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

Gluten Free Pasta

Googles

By Googles
in Coping with Celiac Disease

Recommended Posts

Googles Community Regular
Googles
Posted

I have been eating rice pasta, but I want to try something new. I have found that I like it, but the cooking process is what I am having trouble with. It goes from under cooked to over cooked way too fast. I was hoping to find some other varieties of grains. What do people like? I really like the texture of wheat spaghetti so I was wondering if anyone knew ones that are like that?

Oh yeah, any suggestions need to be ones that I can buy in the store, not online. Thanks.

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

Celiac.com Sponsor (A8-M):


Lisa Mentor
Lisa
Posted

I have been eating rice pasta, but I want to try something new. I have found that I like it, but the cooking process is what I am having trouble with. It goes from under cooked to over cooked way too fast. I was hoping to find some other varieties of grains. What do people like? I really like the texture of wheat spaghetti so I was wondering if anyone knew ones that are like that?

Oh yeah, any suggestions need to be ones that I can buy in the store, not online. Thanks.

I really like Ancient Harvest Quinoa pasta. It seems to hold up a little bit better and doesn't get mushy.

Inside the box, it's also wrapped in plastic to maintain it's freshness and safe from buggies. :)

Not all stores carry it, but you can check their options at: www.quinoa.net

T.H. Community Regular
T.H.
Posted

Although it's a rice pasta, I've really liked Tinkyada - it cooked longer and seemed to have a firmer texture than the other rice pastas we had. Also, if you cooked it for the last couple of minutes in the sauce rather than the water, it absorbed the sauce nicely into the pasta and added a good flavor.

Corn pasta I wouldn't recommend - the taste had never seemed right, for me.

The quinoa pastas, like Ancient harvest, have had mixed reviews in my family. Some liked it, some hated it. Although that company does make a quinoa and WHEAT version of the same pasta, so that's always one to double check the box for.

psawyer Proficient
psawyer
Posted

We have had very good results with the Tinkyada brown rice pasta. We weren't as impressed with their white rice pasta.

jerseyangel Proficient
jerseyangel
Posted

Another vote for Tinkyada Brown Rice Pastas. Our favorite is the spaghetti--the trick is to use a large pan with a lot of salted, boiling water. Stir often, and begin testing for the doneness you prefer about 5 minutes or so before the package directions say to.

i-geek Rookie
i-geek
Posted

I really like Ancient Harvest Quinoa pasta. It seems to hold up a little bit better and doesn't get mushy.

Inside the box, it's also wrapped in plastic to maintain it's freshness and safe from buggies. :)

Not all stores carry it, but you can check their options at: www.quinoa.net

This is our favorite, too. We also like Mrs. Leeper's corn pastas. We've tried the Tinkyada several times and we just can't get used to it. Something about the texture seems off to us. We've tried different cooking times, etc. and we always get the same results.

MelindaLee Contributor
MelindaLee
Posted

I also like the Ancient Harvest Quinoa. My DH who doesn't appreciate many gluten-free foods likes this and doesn't notice a difference. I did find that if you order it online you can get a better price, however, it was on sale at my local grocery store recently. It's the one I find most commonly in the local grocery stores.

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

Celiac.com Sponsor (A8-M):


Noni Rookie
Noni
Posted

We have had very good results with the Tinkyada brown rice pasta. We weren't as impressed with their white rice pasta.

Where would I find this at? The area I live in doesn't have any gluten-free food shops! Thank you.

sandsurfgirl Collaborator
sandsurfgirl
Posted

I also like Tinkyada. I buy it at Whole Foods or Sprouts but you can also order it online. I'm Italian and was so freaked out about pasta until I found Tinkyada tasted "normal".

Noni Rookie
Noni
Posted

I also like Tinkyada. I buy it at Whole Foods or Sprouts but you can also order it online. I'm Italian and was so freaked out about pasta until I found Tinkyada tasted "normal".

Glad to know you like it also. May I ask....online where??????? Do you possibly have a web site for it?

Thanks so much.

tennisman Contributor
tennisman
Posted

I eat glutafin pasta it's quite nice , it used to be really really good but a few years ago they changed the recipe but it's still nice :)Open Original Shared Link

Loey Rising Star
Loey
Posted

I have been eating rice pasta, but I want to try something new. I have found that I like it, but the cooking process is what I am having trouble with. It goes from under cooked to over cooked way too fast. I was hoping to find some other varieties of grains. What do people like? I really like the texture of wheat spaghetti so I was wondering if anyone knew ones that are like that?

Oh yeah, any suggestions need to be ones that I can buy in the store, not online. Thanks.

I personally like jasmine and basmati rice. I also just invested in a rice cooker because i sucked at cooking it. I find the jasmine and basmati aren't as bad for you as white. I do like brown rice but have to try it it in the cooker. Rice spaghetti and noodles are also delicious. You have to be careful not to overcook it them it doesn't take long to cook. I throw in olive oil, veggies, and scrambled eggs for a nice thai like meal

Loey

Rowena Rising Star
Rowena
Posted

My husband who is not a gluten intolerant/celiac prefers Ancient Harvest Quinoa because he says it tastes like "real" pasta. I myself hate it. I personally prefer rice pastas because I think they have more flavor. I have not tried Tinkyada, we just buy DeBoles because its cheaper. But common consensus says Tinkyada is good. So that will be my next try.

Googles Community Regular
Googles
Posted
  • Author

Thank you for all your suggestions. This makes the guessing game a lot easier. :)

Looking for answers Contributor
Looking for answers
Posted

I really like Trader Joe's Brown Rice pasta. It's really good as long as you don't over cook it (key to all gluten-free pastas in my opinion). I don't think it costs any more than traditional pasta either.

Pac Apprentice
Pac
Posted

I love pasta made from mungo beans. It tastes so much better than grain pasta. Not sure if and where you can buy it in US - I'm now back in Czech republic and the choices here are so different.

sandiz Apprentice
sandiz
Posted

Corn pasta is my favorite. It has more flavor and same texture of regular pasta. My husband who isn't gluten-free loves it too.

takeiteasy Rookie
takeiteasy
Posted

Another vote for Tinkyada. I find that even after cooking, I warm it up in the microwave and really like it. I can't wait to start eating dairy so that I can have my favorite spaghetti and cheese dish!!

wheeleezdryver Community Regular
wheeleezdryver
Posted

Where would I find this at? The area I live in doesn't have any gluten-free food shops! Thank you.

I've seen it in Kroger or Walmart stores that have a gluten- free section.

Was just looking through my stash of stuff to see what color the packaging is, but i don't seem to have the brown rice macaroni right now... their other pasta varieties, each variety is a different dark color back ground, w/ some gold coloring.

Rowena Rising Star
Rowena
Posted

I tried tinkyada last night... ITS HEAVEN!!!!!!!!!!!!!!!!!!!!!

VioletBlue Contributor
VioletBlue
Posted

I LOVE Tinkyada's Spinach and Brown Rice Spaghetti. I buy it by the dozen off a well known website. It's heavenly with tomato sauce and it reheats well. You do have to test it periodically to find the right point to stop cooking, but that should be true with any pasta. I have always liked Thai Kitchen's rice noddles too when I can find them.

MaryJones2 Enthusiast
MaryJones2
Posted

My favorite is Scharr but you can only get some of the cool shapes in Europe. Their flat lasagne noodles work great. I eat Deboles now most of the time just because that's the only thing I can get in my rural area.

sa1937 Community Regular
sa1937
Posted

I've tried Schar and do like it, as well as Tinkyada. I've bought Sam Mills but haven't tried it yet and it was inexpensive at $1.99/lb. I recently found Heartland at Wal-Mart for $1.98/12 oz. Tried the spaghetti and liked it. They have 3 shapes available. I understand about the rural area...we don't have a Whole Foods or Wegman's in sight.

serenajane Apprentice
serenajane
Posted

I have been eating rice pasta, but I want to try something new. I have found that I like it, but the cooking process is what I am having trouble with. It goes from under cooked to over cooked way too fast. I was hoping to find some other varieties of grains. What do people like? I really like the texture of wheat spaghetti so I was wondering if anyone knew ones that are like that?

Oh yeah, any suggestions need to be ones that I can buy in the store, not online. Thanks.

hodgson mill all natural brown rice pasta penne with golden milled flax seed

I like it for pasta with parmesan cheese it is very tasty and I don't find it to be mushy. I have tried a lot of them this one is my favorite so far. I did buy a less expensive one from my local grocery store under $2 for a bag of brown rice gluten free pasta. I have yet to try that one but I will.

That is one of the crazy things about this diet it does send your grocery bill higher especially in the beginning when trying lots of new things.

I asked my local grocery to bring in udis bread they did and they charge $4 something vs $6 + at some of the higher priced markets in my area.

good luck

twe0708 Community Regular
twe0708
Posted

Thank you for all your suggestions. This makes the guessing game a lot easier. :)

Ancient harvest quinoa and my kids eat it and can't tell the difference. I just cook it a little longer than it says so it's not too rubbery.

Archived

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

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


  • Member Statistics

    • Total Members
      131,962
    • Most Online (within 30 mins)
      7,748
    AlissaW
    Newest Member
    AlissaW
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Who's Online (See full list)

    • There are no registered users currently online

  • Upcoming Events

  • Posts

    • Scott Adams
      Does anyone here also have Afib

      By Scott Adams · Posted

      If black seed oil is working for his Afib, stick to it, but if not, I can say that ablation therapy is no big deal--my mother was out of the procedure in about 1 hour and went home that evening, and had zero negative effects from the treatment. PS - I would recommend that your husband get an Apple watch to monitor his Afib--there is an app and it will take readings 24/7 and give reports on how much of the time he's in it. Actual data like this should be what should guide his treatment.
    • Jacki Espo
      Covid caused reoccurrence of DH without eating gluten

      By Jacki Espo · Posted

      This happened to me as well. What’s weirder is that within a couple hours of taking paxlovid it subsided. I thought maybe I got glutened but after reading your post not so sure. 
    • Mari
      New Celiac Mama in My 30s

      By Mari · Posted

      Hi Tiffany. Thank you for writing your dituation and  circumstancesin such detail and so well writte, too. I particularly noticed what you wrote about brain for and feeling like your brain is swelling and I know from my own experiences that's how it feel and your brain really does swell and you get migraines.    Way back when I was in my 20s I read a book by 2 MD allergist and they described their patient who came in complaining that her brain, inside her cranium, was swelling  and it happened when she smelled a certain chemical she used in her home. She kept coming back and insisting her brain actually swelled in her head. The Drs couldn't explain this problem so they, with her permission, performed an operation where they made a small opening through her cranium, exposed her to the chemical then watched as she brain did swell into the opening. The DRs were amazed but then were able to advise her to avoid chemicals that made her brain swell. I remember that because I occasionally had brain fog then but it was not a serious problem. I also realized that I was becoming more sensitive to chemicals I used in my work in medical laboratories. By my mid forties the brain fog and chemicals forced me to leave my  profession and move to a rural area with little pollution. I did not have migraines. I was told a little later that I had a more porous blood brain barrier than other people. Chemicals in the air would go up into my sinused and leak through the blood brain barrier into my brain. We have 2 arteries  in our neck that carry blood with the nutrients and oxygen into the brain. To remove the fluids and used blood from the brain there are only capillaries and no large veins to carry it away so all those fluids ooze out much more slowly than they came in and since the small capillaries can't take care of extra fluid it results in swelling in the face, especially around the eyes. My blood flow into my brain is different from most other people as I have an arterial ischema, adefectiveartery on one side.   I have to go forward about 20 or more years when I learned that I had glaucoma, an eye problem that causes blindness and more years until I learned I had celiac disease.  The eye Dr described my glaucoma as a very slow loss of vision that I wouldn't  notice until had noticeable loss of sight.  I could have my eye pressure checked regularly or it would be best to have the cataracts removed from both eyes. I kept putting off the surgery then just overnight lost most of the vision in my left eye. I thought at the I had been exposed to some chemical and found out a little later the person who livedbehind me was using some chemicals to build kayaks in a shed behind my house. I did not realize the signifance  of this until I started having appointments with a Dr. in a new building. New buildings give me brain fog, loss of balance and other problems I know about this time I experienced visual disturbances very similar to those experienced by people with migraines. I looked further online and read that people with glaucoma can suffer rapid loss of sight if they have silent migraines (no headache). The remedy for migraines is to identify and avoid the triggers. I already know most of my triggers - aromatic chemicals, some cleaning materials, gasoline and exhaust and mold toxins. I am very careful about using cleaning agents using mostly borax and baking powder. Anything that has any fragrance or smell I avoid. There is one brand of dishwashing detergent that I can use and several brands of  scouring powder. I hope you find some of this helpful and useful. I have not seen any evidence that Celiac Disease is involved with migraines or glaucoma. Please come back if you have questions or if what I wrote doesn't make senseto you. We sometimes haveto learn by experience and finding out why we have some problems. Take care.       The report did not mention migraines. 
    • Mari
      My only proof

      By Mari · Posted

      Hi Jmartes71 That is so much like my story! You probably know where Laytonville is and that's where I was living just before my 60th birthday when the new Dr. suggested I could have Celiacs. I didn't go on a gluten challange diet before having the Celiac panel blood test drawn. The results came back as equivical as one antibody level was very high but another, tissue transaminasewas normal. Itdid show I was  allergic to cows milk and I think hot peppers. I immediately went gluten free but did not go in for an endoscopy. I found an online lab online that would do the test to show if I had a main celiac gene (enterolab.com). The report came back that I had inherited a main celiac gene, DQ8, from one parent and a D!6 from the other parent. That combination is knows to sym[tons of celiac worse than just inheriting one main celiac gene. With my version of celiac disease I was mostly constipated but after going gluten-free I would have diarrhea the few times I was glutened either by cross contamination or eating some food containing gluten. I have stayed gluten-free for almost 20 years now and knew within a few days that it was right for me although my recovery has been slow.   When I go to see a  medical provide and tell them I have celiacs they don't believe me. The same when I tell them that I carry a main celiac gene, the DQ8. It is only when I tell them that I get diarrhea after eating gluten that they realize that I might have celiac disease. Then they will order th Vitamin B12 and D3 that I need to monitor as my B12 levels can go down very fast if I'm not taking enough of it. Medical providers haven't been much help in my recovery. They are not well trained in this problem. I really hope this helps ypu. Take care.      
    • knitty kitty
      Does anyone here also have Afib

      By knitty kitty · Posted

      Fascinating.
×
×
  • 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.