Gluten-Free Pasta
Delicious Alternatives for Your Favorite Italian Dishes
What is Gluten-Free Pasta?
Gluten-free pasta is made without wheat, rye or barley, using alternative grains and starches like rice, corn, quinoa, legumes or vegetables instead.
Created specifically for people with celiac disease, gluten sensitivity, or those following a gluten-free diet, these pastas provide a safe way to enjoy pasta dishes.
Today's gluten-free pasta options have vastly improved in taste and texture, with many varieties holding their shape well during cooking and offering a satisfying al dente texture similar to traditional pasta.
Frequently Asked Questions
Does gluten-free pasta taste the same as regular pasta?
While not identical, high-quality gluten-free pastas now come remarkably close to the taste and texture of wheat pasta. Rice and corn-based varieties are often the most neutral in flavor, while legume pastas offer more protein but have a distinct taste.
How do I cook gluten-free pasta properly?
Use plenty of water, add salt after boiling, and stir frequently to prevent sticking. Most importantly, watch cooking time carefully—gluten-free pasta can go from perfectly al dente to mushy quickly. Often, rinsing after cooking helps maintain texture.
Is gluten-free pasta healthier than regular pasta?
It depends on the ingredients. Some gluten-free pastas (especially those made from legumes or whole grains) offer more protein and fiber than regular pasta. However, others may be higher in simple carbohydrates. Check nutrition labels for comparison.
What's the best gluten-free pasta for different dishes?
Brown rice or corn pastas work well for Italian dishes where you want the traditional pasta experience. Chickpea or lentil pastas stand up well to hearty sauces and add protein. For casseroles, choose pasta that specifies it maintains texture well when baked.
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