A Guide to Gluten-Free Pasta (and Which One We Picked as Our Favorite)

November 19, 2015

It all started out humbly enough, with white rice ground to a flour and shaped into slightly mushy versions of penne rigate, but then quinoa pasta—and chickpea pasta!—began making appearances. Now, every time I walk through the grocery store it feels like there's another gluten-free pasta available.

From left to right: Quinoa with corn flour, white rice, brown rice, and chickpea pasta Photo by Alpha Smoot

While all of these pastas can be rounded up and categorized into "gluten-free pastas," I learned after a very starchy taste test that each variation tastes incredibly different—and takes to different sauces in different ways. Here's what to use each gluten-free pasta for, and what we liked—and didn't—about each variation:

Our Gluten-Free Pasta Test Taste


Photo by James Ransom

Chickpea Pasta (Banza): This pasta started out promisingly. As soon as I put the chickpea pasta into the pan, it sunk to the bottom and formed a line across the center of the pot. When I fished a few chickpea soldiers out at five minutes, they were still chewy, but another couple of minutes did the trick.

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Verdict: The pasta retains its shape very well and doesn’t stick together once plated and dried—unfortunately, it leaves a distinct chickpea aftertaste, and once chewed, it’s difficult to differentiate the pasta from a mouthful of chickpeas. It’s not such a strong flavor that it would overpower a flavorful pasta sauce, but it may not be the best if you’re making a simple aglio e olio.

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Top Comment:
“The best gluten free pasta I have ever tasted, and I have tried many, is the millet angel hair pasta. Short cook time, taste and texture are incredible! If you haven't tried it you should, I think it may change your perspective on this review...only draw back, at the moment they only make angel hair pasta. ”
— nycnomad

Try it with: Heavy meat sauces—or a chickpea sauce, if you can't get enough (but really, this pasta has enough chickpea flavor to last you a good long while).

Recommended cook time: 7 minutes, 30 seconds


Photo by James Ransom

Quinoa with corn flour (Ancient Harvest): The instructions on the back called for a 6 to 9 minute cook time and warned me, “DO NOT OVERCOOK” so I set my alarm for 5 minutes... and then 9 minutes... and then 10, at which point they were still almost inedible. (Almost immediately, the water became so murky that I couldn’t see the pasta.) By 12 minutes, they were done and extremely mushy. Once I took them out, I saw that they had left a film on the entire pan that I had to scrub to get off.

Verdict: These are extremely delicate and taste much more like corn than they do quinoa—almost like a corn tortilla that’s been dipped in water, which is kind of fun to eat in pasta form, but I'd definitely prefer it in chip form. On the plus side, they held their shape when chewed.

Try it with: A tomato sauce, or olive oil with sun-dried tomatoes—basically pasta salsa.

Recommended cook time: 11 to 12 minutes

All-cap warnings marked nearly all of the bags of pasta (NOT MUSHY and DO NOT OVERCOOK)

All-Quinoa Pasta (Pereg): Many quinoa pastas, like the one listed above, contain corn as the first ingredient, but this brand lists whole-grain quinoa flour at the top of its list (followed by potato starch, egg white, and vegetable oil). Once in the water, it cooked extremely quickly (roughly 5 and a half minutes to 6 minutes, at most).

Verdict: While I’m impressed with the extremely quick cook time and liked the flavor—it tastes exactly like quinoa and has that same grainy earthiness, which was fine except that I couldn’t get past the texture. It disintegrates almost as soon as you start chewing. I don’t think I would make these again because if I ever craved them, I would just make quinoa.

Try it with: Other earthy flavors, like a mushroom sauce, or as macaroni and cheese—which you can eat while wishing you had actual quinoa.

Recommended cook time: 6 minutes, at most


Photo by Bobbi Lin

Brown Rice (Tinkyáda): At 12 minutes, this pasta took slightly more time to cook than the other gluten-free pastas, and as soon as I took it out, it was extremely slimy—so much so that I couldn't grab one noodle—but that luckily wore off as it dried!

Verdict: This pasta looks the most like regular, gluten-graced pasta, but the difference becomes immediately evident as you eat it—it doesn’t taste like anything, and it squeaked as I chewed, which was off-putting.

Try it with: Pesto, to take an edge off the squeak.

Recommended cook time: 12 minutes

White Rice (Melotti): As soon as I put the pasta into the pot, it started to boil over, so the cooking process required a bit of vigilance.

Verdict: It tastes like a mushed-together ball of sticky rice, which was not extremely appealing—if given the option, I would prefer to just eat white rice. Or even an actual ball of mushed-together sticky rice. It also had a slightly slimy feel to it.

Try it with: If you're determined to eat this pasta, try it with a flavorful, creamy pasta sauce.

*Recommended cook time: 11 to 12 minutes

Photo by Alpha Smoot

Cut to the Chase:

Best shape-retention: Chickpea

Best flavor: Quinoa with corn flour

Best look: Brown rice

Best overall: It depends on what you’re cooking and what your flavor preferences are! But we would pick a tie between the brown rice and quinoa with corn flour.

What are some of your favorite gluten-free pasta options and pairings? Tell us in the comments below!

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See what other Food52 readers are saying.

  • Stacy
  • Matti Neustadt Storie
    Matti Neustadt Storie
  • Ann Sellers
    Ann Sellers
  • Kt4
  • C Bilodeau Cohen
    C Bilodeau Cohen
I eat everything.


Stacy July 9, 2019
My favorite is the DeBoles Gluten Free Multigrain Pasta. It holds up like regular pasta..if you don’t overcook it. Test with a fork and follow the directions. Even my Italian hubby likes it!
Matti N. June 15, 2017
You gotta go with combo flours for GF pasta. I really like Delallo brand for dried pasta. Up here in the PNW, you can also find fresh GF past by a company called Manini's. It's as good as GF past gets.
Ann S. July 14, 2016
I've tried many, many GF pastas, and my favorite by far is from Barilla. The texture and flavor are almost identical to those of traditional dried pasta--if you don't overlook it, you won't be able to tell the difference!
Kt4 April 8, 2016
I love Trader Joe's GF pastas. Pay attention & don't overcook and they come out great every time.
C B. January 11, 2016
The best Gluten-Free Pasta we know is our GOGO QUINOA pasta (organic white rice and organic quinoa),
and we would love to send you a sample package Leslie. Please e-mail us at [email protected] to confirm shipping address. Happy day :)
Alison November 25, 2015
Pappardelle's Pasta has some of the best gluten-free pasta I've tried; they offer great flavors and it's made with a blend of several different flours, resulting in the closest texture to traditional gluten-based pasta I've found:
witloof November 19, 2015
I love Explore Asian black bean spaghetti. It's really delicious and I like the chewy texture. I also like Andean Dream quinoa pasta.
nycnomad November 19, 2015
The best gluten free pasta I have ever tasted, and I have tried many, is the millet angel hair pasta. Short cook time, taste and texture are incredible! If you haven't tried it you should, I think it may change your perspective on this review...only draw back, at the moment they only make angel hair pasta.
Jennie H. November 19, 2015
bionaturae gluten free pasta (blend of soy, rice, and potato) comes in a variety of shapes and retains a toothsome texture and is actually difficult to overcook!