SillyCeliactics_2: Pasta Is Made of Pasta

“You can have pasta right? It doesn’t have any meat,” accompanied by a genuinely hopeful look of confusion.

“No, I’m sorry I can’t eat most pasta, it is pretty much made up entirely of wheat which has all the gluten you could hope to put into a grain,” accompanied by a sorrowful look of….sorrow.

“Oh. It has wheat? Pasta? I thought pasta was made of pasta?” very confused look now.

“I know, I thought pasta was made of pasta too before I realized the celiac disease thing….but it isn’t, pasta is definitely made from wheat which contains gluten,” I explain most clearly.

“Yah, but the ingredients say that it is made just with durum which is what all pasta is made of, the best pasta anyway,” she explains convincingly.

“Oh, yah. It is kinda confusing but durum is actually a type of wheat. Now, you’re right it is a very nice type of wheat, but it’s wheat,” I quietly whisper as I look around to see if anyone else is following this top secret conversation.


All “SillyCeliactics” are recordings of actual conversations entertained by Federation Members. The names and locations have been changed or altered to protect the innocents…


Open Wide, Open Sesame and that Secret Taste Sensation

Years ago I found that one of the tastes and mouth feels I was missing on the GF path concerned a certain seed and that Umami sensation.

That umami/savory taste that one frequently encounters in the gluten world is not so much in the GF world; the sesame seed and seaweed have a clear synergy for me bringing back that missing roundness. Related to the savory sensation more commonly achieved with fish flakes, fish sauce etc. the sesame triggers so many gluten loving memories that I am imagining that those on the GF path are looking for a taste sensation/combination that this trio provide. Oh, yah, it turns out salt helps activate the seaweed….Anyway, I sprinkle some of this stuff on salads, sandwiches, pizza, whatever – ice cream too! It really rounds things out and it seems that Eden is expanding their offering in this arena which is good news indeedily.

Amy’s Baked Ziti Bowls

PhotoIf something looks, smells, and tastes delicious, it is delicious. These bowls are a super fast way to get some carbs stickin’ to your ribs. Pop one of these frozen beauties into the microwave, cook for 5 minutes, and your whole kitchen will be smellin’ like you’ve got yourself an in-house chef.

MAKER: Amy’s

TASTE: Great tasting. Good tomato tang. Garlicky. Surprisingly, peas in a tomato sauce is beguilingly flavorful. I especially enjoy it when one of the peas lodges itself in the end of a ziti pasta.

TEXTURE: Pasta holds up well. It’s firm but not al dente. Fun combination of pasta tubes, saucey sauce, and round peas.

SIZE: Far too small for a meal, even though it’s 9.5 ounces. Would take three to make a solid meal (and at today’s price, $12).

SWEETS & FATS: Reasonably sweet. Fat level is okay, although if you ate three boxes of the stuff that’d be a different story.

PRICE: Pricey.

NOTES: Wonderful odor! Very organic! (But not 100% organic.)