Log in

Previous Entry

Hey flisters, I have some questions for you. I know quite a few of you have celiac or choose to follow a gluten-free diet, and I have another pal who's trying to go gluten-free (I don't know if she's officially celiac or just keeps having gluten-related flare-ups). She recently posted to Twitter about crappy gluten-free noodles that broke apart in the cooking process, so I told her I'd check in with you lot to see if you have any suggestions on brands or types of products to try. Any and all suggestions welcomed!


( 11 comments — Leave a comment )
Jun. 24th, 2010 11:59 pm (UTC)
"flisters"? What does that mean?
Jun. 25th, 2010 02:20 pm (UTC)
"friends-listers" people who are on my friends lists. :D
Jun. 25th, 2010 03:06 pm (UTC)
Ahhh. Fancy LJ slang, got it! =)
Jun. 25th, 2010 01:11 am (UTC)
I'm not gluten free at all, so from someone who just wants tasty pasta and doesn't care what it's made out of, I like this brand that just happens to be wheat-free:


Another favorite of mine is Vermicelli bean thread noodles by this company:

www.verfood.com (click on English language)

I find lots of pastas in Asian Food stores that aren't made out of wheat that cook well, so I would point her in that direction if she lives somewhere that is possible.

Out of curiosity, do you know what brand/noodles these were that she was having problems with? I know a few people with celiac, and even more people who are just choosing to go gluten-free for whatever reasons, so I think the market is mass-producing a lot of "junk" products recently :(
(Deleted comment)
Jun. 25th, 2010 04:22 pm (UTC)
Oh good point! Thanks for the tip.
Jun. 25th, 2010 04:21 pm (UTC)
Thank you! I'll pass this on to her. And I've asked about the ucky noodles, so I'll get back to you about that.
Jun. 25th, 2010 01:00 pm (UTC)
Going with Asian rice noodles is probably the simplest way to get good non-gluten noodles. I wish I could remember the brand of pasta I got in Ithaca when B came to visit; they actually cooked very well and tasted practically normal.

I can tell you that gluten-free brownie mixes are improved by adding 100% (or more!) more chocolate chips than recommended on the label. bradycardia can confirm. ;)
Jun. 25th, 2010 04:32 pm (UTC)
If you remember, let me know! I'm hoping B will have time to swing through here and leave her thoughts as well. :D
Jun. 26th, 2010 11:38 am (UTC)
Hey, sorry for the delay in commenting on this!
The brownie mix that Gnome used when I visited was Red Mill I think. And it was awesome! I agree with looking in the international section - that's where we found it, far as I remember.
I don't know what other brands are available in USA: I could go on for hours about th pros and cons of our brands. In short, Kelkin, DS specials good, gluafin bad (bread is really sticky!)
Pasta is tough. I find the most important thing is that only certain types are worth it - fusilli works well, conchilglie doesn't because it all clumps (I had to look that one up - I was calling it "the shell one"). It will all tend to clump so even spagetti can be tough. Adding olive oil or rinsing first helps.
Sam Mills is a brand I've just discovered which does really good pasta, or Orgran - they have rice & corn pasta.
Like Gnome said, regular asian rice noodles should be gluten free too.
Jun. 26th, 2010 11:26 pm (UTC)
No worries, I know you're busy! I appreciate your help, and I'm sure my friend will too!
Jun. 27th, 2010 03:05 pm (UTC)
No problem! If there's anything else she comes across and she wants any tips, gimme a shout!
( 11 comments — Leave a comment )


random {fictional world}
i could be happy

Latest Month

June 2010
Powered by LiveJournal.com