So many good choices with this product. No soy, no eggs. No extra ingredients. Made strictly with red lentils. Includes 10 grams of fiber and 25 grams of protein in every serving. Serves up like regular pasta, but is much better for your overall health.
Lentils are a legume, which is in the same family as peanuts. Has a higher cost than many.
Good for folks watching their carbs as well as people needing a gluten-free option. Tastes a lot like regular pasta. Lots of Fiber. Lots of protein. Good taste. Low glycemic index.
Not a 1-ingredient product like the lentil pasta. It also includes tapioca, pea protein, and xantham gum.
These noodles are less likely to turn mushy than some other gluten-free options. Pasta is also vegan and non GMO. One of the closest in texture to "regular" pasta that is available.
Obviously not a good choice if you are avoiding corn; also tends to break up if you overcook.
Blends rice and corn for a very good effect on the texture and taste. Processed on a gluten-free line. Really good consistency. Works like the wheat pastas. Holds together well.
Cook time on this pasta is going to be a bit longer than a regular wheat pasta.
Good texture. Similar to wheat pasta in look. Easy to digest without gluten. No added sugar. Not slimy. Still good cold. Works well for pasta salads.
Just like regular pasta, this will not taste good if it is overcooked. Best to under cook just slightly.
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We purchase every product we review with our own funds — we never accept anything from product manufacturers.
If you’re eliminating gluten from your diet, pasta is a dish you may mourn. Fortunately, some brands have stepped in to fill the void by replacing wheat-based pastas with gluten-free (GF) options.
These come in all the sizes and shapes you’re used to seeing in traditional pastas, so you can make your favorite dishes guilt-free. Wheat is replaced as the main ingredient with a few different starchy flours. Corn is a popular substitute and closest to traditional white pastas. However, for those trying to avoid GMOs as well as gluten, a brown rice pasta, which is quite similar to whole wheat pastas, is a better choice.
Traditional wheat pastas also get a bad rap in the carb department. Legume-based gluten-free pastas, made from either lentils or chickpeas, are a great high-fiber, high-protein, and low-carb option. Worthy gluten-free mentions also include quinoa pastas, edamame pastas, and multigrain.
With more options than you bargained for, how do you choose the best gluten-free pasta? We’ve done the research for you and selected our top picks for you to consider. To learn more about these alternatives to wheat pasta, read on.
Unless you’ve been living under a rock, you’ve heard about the most popular health fad of the last decade: the gluten-free diet. Gluten is a type of protein found in wheat, rye, barley, couscous, bulgur, and a few other grains. It gives food a chewy texture and elasticity.
People sensitive to this protein may experience a host of negative consequences after ingesting gluten, from stomach upset to mood issues. For people with celiac disease, an autoimmune disease, eating gluten will cause damage to their small intestine that can trigger nutrient deficiencies (from malabsorption) and symptoms like diarrhea, rashes, and fatigue.
Even if you don’t have a gluten sensitivity or celiac disease, there are claims that a gluten-free diet is beneficial for your health. Proponents maintain that it can increase your energy, reduce brain fog, improve mood, ease digestive symptoms (including irritable bowel syndrome), decrease inflammation, promote fat loss, and more. If any of these are an issue for you, a gluten-free diet may be worth a try — after you check with your healthcare practitioner, of course.
High protein, high fiber
If you’re watching your glycemic index, this red lentil penne scores low and is a guilt-free indulgence for diabetics and for consumers trying to lose weight. It’s 25% plant protein, a much higher protein content than traditional pastas and a whopping 42% fiber. Impressively, the only ingredient listed is organic, non-GMO lentil beans.
Traditional pasta is made from refined (white) wheat flour, whole wheat flour, or semolina (durum wheat). Gluten-free pastas, on the other head, use a range of ingredients in lieu of wheat flour, producing pasta that varies in texture and taste — and some are more nutritious than others. Here are several options to look for:
Corn is a popular gluten-free pasta because it can taste similar to white pastas. It’s typically made from a corn flour and coarser cornmeal mixture. However, 85% of corn in the United States is genetically modified (GMO), and if you’re already concerned about your health, many scientists are not sold on the safety of genetically modified food products. This is why we recommend choosing a corn pasta made from non-GMO corn.
Brown rice gluten-free pasta is an even healthier alternative to whole wheat pasta. Brown rice provides some protein and is packed with fiber, minerals, and antioxidants.
White rice gluten-free pasta is also available, but lacks the nutritional value of the brown rice variety. Rice bran is also added to brown or white rice pastas, which adds antioxidants and fiber.
Legume-based gluten-free pastas are made from non-peanut legumes, such as lentils or chickpeas. These are higher in protein than other gluten-free pastas and about double the protein of traditional pastas. They also tend to have a low-carb, low-glycemic profile, plus lots of fiber, making them a very healthy choice.
Quinoa is a seed that can be ground into flour, which is often combined with corn flour to make gluten-free pasta. This is another high-in-protein, high-in-fiber choice. The tiny seeds also pack in B vitamins, antioxidants, and minerals.
Edamame is an immature soybean and provides a boost of plant-based protein and fiber. However, some people avoid soy because it contains phytoestrogens that can have an estrogenic effect on the body.
To up your vitamin intake, select a quinoa pasta, which has a rich nutrient profile that includes all nine amino acids, plus essential vitamins and minerals.
For a high-protein, high-fiber pasta, try a chickpea-based gluten-free pasta. It may even help you lose weight and manage your blood sugar.
Shapes: Practically any pasta shape that you can think of has a gluten-free equivalent, including spiral, elbow, penne, spaghetti, and fettucini. Swap in the GF equivalent to your favorite pasta recipes. Even if you go gluten-free, you’ll never have to go without mac ’n‘ cheese.
Organic: Some manufacturers offer certified organic GF pasta, which is made from plants not cultivated with the use of pesticides, synthetic fertilizers, or other potentially harmful agrochemicals.
Added vitamins: GF pastas are sometimes enriched with B vitamins and other minerals to ante up their nutrition profile.
Brown rice pasta is favored as a substitute to traditional pasta dishes for its chewy texture and mild flavor.
Inexpensive: Gluten-free pastas are not necessarily more expensive than traditional ones. They can be purchased for as little as $1.50 to $3 for an 8-ounce box or a 12- to 16-ounce package.
Mid-range: For $3.50 to $6.50, you’ll find organic products and quinoa-based pastas.
Expensive: Higher-priced gluten-free pastas range from $7 to $14 for an 8-ounce package. These include paleo pastas that can only be purchased in specialty stores and may need to be refrigerated.
Consistent taste and texture
For fans of whole wheat pasta, swap in this GF brown rice pasta and barely notice the difference. Its texture holds up and doesn’t get mushy. It even retains its consistency where most GF pastas fail epicly: in the fridge. This is your number one choice for cold pasta dishes, and it comes in spiral, elbow, and penne shapes perfect for pasta salad.
Use a bigger pot than you would for traditional pasta and only fill it up two-thirds with water when cooking gluten-free pastas. GF pastas often contain more starch than traditional pastas, which create a lot of foam on top of the pot that can boil over and create a mess. GF pastas also expand more than traditional pastas and take up more space in the pot.
GF pasta can taste bland if you don’t heavily season the cook water with salt. We recommend two tablespoons for every pound of pasta.
We also recommend adding olive oil to the water and stirring the pasta every 30 seconds within the first few minutes of cooking. Because of their higher starch content, gluten-free pastas tend to cling and clump together more.
Just like with traditional pasta, you don’t want to overcook GF pasta either. Test a couple of pieces before the recommended cook time is up. Ideally, the pasta should be “al dente,” meaning it has some bite but isn’t too stiff.
Pasta will continue to steam while it cools in the colander, which is why we recommend removing it promptly after it’s drained. Transfer it back to the pot or a mixing bowl, and add sauce or olive oil to prevent clumping.
Use more sauce than you would on traditional pasta. Gluten-free pasta will absorb more sauce, leaving your dish tasting dry, and its higher starch content will thicken the sauce. You could also add a little cooking water that you saved before draining.
For an authentic Italian egg pasta, try Jovial Foods Organic Gluten-Free Traditional Egg Pasta. It’s impressively made with just two organic ingredients: brown rice and eggs. Taste and texture of this product are practically identical to egg noodles when cooked al dente, and they don’t fall apart unlike other GF options. Great for tuna casseroles and other dishes that call for egg noodles, this pasta is imported from Italy and is the real deal. Another GF pasta straight out of Italy is Garofalo Sampler Gluten-Free Pasta. Try their artisanal multigrain spaghetti, linguine, penne, and casarecce in this 8-pack sampler. Made from a combo of rice, corn, and quinoa flour, you’ll fool your non-gluten-free friends with its authentic taste and texture. Trust the Italians to make the best GF pastas on the market.
Q. Which type of gluten-free pasta tastes the best?
A. Taste really is a personal preference. The most mild-flavored GF pastas tend to be the corn- and rice-based ones. However, some taste buds might find these bland whereas others may find them to be the perfect substitute for their favorite pasta dishes. Quinoa pasta has a slightly nutty flavor and grainy texture. Chickpea pastas are more chewy and textured than traditional pastas and carry a hint of chickpea flavor. Taste is also brand-specific, so a GF-multigrain pasta by one manufacturer may taste like cardboard whereas another brand may taste like the real thing.
Q. I’m on a paleo diet. Are there gluten-free pastas that’ll work for me?
A. Folks on a paleo diet are restricted from eating grains (which includes corn) and legumes. However, there are some Paleo pastas made from almond flour and eggs. These tend to be pricey and harder to find. Alternatively, you can eat Shirataki noodles, which are gluten-free Japanese noodles made from konjac root. These grain-free noodles are also friendly to the low-carb Keto diet and are super high in fiber. However, they aren’t technically Italian-style noodles, so pouring on the marinara sauce may be a questionable move.
Q. Is gluten-free pasta good for a low-carb diet?
A. The answer depends on the type of gluten-free pasta. Don’t confuse “gluten-free” with “low-carb,” because some GF pastas actually have more carbs than traditional pastas (yikes!). Legume- and edamame-based pastas tend to be low-carb and so are the more expensive paleo offerings, like those made from almond flour. Shirataki noodles virtually have no carbs. You can also experiment with squash noodles made from zucchini (“zoodles”) or butternut or spaghetti squash.
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