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7 of the Best Gluten-Free Pastas

Tested and approved by the gluten-free community, these pastas are just as good as the real thing.

We thought making a bowl of pasta was the easiest task in the world—until we tried boiling gluten-free pasta. What was meant to be a simple and tasty dish for a gluten-intolerant friend turned into a slimy, gooey mess.

Next time we’ll do better, thanks to these pasta products that come highly recommended by gluten-free experts, friends, and readers alike. Read on for their suggestions.

1. Explore Asian Organic Mung Bean Fettuccine
Balance Gym fitness director Ash Allen alerted us to this mung bean pasta in her food diary. Bonus: It contains 25 grams of protein per serving. Find it at Mom’s Organic Market. (Also recommended by a reader: the black bean spaghetti.) 

2. Ancient Harvest
Numerous readers raved about the Ancient Harvest brand, including gluten-free nutritionist Cheryl Harris: “Ancient Harvest quinoa pasta takes like real pasta, and even has a good amount of fiber and protein, too.” 

3. RP’s Pasta
For fresh pasta, Harris says RP’s, made with brown rice, is “by far the best.” It can be hard to find, but Harris says it’s definitely available at Mom’s Organic Market in Alexandria.

4. Ancient Grain Pasta Penne
Organic and made from quinoa, amaranth, and brown rice, Ancient Grain’s pasta was another winner among gluten-free folks.

5. Tinkyada Rice Pasta
Harris likes to use this organic brown rice product when she’s making lasagna. “No one knows the difference!” she claims.

Bonuses: Spaghetti Squash and Zucchini Noodles
When cooked, these squashes have the texture and appearance of spaghetti. Only downside: they require a bit more work than just boiling some pasta. Try Whole Foods’ recommendations for cooking spaghetti squash and this zucchini pasta recipe from Whole Living

Do you have another gluten-free pasta recommendation? Share it with us in the comments section. 

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  • Jen

    The best way to make g-free pasta is to boil it for about a minute or two, then steam it the rest of the way. I'm a long-time celiac and this method makes the pasta not as gummy and more "normal"

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