Gluten free pasta is yuk!
Discussion
Gluten free isn’t really a healthier alternative and I’m all for trying different food but making something that is missing a main ingredient to make it trendy I personally don’t think is the way forward.
Cooking from scratch is best in my book as you know exactly what ingredients are going Into the recipe, also allows you to season to your personal taste as you are cooking.
Look out for Jack Munroe recipes they are surprisingly good
Cooking from scratch is best in my book as you know exactly what ingredients are going Into the recipe, also allows you to season to your personal taste as you are cooking.
Look out for Jack Munroe recipes they are surprisingly good
As above. Removing gluten from your diet unless diagnosed ceoliac or on the advice of a registered dietitian is not advised and can be detrimental to health.
That aside Schar gluten free products seem pretty good and the pasta is fine if it is cooked with enough salt (as should all pasta). However, it needs to be eaten immediately. It firms up to the point of being brittle if left to go cold or refrigerated.
If anyone can recommend another brand that remains soft for up to 48 hours after cooking it would be appreciated!
That aside Schar gluten free products seem pretty good and the pasta is fine if it is cooked with enough salt (as should all pasta). However, it needs to be eaten immediately. It firms up to the point of being brittle if left to go cold or refrigerated.
If anyone can recommend another brand that remains soft for up to 48 hours after cooking it would be appreciated!
Teddy Lop said:
Where did you get the idea cutting out gluten is healthier?
Also I'm struggling to think of any diet plan that would encourage macaroni cheese!
much like religion, people believe any old nonsense instead of looking at scientific fact. some are diluded enough to seek 'holistic' medicine instead of actual medicine.Also I'm struggling to think of any diet plan that would encourage macaroni cheese!
the idea mainly came from america, maybe even florida. people believe that gluten is bad, much in the same way people think any carbohydrate is really bad.
as others have said, there's absolutely no reason to not eat foods with gluten unless you have a genetic intolerance to it.
21TonyK said:
Tumbler said:
I use red lentil pasta rather than the gluten free ones.
Not seen this until I just googled it, I'll pick some up and try it to see how it compares.Almost contemplating makling something myself from scratch just as an experiment.
FisherWomanPaul has coeliac disease. Keeping track of which brand of gluten-free X tastes awful, only-just-edible or nice is a big effort (she has a book, and a subscription to the coeliac mag, and they keep changing recipes) so the "lifestyle gluten-freers" deserve everything they get when they can't be bothered.
What you will NOT find is:
a) Anything gluten free that is better than OK gluten-free.
b) Anything good gluten-free that costs anywhere close to its equivalent gluten-containing rival.
c) Anything gluten-free, at all, that equates to really nice gluten-containing stuff.
Some of it's not bad, and some is almost indistinguishable from average stuff that contains gluten (and some is swill).
If you don't need to eat gluten-free, don't.
What you will NOT find is:
a) Anything gluten free that is better than OK gluten-free.
b) Anything good gluten-free that costs anywhere close to its equivalent gluten-containing rival.
c) Anything gluten-free, at all, that equates to really nice gluten-containing stuff.
Some of it's not bad, and some is almost indistinguishable from average stuff that contains gluten (and some is swill).
If you don't need to eat gluten-free, don't.
Edited by fishermanpaul on Sunday 24th February 21:35
The dove farm brown rice spaghetti is good for a free from product. Boil for 10 mins & put some salt & olive oil in while cooking. Separate it a couple of times while cooking. Mum has coeliac disease so we’ve tried a wide range of gluten free options with her & this one is actually good.
JJ55 said:
The dove farm brown rice spaghetti is good for a free from product. Boil for 10 mins & put some salt & olive oil in while cooking. Separate it a couple of times while cooking. Mum has coeliac disease so we’ve tried a wide range of gluten free options with her & this one is actually good.
There are some relatively good gluten-free things and some awful, awful things. Dove's Farm lean towards the good, in my experience.There are things not sold as "Gluten free" that are and can be better (like the red lentil example) such as:
Dr Oetker gluten-free frozen pizza is good.
Alternatively the no-dough-pizza-co ham and mushroom pizza is very, very nice and happens to be gluten-free.
Is there already a topic for this by any chance?
fishermanpaul said:
There are some relatively good gluten-free things and some awful, awful things. Dove's Farm lean towards the good, in my experience.
Thare are things not sold as "Gluten free" that are and can be better (like the red lentil example) such as:
Dr Oetker gluten-free frozen pizza is good.
Alternatively the no-dough-pizza-co ham and mushroom pizza is very, very nice and happens to be gluten-free.
Is there already a topic for this by any chance?
Yes the dr oetker is also good, will give the other one a try & yes totally agree that if you don’t have to eat gluten free, then don’t! Thare are things not sold as "Gluten free" that are and can be better (like the red lentil example) such as:
Dr Oetker gluten-free frozen pizza is good.
Alternatively the no-dough-pizza-co ham and mushroom pizza is very, very nice and happens to be gluten-free.
Is there already a topic for this by any chance?
My wife is celiac. The best pasta we've found us this:
https://www.healthyfoods-online.com/heinz-deliciou...
It tastes like normal pasta, but it's hard to find.
https://www.healthyfoods-online.com/heinz-deliciou...
It tastes like normal pasta, but it's hard to find.
ambuletz said:
21TonyK said:
Tumbler said:
I use red lentil pasta rather than the gluten free ones.
Not seen this until I just googled it, I'll pick some up and try it to see how it compares.Almost contemplating makling something myself from scratch just as an experiment.
I (used to) make a lot of fresh pasta, primarily filled not flat or rolled, and depending on the filling I could knock something out that was ok.
May I'll give the idea of milling some lentils down and having a bash.
Hell, if I can make vegan pepperoni that meat eaters can't "identify" then I have half a chance!
ambuletz said:
i've nevere made fresh pasta. but from what i've read/seen, it's kinda overrated. dried pasta is just as good, sometimes better as it can give more body to a meal. many people seem to overcook pasta anyway, overcooking fresh stuff (or chilled pasta in the supermarket) just makes it turn to mush.
Fresh pasta and dried pasta are two different thing (one is from a soft wheat flour the other one a very fine semolina). We don't use them for the same dishes. As you mentioned, most people over cook pasta and fresh ones will suffer more than dried ones if boiled for to long.
Gluten free pasta can be made from many things, anything that can be finely ground to make a "flour".
e.g. rice, corn, lentils, peas.
Mrs Noise's current favourite is the red lentil type.
All are less tolerant of cooking time variation then gluten containing - goes from tough to soggy in a very small window.
Like any pasta the actual time for your preferred texture may also differ from that on the packet.
YMMV.
e.g. rice, corn, lentils, peas.
Mrs Noise's current favourite is the red lentil type.
All are less tolerant of cooking time variation then gluten containing - goes from tough to soggy in a very small window.
Like any pasta the actual time for your preferred texture may also differ from that on the packet.
YMMV.
Spitfire2 said:
Interested in the topic as Mrs Spitfire has recently been diagnosed as Celiac.
I do find the the GF pasta pretty hard going - so if anyone has good tips for GF options I'd love to hear them.
If you go to france, stock up on carrefour pasta.I do find the the GF pasta pretty hard going - so if anyone has good tips for GF options I'd love to hear them.
If you go to jreland, the tesco GF white bread is very good.
Sadly, we've yet to find notable UK based recommendations - wife diagnosed coeliac near 2 years ago. Wife.rates deliciously ella's recipes.
Hope it isn't too much if a shock for your lass - it gets better as you recalibrate "normal" and find better recipies. I found it helped to just make sure that if i was the one shopping I checked as many if the sauces, chips etc etc were GF so the fridge / freezzer were "fairer". Believe it or not, only 1 flavour of mccains chips arw Gf, the rest have corn. Watch out for things with vinegar, again there's 1 varient of that which is GFbut most have malt in..
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