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      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.

Calling Italian Cooks : )
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15 posts in this topic

What's your secret to using Tinkyada lasagna noodles when making your homemade lasagna --- so the noodles will not be mushy ----???????????

Thanks for your help : )

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Barely cook them then put them in the lasagna. You can NOT cook wheat noodles and tgey will be fine after the lasagna bakes but I don't know about rice.

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I actually don't cook them at all, just make sure that there is enough sauce so the noodles don't dry out.

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I have had good success with not cooking the noodles and adding about 1/2 cup of water to the sauce. I also cover the lasagna for most of the cooking.

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Thank you ! ! I was wondering if I could use them uncooked--- so I will give that a try.

I love forums ----- the "world at your fingertips" HA ! :P

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Please let us know which suggestion you used and how it came out. This being my first Christmas gluten-free I'm using Stuffed Shells from a local Pasta store. I've enjoyed there Ravioli and gnocchi, hope the shells are as good. Happy Holidays.

Cathey

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Lasagna was always our Christmas eve dinner. This is my first year gluten-free. I bought Tinkyada lasagna noodles, but I'm afraid of how the lasgna will turn out. My gluten eating family will be very disappointed if it's anything like the DeBoles pasta I served recently.

Please post how yours goes? I'm thinking about skipping it this year rather than serve something sub-par.

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Lasagna was always our Christmas eve dinner. This is my first year gluten-free. I bought Tinkyada lasagna noodles, but I'm afraid of how the lasgna will turn out. My gluten eating family will be very disappointed if it's anything like the DeBoles pasta I served recently.

Please post how yours goes? I'm thinking about skipping it this year rather than serve something sub-par.

I made "traditional" lasagna using Tinkyada noodles and no one knew the the difference.

I read somewhere on the forum that corn pasta is a mess in lasagna. For spaghetti I use corn/quinoa and everyone likes it.

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Lasagna was always our Christmas eve dinner. This is my first year gluten-free. I bought Tinkyada lasagna noodles, but I'm afraid of how the lasgna will turn out. My gluten eating family will be very disappointed if it's anything like the DeBoles pasta I served recently.

Please post how yours goes? I'm thinking about skipping it this year rather than serve something sub-par.

When I made lasagna with the Tinkyada noodles, I did not cook them first and just made sure that every inch of noodle was covered by sauce. I cooked it for about 45 minutes (which is how long I cooked my gluten filled lasagna) and it turned out perfect. I think I may make it myself for Christmas eve since the dinner is usually fish which my daughters and I have never liked and it has to be meatless or my grandmother would probably be very unhappy. I hope that yours turns out well.

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I'm starting to feel a little braver. The package says to pre-boil the noodles. Maybe if I cook them for a couple of minutes(but not the full amount of time) it will remove the extra starch?

I know I should have experimented before now so such an important meal wouldn't be so scary? :(

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Please let us know which suggestion you used and how it came out. This being my first Christmas gluten-free I'm using Stuffed Shells from a local Pasta store. I've enjoyed there Ravioli and gnocchi, hope the shells are as good. Happy Holidays.

Cathey

I plan to cook this Friday , so I will be glad to let you know how it goes. :)

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I'm starting to feel a little braver. The package says to pre-boil the noodles. Maybe if I cook them for a couple of minutes(but not the full amount of time) it will remove the extra starch?

I know I should have experimented before now so such an important meal wouldn't be so scary? :(

Don't be afraid to try them ---- It will not be a disaster. I have made Lasagne with the Tinkyada noodles before, but I thought they were too soft for my liking, although the other people eating the lasagna did not seem to notice. I did precook those noodles as directed on the bag at that time.

But this time, I am NOT going to cook them beforehand--

Enjoy your lasagna ! :)

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I was fretting. Hubby suggested a pork roast with carmelized onions and pan roasted potatoes. It's something I've made for years, so it wouldn't add to my stress level.

This may sound silly..but thinking I had something figured out and then having something else suggested has the opposite effect from relieving the stress! :blink:

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Undercook the noodles quite a bit, and what has worked for me in the past is to carefully remove them one at a time from the pot by draping a noodle over a wooden spoon, rinsing it under cold running water, then setting it in a colander to drain as I rinse the others. This is pretty labor-intensive, and if you cook them too long, they still fall apart. Last time I just dumped them into the strainer all at once, and that was not successful. I had to construct my lasagna with noodle puzzle pieces, once I got them peeled apart. I'd recommend the no-cook method. I haven't tried it, but I'm going to next time.

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Thanks for sharing those tips! In the past when I was using gluten noodles occasionally I'd tear a noodle or two and have to piece them back together. I can't imagine having to do all of them!

I guess one of the things that had me thinking I'd have to pre-boil is the fact that the noodles get bigger as they cook? I usually put a bit of sauce in the bottom of the dish, then a layer of noodles, a bit more sauce, noodles, then a layer of ricotta or cottage cheese mixed with an egg, then repeat the noodle/sauce until I run out of noodles. I was thinking the cheese layer might not work out and be where it should if the noodles change size?

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