Gluten-free pastas: I just found out I have a gluten allergy and I'm doing fine with most substitutes... except the pastas. I've tried a few brands (t

  • Posted by: sfwork
  • February 21, 2011


pierino June 11, 2011
As a point of reference, quinoa is a seed (related to spinach) and not a grain. So gluten isn't an issue.
beyondcelery June 11, 2011
Tinkyada brown rice or Ancient Grains quinoa pasta are my favorites. Another you may like is Orgran's corn and vegetable spirals: I also use a lot of Trader Joe's own brand of brown rice pasta. Its texture is nearly like that of Tinkyada, but it's much cheaper.
boulangere June 11, 2011
I camp with the quinoa people. I'm not gluten-intolerant, and I love it. Wonderful bite, excellent flavor, good with everything.
JessicaBakes June 10, 2011
Ancient grains quinoa pasta is so delicious you won't even consider going back. My boyfriend, not gluten-free, prefers it to regular pasta. Seriously good stuff!
sfwork March 4, 2011
Just wanted to say thanks to everyone who answered this question. Tried Tinkyada and it was GREAT. Of course the down side is now all the weight I lost because I couldn't eat pasta will likely come back on ;)
robinbeth February 22, 2011
I've tried a few different brands and keep returning to Bionaturae as my favorite. It's made with a mix of rice, soy, and potato. Good texture and yummy. Holds up well even cold, the next day, which is the hardest test for the gluten-free pastas.
testkitchenette February 21, 2011
Spaghetti squash is a miracle (for me at least). I am not gf but I often use this as a base for sauces. I also use julienned or spiralized zucchini and carrots that have been lightly steamed or sauteed. Like pierino says, look into the quinoa based ones or just serve your sauce over quinoa. I also like brown rice comes in ziti shapes also and it tastes good.
pierino February 21, 2011
You might also look into quinoa based pastas.
insecureepicure February 21, 2011
I'm gluten free too. I like the Tinkyada too. But regular thai rice noodles have the nicest texture.
tasty February 21, 2011
I'm not keen on the rice/corn based ones. The ones I've found with a consistency closest to wheat pasta are made of black beans or mung beans - they're a funny colour but they have a lovely texture.
hallolynn February 21, 2011
Tinkyada is the best I've found but you need to make sure you don't over cook it.
ChaosTheory February 21, 2011 is my favorite. my non-GF partner doesn't even taste the difference. (But I prefer the slightly nutty taste of brown rice pasta).

When I want something more "semolina-like", I use
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