Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • 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

Heartland Pasta


lauriel234

Recommended Posts

lauriel234 Explorer

Has anyone tried Heartland pasta and/or cereal? Just heard about it and wanted to know any reactions to it.


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



Celiac.com Sponsor (A8-M):



Idahogirl Apprentice

Never heard of it. I have tried the Tinkyada (sp?) pasta and it is the best. It is just like wheat pasta, you can hardly tell the difference. It is not mushy or gummy like regular rice pasta.

jenvan Collaborator

i have not tried them, but a woman at my local group loves them and hasn't had any issues... that's all i know!

they are here on net: Open Original Shared Link

Mahee34 Enthusiast

I've had the pasta and cereal....the pasta is pretty good however the cereal seems to be a big miss. Maybe it is just me, but the ceerios are just horrible....something about the flour used gives it a pretty terrible aftertaste when milk is added. They tast ok without milk, in small amounts.

Some people disagree with me, but I honestly think they're one of the more icky tasting things....but heck, at least someone is trying to make a cereal!!

nothungry Contributor

I have eaten the heartland pasta several times. It was excellent. I normally eat tinkyada but I got free samples of heartland at my support group. I would definitely buy it again, it cooked up al dente and even my gluten loving kids loved it. I think it would be great in a casserole! :)

RiceGuy Collaborator

Looks like Heartland is making their pasta with corn :) I haven't found any corn pasta locally, so this is one I'd want to give a try if others have found it to be good. So far of the few rice pastas I've tried, Tinkyada is the best. A lot more starch ends up in the water than with the wheat stuff, so draining is even more important. Though I have just left the liquid in the pot if there wasn't too much, and thown in veggies and whatnot. Especially if I intend to add cheese anyway, the starch would only help form a sort of "sauce".

So, what about starch in the water from the corn pasta? According to the site, it cooks very fast (about 3 mins!) compared to Tinkyada, and they say not to overcook it. While Tinkyada holds up pretty well unless you really overcook it.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      127,748
    • Most Online (within 30 mins)
      7,748

    Jojo W.
    Newest Member
    Jojo W.
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.4k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • K6315
      Thank you so much Trents (Scott?)! I have started working with a dietitian and did a deep research dive as soon as I got the diagnosis. I am aware of what you mentioned in the first two paragraphs, and was not aware of anything in the third, so I am grateful for that information, and will talk to the dietitian about that. I think I was most interested in the withdrawal process - it gives me hope that, although I have felt unwell recently, I just need to be patient (not a strong suit). I have printed the article you sent and will look at it more closely. Thanks again!
    • Sandi20
      I really like Thorne!  I've researched thier products.  Thank you so much.
    • trents
      Welcome to the forum, @K6315! Gluten withdrawal typically lasts for a period of a few weeks. But there is a real learning curve involved in actually attaining to a gluten free dietary state. Much more is involved than just cutting out major sources of gluten such as bread and pasta. It's all the places that gluten is hidden in the food supply that is difficult to ferret out, like soy sauce and canned tomato soup, canned chili and canned pork n' beans, some "lite" pancake syrups, potato salad, flavorings, etc., etc. Gluten-containing grain products are hidden through alternate terminology and found in places you would never expect.  There is also "cross contamination" where naturally gluten free foods come into contact with gluten-containing grains during farming, transportation, storage and manufacturing processes. Then there is the issue of "cross reactivity" whereby you may be having gluten-like reaction to food proteins whose structure is similar to gluten. Chief among these are dairy, oats (even gluten-free oats), soy, corn and eggs. I am including this article that you might find helpful:   
    • K6315
      Prior to being diagnosed, I had a gluten heavy diet. I stopped all gluten exactly a week ago and have continued to feel sick in the ways I did prior to going gluten free - primarily on and off nausea, brain fog, and fatigue. Wondering if this is normal and, if so, how long can I expect to feel this way?
    • Scott Adams
      Some of the largest contract manufacturers in the U.S. include companies like NutraScience Labs, Capsugel (part of Lonza), and Thorne Research. These companies produce supplements for a wide range of brands, from small startups to well-known names.
×
×
  • Create New...