Joy?
is that a brand, Laura?

Quoted from lola

Joy?
is that a brand, Laura?

Laura is referring to post #14 wherein Joy states that she's been getting 100% artichoke pasta.

Tinkyada rice pasta is wonderful!  We use the organic brown-rice elbow macaroni, and Hubby says it's the best pasta he's ever had.

They also make non-organic pasta and white-rice pasta.

On the topic of noodles, in case you were wondering, most soba (buckwheat) noodles are not 100% soba. That's right! Many brands have wheat in them. The darker the color, the more buckwheat that has been used. That does not mean you cannot get 100% buckwheat noodles, but harder to cook and some people do not like the taste.

It seems that here in the US, you can get organic soba noodles, or you can get 100% buckwheat soba noodles, but you cannot get organic 100% buckwheat soba noodles.

Irrelevant for me, now that I'm pretending to be an O nonnie ....

Well, now........

There's that saying "Don't assume because when you do you make an *ss out of (not you all) just me it seems on this one if I jumped to the conclusion that its 100% artichoke pasta.

I do get it in a small HFS run by Mennonites and the labels are usually typed out.   It cooks in about 2-3 minutes and is done to perfection.  I haven't had it in awhile but I will definitely check the next time I'm there.

I will get back to you soon.

Joy

If it does turn out to be 100%, Joy, could you find out where they get it -- who makes it?

Quoted Text

http://www.naturalways.com/Jerusalem-Artichoke-Flour.htm

Don s discovery in another thread! )

So buy one of those little hand-cranked pasta machines and roll your own!

I do well with all allowable grains. I choose not to eat much wheat at all, however all my bread is 100% Rye. I eat rice or Cous cous daily. My breakfast contains Rye, Barley, Oats and Rice flakes.I eat well . I feel well and I've lost weight.

Paul

Paul,

Isn't couscous wheat?
Is your rye bread homemade and is it very dense or is it possible to have a 'raised' rye bread?

Joyce

Here's what I found out yesterday when I went to the Mennonite HFS.  Carol, you are absolutely correct when you stated that most artichoke pasta starts out with wheat.

This is what it said on the typed label on the back of the package.  It didn't give percentages but from what I know of labeling usually the first ingredient is used the most and so on.

They use - organic duram semolina (doesn't state wheat per se but isn't semolina wheat?) Then American (Jerusalem) artichokes.  

I didn't know it was so difficult to get 100% artichoke unless you get the flour and crank it out in a pasta machine.  Anyway, I did buy some again.  The wheat doesn't bother me.   From what I read in the handy A booklet most wheats are neutrals for A's and the pasta says its organic semolina.

Any-hou, live and learn......

My daily mistake-o-meter must have been jammed.  

Joy

Quoted from Joy

They use - organic duram semolina (doesn't state wheat per se but isn't semolina wheat?)

Semolina is coursely ground grain. Usually wheat.

Since duram is hard wheat this definitely wheat.

CousCous is normally wheat. Rarely it is made from some other grain.

CousCous is neutral for A-secretors and an avoid for A-nonsecretors.

Joyce,

We are lucky enough to be able to buy a Light Rye flour from a food distributor in 10 or 20kg packs. It is much lighter in consistency than the traditional dark Rye and makes a truly sensational sandwich bread. Currently costs us AUS $12.50/10kg bag which is a big difference to the current 'retail' price of Rye flour at about AUS $4.50/kg.

Yes, I forgot that Couscous is wheat but as noted earlier it is neutral.

Paul

Joy -- semolina would be a Neutral for A secretors, and an Avoid for A nonnies.

Thanks C# and Paul.

The rye sounds lovely, I'll check with our HFS.

Joyce

Carol,

I'm glad you reminded me because I still have to get the test to find out.  Next time I order from NAP it will be included in the order.

Joy

I do sooo bad with grains...I have a wheat and rye allergy, not gluten intolerant though.  I will have oatmeal a few times/week but can't do that everyday.  Starchy veggies never gave me much of problem, but I do watch my choices as far as glycemic index.  

A great pasta product that I have found and absolutely love is Lentil pasta.  Its great because it high in fiber and protein...can't find that in rice pastas and rarely is the protein high in other grains.  

Quoted from Angelena

A great pasta product that I have found and absolutely love is Lentil pasta.  Its great because it high in fiber and protein...can't find that in rice pastas and rarely is the protein high in other grains.  

Lentil pasta sounds interesting; where do you find that?

Here's one place: http://adriennesgourmetfoods.com/pages/product-pgs/pasta-pg/index.html

Will be interested to hear what Angelena has to say as well.

Carol, thanks for the link. According to their website, Whole Foods should carry their product.

good ole spagetti squash works as well

Quoted from lkpetrolino

good ole spagetti squash works as well

This is true, but much to my dismay, in the Diabetes book, all squashes have gone from neutral to infrequent neutral (which means 0-2 times per month). *sniff sniff*

I can't eat it either, allergic to all gourds, but for some,  you can eat zucchini, zucchini ribbons, it is only winter squash that is in

Laura -- are you talking about raw zucchini that's been cut into "spaghetti" on a spiral slicer?

I've tried spaghetti squash and didn't care for it at all.  I tried spiral-cut zucchini at a friend's house last summer and liked it -- the texture was surprisingly like al-dente spaghetti and the mild taste combined well with the sauce.

The brand of slicer that my friend has is the Spirooli.