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

Pasta Alternative?

SayJay

Recommended Posts

SayJay Newbie
SayJay
Posted

What have you guys found to be your favorite pasta alternative? Im going to miss that more than bread! Good ol' spaghetti and sauce.. Anyways, please share what your favorite noodles are, I just picked up a white rice alternative, and a corn alternative. Havent tried them just yet, they are on the menu for tonight.

Also, are there any cost effective ways to get pasta noodles? I dont see any bulk packages. Or if a certain type (rice vs corn for eg) that is noticeably cheaper than others?

(ps, i tried to search for a thread already started, but didnt come up with anything)

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

Celiac.com Sponsor (A8-M):


wildwood Apprentice
wildwood
Posted

What have you guys found to be your favorite pasta alternative? Im going to miss that more than bread! Good ol' spaghetti and sauce.. Anyways, please share what your favorite noodles are, I just picked up a white rice alternative, and a corn alternative. Havent tried them just yet, they are on the menu for tonight.

Also, are there any cost effective ways to get pasta noodles? I dont see any bulk packages. Or if a certain type (rice vs corn for eg) that is noticeably cheaper than others?

(ps, i tried to search for a thread already started, but didnt come up with anything)

My college age daughter prefers Sam's Mills corn pasta to rice pasta although she does like the rice pasta also. The key seems to be rinsing it when you drain it otherwise it tends to stick together. I usually find the Sam's Mills at Big Lots for 1.20 a pound which is not too bad. They do not have it all the time so I stock up when I find it there. Have you tried risotto? I make it in my pressure cooker and it is really good with shrimp scampi. Hope this helps!!!

tarnalberry Community Regular
tarnalberry
Posted

Tinkyada is the most popular of most of us, though a few don't like it.

You can also just use other things - spaghetti sauce on rice or potatoes, for instance.

scarlett77 Apprentice
scarlett77
Posted

What have you guys found to be your favorite pasta alternative? Im going to miss that more than bread! Good ol' spaghetti and sauce.. Anyways, please share what your favorite noodles are, I just picked up a white rice alternative, and a corn alternative. Havent tried them just yet, they are on the menu for tonight.

Also, are there any cost effective ways to get pasta noodles? I dont see any bulk packages. Or if a certain type (rice vs corn for eg) that is noticeably cheaper than others?

(ps, i tried to search for a thread already started, but didnt come up with anything)

Tinkiyada is popular and you can buy online for bulk. It is rice and generally good...just make sure to salt the water properly and I too find that rinsing is key. Also be sure to check for doneness on this one...there seems to be a very slim line between undercooked and over cooked with rice pasta. I like the Ancient Harvest which is corn/quinoa and is a bit toothier if you like pasta to be more traditionally aldente. I've heard great things about Bionature, but I have never tried it.

You should be able to find in bulk online, but it is still pricey. I use Tinkyada most often because it seems to be one of the cheapest and readily available. But the cheapest I've seen it is $3.39 a bag. I have been able to find it locally at Whole Foods, 2 large grocery chains, and Target.

jerseyangel Proficient
jerseyangel
Posted

I love Tinkyada--also, you could use spaghetti squash. It's very tasty with pasta sauce and cheese, or butter or olive oil and cheese.

cassP Contributor
cassP
Posted

Tinkyada brown rice pasta anything is my favorite!!!!! i cant imagine why anyone wouldnt like it ???!!!!

and sometimes i like to just do a bolognese sauce over basmati rice :P

Mizzo Enthusiast
Mizzo
Posted

When we first went gluten-free we went with the corn pasta because they were readily available and cheap. Then we tried Bionatura and Tinkyada, no comparison, B and T are way better but they are also 2x the price of corn and 3x the price of wheat.

Bionatura is our favorite but it runs about 3.79 a pound. I use Bionatura for spaghetti and pasta salads, and Tinyada for penne, shells etc.. with sauces. We can't go back to corn now.

Good luck

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

Celiac.com Sponsor (A8-M):


sa1937 Community Regular
sa1937
Posted

I'm still trying to figure out if I have a favorite. I've tried Tinkyada with good results, Schar corn "spaghetti", which I like and I just bought Heartland pasta at Wal-Mart for $1.98 for a 12 oz. bag (they have 3 varieties available but I haven't tried any yet). I've been able to find Sam Mills corn pasta at a Mennonite-type market locally for $1.99 a pound (regular price) so that's definitely a good buy. Haven't been to Big Lots since they moved to the other side of town so I don't know what I might find there.

I do think the key is to use lots of water to cook it (whatever kind you choose) and rinse well. The water gets very "pasty".

Ahorsesoul Enthusiast
Ahorsesoul
Posted

Bi-Aglut is my favorite but it's expensive. I order online for Spaghetti, Macaroni, Penne, Fusilli, Lasagna and Tagliatelle (Long Egg Noodles). Well worth the money.

Ancient Harvest Quinoa is good.

Sch

Dixiebell Contributor
Dixiebell
Posted

Out of the ones we have tried my family likes Tinkyada best. I buy the spaghetti type and mix the regular with the spinach and my husband, the gluten eater, says this one is the best.

Marilyn R Community Regular
Marilyn R
Posted

We had Schlar penne with marinara sauce, salad and grilled Italian Sausage (from the local meat market...just pork and fennel) tonight. It was good! I don't care for Ancient Harvest brand, but I have a few quirks when it comes to quinoa.

We also like the gluten-free corn/rice pasta sold at Wal-Mart.

For dessert, we had my soon to be infamous raw apple pie dessert. (Sliced fresh apple, a sprinkle of cinnamon and a drizzle of honey or maple syrup.

You might want to wait a few weeks or months before trying gluten-free pastas. (Absence makes the heart go fonder ... your gut is healing and whole foods are best now ... but that could just be my experience. Everyone responds to the gluten-free deal differently.

Good luck, and bon appetite!

Darn210 Enthusiast
Darn210
Posted

Another vote for Tinkyada . . . although we really didn't try that many. All I remember is the DeBoles one totally fell apart . . . that rice pasta looked like . . . well. . . rice. . . by the time it was served.

I buy my Tinkyada from Amazon, 12 pounds (12 pkgs) at a time. Free shipping and it comes in at about $2.75/lb which is about $0.95 cheaper per pkg than Whole Foods in these here parts.

luvs2eat Collaborator
luvs2eat
Posted

Has anyone ever found a gluten free rigatoni shaped pasta? I have a recipe that requires rigatoni and I've never been able to find it!

MelindaLee Contributor
MelindaLee
Posted

I have to say Ancient Harvest Quinoa is my favorite. I am not fond of the rice noodles, but they are better than nothing. My DH who is not gluten-free, prefers the Ancient Harvest as well. I ordered some from Amazon in bulk and the case. I also found some at Whole Foods on sale when I ventured to Milwaukee.

Couldn't you use penne in place of rigatoni???

Rowena Rising Star
Rowena
Posted

I found that Ancient Harvest has some Quinoa rigatoni. (I dont like the Quinoa pastas as much though) I personally like rice pastas more. (I buy DeBoles, even though it does break apart easy. We dont mind that though because my husband likes his noodles chopped up really fine anyway.)

GlutenFreeManna Rising Star
GlutenFreeManna
Posted

Trader Joes has a good brown rice pasta for around $2 a bag. I like the corn pastas for use with tomato sauces. For other things like casseroles or chicken noodle soup I like to get rice pasta from the Asian food store. I can get Asian Rice Pasta in different sizes and shapes (I even found one shaped liek macaroni) for around $1 a bag. It also doesn't require much to cook, just some hot water for about 5 minutes.

Juliebove Rising Star
Juliebove
Posted

I use the Tinkyada for most things. For pasta salad I use a corn and quinoa blend. For tuna casserole, I use a quinoa pasta that I get from the health food store. All of the pasta is cheaper at my health food store. I did buy some shapes today that are different than what I can get at the health food store. I tend to buy those when they are on sale.

I have found cheap rice noodles in the Asian section but I didn't care for them. I have also found gluten-free pasta at some stores in the bulk section but was afraid of cross contamination so didn't use it.

charling Newbie
charling
Posted

The Ancient Harvest corn/quinoa pasta is my favorite. I buy it on Amazon.

Nor-TX Enthusiast
Nor-TX
Posted

Over last weekend, I had my first spaghetti dinner in years. I bought Ancient Harvest Quinoa spaghetti and Prego Traditional sauce (the huge bottle at Target). I had 2 pots going with pasta - 1 for me and regular pasta for DH. I browned the meat, added some fresh garlic and italian seasoning and salt and pepper and let it simmer for 1 hour. Served with with garlic bread for hubby and I toasted a Katz gluten free challah bun with dairy free marg and a sprinkle of garlic powder. We both chowed down and for several minutes all you could hear were munching and crunching and Mmmmm's. Had enough for leftovers the next day and lunch the following day. I had forgotten how much I love plain old spaghetti, although it did give me some major heartburn.. but it was worth it!

BethJ Rookie
BethJ
Posted

I had Tinkyada brown rice fettucine this week and it was by far the best gluten-free pasta I've eaten. Up until recently, Tinkyada was only carried at a health food store but now our local Publix is stocking it. I plan to try the other Tinkyada pastas next.

I have been using DeBoles corn and quinoa spaghetti and linguine but like somebody said earlier, it tends to fall apart.

  • 3 years later...
Kath Urbahn Newbie
Kath Urbahn
Posted

What have you guys found to be your favorite pasta alternative? Im going to miss that more than bread! Good ol' spaghetti and sauce.. Anyways, please share what your favorite noodles are, I just picked up a white rice alternative, and a corn alternative. Havent tried them just yet, they are on the menu for tonight.

Also, are there any cost effective ways to get pasta noodles? I dont see any bulk packages. Or if a certain type (rice vs corn for eg) that is noticeably cheaper than others?

(ps, i tried to search for a thread already started, but didnt come up with anything)

My favourites are: HEB store brand gluten free pasta (HEB is only in Texas, as I recall), Heartland, Ronzoni, and Barilla. I'll try the Kroger brand gluten free pasta as soon as it stops costing more than the national brands. We used to eat pasta daily, until I got diagnosed three years ago with celiac.  I tried several gluten-free pastas, and didn't like them at ALL.  They tasted grainy and mushy to me, so I just did without pasta, and that was heartbreaking.  Like you, I missed it way more than bread.  I find that the pasta made from a blend of white rice, brown rice, corn and quinoa - in that order - seems to work VERY well.  It cooks up al dente, and still holds up to sauces as well as sitting all night in the fridge.  It maintains its shape and firmness to the tooth.  Good luck to you. xo

Kath Urbahn Newbie
Kath Urbahn
Posted

I had Tinkyada brown rice fettucine this week and it was by far the best gluten-free pasta I've eaten. Up until recently, Tinkyada was only carried at a health food store but now our local Publix is stocking it. I plan to try the other Tinkyada pastas next.

I have been using DeBoles corn and quinoa spaghetti and linguine but like somebody said earlier, it tends to fall apart.

Yeah, deBoles was the first I tried.  I didn't care for it, at all.  As soon as it got sauced, it disintegrated.  Phooey. 

Archived

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

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


  • Member Statistics

    • Total Members
      131,925
    • Most Online (within 30 mins)
      7,748
    Linda Stark
    Newest Member
    Linda Stark
    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

    • Hmart
      Is this celiac?

      By Hmart · Posted

      I was not taking any medications previous to this. I was a healthy 49 yo with some mild stomach discomfort. I noticed the onset of tinnitus earlier this year and I had Covid at the end of June. My first ‘flare-up’ with these symptoms was in August and I was eating gluten like normal. I had another flare-up in September and then got an upper endo at the end of September that showed possible celiac. My blood test came a week later. While I didn’t stop eating gluten before I had the blood test, I had cut back on food and gluten both. I had a flare-up with this symptoms after one week of gluten free but wasn’t being crazy careful. Then I had another flare-up this week. I think it might have been caused by Trader Joe’s baked tofu which I didn’t realize had wheat. But I don’t know if these flare-ups are caused by gluten or if there’s something else going on. I am food journaling and tracking all symptoms. I have lost 7 pounds in the last 10 days. 
    • trents
      Is this celiac?

      By trents · Posted

      Welcome to the forum, @Hmart! There are other medical conditions besides celiac disease that can cause villous atrophy as well as some medications and for some people, the dairy protein casein. So, your question is a valid one. Especially in view of the fact that your antibody testing was negative, though there are also some seronegative celiacs. So, do you get reactions every time you consume gluten? If you were to purposely consume a slice of bread would you be certain to develop the symptoms you describe?
    • klmgarland
      Help I’m cross contaminating myself,

      By klmgarland · Posted

      I have a lot to learn!  Thank you
    • DebJ14
      Does anyone here also have Afib

      By DebJ14 · Posted

      I only went on the multi vitamin AFTER a couple of year of high dose, targeted supplementation resolved most of my deficiencies.  I was on quite a cocktail of vitamins that was changed every 6 months as my deficiencies resolved.  Those that were determined to be genetic are still addressed with specific doses of those vitamins, minerals and amino acids. I have an update on my husband and his A Fib.  He ended up in the hospital in August 2025 when his A Fib would not convert.  He took the maximum dose of Flecainide allowed within a 24 hour period.  It was a nightmare experience!  They took him into the ER immediately.  They put in a line, drew blood, did an EKG and chest Xray all within minutes.  Never saw another human for 6 hours.  Never got any results, but obviously we could see he was still in A fib by watching the monitor.  They have the family sign up for text alerts at the ER desk.  So glad I did.  That is the only way we found out that he was being admitted.  About an hour after that text someone came to take him to his room on an observation floor.  We were there two hours before we saw another human being and believe it or not that was by zoom on the TV in the room.  It was admissions wanting to know his vaccine status and confirming his insurance, which we provided at the ER desk.  They said someone would be in and finally a nurse arrived.  He was told a hospitalist was in charge of his case.  Finally the NP for the hospitalist showed up and my husband literally blew his stack.  He got so angry and yelled at this poor woman, but it was exactly what he needed to convert himself to sinus rhythm while she was there.  They got an EKG machine and confirmed it.  She told him that they wanted to keep him overnight and would do an echo in the morning and they were concerned about a wound on his leg and wanted to do a doppler to make sure he did not have a DVT.  He agreed.  The echo showed everything fine, just as it was at his annual check up in June and there was no DVT.  A cardiologist finally showed up to discharge him and after reviewing his history said the A Fib was due to the Amoxicillan prescribed for his leg wound.  It both triggers A Fib and prevents the Flecainide from working.  His conversion coincided with the last dose of antibiotic getting out of his system.  So, make sure your PCP understands what antibiotics you can or cannot take if susceptible to A Fib.  This cardiologist (not his regular) wanted him on Metoprolol 25 mg and Pradaxa.  My husband told him that his cardiologist axed the idea of a beta blocker because his heart rate is already low.  Sure enough, it dropped to 42 on the Metoprolol and my husband felt horrible.  The pradaxa gave him a full body rash!  He went back to his cardiologist for follow up and his BP was fine and heart rate in the mid 50's.  He also axed the Pradaxa since my husband has low platelets, bruises easily and gets bloody noses just from Fish Oil  He suggested he take Black Cumin Seed Oil for inflammation.  He discovered that by taking the Black Seed oil, he can eat carbs and not go into A Fib, since it does such a good job of reducing inflammation.   Oh and I forgot to say the hospital bill was over $26,000.  Houston Methodist!  
    • Hmart
      Is this celiac?

      By Hmart · Posted

      The symptoms that led to my diagnosis were stomach pain, diarrhea, nausea, body/nerve tingling and burning and chills. It went away after about four days but led me to a gastro who did an upper endo and found I had marsh 3b. I did the blood test for celiac and it came back negative.  I have gone gluten free. In week 1 I had a flare-up that was similar to my original symptoms. I got more careful/serious. Now at the end of week 2 I had another flare-up. These symptoms seem to get more intense. My questions:  1. How do I know if I have celiac and not something else? 2. Are these symptoms what others experience from gluten?  When I have a flare-up it’s completely debilitating. Can’t sleep, can’t eat, can’t move. Body just shakes. I have lost 10 pounds since going gluten free in the last two weeks.
×
×
  • 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.