast
Ahorsesoul
Posted

Pasta arrived at 5:07 p.m.! I know the exact time because I was just driving home in the pouring rain when I saw the FedEx truck in my driveway. I was franticly pushing my garage door opener hoping he wouldn't leave with my package. He didn't, he was busy wrapping it in plastic so he could leave it on the porch. Instead he carried into the garage and right to the door for me.

Now off to have pasta dinner.

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. cristiana
      - cristiana replied to KathyR37's topic in Coping with Celiac Disease
      4

      New here

      Hi @KathyR37 and a very warm welcome here. I am so very sorry that you are going through all of this. I just wanted to check, have you ever been tested for any other gastrointestinal conditions? Cristiana
    2. trents
      - trents replied to KathyR37's topic in Coping with Celiac Disease
      4

      New here

      @KathyR37, I would suspect that in addition to gluten intolerance, you have other food intolerances/sensitivities. This is very common in the celiac community. The most common offenders are oats, dairy, soy, corn and eggs with dairy and oats being the big two. Have you considered this? Have you tried keeping a food diary to detect patterns?
    3. Theresa2407
      - Theresa2407 replied to Theresa2407's topic in Gluten-Free Foods, Products, Shopping & Medications
      2

      Probiotics

      thank you for your advice. I have always taken them and I use Stonehedge because they are in a glass bottle, but don't have to be refrigerated. I also like they are 3rd party tested and state gluten free. But you never know if something better has come alone over the years.
    4. KathyR37
      - KathyR37 replied to KathyR37's topic in Coping with Celiac Disease
      4

      New here

      Thank you for your response. I have already learned about the info you sent but i appreciate your effort. I am the only one in my family cursed by this disease. I have to cook for them too. I make sure that my utensils are free of gluten and clean after using them for other food. I use non-porous pots and pans and gloves when cooking for them. One huge problem...
    5. Scott Adams
      - Scott Adams replied to KathyR37's topic in Coping with Celiac Disease
      4

      New here

      What you've described—the severe weight loss, the cycle of medications making things worse, and the profound fear of eating before leaving the house—is a heavy burden to carry for 15 years. It is absolutely not your fault. While everyone's journey with celiac is different, the struggles with the learning curve, social isolation, and dietary grief are fee...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,816
    • Most Online (within 30 mins)
      7,748
    KTH
    Newest Member
    KTH
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Who's Online (See full list)

  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • cristiana
      New here

      By cristiana · Posted

      Hi @KathyR37 and a very warm welcome here.  I am so very sorry that you are going through all of this. I just wanted to check, have you ever been tested for any other gastrointestinal conditions? Cristiana  
    • trents
      New here

      By trents · Posted

      @KathyR37, I would suspect that in addition to gluten intolerance, you have other food intolerances/sensitivities. This is very common in the celiac community. The most common offenders are oats, dairy, soy, corn and eggs with dairy and oats being the big two. Have you considered this? Have you tried keeping a food diary to detect patterns?
    • Theresa2407
      Probiotics

      By Theresa2407 · Posted

      thank you for your advice.   I have always taken them and I use Stonehedge because they are in a glass bottle, but don't have to be refrigerated.  I also like they are 3rd party tested and state gluten free. But you never know if something better has come alone over the years.
    • KathyR37
      New here

      By KathyR37 · Posted

      Thank you for your response. I have already learned about the info you sent but i appreciate your effort. I am the only one in my family cursed by this disease. I have to cook for them too. I make sure that my utensils are free of gluten and clean after using them for other food. I use non-porous pots and pans and  gloves when cooking for them. One huge problem I have is a gag reflex out of this world and if something doesn't taste good it is not going down. Most commercially made breads and such taste like old cardboard.Pastas are about the same. I did find one flour that I like and use it regularly, but it is so expensive! All gluten free food is way more expensive. I only eat twice a day because I cannot afford to buy all that. We live on a very low income so my food purchases are quite limited.
    • Scott Adams
      New here

      By Scott Adams · Posted

      What you've described—the severe weight loss, the cycle of medications making things worse, and the profound fear of eating before leaving the house—is a heavy burden to carry for 15 years. It is absolutely not your fault. While everyone's journey with celiac is different, the struggles with the learning curve, social isolation, and dietary grief are feelings many in the community know all too well. Your question about whether you should just eat what you want and manage the symptoms is a heartbreaking one, born from years of frustration. It's crucial to know that the diarrhea is a sign of ongoing damage to your small intestine from gluten, and simply managing the symptom with Imodium doesn't stop that internal harm or the risk of other complications. The fact that you are still getting sick within an hour of eating, even while trying to be gluten-free, is a huge red flag that something isn't right. This could be due to cross-contamination in your kitchen (e.g., using a shared toaster, colander, or condiment jars), hidden gluten in foods, or the possibility of another concurrent condition like refractory celiac disease. Don't give up!  This article has some detailed information on how to be 100% gluten-free, so it may be helpful (be sure to also read the comments section.):    
×
×
  • 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.