Here are the top four gluten free pastas — plus two you should avoid (2024)

FAQs

Is gluten-free pasta still bad for you? ›

While it is a better option for those with wheat intolerances, gluten-free pasta is not necessarily any more or less healthy than other pasta types. In fact, the nutrient profiles remain very similar! The only thing that changes is the ingredient list. Gluten-free means low-carb.

Our Favorite Gluten-Free Pasta

After a month of testing, our clear winner of the title of best gluten-free pasta is Taste Republic's Fusilli. It checked all the boxes with a mild yet buttery flavor, a bouncy texture, and versatility. This gluten-free pasta can be used in virtually any hot or cold noodle dish.

Rummo. Rummo has the taste and texture we're looking for with a gluten-free pasta. It retains its shape and doesn't fall apart under the weight of even the heaviest of sauces. And with five different shapes available, it works for basically any recipe.

Whole-Wheat Pasta

Also called whole-grain pasta, this type of pasta keeps the bran, endosperm, and germ of the grain together. It's filled with fiber, vitamins, and minerals. This helps you feel full longer and keeps your blood sugar from spiking. It also has a little over 8 grams of protein per cup cooked.

It affects the small intestine – the part of the digestive system responsible for absorbing nutrients. If you have coeliac disease, eating gluten – a protein found in wheat, rye, barley, and oats – causes damage to the lining of your small intestine. It also causes inflammation in other parts of your body.

The pasta is made with corn and rice, is certified gluten free and has the great taste and texture you can feel good about including in your favorite pasta dishes. Barilla Gluten Free pasta is made with non-GMO ingredients. For more information, please read our position.

Chickpea Pasta - High Protein, High Fiber, Gluten Free Pasta.

Yes, potatoes don't contain gluten and are therefore gluten-free.

Pure oats are gluten-free and safe for most people with gluten intolerance. However, oats are often contaminated with gluten because they may be processed in the same facilities as gluten-containing grains like wheat, rye, and barley.

Eggs are naturally gluten-free. Any gluten present in a hen's diet is completely broken down during the hen's digestive process, meaning there is no gluten that makes it way to the egg.

Does cheese have gluten? ›

While most cheeses by themselves do not contain gluten, foods that contain cheese as one ingredient may not be gluten-free, so you should always read the label. Cheesecake is not gluten-free (unless specified on the label) because the crust is made with wheat flour.

Barilla. All seven Barilla tomato-based sauces are considered gluten-free (to less than 20 parts per million). Flavors include Marinara, Fire-Roasted Marinara, Parmesan & Pecorino, Tomato & Basil, Savory Herb, Roasted Garlic, and Traditional.

Rice is naturally gluten-free, so it's a good choice of grain for anyone who wants to avoid gluten due to celiac disease, gluten intolerance, or other reasons.

Yes, all single-ingredient nuts are gluten-free. That means the label will list just one ingredient, the nuts. Gluten-free nuts include (but are not limited to) peanuts, almonds, walnuts, cashews, chestnuts, pecans, pistachios, hazelnuts, pine, macadamia and Brazil nuts.

The main problem with most shop-bought gluten-free foods is that they are usually ultra-processed. This means that they contain a high number of fractioned parts of food as well as food-grade chemicals such as preservatives and emulsifiers which you can read on their ingredient label.

Gluten-free pasta offers the ease and taste of a pasta-based meal without gluten. It still contains significant carbs, though, so read labels carefully, follow suggested serving sizes, and avoid making this a daily diet staple. Millet is another popular rice substitute.

And gluten-free foods tend to have less fiber and more sugar and fat. Several studies have found a trend toward weight gain and obesity among those who follow a gluten-free diet (including those with celiac disease). Meanwhile, gluten-free foods tend to be more expensive than conventional foods.

“People with Celiac disease need to eliminate all gluten-containing products from their diet, but we're seeing that a gluten-free diet and gluten-free products can actually help people who have various digestive concerns as well, including people who have irritable bowel syndrome (IBS) or even Crohn's or colitis, which ...