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

Experience With Cold Tinkyada?

buffettbride

Recommended Posts

buffettbride Enthusiast
buffettbride
Posted

I make really good non-gluten-free pasta salad, but my experience with gluten-free pasta is it does NOT taste good cold, such as with leftovers that must be reheated.

I saw the Tinkyada multi-colored spirals in the store last week and picked some up, feeling hopeful about converting my old pasta salad recipe to gluten-free, but I'm worried it would just be one of those efforts that goes straight to the trash can. However, I'm hoping with the right dressing (I use Paul Newman's Olive Oil and Vinegar dressing) it might still be OK.

Any other thoughts or experiences with Tinkyada served cold? gluten-free pasta salad? Anyone? Anyone? Beuller? Beulller?

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

Celiac.com Sponsor (A8-M):


tarnalberry Community Regular
tarnalberry
Posted

I've used it in a pasta salad and had leftovers with it (cold) before. It's not the same as wheat based pasta, and it gets a bit more firm - slightly more firm than al dente, but it's still perfectly edible. If there's plenty of dressing, it helps moderate that effect, keeping it a touch softer.

blueeyedmanda Community Regular
blueeyedmanda
Posted

We use it in Macaroni salad all the time, Tarnalberry is correct, it is a bit more firm than wheat pasta but I have no complaints. In fact MIL uses it instead of wheat pasta all the time for family picnics, and by the end of the night the bowl is empty.

buffettbride Enthusiast
buffettbride
Posted
  • Author

Thanks ladies! I was hoping the dressing would mitigate some of sticking-to-itself that happens when it is in the fridge. I think I'll give it a try this weekend. My pasta salad has always been a hit and it might be one more thing I could add to the packed-lunch menu as well. Plus, I want to try adding some salmon pieces to it to up my daughter's intake of VitD. and that would be a great place to do it.

Darn210 Enthusiast
Darn210
Posted
  buffettbride said:
Anyone? Anyone? Beuller? Beulller?

HeeHeeHee . . . Love that Movie

In 1930, the Republican-controlled House of Representatives, in an effort to alleviate the effects of the... Anyone? Anyone?... the Great Depression, passed the... Anyone? Anyone? The tariff bill? The Hawley-Smoot Tariff Act? Which, anyone? Raised or lowered?... raised tariffs, in an effort to collect more revenue for the federal government. Did it work? Anyone? Anyone know the effects? It did not work, and the United States sank deeper into the Great Depression. . .

Hmmmm, just did a taste test with some cold Tinkyada from the fridge . . . texture may be an issue. I'd make a small batch or start with leftover (nonsauced) pasta from something else. Let us know how it turns out.

Ridgewalker Contributor
Ridgewalker
Posted
  Darn210 said:
In 1930, the Republican-controlled House of Representatives, in an effort to alleviate the effects of the... Anyone? Anyone?... the Great Depression, passed the... Anyone? Anyone? The tariff bill? The Hawley-Smoot Tariff Act? Which, anyone? Raised or lowered?... raised tariffs, in an effort to collect more revenue for the federal government. Did it work? Anyone? Anyone know the effects? It did not work, and the United States sank deeper into the Great Depression. . .

Janet! You just made my eyes cross! :P Now I'm dealing with wretched flashbacks of Social Studies classes, *barf.*

I have made mac salad with Tinkyada... but once it's been in the fridge for a day or two, the pasta gets downright HARD. Maybe if I cooked it a little longer than I normally would? :blink: That's so contra-intuitive, especially for gluten-free pasta.... but I may give that a try.

buffettbride Enthusiast
buffettbride
Posted
  • Author
  Ridgewalker said:
Janet! You just made my eyes cross! :P Now I'm dealing with wretched flashbacks of Social Studies classes, *barf.*

I have made mac salad with Tinkyada... but once it's been in the fridge for a day or two, the pasta gets downright HARD. Maybe if I cooked it a little longer than I normally would? :blink: That's so contra-intuitive, especially for gluten-free pasta.... but I may give that a try.

everything gluten free is bass-ackwards. :lol: just when you think you know how it should be, you have to do it exactly the opposite to make it edible. one mistake along the way and you have hockey pucks or dog biscuits!

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

Celiac.com Sponsor (A8-M):


kbabe1968 Enthusiast
kbabe1968
Posted

I've made a pasta salad with the Tinkyada that was okay. Not as good as it would have been as a glutened one.

I undercooked it a TINY bit so it wouldn't fall apart.

I would maybe half the recipe and try it...then you wouldn't be wasting as much if it doesnt turn out the way you'd like it too.

mrg8610 Rookie
mrg8610
Posted

I've made pasta salad before using the Dr. Schar fusilli or penne and it comes out great. I do not have to eat gluten free so I know what regular pasta tastes and feels like and this is extremely close, to the point of not being noticeable to non celiacs. I make a caesar chicken pasta salad that I take to parties, bbq's etc. and everyone loves it.

Glutenfreefamily Enthusiast
Glutenfreefamily
Posted

I have made macaroni salad with deboles penne and it came out pretty good.

JNBunnie1 Community Regular
JNBunnie1
Posted
  Glutenfreefamily said:
I have made macaroni salad with deboles penne and it came out pretty good.

I've made pasta salad a number of times with Tinkyada (or teekiyaka as my mother calls it) and I have always used mayonnaise in my pasta salads, and I've always had wonderful results. I usually just throw some peas, tuna or salmon, maybe little chunks of cheese, and pasta in a bowl, and add Hellmans which says gluten-free right on the label whoohoo!!!!! And a crapload of Seeds of Change red pepper vinaigrette. You really need lots of dressing, but I've had it up to two days later no problems, once I figured out how much dressing is required. I have also learned that you just can't keep rice pasta in the fridge without saucing it in some way. It just gets dry and sticky and gross.

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      129,104
    • Most Online (within 30 mins)
      7,748
    Chantal80
    Newest Member
    Chantal80
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.2k
    • Total Posts
      71.4k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      Help Understanding Test Results

      By trents · Posted

      ome value? Is that a typo? I don't see that on any of the test results you post and I've never heard of that one.
    • Scott Adams
      Help Understanding Test Results

      By Scott Adams · Posted

      Thanks for the update! It’s great that your GI is being thorough with the follow-up testing—hopefully the endoscopy will give you clearer answers. The EPI diagnosis is interesting; I’ve read that celiac can sometimes lead to pancreatic issues like EPI due to long-term malabsorption or autoimmune overlap. Have they mentioned if your EPI might improve with a gluten-free diet if celiac is confirmed? Wishing you smooth sailing with the endoscopy tomorrow—let us know how it goes.
    • Brown42186
      Help Understanding Test Results

      By Brown42186 · Posted

      Hi again! I just wanted to update here that the GI redid my bloodwork and the ome value is still high so I'm having an endoscopy tomorrow. I also got diagnosed with EPI which seems to possibly be linked to celiac according to Google.
    • Liquid lunch
      How many people here are aware that there are 9 types of gluten that Celiacs should be aware of?

      By Liquid lunch · Posted

      Reishi and cordyceps are immune modulators, they stop you reacting so much/producing antibodies to lectins. Uptake is better when taken as a tincture, you can buy it pre made as a tincture, usually vodka based, or make your own which is much cheaper. You can find instructions online, basically powdered mushrooms soaked in strong alcohol for a month, shaking regularly. Then the strained mushrooms are heated gently in water for 8 hours, strained again and the water then combined with the first alcohol extract. Some of the properties are water soluble, others require alcohol for extraction. It’s also prescribed for fatigue which is a side effect I’m happy to put up with.
    • Bebygirl01
      Not Just Wheat, Barley and Rye Glutens that make us sick

      By Bebygirl01 · Posted

      corn: It is the second most commonly genetically modified food on the planet (soy is #1) Genetic modification of foods continues to kill animals in scientific studies. It is an incomplete protein. It is difficult for humans to digest (ever see corn in your stool?) It is high in calories and low in nutrient value It is a new food to the human genome. It is being used as a staple food for our cattle, fish, chicken, and cars. Cows and fish are not designed to eat grain. (Have you ever seen a fish jump out of a lake into a corn field for supper?) When animals eat corn as a staple they have shorter life spans. Corn fed beef is linked to heart disease, diabetes, cancer, and obesity. Grass fed beef is not. ...
×
×
  • Create New...