Whether you are on a gluten-free diet due to celiac disease or gluten sensitivity, finding gluten-free products can be a challenge. Thankfully, there are plenty of options when it comes to gluten-free pasta and noodles.
Gluten-free pasta and noodles are often made from a variety of grains, vegetables, and seeds and contain a variety of different flours and starches. Since there is no gluten to hold the dough together, a binder is often used.
Here are 12 of the best types of gluten-free pasta and noodles.
12 gluten-free pastas and noodles
1. Rice pasta
White rice or brown rice can be used to make gluten-free rice pasta.
White rice pasta is thin, however, and easily overcooked. Not only is brown rice pasta better for absorbing flavor, but it also contains more nutrients than white pasta.
2. Corn pasta
Corn flour is a common wheat flour alternative that is ideal for pasta due to its mild flavor. It is high in minerals, carbs, and vitamins A, B, and E.
Corn pasta has a similar texture to wheat flour pasta, but it can easily break apart in boiling water, so stick to smaller pasta shapes such as shells and elbows.
3. Quinoa pasta
Quinoa pasta has great flavor and texture and is one of the healthiest types of gluten-free pasta available. Quinoa is a complete protein because it contains all 9 essential amino acids. It is also high in fiber and minerals.
4. Bean pasta
Pasta made from beans is highly nutritious and goes well with many sauces. It is also rich in protein and fiber while being low in calories.
5. Chickpea pasta
Chickpea pasta has a significant amount of protein and serves as an excellent base for a variety of sauces. It has a nutty taste that complements nutritious yeast-based cheese sauces.
6. Millet pasta
Millet pasta contains iron, phosphorus, and magnesium and has more protein than wheat, rice, or maize flour.
7. Amaranth pasta
Amaranth pasta is notable for its high protein content. Protein accounts for 15%-18% of the total seed weight. Amaranth also contains folate and vitamins A, B1, B2, B3, and C.
8. Green pea pasta and noodles
Green peas are high in vitamin C, protein, thiamine, folate, and niacin, among other nutrients, making gluten-free green pea pasta and noodles good for your health.
9. Buckwheat pasta and noodles
Buckwheat contains protein and vitamin K, B vitamins, copper, magnesium, and phosphorus. In addition to pasta, buckwheat is also used to make soba noodles. These gluten-free options have a darker color and nuttier, stronger flavor than regular pasta and noodles.
10. Shirataki noodles
Shirataki noodles are made from the stem of konjac yams. They also make excellent gluten-free pasta.
11. Lentil pasta
Lentils are abundant in protein and have a great flavor that goes well with many cuisines. The most common type of lentil pasta is red lentil pasta.
12. Kelp noodles
Seaweed and water are used to make these thin, translucent noodles. Kelp noodles can be eaten raw, stir-fried, or boiled. They are a great source of minerals and have a distinctive, bouncy feel.
QUESTION
According to the USDA, there is no difference between a “portion” and a “serving.” See AnswerGluten-free bakery and pasta products: prevalence and quality improvement. https://ifst.onlinelibrary.wiley.com/doi/10.1111/ijfs.13505
Discover Pasta Recipes to Fit Every Need. https://sharethepasta.org/cooking-pasta/recipes/
Overview on the General Approaches to Improve Gluten-Free Pasta and Bread. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5302439/
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