• Ads by Google:
     




    Get email alerts Celiac.com E-Newsletter

    Ads by Google:



       Get email alertsCeliac.com E-Newsletter

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

gluten-free Pasta For Cold Pasta Salads?
0

16 posts in this topic

Hi everyone,

I'm looking for a gluten-free pasta that works for cold pasta salads. Tinkyada hardens up after being refrigerated (obviously, because it's essentially rice). The salad I'm most keen on making has mayo so there's no possibility of heating it up slightly to soften the pasta the next day. Has anyone tried corn pastas for cold salads?

Thanks in advance for your help, fellow celiac chefs!

~Sally

0

Share this post


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


Never heard of Tinkyada getting hard in the fridge. Did you cook it thoroughly (not al dente), then immediately rinse it, then coat it with oil? If that doesn't work, how about a bit of vinegar? I figure if vinegar can soften a wishbone, then maybe it'll do the same for the pasta.

1

Share this post


Link to post
Share on other sites

I've done pasta salads with Tinkyada and it was fine the next day. I used the brown rice spirals, cooked well. I haven't had Tinkyada get hard, but I have had it fall apart a little the second day. I don't mind too much.

1

Share this post


Link to post
Share on other sites

I use a tricolored corn and quinoa blend that I get at the health food store. Many people have eaten this salad and everyone has liked it.

1

Share this post


Link to post
Share on other sites

Hi everyone,

I'm looking for a gluten-free pasta that works for cold pasta salads. Tinkyada hardens up after being refrigerated (obviously, because it's essentially rice). The salad I'm most keen on making has mayo so there's no possibility of heating it up slightly to soften the pasta the next day. Has anyone tried corn pastas for cold salads?

Thanks in advance for your help, fellow celiac chefs!

~Sally

After trying tinkyada over and over again because so many people spoke so highly about it, I was about to just accept I wasn't going to eat pasta anymore (I know folks love it, but I can't stand the stuff) until I found a new brand. Or at least new to me.

Bionaturae Organic Gluten Free Pasta - lots of shapes available, and works beautifully both cold and hot. They use a rice, potato, and soy flour mix that keeps it from tasting gritty or being really hard after it cools - it also doesn't need to be rinsed. I LOVE this brand - to the point I'm planning on putting in an order for a case in a few weeks (I'm putting aside a few bucks each week from the grocery budget to stock the pantry). I'm weird, pasta isn't just a conveyance for sauce for me, I prefer to be able to dress pasta simply and enjoy the taste and texture of the pasta itself. Tinkyada just didn't work for me. (And since I cook so much, it kinda makes sense - real gluteny pasta isn't just flour and water if it's good. It's two kinds of wheat flour, salt, eggs, sometimes oil, and water. Expecting something that is just rice bran and water mushed together to be the same... just doesn't work.)

Hope this helps.

1

Share this post


Link to post
Share on other sites
Ads by Google:


I use Ancient Harvest quinoa pasta, never had a problem. I do rinse with cold water though.

1

Share this post


Link to post
Share on other sites

I agree with RiceGuy. Cook the gluten-free pasta a minute or two longer than ala dente. Rinse in cold water. I've been doing it this way for many years ...never had a cold hard pasta result... if you overcook it the pasta will break up into mush.. Maybe a slight learning curve here.....

good luck

1

Share this post


Link to post
Share on other sites




I use deBoles Corn Pasta and usually cook it the night before and store in a ziploc bag overnight when I need to make loads of macaroni and chhese for family gatherings. It has never turned hard on me. I boil until tender and rinse with cold water and allow to drain for 5-10 minutes before placing it in the ziploc bag. I am almost positive that this would work for pasta salad recipe. I've always wanted to make a gluten free pasta salad, but just never got around to it. I used to make this often when I ate gluten and loved it.....

Wenmin

1

Share this post


Link to post
Share on other sites

I just used Tinkyada pasta for a cold italian salad. Rinse it with lukewarm water after cooked, then immediately coat with evoo (extra virgin olive oil). To test if the rice noodle is cooked enough to the point that it won't harden when cooled, take a noodle as they are still cooking, rinse it under cold water, then take a bite. If it starts to harden up in the middle, then it is not cooked enough. As it cooks keep testing a noodle here and there...when it stops hardening after it is run under cold water, it's good for a salad. Just make sure not to over cook, or it will be mushy and sticky. :)

1

Share this post


Link to post
Share on other sites

We use Ancient Harvest Quinoa with good results.

1

Share this post


Link to post
Share on other sites




I use the Quinoa pasta and cook it a little longer than recommended. I grew up eating very soft pasta so that is what I prefer. Once it is cooked I drain and rinse and toss with a tiny bit of oil. I add seasonings and shrimp, cooked veggies like asparagus, softened red, yellow and orange peppers, tiny diced turkey pepperoni, cooked and chopped portobello mushrooms. You can add gluten-free Italian dressing too. I bring it to work functions and no one has complained. I always separate some just for me because there is always a chance of cc with someone using a utensil from another bowl.

1

Share this post


Link to post
Share on other sites

The absolute best is Bonature. Leave it to the italians to get it right! Only thing is you do have to cook it about 3 minutes longer than the package states. It come in penne, fussili, spaghetti etc. The spaghetti is wonderful and twirls on your fork like regular. Had it last wek with home made pesto and a caprice salad. Look for the pink label. It comes in bags and her in RI most of the ordinary grocery chains carry it.

1

Share this post


Link to post
Share on other sites

We love love love Mrs. Leepers corn pasta! We buy the rotini at Walmart of all places! We can also get it at our local Whole Foods. It holds up great, and taste just like the old gluten filled pastas!! I serve it to family/friends when they come over, and they have no idea it is made from corn and gluten free! It makes great cold pastas. Give it a try!

1

Share this post


Link to post
Share on other sites

Ooh Good thread. I was just asking this question. I have some Mrs. Leepers corn pasta and some Trader Joe's rice pasta in my pantry so I'll be trying them both for pasta salads.

1

Share this post


Link to post
Share on other sites

Adding a few drops of olive oil to the boiling water prevents it from sticking together.

1

Share this post


Link to post
Share on other sites

My friend made her recipe for me with Schar pasta. I couldn't tell the difference. Her recipe is oil and vinegar based, not mayo.

1

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

  • Forum Statistics

    • Total Topics
      107,349
    • Total Posts
      935,639
  • Member Statistics

    • Total Members
      65,027
    • Most Online
      3,093

    Newest Member
    lcook9@my.wgu.edu
    Joined
  • Popular Now

  • Topics

  • Posts

    • Celiac disease is not diagnosed by symptoms alone. Why?  There are over 300 of them and many, if not all, overlap with other autoimmune issues or other illnesses.  Learn more about proper testing: http://www.cureceliacdisease.org/screening/ I am formally diagnosed.  My hubby is not.  His mis-informed doctors told him 16 years  ago to give up gluten.  It worked, but now we do not really know if he has celiac disease or not.  He will be the first to say that I get WAY more support from family, friends and medical.   I am sorry at your doctor gave you the wrong advice.  Now, you must decide if testing is worth pursuing.  I wish you well.  
    • I am considering having my brother - who inherited Daddy's power woodworking tools - plane down my cutting boards and sand the edges enough so I can keep them. The spoons and soup stirring things though will have to be decorative. Breaks my heart. I've had good luck with Merle Norman cosmetics. They have a listing of things that are gluten-free that has helped me. My local store owner was able to get the list and knows what I can use and what I can't.
    • While you could very well be vitamin/mineral deficient, you could also have issues with your thyroid.  Autoimmune thyroid is common with .......autoimmune celiac disease.  Your doctor should order a full thyroid panel, including thyroid antibodies.   Your blood sugar should also be checked (autoimmune diabetes).  I am not saying you have these issues, but these AI issues are common with celiac disease.  In fact, you can develop or have more than one AI issue.   If I feel a very strong need to nap, I know my thyroid is off and my doctor should be notified.  A simple blood test usually verifies that an adjustment to my thyroid replacement is needed.   That said, you are in the healing stages of celiac disease.   Eat healthy and include plenty of fats to keep you satiated.  Try to avoid processed foods.  Make sure that gluten-free diet is varied and full of veggies.  Get plenty of rest.  Just listen to your body.  Soon you will feel much better.  
    • Hi and welcome Can you tell us a little about your diet? What are you eating on a typical day? You may find that some simple switches in food choices can deliver more energy and fewer spikes and crashes. This is something that receives too little attention, particularly from the medical community. It can come as a huge shock to the system and as the implications become apparent its easy to feel overwhelmed. This certainly happened to me and many others here so first do know that you're not alone. You are currently grieving believe it or not and you will be going through the stages of grief.  Second, although it may not feel it now, it WILL get better and you will adjust and adapt as you get used to the diet and start focusing on what you can still do rather than what you can't.  In the meantime, this is a good place to vent and share those feelings as they are perfectly natural and understandable and whilst not always helpful,  they are a part of you and a part of the healing process. Go easy on yourself, this is very early days. You are young, which is good news, it means you will heal sooner and you will adapt quicker and there's lots of good things on the way for you as your body gets a rest from the gluten that's been holding you back.  All the best! Matt
    • Hope it proves of use  The Umberto Volta interview is particularly interesting and the case study from England also...
  • Upcoming Events