• 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 Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.
  • Celiac.com Sponsor:
    Celiac.com Sponsor:

Is There Any Pastas And Breads That Are Not Made Entirely Out Of Rice Or Corn?
0

11 posts in this topic

I stopped eating gluten in January and I tried eating noodles, pizza crust, bread, and tortillas made from rice or a corn/rice combination but I just can't stand the taste. I don't like rice.

Could someone tell me some brands and/or recipes of pasta, pizza crust, bread, and tortillas that are made of grains that are not 100% rice? Thank you :)

0

Share this post


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


I agree with you - I hate the rice pasta. But I do love the quinoa pasta - I would probably still eat it if I could have the regular kind!

0

Share this post


Link to post
Share on other sites

I buy potato pasta. Its the best I have tried. I don't have any at the moment. I will get back to you next time I grab some.

0

Share this post


Link to post
Share on other sites

I like to make my own. For the odd time I buy it, I buy buckwheat, sweet potato, millet and quinoa pastas. I dislike straight rice or corn pasta very much.

All the breads I make contain several flours such as quinoa, garfava, chickpea, millet, buckwheat, chestnut, sweet potato, sorghum, amaranth...

0

Share this post


Link to post
Share on other sites
Ads by Google:


I second Ancient Harvest Quinoa pasta. By far the best tasting. I buy 10lbs at a time. They are in FB if you want to get more info from them.

0

Share this post


Link to post
Share on other sites

For bread, Against the Grain products are made from tapioca starch. Super yum.

0

Share this post


Link to post
Share on other sites

I've seen a vegetable pasta that contains corn, carrot, rice and potato. Not sure what it's called, we stick with San Remo because I know how to cook that one and I know everyone eats it.

0

Share this post


Link to post
Share on other sites

Buckwheat and quinoa are great choices as they have good nutritional value. Buckwheat isn't actually a cereal and is much higher in protein. You don't increase your carbohydrate this way. I agree about the corn taste.

0

Share this post


Link to post
Share on other sites

Buckwheat and quinoa are great choices as they have good nutritional value. Buckwheat isn't actually a cereal and is much higher in protein. You don't increase your carbohydrate this way. I agree about the corn taste.

Just be careful. I saw a buckwheat pasta today. Read the ingredients and the first ingredient was wheat then buckwheat.

0

Share this post


Link to post
Share on other sites

Just be careful. I saw a buckwheat pasta today. Read the ingredients and the first ingredient was wheat then buckwheat.

Yes, it's true that happens. It's safest to be totally gluten free to read all labels.

0

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
      107,026
    • Total Posts
      933,886
  • Member Statistics

    • Total Members
      64,592
    • Most Online
      3,093

    Newest Member
    LeaR
    Joined
  • Popular Now

  •  

  • Topics

  • Posts

    • Just search for GIs in your area.   Usually doctors post biographies.  Look for someone who mentions celiac disease in his/her bio.  Then call the office to confirm.   Sacramento is a pretty big city.  If you are not successful, there is a celiac disease center at Stanford University.  
    • Maybe you shouldn't take all these movies you watch so literally?  Maybe check the actual report/ study before you get too upset?  I think you might be exaggerating the WHO findings?   but, if you want to go vegan -  there are more grains a  Celiac can have than can't.
    • For my recent endoscopy I was put out temporarily.  Didn't feel or know a thing untill it was over and I was back in the recovery room. The university of Chicago celiac center recommends 12 weeks of eating a little gluten every day before the blood antibody tests.  And 2 weeks of gluten eating before the endoscopy.
    • There are several celiac centers in CA.  You may have to travel a bit to get to one.    Of course that's pretty normal for CA anyway! https://www.beyondceliac.org/celiac-disease/additional-information/hospitals-labs/  
    • I am almost a year into my celiac diagnosis after 13 years of horrible health issues.  What I learned from my Naturopathic Doctor that was the most shocking is that gluten molecules~flour, can stay in the air for up to 48 hours, contaminating any foods you prepare and cook in that same space.  This can make you terribly sick regardless of the utensils and towels, of which you should definitely have separate.  I live with my husband and son and I can't take gluten away from them, they still get their bread and cookies~store bought, but any baking I do is with gluten free flours.  If they want fresh baked gluten filled treats there are oodles of options in cafes and bakeries.  They are aware of what needs to be done to keep from cross contaminating things in our kitchen but it is hard to remember all the details sometimes.  It is much easier and safer, to have your own condiments (or anything that is dipped into) and toaster and pans and utensils and probably towels too.  It is more expensive to start but it sure isn't any fun to suffer from someones accidental exposure....best wishes to you on your healing journey. 
  • Upcoming Events