The 7 Best Gluten-Free Pastas of 2023

What to Look for When Buying Gluten-Free Pasta

Base Ingredient(s)

"Gluten is a key ingredient in making pasta; it’s what makes the dough elastic and allows it to stretch. That’s why you knead pasta dough for so long," says Meryl Feinstein, Founder of Pasta Social Club. Today, there are countless options for gluten-free pasta available on the market, many of them creative, to suit your dietary needs and tastes while still mimicking what we all love about the real thing.

Common gluten-free pastas 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), and 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.

"Gluten-free pastas can be mushier, so it’s all about where’s the intersection of texture and taste that you like most," Feinstein says. "To also mask any unwanted flavors, I usually go bold and choose something with texture, like a meat sauce or a tomato sauce. [Something that has] bits and pieces you can scoop up so you get a variety of textures, so if the pasta is on the mushier side, you’re not focused on that."

FAQs

What is gluten-free pasta made of?

All gluten-free pastas are different. Many are made with a combination of gluten-free grains, like rice, quinoa, buckwheat, corn, millet, and/or amaranth. Some are made with legumes, like chickpeas or lentils. You can also find gluten-free pastas made with almond flour or hearts of palm.

Does gluten-free pasta have carbs?

Many gluten-free pastas are still high in carbs, but the exact number will depend on what the pasta is made from. For example, the Thrive Market Organic Brown Rice Penne has 43 grams of carbs per serving, while the Palmini Hearts of Palm Linguine has 4 grams of carbs per serving.

Is chickpea pasta gluten-free?

Most chickpea pasta is gluten-free, but don’t just assume without checking the label. Some chickpea-based pastas have additional ingredients that may contain gluten.

Is whole-wheat pasta gluten-free?

No, whole-wheat pasta is made of wheat, which is a gluten-containing grain. While whole-wheat pasta may be an alternative to white pasta, due to its higher fiber content, it doesn’t fit into a gluten-free diet.

How do you cook gluten-free pasta?

Most gluten-free pasta is cooked the same way as white pasta—in boiling water for about 8 to 12 minutes, depending on the pasta type. But some gluten-free pastas differ. For example, the Cappello’s Almond Flour Fettuccine comes frozen and only needs to sit for a few minutes in hot water.

Each pasta will have the directions written out on the box. It’s especially important to follow these cooking instructions, as gluten-free pastas can overcook quickly, becoming mushy and sticky. Feinstein says they also usually cook faster, so keeping a close eye while boiling and tasting it earlier than the box says is key.

Is gluten-free pasta keto?

Most gluten-free pastas are not keto, since they’re still high in carbs. Flours like almond and coconut are lower in carbs, while corn, rice, quinoa, and oat, in addition to potato and tapioca starch, have higher carb contents. There are some gluten-free pastas that may be keto-friendly, but make sure you check the ingredient labels and nutrition facts for net carb counts.

How We Researched

To compile this list, our team of editors and contributors spent hours researching the best gluten-free pastas on the market in this category, evaluating their key features—like ingredients, texture, or price—in addition to reviews from customers and other trusted sources. We then used this research to assign a star rating from one to five (five being the best; one being the worst) to certain products on the list.

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.

The Spruce Eats writer Alyssa Langer is a registered dietitian and foodie, always curious about the next food or ingredient craze and hungry to learn and try more. Having worked in cookbook publishing, CPG label data, nutrition writing, and meal kits, her diverse background and varied interests provide a unique perspective that fosters clear, well-researched, and trustworthy reviews.

Amanda McDonald is an editor at The Spruce Eats and has over seven years of experience researching, writing, and editing about all things food — from what new products are at the grocery store to chef-approved hacks that keep tricky leftovers fresh for days. She updated this article to include the most up-to-date information.

Sources

• Meryl Feinstein, Founder of Pasta Social Club