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When following a gluten-free diet, pasta may be one of the things you miss the most. But with a rising need and demand for alternatives, food manufacturers are learning how to perfect their gluten-free pasta offerings. If zucchini noodles just aren’t cutting it for you, try one of the options on this list. They’re not only gluten-free—they’re also delicious. And some are even suitable for other lifestyles, like paleo, keto, and vegan, too. Here, our list of the best gluten-free pastas to fit your needs.
Texture is similar to regular pasta
Also compatible with paleo diets
Ready to eat in 90 seconds
The owners of Capello’s set out on a mission to create a pasta that “could be enjoyed by all discerning pasta lovers, regardless of dietary restriction” and they found their answer in one main ingredient: almond flour. Capello’s pasta combines almond flour with a handful of other recognizable ingredients—cage-free eggs, tapioca flour, xanthan gum, and sea salt—to create a gluten-free, grain-free pasta that is beloved by customers.
Many of these customers give this fettuccine top marks for its taste and texture, which they say could go head to head with any regular semolina wheat pasta—but is suitable for more restrictive diets. In addition to fettuccine, Cappello’s also offers spaghetti, lasagna sheets, and gnocchi, in a regular or sweet potato version.
Unlike the other dry pastas on this list, Capello’s, which feels the closest to homemade pasta, is kept frozen until you’re ready to eat it. But the good thing about this that many people also highlight: Once you put it in the boiling water, it’s ready to go in 90 seconds, which makes it easier to put healthy, fresh meals on the table as quickly as possible.
Taste and texture very close to pasta made from semolina flour
Finished pasta comes out tender, not starchy
Doesn't lose its texture when reheated
Low on fiber
Taste is a subjective measure, so it’s difficult to definitively assign this superlative to just one of the pastas on this list, especially since they all taste good. But if you’re looking for a gluten-free pasta that’s as close to the “real thing” as you can get, the Le Venezian Fettucce will not disappoint.
It’s made from just one major ingredient, 100 percent Italian corn, and the taste and texture are right on par with pasta made from semolina flour, according to many happy customers. As far as nutrition goes, the carbs are also right up there with regular pasta, so while it’s gluten-free, it’s not a low-carb option. A 1/2 cup of dry pasta, which will get you about 1 heaping cup of cooked pasta, has 45 grams of carbohydrates and only 1 gram of fiber.
Easy to prep
Also low-carb, sugar-free, and vegan
Very mild hearts of palm flavor
Retains texture after cooking
Only one to two servings per container
Featured on Shark Tank, this gluten-free pasta alternative has garnered quite the buzz—and for good reason. This unique "pasta" is actually made out of hearts of palm, a thick white vegetable taken from the core of certain species of palm trees, and comes already cooked. All you have to do to prepare Palmini is rinse the "noodles" in water and add your favorite pasta sauce or incorporate it into your favorite recipe. Palmini comes in linguini-style noodles or lasagna sheets.
Right out of the can (or packet), Palmini will taste more like the vegetable, but after rinsing, your options are endless for adding flavors and transforming this healthy, high-fiber spiral into whatever tasty dish you want. Customers also like that it retains its texture and doesn't turn mushy after cooking and adding sauces to it. Palmini is also vegan, sugar-free, and low-carb so it works for a variety of dietary needs.
Only one ingredient
Maintains texture and holds up to thick sauces
Taste is very similar to regular pasta
May get sticky if overcooked
Brown rice seems to be the gold standard when it comes to gluten-free pasta choices, but some of them can be a letdown, especially when it comes to texture. But it seems Thrive Market managed to solve all of brown rice pasta’s problems with its organic penne—or really, any option in its organic brown rice pasta line. With only one ingredient—organic whole grain brown rice flour—the pasta is not only gluten-free, but it’s also soy-free, yeast-free, kosher, low sodium, and certified organic.
Unlike other brown rice pastas, which can get soggy and sticky, the Thrive Market pasta holds up well to cooking and maintains a texture that can stand up to thick, meaty sauces. Reviewers also say that the pasta reheats well, so, if you want to, you can cook the whole box and use it for leftovers or meal prepping.
Similar texture and flavor to regular pasta
Less expensive than comparable brands
May need to add a bit of oil while boiling to prevent sticking
Barilla is one of the leaders in the pasta industry and the brand remains true to its name with this gluten-free spaghetti, which is made from a balanced combination of corn flour and rice flour (and added emulsifiers). It has a taste, texture, and mouthfeel that’s similar to regular al dente pasta and, according to some reviewers, tastes even better the next day.
The nutrition facts are similar to regular pasta, with one serving containing 44 grams of carbohydrates, only 1 gram of which comes from fiber, and 4 grams of protein. If you’re looking for a higher-protein option from Barilla, there's also a red lentil rotini that’s certified gluten-free and contains 11 grams of protein and 6 grams of fiber per serving.
Filling and high-protein
Holds up well to sauces and dressings
Some report slightly grainy texture
Banza’s Chickpea Pasta, which is made from a combination of chickpeas, tapioca, pea protein, and xanthan gum, isn’t only gluten-free, it’s also high in protein and fiber, something that some of the other options on this list are missing. Each serving has twice the protein and three times the fiber of regular pasta, so it not only tastes delicious, but it helps keep you full without leaving you feeling weighed down and sluggish.
Reviewers describe the texture of the pasta as “thicker” and “al dente” and claim that if you serve it to your gluten-loving friends without telling them, they’ll never be able to tell the difference. And since it’s a heartier pasta, it also holds up well in the refrigerator, so it’s an ideal option for meal prepping.
All its carbs come from fiber
Suitable for vegan and paleo diets
Easy and quick to prep
Slightly fishy smell when fresh out of package
If you need a gluten-free pasta that fits into a keto or low-carb lifestyle, the Thrive Market Wonder Noodles, or Shirataki noodles, are your best bet. They’re made from glucomannan, which is a fiber that comes from the root of the Asian konjac yam.
While you can’t really compare their taste and texture to semolina pasta—they tend to pick up the flavor of whatever you put on them—wonder noodles offer a great alternative to higher carb options. All of their carbohydrates (2 grams per serving) come from fiber, which means they clock in at 0 net grams. People rave about how filling these are. They’re also suitable for vegan and paleo lifestyles. And, unlike other gluten-free pasta, they don’t require any cooking—just wash and rinse and they’re ready to go, making them a perfect weeknight meal.
High in protein and fiber
Texture is very close to regular pasta
Can get gummy when overcooked
Tolerant Organic Green Lentil Penne is a high-fiber, gluten-free pasta option that was developed with food allergies in mind. It has one ingredient—organic green lentil flour—making it a tolerable and delicious option for anyone with a limited diet.
It’s also a great option for vegan diets, since it provides 25 grams of protein and a whopping 11 grams of fiber per serving. While the pasta is the highest in carbs on this list—one serving provides 62 grams—the high protein and fiber content helps slow down digestion so the pasta is actually considered low glycemic, which means it doesn’t have a dramatic effect on your blood sugar levels. People also point out that unlike other lower protein options, this pasta keeps you full for a long time.
If you want a delicious, real-tasting alternative for virtually any type of lifestyle, try the Cappello’s Almond Flour Fettuccine. If you’re looking for higher protein options, the Banza Chickpea Pasta and Tolerant Organic Green Lentil Penne are excellent choices that will help keep you full for hours.
Why Trust The Spruce Eats?
Lindsay Boyers is a certified holistic nutritionist with extensive nutrition knowledge and food and beverage-testing experience. She’s developed over 1,000 original recipes and is constantly on a mission to find the healthiest, best-tasting options and ingredients across all food and drink categories.
What to Look for When Buying Gluten-Free Pasta
Base ingredient(s): Today, there are countless options for gluten-free pasta available on the market, many of them creative, to suit your dietary needs and tastes. Common ones you'll find are made of one or a blend of a few alternative ingredients. These could either be grain-based, such as rice, corn, buckwheat, and quinoa; or they could be grain-free, such as chickpea, lentil, black bean, mung bean, potato, and more. One type of gluten-free pasta, shirataki noodles, is even made up of glucomannan, a fiber sourced from the root of the Asian konjac yam.
Flavor and texture: One thing to note is that while some of the gluten-free pastas mentioned above are close to neutral in flavor (meaning they'll probably work with virtually any sauce), others are more distinct-tasting (e.g., chickpea and buckwheat), meaning you'll have to lean into those flavors and experiment to see what sauces and spices work with them. You'll also want to note which ones turn mushy or gummy if overcooked a minute too long, which stand up to thicker or chunkier sauces—and, if having the same bite and mouthfeel of wheat pasta is important, which ones come closest to that.
Fiber and protein content: Gluten-free pasta typically has lower fiber and protein content than wheat and whole wheat pasta, unless you specifically seek ones whose ingredients ramp up those nutrients, such as ones made from beans or legumes, or ingredients like quinoa and amaranth. Some of them, like mung bean pasta, may even offer almost twice the amount of protein of whole wheat pasta.