Finally A Pasta Breakthrough

By Young1s Latest Reply 2013-11-04 11:35:47 -0600
Started 2013-10-25 02:20:37 -0500

When I was first diagnosed (2yrs ago) I tried the whole change to the wheat everything conversion. Well, bread wasn't a stretch because we were always eating wheat bread, it was just the quality of the wheat bread that changed. But when it came to wheat pastas…that was a different story. For some reason, this has been a power struggle with my family. White pasta was always a big no no for me and my blood sugar but I guess my family didn't really get that at first.

The first time I made spaghetti with just wheat pasta, my family acted like I declared war on their palates. The ewwes and frowned up faces were endless. So, I comprimised. I started making a mix of wheat and regular pasta of all kinds. Meaning, whenever I made mac or spaghetti or egg noodles, you name it was half reg and half wheat. And it worked for a time but I realized that my numbers always knew the difference. Still I did it and still they still hated the fact that the wheat was in there, but they capitulated.

Well. I was all out of the reg pasta the other day and made spaghetti with all wheat pasta. To my surprise they all loved it and even raved about it. It was music to my ears, if you can imagine. Not one grumble, not one comment about the fact that the spaghetti wasn't multi-colored. They just ate it up. Hubby even had seconds.

Now, this may seem like a small thing but you have to understand. I started out dealing with a family who valued meat & pasta over veggies, and a cooking style that came from a can/box or fried everything (almost) more than fresh. So, It's the whole pasta thing was something that I couldn't ever get them to budge on. I am so glad this has changed. I've introduced many and many of foods in these past 2 years that we all would have said no to but this one was the hardest to get them to comply to. So the fact that they were all on board with the numerous dishes that have changed over the years are just awesome to me. Yay family.

Let's see if they feel the same when I introduce wheat macaroni and cheese to Thanksgiving dinner…haha. I'm really gonna. Wish me luck. I feel like that my family finally has arrived though.

Any food breakthroughs for anyone else?

46 replies

wifeofT1D 2013-11-01 12:02:45 -0500 Report

Now go one more step and try the wheat free pasta. It is made from rice. My husband (T1D of 43+ yrs) & I made the switch to a wheat free life and his sugar readings have come way down. He is using less insulin than ever before.

Prprincess0923 2013-10-31 14:31:05 -0500 Report

That's great to hear my hubby was the same way and one day I ran out of sauce for my spaghetti and the only thing I had was organic and my hubby saw it and said no way so one day he went out to do errands I used it without saying a thing… Until he went for second and finished it I told him what it was and he said no it wasn't it I said yes and showed him it. Now he doesn't mine. Wow what diffrent foods can do

GabbyPA 2013-10-29 18:05:52 -0500 Report

I just picked up some of those shitaki noodles. I have not tried them yet. But they do have potato starch in them. We will have to see how it works out.

Young1s 2013-10-29 18:59:39 -0500 Report

Sounds interesting Gabby. I'm feeling happy to have finally gotten my hands on some wheat eggs noodles this last shopping episode (everytime I go shopping it's like a new chapter). Hope both our noodles work out for the both of us.

GabbyPA 2013-10-31 18:45:21 -0500 Report

Well, the noodles were not a hit at the house. They are like eating rubber bands. So I won't repeat them. Not worth the money spent. We have cut wheat out of our diets so no pasta is on the menu. That is great for me. Pasts is like Lay's Potato Chips. Can't eat just one. (or 1/2 cup)

Adee5 2013-10-29 09:28:46 -0500 Report

I enjoy Dreamfields pasta as well!! Thankful I didn't have to eliminate pasta completely from my diet!

Young1s 2013-10-29 18:46:45 -0500 Report

Yeah, I have some sort of starch with every meal and more often than not it's either some sort of rice or pasta. Potatoes come into play but not as frequently. I'll try the Dreamfields now that so many of you have suggested it.

duan acres
duan acres 2013-10-29 07:54:51 -0500 Report

My only problem with wheat pasta is my other diagnosos of IC. Wheat kills me with flair ups. I just say no to pasta as much as i love it.

Caroltoo 2013-10-30 14:23:11 -0500 Report

I am gluten intolerant, so I use a quinoa product in place of spaghetti or macaroni, when the spirit moves me towards a pasta dish.

Young1s 2013-10-30 16:49:02 -0500 Report

That's the other thing Carol. I don't have a gluten issue. Never have. So I can understand how a topic like this is baffling to some. I thank God really for that but I also feel for those of you who can't partake. Like i said, it's the small things that make us who we are. I want a slice of cake right now and will always want one but I know what cake does to my system and so I just say no. Question though, does pie count…lol

Graylin Bee
Graylin Bee 2013-10-30 19:41:10 -0500 Report

You can have your cake or pie and eat them, too.
I have cake almost every night at work. I just use almond flour/meal instead of wheat flour. Makes dessert count as my meal/snack.
Even turn my yogurt into cheesecake (no crust or almond flour/meal crust).
When I forgot to add the egg the other day and ended up with crumbs, I made cake balls with the addition of whipped cream cheese. The balls ended up tasting like The Cake Lady's favorite cookies. Except, IMHO, tasted better and no B spike. So I can have my cookie and eat it, too.

wifeofT1D 2013-11-01 12:08:11 -0500 Report

I have been wheat free for 2mths. Do you like the almond flour better than any of the others? My mother-in-law offered to make me a cake for xmas using whatever "flour" I wanted. I just wasn't sure which one would be the best. She makes red velvet cake from scratch. Any advice would be great appreciated!

Graylin Bee
Graylin Bee 2013-11-01 15:41:26 -0500 Report

I have tried and regularly use Almond flour/meal, coconut flour, and buckwheat flour. Tried and use sometimes quinoa, chick pea (garbanzo) and spelt, love the texture the spelt gives but it hasn't really liked my BG so use it for hubby's treats and I can have a bite or two and not have BG issues. Some claim Spelt is different on the genetic level from modern wheat so may be a safer choice. I avoid using flours made with oats, rice, corn or potato because they really spike my BG.
My basic cake recipe makes about 4 cupcake size servings. Haven't tried it in the conventional oven yet just the microwave. I started with a web recipe I found on the web called "oopsie bread".
I have morphed it from bread to pizza crust to cake.
Here's my Chocolate Cake version. For Red Velvet I would just try less coco and add the red food coloring.
Dry ingredients:
1/4 c almond meal (packed), a tiny pinch of salt, 1/4 tsp baking soda (may use baking powder I just like the taste of baking soda better)..2 Tbsp cocoa powder (more or less to taste), 1 Tbsp Splenda (or equal amount of whatever sweetener you choose, if you use a liquid sweetener add a bit more almond flour), 2 heaping Tbsp whey powder or a whey protein powder ( I find a very low carb version, use whatever kind works for you)
Liquid ingredients:
2 Tbsp butter, 3 Tbsp applesauce, 2 Tbsp sourcream, 1/8 to 1/4 tsp honey (optional), 1 egg, 1/4 tsp vanilla, 1'8 tsp vinegar

I melt the butter in a 2 c glass measuring cup in the microwave for about 2 minutes on high. Then stir in the cocoa and let it rehydrate about a minute. Then dump in all the dry ingredients and mix well. Next comes the sour cream, applesauce, and honey, stir well again. Add egg and mix well. Add vanilla and stir it in. Last add the vinegar and stir well. Pour into a buttered baking dish or dishes. I use 2 oval corning ware casserole dishes. Their bases are about the size of my hand and make 2 servings per dish. They fit in my Hello Kitty microwave side by side.You could use any size microwave safe dish and just experiment with the cooking time.
Mine take about 4 and 1/2 minutes to microwave on high. They are done when the edges of the cake is just starting to pull away from the sided of the dish. But time will vary depending on your cooking dish. I have smaller dishes that cook in about half the time. Never have tried it in a single deeper container. Let it cool about 30 seconds, then remove from dishes and let cool completely.
To bake in a regular oven I would try 350 degrees F for 14 -18 minutes.
If you or your Mom-in-law can get a copy (local libraries should have it) of Gluten-Free Cupcakes by Elana Amsterdam, try her Red Velvet Cupcakes. She uses coconut flour. I have made several variaties of cupcakes from this book. Baked them in an electric mini whoopee pie maker. They were very good. Make whatever adaptations needed for you. I use it but change out a few things, like Splenda and a little water for the 1/2 c agave she uses. Or maybe use 1/2 applesauce and 1/8 c Splenda, whatever I feel like trying at the time. I just use whatever cooking oil I have on hand. Elana's Pantry is her blog. Lots of great recipes, but not her Red Velvet Cupcake.
This blog has an adaptation from Elana's book.

Young1s 2013-10-29 18:39:04 -0500 Report

That's a hard one to deal with for sure. Especially if you really love pasta. But it's one of those things that we have to come to grips with when dealing with this damn annoyance of a disease. Even the small sacrifices feel huge.

Fefe12 2013-10-29 01:45:49 -0500 Report

Hello! Oh the white to wheat switch , boy do I remember. But I was lucky, I did this years ago when my kids were toddlers so after a few "I wont eat" moments they were fine. My husband really didn't care. Since my diagnosis two years ago I tried the pasta and decided I didn't like the 1/2 cup serving. I just stopped eating it. Then I went back to my homemade sauce and I now buy those large bins of spring lettuces, stuff it in a glass dish drizzle with olive oil, salt and pepper and microwave it and top it with my sauce.
at first I thought it wouldn't work but I love it. I now no longer eat pasta unless its my friends famous mac and cheese which happens twice a year. I still fix it for my family but im fine without it.

Young1s 2013-10-29 18:28:14 -0500 Report

Wow. Lucky you. Maybe I'll get there one day but if I'm not eating some type of pasta at least a few times a week, it just wouldn't seem right. Happy that you've found what works for you though.

Sheila Dentico
Sheila Dentico 2013-10-27 10:47:33 -0500 Report

My husband did not like the "mouth feel" of wheat pasta. He tried to cooperate with me for the sake of my diet, but really did not like it. Then we found Dreamfields!!!!!! For us, that's the answer. Tastes and feels like regular pasta but leaves my glucose in a better level.
I've also found that if I have pasta with butter or oil (and whatever … lemon juice or cheese or the like), I can eat a little more than if I am having it with red sauce. Apparently fats help slow down the absorption of the carbs.
And I always have a generous serving of protein with the pasta too.

Young1s 2013-10-29 18:19:43 -0500 Report

Will give Dreamfields a try next time but gotta have a red sauce with, at least, my spaghetti. The only time I ever remember liking spaghetti without sauce is when my mom used to make it when I was a child. Unfortunately, I realized that was because of the taste of the Accent (pure MSG) that she cooked into it on a regular basis. I too used to cook with it but when I found out how awful it was for us diabetics, I cut it out of all my recipes immediately. And I don't even miss it. What that did was open my palate up to new flavors and herbs that I had been missing out on before. Bonus.

Glucerna 2013-10-29 15:57:36 -0500 Report

I think we often forget that taste has several different components including mouth feel as well as what we expect something to taste like. It may be easier to use new recipes where we're not expecting a specific taste, instead of changing up old favorite recipes. What sources of new recipes do you find helpful? ~ Lynn @Glucerna

Young1s 2013-10-29 18:25:11 -0500 Report

I know exactly what you mean. Smell, taste and memory of what we had in the past all play a part. That's where the experimental part comes in. Finding a way to replicate that dish of yesterday to fit what we can eat/handle today.

And to answer your question, I'm a very visual person. If the recipe doesn't look too enticing I may or may not look at the ingredients. So recipe sites, cookbooks and magazines are usually my inspiration for new recipes. I just make the necessary adjustments.

Glucerna 2013-10-31 15:23:14 -0500 Report

It's great that you're creative with recipes! Many people don't feel comfortable changing recipes, and it sounds like you enjoy it.

niki1 2013-10-27 00:45:33 -0500 Report

I basically. did the same thing sort of snuck whole wheat and ground turkey into my husbands diet and he really didn't know the difference. a lot of the problem wirh whole wheat foods its all in the family's head and not in the taste of it cause there is almost no difference in taste

Young1s 2013-10-29 18:14:29 -0500 Report

Well I agree and disagree at the same time. I agree, as far as the pastas are concerned, that the only difference is the color. Tastes just the same to me. The only difference is that it sometimes takes the wheat a little longer to cook than it does the white. Most certainly that is the case for brown rice compared to white. Btw…still haven't got them on board with the whole all brown rice thing either. But I'm wearing them down.

Nicky230 2013-10-26 18:02:42 -0500 Report

I have been in the same situation as you. My family has resisted wheat bread and pasta. I love pasta! I have been using a pasta called Dreamfields which tastes like traditional white pasta but only has 5g digestible carbs per serving. Now everyone is happy! They make spaghetti, penne and rotini pasta. I buy mine at walmart. It costs more, but it is worth it.

Young1s 2013-10-29 18:10:19 -0500 Report

I have always heard that Dreamfields is the way to go. As a matter of fact, I think they used to advertise here, but in my stores the cost is a little pricey. However, if what you say is true, maybe it's a worth while try. Thanks for your assessment of the pasta.

RedShine 2013-10-28 13:38:47 -0500 Report

I eat the same type of pasta. But what I don't like about Dreamfields is that if it is overcooked, or if I eat too much, I get terrible stomach pains.

Young1s 2013-10-29 18:11:25 -0500 Report

Hum…don't like the sound of that and will look out for that but I always cook my pastas aldente so maybe that won't be an issue.

jigsaw 2013-10-25 15:24:13 -0500 Report

Did you toss in a few meatballs? You know what I mean, keep the protein levels up and slow the carb breakdown. I really wish I could down a large bowl of pasta, and I mean large, with no neg effects. Of course I still slip in a few strands of spaghetti or a few noodles from time to time. How anybody could resist is beyond me!

Young1s 2013-10-25 23:19:33 -0500 Report

Of course I did Al. And that might have been the other factor. I usually make the sauce with cut up hot dogs and sausages. This time I made it with seasoned ground hamburger and pork sausage. I'm sure that made the difference but to see them all eat the spaghetti without a grumble was a treat.

GabbyPA 2013-10-25 13:25:02 -0500 Report

Changing the taste buds takes time. This is a great break through. I know the feeling when you finally have success with getting lower carb options to the family when they don't see a need for it.

Young1s 2013-10-25 23:15:05 -0500 Report

Yup Gabby. I like to take all the credit of getting my family to eating better. My oldest twin emailed me a picture of her eating a cracker snack that she likes. It consists of a cracker with the toppings of canned chicken breast, cheddar cheese and an olive halved. Yum

Just Joyce
Just Joyce 2013-10-25 11:02:11 -0500 Report

I turned over a new leaf and stopped worrying about what is going to cause a spike. Was driving me crazy so I decided that If I stick with a forkfull I can eat it and be okay. I am not a big pasta eater because of the tomato sauce. My sister will make a pot of sphagetti now and then and I might eat a small bowl so I don't buy wheat pasta. Most of the time when mac and cheese is available I will eat a spoonfull so I don't worry about it. I will eat pasta alfredo.

Someone decided to make a sugar free sweet potato pie with equal and it was awful. Then I read that you never add artificial sweetener to sweet potato. I tried it on a piece the other night. I cooked a small piece with cinammon and equal. It changes the flavor entirely and the consistency of the potato wasn't good either. So I will stick to my regular pie. Thankfully, I can eat it and move around to keep the numbers down.

Young1s 2013-10-25 23:10:05 -0500 Report

I understand what you are saying Joyce but maybe it was the Equal that made it bad. I use Stevia. It is about the closest thing to sugar that won't give me a spike and still acts like real sugar. I actually uesd it in the pasta sauce that I made. Don't know what the dynamic was but something worked. My numbers went from 173 to 140 within just an hour and a half. I like that.

Graylin Bee
Graylin Bee 2013-10-25 07:19:49 -0500 Report

Great progress. And best of luck with the switch.
Last night I think Hubby did not enjoy my take on a pumpkin thing. I don't know what to classify it as.
I decided to switch out the sugar free vanilla pudding with whey protein powder in my fake pumpkin pie recipe. We usually skip the crust anyway.
Plus I went with the dump it in until it tastes right method. Dump 1 can of pumpkin puree into 2 bowls. Add a scoop of vanilla whey powder into each bowl. Stir taste. Add spices. Taste two I thought was passable with a little more spice and some sweetener. In his bowl sugar, my bowl fake splenda. Then taste 3 for me, taste 1 for him. He made his this is icky, you seriously think I'd eat this face.
Grab his bowl, dump in much more cinnamon, cloves and ginger to both. Promise the Cool Whip will cure everything. Him "Needs more sugar".
Add a dab of honey to mine to cover some of the fake vanilla flavor from the protein powder. Add about 3-4 times as much honey to his,
We retaste. Him - still skeptical. Me - "Cool Whip will save it. Plus give the spices a bit longer to rehydrate."
Watch a DVD episode of The Rockford Files while spices blend and Cool Whip thaws near by. Mix in Cool Whip in 1 to 1 ratio. Decide it most likely has more carbs than I might want as a snack, but if I eat it slowly enough it should be OK for my BG. Hubby adds Cool Whip in about the same ratio to his portion.
Watch 3 more episodes while eating Pumpkin Thing Hubby eats all of his and I convince him to finish off some of mine.
We agree I might try it again with a different less Vanilla tasting whey protein powder.
Much better success than the "You Really Cannot Tell There Are Chickpeas In This Brownie".
Yeah right, I made it..ate it…decided chocolate flavored hummus is only slightly better tasting than non chocolate flavored hummus.
Hubby wouldn't even try that one.

Just Joyce
Just Joyce 2013-10-25 11:06:57 -0500 Report

OMG what are you taste test dummies as in crash test dummies. I love the icky face…LOL

I saw a video on no crust pumpkin pie. You bake it like you do the sweet potato with marshmallows dish. When it cools you slice it like you would a regular pie. You could try that. I think it was either on You Tube or a yahoo video. Saw it last year.

Graylin Bee
Graylin Bee 2013-10-25 15:59:54 -0500 Report

Yeah, the icky face is worth it even when an experiment is an epic fail.
I'll have to do a search on that pie.
Since I figured out how to do some recipes single serve size it has made experimenting much easier. Only a few Tablespoons of this and a couple teaspoons or less of other ingredients. Failure doesn't come at too high a price when the flour is almost 6 dollars a pound.

Young1s 2013-10-25 07:52:47 -0500 Report

LOLOLOLOL! Some how I knew you'd be the first to respond after the success, kinda, with your mom as of late. Love the tries that you and your hubby went through. And it's funny cause I am almost out of my vanilla whey and was wondering just yesterday how my chocolate will taste in my morning oatmeal…haha.

This damn disease makes us either better cooks or more experimental scientists. We're always looking for what works for us. I like to think it's both.

Graylin Bee
Graylin Bee 2013-10-25 16:04:36 -0500 Report

Try the chocolate and add a little peanut butter, it would taste a bit like the famous no bake cookies.
I used to experiment before the T2 diagnoses. Long before our store carried an alternative to cow's milk, I concocted a blend of banana and peaches smooshed with peach juice (thankfully we had juice canned peaches at the store) for my cereal.

Just Joyce
Just Joyce 2013-10-25 11:10:11 -0500 Report

Hey young what is whey protien and what can you do with it? I am going to google it. Willing to try something new.

Graylin Bee
Graylin Bee 2013-10-25 15:54:26 -0500 Report

There are many different brands of whey protein powder and many flavors. I have almost used up my chocolate protein powder
and decided to go with vanilla. Both are Pure Protein Whey Powder. Bought from either Target or WalMart. Vanilla has 5 carbs per scoop and 25g protein. Chocolate has 3carbs and 25 protein. I use the powder mainly in baking. But will mix some in yogurt or cottage cheese as a pre snack before heading over to The Carb Fest. I never go there hungry.
I really like using the bulk whey powder from Sprouts. It is sorta like powdered buttermilk. It is the dried by product from cheese making. Hubby used to pick uo tons of it from a cheese plant in Jerome Idaho and deliver it to Wisconsin, usually.
Professional bakeries use it to improve texture and flavor.

Young1s 2013-10-25 21:59:19 -0500 Report

Thank you Gray. I had an engagement to attend tonight so I couldn't respond to Joyce immediately but you handled that question beautifully.

I'm looking forward to trying out the chocolate flavored oatmeal though. I bet it's gonna taste delicious.

Graylin Bee
Graylin Bee 2013-10-25 22:23:34 -0500 Report

Tonight I did an unintended experiment…just as I took my almond flour, coconut, apricot mini cakes out of the micrwave I saw the egg sitting on the counter…crumbs…yup crumbs would be my work lunch…luckily there was some whipped cream cheese in the fridge…1st try of making cake balls

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