While the increase in gluten-free pasta options is definitely a positive, all the choices have created another problem: It’s hard to know which one to go for. How does red lentil compare to chickpea when it comes to taste and nutrition? What about edamame or black bean? And that’s before you factor in that, as with any food, some brands simply produce better-tasting and more nutrient-rich products than others. Nothing is worse than craving a pasta dish and ending up with a meal that misses the mark. That’s where this list comes in. No matter what type of gluten-free pasta you’re in need of, you’ll find the best one for the job here. Plus, a registered dietitian and a cooking expert reveal how different types of gluten-free pasta compare. Here at Parade.com, we’re all about sharing products we love with our audience. When you make a purchase on an item seen on this page, we may earn a commission, however, all picks are independently chosen unless otherwise mentioned.
How Gluten-Free Pasta Options Compare Nutritionally
According to registered dietitian Melissa Rifkin, RD, gluten-free kinds of pasta are most commonly made of either beans, lentils, edamame, brown rice or quinoa. She adds that some gluten-free pastas are made of a combination of these ingredients. In general, Rifkin says that all of these gluten-free pasta options are safe for people with celiac disease. However, she emphasizes that if you are allergic or sensitive to gluten, it’s always a good idea to read the food label of the product you’re eying, just to be safe because manufacturing facilities or other ingredients in the food may contain allergens. “Because there are so many varieties of gluten-free pasta available now, nutrient composition is all over the board,” Rifkin says. Want your noodles to pack as much protein as possible? She says to go for bean, lentil or edamame. Looking for extra iron? Rifkin says beans and lentils strike again. She also says that gluten-free pasta options across the board tend to have more fiber than traditional pasta noodles.
What To Keep In Mind When Choosing a Gluten-Free Pasta Based On Taste—Plus How To Cook It
Of course, nutritional content isn’t all that should be considered when choosing a gluten-free pasta; taste and texture are key too. “Gluten-free pasta tends to be made from grains that have a more robust flavor than traditional pasta. It can be a bit of a shock for someone who’s accustomed to white pasta to make the switch in the same way that whole-wheat pasta can be,” says Stephanie Pixley, the deputy editor at America’s Test Kitchen, a cooking resource that publishes many cookbooks, including How Can It Be Gluten Free. When choosing a gluten-free pasta, think about how you plan on using it. Are you going to top it with tomato sauce? A cream-based sauce? Pesto? Just a little olive oil and garlic? Once you have that figured out, Pixley says to then think about how the flavor of the different gluten-free pasta ingredients would pair with what you’re making it with. For example, do you like the idea of chickpeas paired with pesto more than you do the idea of lentils and pesto paired together? Then chickpea pasta is your best bet. Or do you think red lentils sound great paired with a hearty tomato sauce? If so, go for red lentil pasta. If you’re looking for a gluten-free pasta that’s super versatile, Pixley says to consider brown rice-based pasta, which is the most neutral in taste. Cooking gluten-free pasta perfectly can be tricky. “In general, the challenge with cooking gluten-free pasta is nailing the right al dente texture. Undercook the pasta and it will be tough, overcook the pasta and it will be soft,” Pixley says. Her best advice is to taste the pasta before draining it; don’t just blindly follow what the directions tell you to do. With all of this in mind, here is a list of the best gluten-free pasta to consider for all your comfort food needs.
16 Best Gluten-Free Pastas
Next up, check out these 15 basic recipes to make if you’re following a gluten-free diet.
Sources
Melissa Rifkin, RD, registered dietitianStephanie Pixley, deputy editor at America’s Test Kitchen
