Before I went gluten-free almost 6 years ago to manage my Hashimoto’s, I pretty much subsisted solely on pasta.
This might have explained why every time I tried to go for a run, my stomach would start spasming within half a block. The culprit was a meatball-sized brick of gluten lodged in my intestines, courtesy of all those spaghetti dinners.
So when I had to revamp my diet, in addition to my beloved thin crust pizza, chicken fingers, and chocolate chip cookies, one of the things I was most terrified to give up was pasta. But it’s turned out to be one of the easiest things to substitute at home. And some of the new gluten-free pasta brands are so good, I’ll often inflict them on unsuspecting dinner guests without them realizing (the true sign of gluten-free gold).
It’s been a long search for the best gluten-free pasta brands, but I’ve finally honed in on my favorites. I try to find blends that don’t rely too heavily on corn or soy, and that are organic. Not every shape is created equal, so for example, while I like Ancient Harvest’s spaghetti, their penne is not my fave.
I created this original list almost 4 years ago, and so much has changed since then. Below is the updated anthology of the varieties I buy most often and great gluten-free recipes to give you inspiration for what to do with your noodles.
If you’re new to this world of gluten-free pasta, make sure to check out this PSA about all the most common mistakes people make while cooking wheat-free noodles!
With health and hedonism,
Phoebe
Spaghetti: Andean Dream Spaghetti (with honorable mention to Jovial)
Spaghetti is probably the shape that I eat most often, and I’ve tried many many varieties. Andean Dream is by far my favorite, with a close second going to Jovial organic brown rice spaghetti, which tastes texturally closer to a whole wheat noodle. I used to buy a lot of Tinkyada and Ancient Harvest, but the former gets too starchy and gummy, while Ancient Harvest uses corn and the strands tend to get a little porous and stick together, then fall apart when you try to toss them in sauce.
Make: Charred Leek Pesto Spaghetti
Ramen: Lotus Foods Millet & Brown Rice Ramen
There’s nothing like the magic of a quick noodle fix coupled with the nostalgia of Cup-o-Noodle. Lotus Foods has allowed me to enjoy this all over again. Whereas 5 years ago I’d have to stock pile pad thai flat rice noodles for curries and stir-fries alike, now I always have one of Lotus’ whole grain ramen varieties on hand.
Make: Miso-Mushroom Ramen with Bok Choy
Fussili: Bionaturae Fussili
When I first got diagnosed, I turned to my friend Oliver, who’s had celiac disease since high school, for advice on gluten-free beer, bread, and pasta. He said that Bionaturae was hands down his favorite brand, and that the first time he tried it, his wife ended up fishing through the trash for the package just to make sure again that it was indeed gluten-free. All of their short shapes are fabulous. But the one downside in my book is that it contains soy flour which, even though it’s organic, I try to avoid for my thyroid. Plus, we’ve discovered now that Charlie is allergic! Otherwise, I’d be eating all Bionaturae, all the time.
Makes: Pumpkin Mac and Cheese with Kale
Rigatoni: Felicia Bio Rigatoni
Gluten-free pasta brands seem to primarily focus on a few main shapes, and I found myself missing some of my old favorites when I went off wheat. Rigatoni is one that’s particularly hard to track down. But once I finally came across this Italian brand, my prayers were answered. And it’s organic to boot.
Make: Spicy Shrimp Pasta Salad with Asparagus, or Rigatoni with Treviso, Sausage and Cream
Elbows: Edison Grainery Elbows
Not only am I a big fan of the simple packaging on Edison Grainery’s products, but I love that they use organic quinoa and rice flour. I’ve tried a few shapes, but I find that their elbows (which are ribbed like a rigate pasta) hold up particularly well for soups (like this Turkey Minestrone) and baked pasta dishes like Mac n’ Cheese, where most gluten-free versions might fall apart or turn to mush. Bionaturae also makes a mean elbow.
Make: Jalapeno-Scallion Mac n’ Cheese
Penne: Rustichella d’Abruzzo Penne Rigate or Colavita Gluten-Free Penne Rigate
Rustichella d’Abruzzo I discovered after interviewing Mark Ladner at Del Posto about what he uses in the restaurant for gluten-free customers. If it’s good enough for him, it’s definitely good enough for me. I also love that it’s organic and from Italy. More recently, I discovered Colavita’s gluten-free penne and it was outstanding. Unsurprisingly, also from Italy. They know their pasta, when it’s made from brown rice and corn.
Make: Healthy Spinach Mac and Cheese, Baked Eggplant Parm Penne
Soba: King Soba Buckwheat Sweet Potato Noodles
I used Eden Organic soba noodles for years, but found that without a mix of wheat flour, their buckwheat noodles fell apart really easily. King Soba came on the scene with organic and whole grain varieties of my favorite Asian pasta shapes. Their brown rice vermicelli is also amazing.
Make: Fresh Sesame Soba Spring Rolls, Cold Sesame Soba Noodle Salad with Slaw, Soba Noodles with Walnut-Miso Sauce
Lasagna: Le Veneziane Lasagna Noodles
These thick slab noodles seemed like they were the last shape to come on the scene. Tinkyada’s were too dark and curly. Barilla now makes a gluten-free no-bake version. But my favorite is this Italian brand that just requires a quick par-cook before layering.
Make: Greek Lasagna with Lamb and Chard
Casarecce: Garofalo Casarecce or Penne
Though it’s a lesser known shape, I love the elegance of Garofalo’s casarecce. They are another Italian brand, and bring that kind of artisanship to the table. I haven’t tried the spaghetti, but the penne is also fabulous.
Make: Lentil-Quinoa Meatballs and Tomato Sauce
Linguine: RP’s Gluten-Free Linguine
There’s nothing better than fresh pasta, and occasionally you’ll get lucky and find a gluten-free option in the refrigerator section of Whole Foods, usually by the cheese department. Whenever we see RP’s, we stock up. It cooks up just like regular fresh pasta, in a matter of minutes, and keeps well frozen.
Make: Sweet and Spicy Corn Pasta with Ricotta and Chives
Wheels: Banza Wheels Chickpea Pasta
If you’re looking for a high protein pasta brand, Banza, which is made completely from chickpea flour, is the right choice for you. My favorite shape of theirs is the wheels, since it reminds me of childhood and they are the only ones who make a gluten-free version!
Make: Moroccan Eggplant Caponata Pasta
Interested in trying to make your own gluten-free pasta? I have a recipe for you! Try this gluten-free hand-rolled spaghetti for a fun weekend activity.
Any favorites I missed? Let me know in the comments section!
This is such a great resource I bookmarked it. Thanks for researching this for us g-free folk!
pleasure!
This is such a great guide, Phoebe! I will have to order a few of these products to try. I can’t live without my pasta!
And OMG your recipes here just look out-of-this-world pastalicious!
thank you Allison!! I hope you can find all of them! It took me years to come upon the Felicia Bio. But I love it.
You’re so lucky to able to find all these different great gluten free kinds of pasta. I’m also eating glutenfree but unfortunately in Sweden we don’t have many to choose from. And the number one ingredient in all of them is corn…
I’m sorry the selection is so limited there Thea! But at least you don’t run as much of the risk of GMO corn over there, right? That’s the main reason why I avoid corn. There are many great brands in Italy, so if you ever are in the country, stock up! xo
try it!
Thank you for explaining how the pastas perform in cooking! This is a very helpful article and I encourage you to keep it up to date with new GF pasta entries into the market.
You are so right MJ – I need to keep the list going! There are so many new brands popping up every day. Overall though, my favorites are still BioNaturae, Edison Grainery, and Felicia Bio (I’ve tried many shapes and they all perform so well). I need to get my hands on some Banza. I hear great things!
Curious your thoughts on Tinkyada? It is my favorite GF pasta so far, but I haven’t tried all those you listed. Have you ever kept it warm in a slow cooker with success?
I’m honestly not a huge fan. It was the brand I started with, but have since found much better options like those listed. Also I once bought the bran type (turquoise package I believe) and found it inedible because of the weird flavor!
I’ve been g-free a long time and practically wept with joy when someone finally figured out how to make pasta that doesn’t disintegrate or taste weird. Now that Barilla and other major mainstream brands are jumping on the bandwagon, do you trust these? Or are their ingredients suspect?
You know, I haven’t tried enough of them for myself. But I’m not skeptical. When I ate regular pasta, I loved Barilla. It’s just a matter of what you value. If you want organic and whole grain, I don’t believe they make a GF version that checks those boxes.
This is very helpful, I just started eating gluten-free and was also sad about giving up pasta. I purchased a black bean spaghetti made by Explore Cuisine, I can’t wait to try it. Now I’m extra excited to find and try these brands you suggested! The two shapes that I love the most (especially for pasta salads) are bowties and shells! Do you know of any GF brands with these shapes?
I have Celiac Disease and am so bummed.. I have loads of recipes we had to give up eating all because of this dang disease. We have looked everywhere and cannot find a good tasting gluten free wide or extra wide egg noodle. Any suggestions???
thats a tough one shelley – sorry!! there are some fresh brands like mannis – try looking in refrigerated section at whole foods for tagliatelle.
Thank you. I was diagnosed just recently and trying to adjust. Pasta is the biggest challenge. I am looking forward to your suggestions. Do you have any advice regarding egg noodles?
Thanks again.
Have you found a gluten free jumbo shell pasta? I’d love to make stuffed shells but that shape is pretty elusive.
Have you tried to freeze any of these options? Gfree pasta definitely tends to turn to mush after freezing and reheating. Also best pasta option for eating cold/pasta salad? I pack my kids lunches so it’s been a struggle to find the best pasta for freezing for making batches of like mac and cheese/eating cold for pasta salads.