0
lc1333

Found A Great Pasta!

Rate this topic

Recommended Posts

I'm sure most of you already know, but...

So after searching and searching and trying and trying, I have finally found a great gluten-free pasta!!! It's called Shar, with an umlaut over the "a." It's a corn flour and rice flour mix, and it actually tastes like normal pasta. It even doesn't have that nasty rice goop that you have to rinse off after cooking!!!

Of all the things I have been missing, mac & cheese has been one of the biggies, and now I can have it!!! YAY!!!

Just had to share!!

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


I'm sure most of you already know, but...

So after searching and searching and trying and trying, I have finally found a great gluten-free pasta!!! It's called Shar, with an umlaut over the "a." It's a corn flour and rice flour mix, and it actually tastes like normal pasta. It even doesn't have that nasty rice goop that you have to rinse off after cooking!!!

Of all the things I have been missing, mac & cheese has been one of the biggies, and now I can have it!!! YAY!!!

Just had to share!!

:D I don't have it available in our area, but so very happy for you! Isn't amazing how we get excited over simple issues. :rolleyes:

  • Upvote 1

Share this post


Link to post
Share on other sites

I DIDN'T know! :) Does it cook like "normal" pasta???? With corn pasta it seems to "mush" and got all gross and I haven't tried coooking the rice pasta in my pantry yet. Does it soak up the sauce like I've heard other pasta does??? I have been craving my macaroni pasta that I always make for the 4th of July and this makes me think MAYBE I can have it! :)

Share this post


Link to post
Share on other sites

I DIDN'T know! :) Does it cook like "normal" pasta???? With corn pasta it seems to "mush" and got all gross and I haven't tried coooking the rice pasta in my pantry yet. Does it soak up the sauce like I've heard other pasta does??? I have been craving my macaroni pasta that I always make for the 4th of July and this makes me think MAYBE I can have it! :)

Yeah!! It does!! It cooks just like normal. I don't have to rinse it or anything! It has a normal texture, it's not gritty, or mushy, or chewy, or slimy or anything! I used it with the cheese sauce packet that comes with Velveeta shells and cheese (which is of course, gluten free!) and even my very, very, very picky son liked it more than his normal mac & cheese! I cooked it for 10 minutes and it was great!

You have to try it!! And it's available online to buy! I don't know how to put a link in a post like this but it's http://www.schar.com/us/gluten-free-products/pasta/

Share this post


Link to post
Share on other sites

I think the link works!! Yay me!!

Share this post


Link to post
Share on other sites
Ads by Google:


:D I don't have it available in our area, but so very happy for you! Isn't amazing how we get excited over simple issues. :rolleyes:

Yeah, I'm sooo excited!! They sell it online, it's like $5 a box, but I split one box into two different meals, and even those were like two servings each time. This is their website:

http://www.schar.com/us/gluten-free-products/pasta/

Share this post


Link to post
Share on other sites

Bought this in the gluten free section of a Walmart store. Of course not my local Walmart, so when I made it and really liked it I tried to find it at my Walmart...no luck. My local Walmart does not even have a gluten free section.

I will be making a special trip to pick up several boxes soon, as it was the best I have tried so far.

Share this post


Link to post
Share on other sites

I bought this pasta in Croatia and Italy and find it to be alright. Not my favourite but it is pretty good for gluten free. Schar has many products including hard bread sticks which I really enjoy. The bread is gross but the ciabatta buns that are par-baked (you finish at home) are better.

Share this post


Link to post
Share on other sites

If you want a gluten-free pasta that looks, tastes, & feels like wheat pasta try Bi-Aglut from Italy...there are a couple of other brands that are over the top but nothing beats Bi-Aglut......

Soon green banana pasta will be making it way into our gluten-free world...

Share this post


Link to post
Share on other sites

If you want a gluten-free pasta that looks, tastes, & feels like wheat pasta try Bi-Aglut from Italy...there are a couple of other brands that are over the top but nothing beats Bi-Aglut......

Soon green banana pasta will be making it way into our gluten-free world...

What is the lupin flour that is in it? I haven't heard of that before. Is it a grain, bean, maybe a stupid question..... :)

Share this post


Link to post
Share on other sites


Ads by Google:


If you want a gluten-free pasta that looks, tastes, & feels like wheat pasta try Bi-Aglut from Italy...there are a couple of other brands that are over the top but nothing beats Bi-Aglut......

Soon green banana pasta will be making it way into our gluten-free world...

mmmmm........i'll have to try it!! thanks for the suggestion!! lovin' my mac & cheese!!!

Share this post


Link to post
Share on other sites

Lupin flour is from the legume family. It is approx. 30% protein.. No, it does not taste like a legume! But studies say some people who can not eat peanuts may not want to use this flour......I don't react to peanuts.... The debate is still on over this debate....

Share this post


Link to post
Share on other sites

Schar is good, I like Jovial pasta as well, they make a capellini that's just divine, I so missed angel hair pasta.....

  • Upvote 1

Share this post


Link to post
Share on other sites

I found a new-to-me spaghetti noodles brand made out of corn at Food Lion in the gluten-free section of their grocery store in NC. LOVED it! AND, very affordable.

  • Upvote 1

Share this post


Link to post
Share on other sites

Schar makes GREAT gluten free pasta. Before being dxed I was a pasta fiend and I have found that schar is the only brand that is even close. If you are just looking for noodle dishes and you like thai food, try whipping up some pad thai. It's a very different thing but still satisfies my noodle craving

Share this post


Link to post
Share on other sites

The pasta that I bought at Food Lion in NC was Sam Mills Pasta d'oro corn pasta spaghetti. It was great! You get two packages for $2, a little over. Best taste I've tried and best price.

Share this post


Link to post
Share on other sites

Schar makes GREAT gluten free pasta. Before being dxed I was a pasta fiend and I have found that schar is the only brand that is even close. If you are just looking for noodle dishes and you like thai food, try whipping up some pad thai. It's a very different thing but still satisfies my noodle craving

I actually love Tinkyada rice pasta. I also recently managed to get ahold of a used (but not really USED - no gluten contamination) pasta maker a while back, and I found that you can make a really good fresh gluten-free pasta just out of a high-protein flour blend (I think mine had rice and soy flour, mostly), oil, water, and xantham gum (or probably guar gum - haven't tried that yet). The only problem with the homemade pasta is that it is a pain in the butt to clean the machine after!! ;)

Share this post


Link to post
Share on other sites

The only Shar product I've tried is the chibata rolls. They were pretty good, but of course expensive. My mom introduced me to Tinkyada pasta a few years ago and when I buy pasta that is the brand I usually get. We love spaghetti squash so I don't use a lot of pasta. My grocery store is just starting to get Shar products in so I will look for the pasta. May give it a try.

Share this post


Link to post
Share on other sites

I've had good luck with the Schar pasta-- only tried the penne and the fusilli, but looking forward to others. I tried some other Trader Joe's brands that were awful-- the rice pasta as sticky and not tasty, and the corn made me sick. I'm going to look for the other two brands mentioned-- thanks! Now, if someone would make us gluten-free ravioli, my life would be complete... ;)

Share this post


Link to post
Share on other sites


Ads by Google:


I will have to see if I can convince my local store to get Shar...

Share this post


Link to post
Share on other sites

Ravioli::: Here's a few that make it gluten-free.. Conte's, Ceasar's & the best of the best is DePuma's ( restaurant quality)..Cont'e s is good Ceasar's We didn't care for...

HTH

Share this post


Link to post
Share on other sites

The pasta that I bought at Food Lion in NC was Sam Mills Pasta d'oro corn pasta spaghetti. It was great! You get two packages for $2, a little over. Best taste I've tried and best price.

I agree that the Sam Mills Pasta is good. It is the only gluten free pasta I've tried that I like. Even my gluten eating husband will eat it. I get it at a Mennonite store in our area and recently our Food City started carrying it.

I've tried Schar, Tinkyada, Deboles and BioNature and disliked them all.

Share this post


Link to post
Share on other sites

Thank goodness for Trader Joe's! I can afford it AND there is some nutrition in their brown rice pasta! This stuff made me bloat like a fish belly! I assume that corn in NOT GMO!?

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
0

  • Who's Online   14 Members, 1 Anonymous, 535 Guests (See full list)

  • Top Posters +

  • Recent Articles

    Jefferson Adams
    Celiac.com 06/23/2018 - If you’re looking for a great gluten-free Mexican-style favorite that is sure to be a big hit at dinner or at your next potluck, try these green chili enchiladas with roasted cauliflower. The recipe calls for chicken, but they are just as delicious when made vegetarian using just the roasted cauliflower. Either way, these enchiladas will disappear fast. Roasted cauliflower gives these green chili chicken enchiladas a deep, smokey flavor that diners are sure to love.
    Ingredients:
    2 cans gluten-free green chili enchilada sauce (I use Hatch brand) 1 small head cauliflower, roasted and chopped 6 ounces chicken meat, browned ½ cup cotija cheese, crumbled ½ cup queso fresco, diced 1 medium onion, diced ⅓ cup green onions, minced ¼ cup radishes, sliced 1 tablespoon cooking oil 1 cup chopped cabbage, for serving ½ cup sliced cherry or grape tomatoes, for serving ¼ cup cilantro, chopped 1 dozen fresh corn tortillas  ⅔ cup oil, for softening tortillas 1 large avocado, cut into small chunks Note: For a tasty vegetarian version, just omit the chicken, double the roasted cauliflower, and prepare according to directions.
    Directions:
    Heat 1 tablespoon oil in a cast iron or ovenproof pan until hot.
    Add chicken and brown lightly on both sides. 
    Remove chicken to paper towels to cool.
     
    Cut cauliflower into small pieces and place in the oiled pan.
    Roast in oven at 350F until browned on both sides.
    Remove from the oven when tender. 
    Allow roasted cauliflower to cool.
    Chop cauliflower, or break into small pieces and set aside.
    Chop cooled chicken and set aside.
    Heat 1 inch of cooking oil in a small frying pan.
    When oil is hot, use a spatula to submerge a tortilla in the oil and leave only long enough to soften, about 10 seconds or so. 
    Remove soft tortilla to a paper towel and repeat with remaining tortillas.
    Pour enough enchilada sauce to coat the bottom of a large casserole pan.
    Dunk a tortilla into the sauce and cover both sides. Add more sauce as needed.
    Fill each tortilla with bits of chicken, cauliflower, onion, and queso fresco, and roll into shape.
    When pan is full of rolled enchiladas, top with remaining sauce.
    Cook at 350F until sauce bubbles.
    Remove and top with fresh cotija cheese and scallions.
    Serve with rice, beans, and cabbage, and garnish with avocado, cilantro, and sliced grape tomatoes.

     

    Roxanne Bracknell
    Celiac.com 06/22/2018 - The rise of food allergies means that many people are avoiding gluten in recent times. In fact, the number of Americans who have stopped eating gluten has tripled in eight years between 2009 and 2017.
    Whatever your rationale for avoiding gluten, whether its celiac disease, a sensitivity to the protein, or any other reason, it can be really hard to find suitable places to eat out. When you’re on holiday in a new and unknown environment, this can be near impossible. As awareness of celiac disease grows around the world, however, more and more cities are opening their doors to gluten-free lifestyles, none more so than the 10 locations on the list below.
    Perhaps unsurprisingly, the U.S is a hotbed of gluten-free options, with four cities making the top 10, as well as the Hawaiian island of Maui. Chicago, in particular, is a real haven of gluten-free fare, with 240 coeliac-safe eateries throughout this huge city. The super hip city of Portland also ranks highly on this list, with the capital of counterculture rich in gluten-free cuisine, with San Francisco and Denver also included. Outside of the states, several prominent European capitals also rank very highly on the list, including Prague, the picturesque and historic capital of the Czech Republic, which boasts the best-reviewed restaurants on this list.
    The Irish capital of Dublin, meanwhile, has the most gluten-free establishments, with a huge 330 to choose from, while Amsterdam and Barcelona also feature prominently thanks to their variety of top-notch gluten-free fodder.
    Finally, a special mention must go to Auckland, the sole representative of Australasia in this list, with the largest city in New Zealand rounding out the top 10 thanks to its 180 coeliacsafe eateries.
    The full top ten gluten-free cities are shown in the graphic below:
     

    Jefferson Adams
    Celiac.com 06/21/2018 - Would you buy a house advertised as ‘gluten-free’? Yes, there really is such a house for sale. 
    It seems a Phoenix realtor Mike D’Elena is hoping that his trendy claim will catch the eye of a buyer hungry to avoid gluten, or, at least one with a sense of humor. D’Elena said he crafted the ads as a way to “be funny and to draw attention.” The idea, D’Elena said, is to “make it memorable.” 
    Though D’Elena’s marketing seeks to capitalizes on the gluten-free trend, he knows Celiac disease is a serious health issue for some people. “[W]e’re not here to offend anybody….this is just something we're just trying to do to draw attention and do what's best for our clients," he said. 
    Still, the signs seem to be working. D'elena had fielded six offers within a few days of listing the west Phoenix home.
    "Buying can sometimes be the most stressful thing you do in your entire life so why not have some fun with it," he said. 
    What do you think? Clever? Funny?
    Read more at Arizonafamily.com.

    Advertising Banner-Ads
    Bakery On Main started in the small bakery of a natural foods market on Main Street in Glastonbury, Connecticut. Founder Michael Smulders listened when his customers with Celiac Disease would mention the lack of good tasting, gluten-free options available to them. Upon learning this, he believed that nobody should have to suffer due to any kind of food allergy or dietary need. From then on, his mission became creating delicious and fearlessly unique gluten-free products that were clean and great tasting, while still being safe for his Celiac customers!
    Premium ingredients, bakeshop delicious recipes, and happy customers were our inspiration from the beginning— and are still the cornerstones of Bakery On Main today. We are a fiercely ethical company that believes in integrity and feels that happiness and wholesome, great tasting food should be harmonious. We strive for that in everything we bake in our dedicated gluten-free facility that is GFCO Certified and SQF Level 3 Certified. We use only natural, NON-GMO Project Verified ingredients and all of our products are certified Kosher Parve, dairy and casein free, and we have recently introduced certified Organic items as well! 
    Our passion is to bake the very best products while bringing happiness to our customers, each other, and all those we meet!
    We are available during normal business hours at: 1-888-533-8118 EST.
    To learn more about us at: visit our site.

    Jefferson Adams
    Celiac.com 06/20/2018 - Currently, the only way to manage celiac disease is to eliminate gluten from the diet. That could be set to change as clinical trials begin in Australia for a new vaccine that aims to switch off the immune response to gluten. 
    The trials are set to begin at Australia’s University of the Sunshine Coast Clinical Trials Centre. The vaccine is designed to allow people with celiac disease to consume gluten with no adverse effects. A successful vaccine could be the beginning of the end for the gluten-free diet as the only currently viable treatment for celiac disease. That could be a massive breakthrough for people with celiac disease.
    USC’s Clinical Trials Centre Director Lucas Litewka said trial participants would receive an injection of the vaccine twice a week for seven weeks. The trials will be conducted alongside gastroenterologist Dr. James Daveson, who called the vaccine “a very exciting potential new therapy that has been undergoing clinical trials for several years now.”
    Dr. Daveson said the investigational vaccine might potentially restore gluten tolerance to people with celiac disease.The trial is open to adults between the ages of 18 and 70 who have clinically diagnosed celiac disease, and have followed a strict gluten-free diet for at least 12 months. Anyone interested in participating can go to www.joinourtrials.com.
    Read more at the website for Australia’s University of the Sunshine Coast Clinical Trials Centre.

    Source:
    FoodProcessing.com.au

  • Forum Statistics

    • Total Topics
      110,280
    • Total Posts
      949,882
  • Member Statistics

    • Total Members
      77,949
    • Most Online
      3,093

    Newest Member
    Sue biesenbach
    Joined
  • Popular Now

  • Topics

  • Posts

    • Brown Rice and pork are meant to be gluten free yet they set me off. Pork I reckon is due to them eating cereals.  Brown rice I have no idea although white is fine . Does anyone else get set off by them or is my body just strange?
    • I live in a town with hy-vee grocery stores. If you go to their website https://www.hy-vee.com/meal-solutions/special-diets/default.aspx and click on the gluten free foods link you will find every hy-vee product that is gluten free. I have had many and have never had a problem.  This list is for Hy-Vee products so it will not include other companies. I seem to survive off a lot of PB and J sandwiches when traveling. 
    • Hi Mavis, Celiacs are often low on Vitamin D, vitamin B-12, and sometimes iron, and selenium. Wheat is pretty popular here too.  But there are other options like rice and buckwheat, quinoa, etc.
    • I just saw that this post was written in 2012! But for anyone else who is thinking of doing an Ironman, I'll leave my response up. ------ I have Celiac Disease confirmed by symptom (not biopsy) and presence of Herpetiformis Dermatitis and DNA HLA DQ 2 and 8 positive for Celiac Disease genetic risk. I have raced multiple Half Ironman distance, Sprint, Oly, and one Ironman, and am about to race my second Ironman in July 2018.  So much of typical race food makes my guts cry, either because it has dextrose sourced from corn (and I can't have corn, so there went NUUN after their 2017 reformulation of their product), or a seed, nut, grain, or bean I can't have. I am on a modified AIP (Autoimmune Protocol + Terry Wahl's Protocol with a hint of low FODMAPs), and I find that in general, low carbohydrate for much of the year, and nutritional periodization that increases the amount of carbohydrate needed to keep the glycogen tanks topped off and pre-loaded before a race or heavy training keeps my guts happier and decreases my recovery time off a hard race.  Since 2016, I've had some shifts and improvements on what I can eat, so I've been able to reintroduce foods like gluten free bread with a small amount of gum/emulsifier, allowing me to eat a gluten-free cashew nut butter +bacon+jam sandwich on the bike, cut into smaller bites and wrapped in foil like a Feedzone Portable (easy to handle with one hand while riding). I can also have Honey Stinger gummies. I still use an EPIC bar to provide some protein and fat because I've become a "fat burner" by doing LCHF and low Heart Rate running, plus Metabolic Efficiency testing so I could both determine the best pacing for me, as well as what my Resting caloric burn and my caloric burn while exercising are. These numbers help me know how much food to gobble.  The biggest "ah-ha" nutrition and fluid wise that I have had to work on really hard has been about electrolyte balance. I eat so clean during the week, mostly eating real, natural gluten-free foods at home and very little processed food, that it has little sodium in it. Before big races, I will pre-load my electrolyte pills until I notice the water I am drinking "sticks" to me. Without doing that, I can inadvertently enter a warm-weather race and be mildly dehydrated before I cross the start line. We've used blood testing to help determine if I've needed a IV therapy to help with this; a naturopathic office set me up with a couple of IV's starting three weeks out before IMMT race in 2016, and I'll look into that again for my 2018 race.  Finally, recovery nutrition is so important. Recovery begins the minute you cross the finish line. There will be hardly anything a celiac disease person can eat on the race finish area tables, so you should put something in your T2 bag or any other transition bag to eat or drink when you're done. As yucky as this sounds, sometimes the best thing you can pound down is a beverage with -- surprise! -- more sugar/calories. I'll be putting two Real Sugar Pepsi's in my bag for after the race is done, a small sandwich, and then flushing the system with water. About two hours after the race, I'll probably eat another snack again, and by the next morning, you'll want to eat right away.  Currently, I have to eat four meals and 2 snacks a day to keep up with caloric demand off my training. My grocery bills are insane, and for how tiny I am, people are pretty surprised how much food I have to eat to meet demand. If I could recommend anything, test out your race day food multiple times while training hard, to make sure your guts can accept the food and hydration across a minimum of a century ride on a warm day. If you use real food like I do, make sure the food can't ferment or spoil in the hours it sits in your bag or on the bike, and work from solids to gels/gummies to liquids. If you decide to use all liquid nutrition, test test test, before committing to using it on your Ironman. It's so sad to see people's race day spoiled by nausea and vomiting as their guts give out before their bodies do.  If someone reading this is thinking about doing an Ironman and has celiac disease, I hope this is helpful. I've had a fun time with Ironman training this year. 
    • Is vitamin E that is added to foods safe? I notice that a lot of gluten free food products have vitamin E listed n in the ingredients (almond milk, for example). I’m still, even over a year into this, confused about tocopherols and their safety in foods and cosmetics.
  • Blog Entries

  • Upcoming Events