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

Pasta

Kelleybean

Recommended Posts

Kelleybean Enthusiast
Kelleybean
Posted

Hi -

My Publix used to carry Tinkyada pasta but now they stopped. Now they just carry DeBoles and Notta Pasta. Can anyone tell me how these are? I hate shelling out a lot of $ for an expensive gluten free product and then have it be a dud. If neither are good, then I can make a special trip to the health food store.

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

Celiac.com Sponsor (A8-M):


ravenwoodglass Mentor
ravenwoodglass
Posted

I think Debole's is okay. I found it a bit 'corny' for my taste but an okay texture. My favorite is the Thai Kitchen Rice Noodles. Usually they can be found in the Oriental food section. My store carries the real thin angel hair size and a linguine. I like the angel hair because it cooks in just a minute or so. I just toss it into veggies that are done cooking before I drain. Then a minute later drain and toss with butter. Quick, filling and cheap.

krystynycole Contributor
krystynycole
Posted

Do you have Super Walmart by you (the walmart fresh foods)? I can find Tinkyada pasta at a decent price there. I can only find it at the larger walmarts where there is fresh foods. The smaller stores do not seem to carry it.

MindytheOrganist Enthusiast
MindytheOrganist
Posted

We've had DeBoles, and it is pretty good. But, if it isn't a lot of trouble, I'd drive to the health store to get Tinkyada.

Kelleybean Enthusiast
Kelleybean
Posted
  • Author

Thanks everyone! Based on your comments, I think I'll stick with my Tinkyada. My son is the one who is gluten free, and he's super picky.

GF Lover Rising Star
GF Lover
Posted

Hi -

My Publix used to carry Tinkyada pasta but now they stopped. Now they just carry DeBoles and Notta Pasta. Can anyone tell me how these are? I hate shelling out a lot of $ for an expensive gluten free product and then have it be a dud. If neither are good, then I can make a special trip to the health food store.

My local store did that. Stopped carrying my product. I asked them to bring it back and they did so with limited ordering and letting me know the day the order arrived. They also found out I wasn't the only un happy camper. :)

Minette Contributor
Minette
Posted

I would order Tinkyada online before switching brands, if it came to that. It's the only one everyone in our family has been happy with.

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

Celiac.com Sponsor (A8-M):


Mom-of-Two Contributor
Mom-of-Two
Posted

I started ordering Tinkyada online! WAY cheaper!! And many varieties as well, we order on Vitacost.com which has a great selection and amazing prices on gluten free foods. We are a gluten free home now and it took some time to get a gluten-free pasta my youngest (non celiac) would accept as "regular" pasta because he LOVES LOVES LOVES his pasta!!! Well, the Tinkyada did the trick, he eats it like he knows no different, we all enjoy it. Us adults liket the quinoa/corn blend by Ancient Harvest and find it to be higher in protein/fiber and a bit more adult in taste/texture. But for kids, I think Tinkyada is the way to go.

Open Original Shared Link

JNBunnie1 Community Regular
JNBunnie1
Posted

I second the Vitacost vote. You order over 25$ and it's free shipping. Any specialty food or supplement that you purchase, I always check there first.

I used to eat the notta pasta, I thought it was pretty good,but it's been a while, and the shapes they sell tend to stick together. I like rotini because it's impossible to stick together in the pan!

Archived

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

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


  • Member Statistics

    • Total Members
      128,035
    • Most Online (within 30 mins)
      7,748
    Hanks
    Newest Member
    Hanks
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.6k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • kate g
      Are they close to a drug that will help celiacs with cross contamination

      By kate g · Posted

      Ive read articles that there is stage 2 research being conducted for drugs that will limit damage to celiacs through cross contamination- how close are they to this will there be enough funding to create a mainstream drug? 
    • cristiana
      Celiac pain relief

      By cristiana · Posted

      Hi @Karmmacalling I'm very sorry to hear you are feeling so unwell.  Can you tell us exactly what sort of pain you are experiencing and where the pain is?  Is it your lower abdomen, upper abdomen etc?  Do you have any other symptoms? Cristiana
    • trents
      How many people here are aware that there are 9 types of gluten that Celiacs should be aware of?

      By trents · Posted

      The NIH article you link actually supports what I have been trying to explain to you: "Celiac disease (celiac disease) is an autoimmune-mediated enteropathy triggered by dietary gluten in genetically prone individuals. The current treatment for celiac disease is a strict lifelong gluten-free diet. However, in some celiac disease patients following a strict gluten-free diet, the symptoms do not remit. These cases may be refractory celiac disease or due to gluten contamination; however, the lack of response could be related to other dietary ingredients, such as maize, which is one of the most common alternatives to wheat used in the gluten-free diet. In some celiac disease patients, as a rare event, peptides from maize prolamins could induce a celiac-like immune response by similar or alternative pathogenic mechanisms to those used by wheat gluten peptides. This is supported by several shared features between wheat and maize prolamins and by some experimental results. Given that gluten peptides induce an immune response of the intestinal mucosa both in vivo and in vitro, peptides from maize prolamins could also be tested to determine whether they also induce a cellular immune response. Hypothetically, maize prolamins could be harmful for a very limited subgroup of celiac disease patients, especially those that are non-responsive, and if it is confirmed, they should follow, in addition to a gluten-free, a maize-free diet." Notice that those for whom it is suggested to follow a maize-free diet are a "very limited subgroup of celiac disease patients". Please don't try to make your own experience normative for the entire celiac community.  Notice also that the last part of the concluding sentence in the paragraph does not equate a gluten-free diet with a maize-free diet, it actually puts them in juxtaposition to one another. In other words, they are different but for a "limited subgroup of celiac disease patients" they produce the same or a similar reaction. You refer to celiac reactions to cereal grain prolamins as "allergic" reactions and "food sensitivity". For instance, you say, "NIH sees all these grains as in opposition to celiacs, of which I am one and that is science, not any MD with a good memory who overprescribes medications that contain known food allergens in them, of which they have zero knowledge if the patient is in fact allergic to or not, since they failed to do simple 'food sensitivity' testing" and "IF a person wants to get well, they should be the one to determine what grains they are allergic to and what grains they want to leave out, not you. I need to remind you that celiac disease is not an allergy, it is an autoimmune disorder. Neither allergy testing nor food sensitivity testing can be used to diagnose celiac disease. Allergy testing and food sensitivity testing cannot detect the antibodies produced by celiac disease in reaction to gluten ingestion.  You say of me, "You must be one of those who are only gluten intolerant . . ." Gluten intolerance is synonymous with celiac disease. You must be referring to gluten sensitivity or NCGS (Non Celiac Gluten Sensitivity). Actually, I have been officially diagnosed with celiac disease both by blood antibody testing and by endoscopy/positive biopsy. Reacting to all cereal grain prolamins does not define celiac disease. If you are intent on teaching the truth, please get it straight first.
    • Bebygirl01
      How many people here are aware that there are 9 types of gluten that Celiacs should be aware of?

      By Bebygirl01 · Posted

      Perhaps you would still like to answer the questions I posed on this topic, because that is all I asked. I am curious to know the answers to those questions, I do not care about the background of Dr. Osborne as I am more aware of the situation than you are, and he is also one of the best known authors out there on Celiac disease. But did you even bother to read the three Research Papers I posted by NIH? You must be one of those who are only gluten intolerant and not yet reacting to all glutens aka grains, but I AM one of those who react to ALL the glutens, and again, that is one of the two questions I originally posted on this matter. NIH sees all these grains as in opposition to celiacs, of which I am one and that is science, not any MD with a good memory who overprescribes medications that contain known food allergens in them, of which they have zero knowledge if the patient is in fact allergic to or not, since they failed to do simple 'food sensitivity' testing. I started with the failed FDA explanation of what Gluten Free is and I stayed sick and got even sicker. It wasn't until I came across NIH's papers and went off all grains that I realized that in fact, I am Celiac and reacting to all the glutens. IF a person wants to get well, they should be the one to determine what grains they are allergic to and what grains they want to leave out, not you. Those who are just getting started with learning about grains etc., can take it easy by just being "grain free' and eating a lot of meat, vegetables, etc. or whole foods as God has intended, without buying so called gluten free garbage out there that is making them sick and the whole reason they are not better. I tried the stupid gluten free garbage and it didn't work, and that will make anyone want to give up, it is better to teach the entire truth and let the patient decide, rather than give them misinformation and lies.
    • Nicola McGuire
      My son newly diagnosed

      By Nicola McGuire · Posted

      Thank you so much I will speak to the doctor for dietician apt . Thank you for your advice Beth much appreciated 
×
×
  • Create New...