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

Tina B Apprentice
Tina B
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.

My favorite: Bionature. Even the spaghetti twirls like real spaghetti. Great texture. Made in Italy. Leave it to the italians to get it right.

Open Original Shared Link

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

Celiac.com Sponsor (A8-M):


Tina B Apprentice
Tina B
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.

Another awesome on is Rustichella D'abruzzo. I had gluten free pasta in a restaurant and it was so awesome I asked the brand. the waitress brought me the package label. I have found this at Wholefoods. Be careful because they also make regular.

Open Original Shared Link

The Bionature I have gotten in regular grocery stores and is just as good. Great texture. Open Original Shared Link

In my opinion, much, much, better than any of the corn or quinoa pastas.

TPT Explorer
TPT
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.

Looks like a trip to TJ's is in order for me. The price of gluten-free pasta is just crazy! I usually buy regular pasta for about $1, but range anywhere from 66 cents to $1.29 at the most. But, $3.50 and up?! This is what's so hard. My family is used to eating pasta all the time. Now we're paying more for yucky pasta. :(

curiousgeorge Rookie
curiousgeorge
Posted

Canada here but GOGO Quinoa is the best pasta I've ever eaten. Its amazingly good. By FAR better than any wheat pasta.

Darissa Contributor
Darissa
Posted

At Walmart, we buy Mrs. Leepers Corn Pasta. Our favorite gluten-free pasta! We serve it to guest when they come over, and they all really like it. It is sold in a bag, orange in color. Our Walmart has the rotini (we use it for spaghetti or mac and cheese or casseroles) but our Whole Foods has Mrs. Leepers Spaghetti and macaroni too, but it is more expensive than Walmart. Just an FYI, I have tried DeBoles gluten-free Corn Pasta, and we don't like it as much as Mrs. Leepers. Enjoy :)

Archived

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

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


  • Member Statistics

    • Total Members
      131,930
    • Most Online (within 30 mins)
      7,748
    Mhp
    Newest Member
    Mhp
    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

    • AnnaNZ
      Bitters for digestion?

      By AnnaNZ · Posted

      I forgot to mention my suspicion of the high amount of glyphosate allowed to be used on wheat in USA and NZ and Australia. My weight was 69kg mid-2023, I went down to 60kg in March 2024 and now hover around 63kg (just after winter here in NZ) - wheat-free and very low alcohol consumption.
    • AnnaNZ
      Bitters for digestion?

      By AnnaNZ · Posted

      Hi Jess Thanks so much for your response and apologies for the long delay in answering. I think I must have been waiting for something to happen before I replied and unfortunately it fell off the radar... I have had an upper endoscopy and colonoscopy in the meantime (which revealed 'minor' issues only). Yes I do think histamine intolerance is one of the problems. I have been lowering my histamine intake and feeling a lot better. And I do think it is the liver which is giving the pain. I am currently taking zinc (I have had three low zinc tests now), magnesium, B complex, vitamin E and a calcium/Vitamin C mix. I consciously think about getting vitamin D outside. (Maybe I should have my vitamin D re-tested now...) I am still 100% gluten-free. My current thoughts on the cause of the problems is some, if not all, of the following: Genetically low zinc uptake, lack of vitamin D, wine drinking (alcohol/sulphites), covid, immune depletion, gastroparesis, dysbiosis, leaky gut, inability to process certain foods I am so much better than late 2023 so feel very positive 🙂    
    • lehum
      4.5 years into diagnosis, eating gluten-free and still struggling: would love support, tips, & stories

      By lehum · Posted

      Hi and thank you very much for your detailed response! I am so glad that the protocol worked so well for you and helped you to get your health back on track. I've heard of it helping other people too. One question I have is how did you maintain your weight on this diet? I really rely on nuts and rice to keep me at a steady weight because I tend to lose weight quickly and am having a hard time envisioning how to make it work, especially when not being able to eat things like nuts and avocados. In case you have any input, woud be great to hear it! Friendly greetings.
    • 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?
×
×
  • 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.