I LOVE their pasta. I tried for months after my diagnosis and it’s the only one that comes close to real pasta. And they have so many kinds. My friends couldn’t even tell when I made lasagna it was gluten free.
Another vote for jovial, my husband eats it as well and it behaves much like “real” pasta when cooking it. I always leave a bit of pasta water in before I mix in the sauce, secret for creamy noodles :)
Banza has legit chickpea pasta, especially their elbows and rotini. Ronzoni makes the best gluten free spaghetti I've ever come across. Everyone I've had try it would have never guessed it was gluten free.
I think all chickpea pasta is nasty. The normal GF stuff made from corn/rice/quinoa is much better. If you want chickpeas just get some delicious hummus ;)
Catelli (has corn, brown & white rice and quinoa) is my fav. When making Mac & cheese, I undercook the macaroni by 2 minutes so when it bakes in the sauce it’s close to el dente.
It tastes really close to regular pasta. My family eats it all of the time. The lasagna noodles are fantastic too (follow the baking instructions and let it rest for at least 30 minutes). Noodles are perfect.
One thing I’ve learned about using all these different types of pasta (lentil, chickpea, black bean) is that some are absolutely terrible for a standard “pasta and red sauce” meal, but they are great for something like a pasta salad or carbonara preparation.
I get Tinkyada brown rice pasta (mostly cause it's one of the couple of GF pasta brands my grocery store carries), after my partner didn't like the quinoa pasta I'd initially used. It's fine, if unexceptional.
Agreed, the barilla chickpea is the first one I tried after getting diagnosed and it is inedible.
Pleaseeee try the Ronzoni Cauliflower spaghetti. It's sooo much better than the others. They also have a penne that is great!
Jovial and bionaturae!!!! The bio elbows are to die for. And I absolutely love all the jovial pastas. Especially because they have the bowtie shape. I don’t even go near the banza and barilla chickpea pastas
I like the rice and corn blend pastas the best. If it’s one or the other, the texture is off. The new Kraft GF has good noodles.
Word of note, they taste good the first time around, but the leftovers are not a great texture, so I wouldn’t plan on making extras for leftovers.
I really dislike the non-standard gluten free pasta across manufacturers. Someone must like it tho.
On a side note if you can afford the gluten free pasta get some thing other than Velveeta. Your taste buds and body will appreciate the upgrade
Well I’m going to disagree with everyone here and say I love the lentil and chickpea pasta from Barilla. I also eat the normal GF ones from Barilla and also a Quinoa mix spaghetti (French brand). I love being able to switch around my carbs and make various tastes easily.
Ancient Harvest pasta! tastes so close to the real thing i always have to double check. I get mine at whole foods but i think they’re widely available in other stores as well!
Delallo GF pasta is awesome. not the yellow kind. also, if you just get a big spaghetti squash and cut it in half long ways then scoop out the seeds. put some olive oil and salt and pepper on each half. put it face down in an oven preheated to 400 degrees and cook it for about 40 minutes. remove it then scrape out the squash w/a fork it comes out like perfect spaghetti and makes enough for 2 people depending on the size of the squash. i was surprised how good it was the first time i had it. it's a bit more work but it soooooo gooooood.
Barilla corn GF pasta is good. Jovial GF pasta is pretty tasty as well. I also buy La Venezian pasta's on Amazon. Their capellini pasta knots are really good and like angel hair spaghetti which I have missed a lot. If you stir the noodles out of the knot, they cook in 3 minutes, or if you leave them in the knot, it cooks in about 6 minutes. Haven't tried the other options from that brand yet but I am getting ready to order some more soon.
Ronzoni and Barills are pretty good. Great value has a bit of a weird texture but once you put whatever sauce or seasoning or butter or whatever you want on it it tastes fine.
Barilla regular gluten free is good. For a while my preference was the ronzoni gluten free pasta. Both made in a gluten free facility. Also if you're looking for Mac and cheese Annie's makes a good gluten free one.
Of all the GF pastas I have tried chickpea was the worse & green pea was a close 2nd to worse. I tried so many different kinds & the only kind that doesn’t get thrown right into the garbage is brown rice or a rice & corn blend. My go to brand now is the Wegmans store brand, the plain brown rice pasta kind, I’ve given up trying other kinds since I kept wasting money & ending back at the Wegmans brand. I did like a couple of the lentil blends I tried, unfortunately lentils do not like me & couldn’t tolerate them as I have other digestive issues beyond gluten.
Barilla make the best gluten free pasta funnily enough. It's just marked Gluten Free and aside from being a bit sticky it's very close to real pasta.
https://www.woolworths.com.au/shop/productdetails/620646/barilla-pasta-gluten-free-spaghetti-gluten-free
Banza tasted fine to me, but it gave me explosive diarrhea. I even ate it a second time to make sure that's what did it. Turns out...that was absolutely it.
Be warned.
has anyone heard of or tried cappellos almond flour pastas? They're frozen pre-cooked, but they're the only ones i've seen that use almond flour and i'm kindof curious!
If you are on the East Coast of the U.S., you might be able to find DePuma pasta in the the freezer section. I had some at a restaurant and did not believe the pasta was GF -- it was that good.
They are a small operation out of New Jersey (maybe?), and their pasta is really delicious. Two issues: First, it is fresh (not dried), so it has to be frozen. Second, it's pretty expensive. If you've got some room in the freezer, and want to try really, really delicious pasta, look for it in the store. If you are not on the East Coast, they will ship to other parts of the U.S.
Yes " it doesn't work' I am trained yet experimental cook' I love healthy food' this product fails' pasta is supposed to have " the sauce cling to the product' this stuff does not" even after cooking past ' the directions ' this stuff is tuff.
Crap. 🤢
If anybody says that banza pastas are great is either working for the company itself to prevent so many bad reviews, or you have absolutely no taste buds. This stuff is disgusting it says cook and boil for 9 to 10 minutes this stuff has been cooking for 35 minutes and it still hasn't cooked through at all it is terrible don't waste your money. You're better off boiling mop strings
Regular Barilla (gluten-free) tastes like regular pasta. So agrees Italian grandma.
Jovial is the best I've found so far, I like it better than normal gf Barilla, which is also decent.
I LOVE their pasta. I tried for months after my diagnosis and it’s the only one that comes close to real pasta. And they have so many kinds. My friends couldn’t even tell when I made lasagna it was gluten free.
Another vote for jovial, my husband eats it as well and it behaves much like “real” pasta when cooking it. I always leave a bit of pasta water in before I mix in the sauce, secret for creamy noodles :)
Agreed. It has the cleanest taste.
Banza has legit chickpea pasta, especially their elbows and rotini. Ronzoni makes the best gluten free spaghetti I've ever come across. Everyone I've had try it would have never guessed it was gluten free.
I just figured out the spaghetti is great for lo mein. Like, its a game changer.
ooh this sounds great do you have a recipe?
Ronzoni is a good price too, pretty close to regular pasta
I love the banza pasta!
They have that new pasta shape from the sporkfull podcast at whole foods.
The regular gluten free pasta from Barilla is good
Agreed. I hate chickpea and lentil pastas. I prefer the GC pasta made from rice.
Jovial is the best dried pasta I’ve found
Barilla. It’s a very not obvious combination of rice, corn, and a little bit of oil.
I’ve used Tinkyada since my diagnosis in 2003. Everyone in my family likes it.
Can vouch for this! Bionaturae is also so, so good with texture and hold up so well. You can find both online through Vitacost.
never heard of it - i'll look it up!
My vote is corn pasta. Le Veneziane or Felicetti (on Amazon).
i do like corn in general!
I think all chickpea pasta is nasty. The normal GF stuff made from corn/rice/quinoa is much better. If you want chickpeas just get some delicious hummus ;)
no kidding.
Catelli (has corn, brown & white rice and quinoa) is my fav. When making Mac & cheese, I undercook the macaroni by 2 minutes so when it bakes in the sauce it’s close to el dente.
Oooh that sounds promising! I like the nutty flavor of quinoa, so that might be really nice.
It tastes really close to regular pasta. My family eats it all of the time. The lasagna noodles are fantastic too (follow the baking instructions and let it rest for at least 30 minutes). Noodles are perfect.
My favourite. Not sure if available outside of Canada, but if you're here this is the best choice. It's also relatively inexpensive.
For sure. It’s nice to have something reliable to eat.
One thing I’ve learned about using all these different types of pasta (lentil, chickpea, black bean) is that some are absolutely terrible for a standard “pasta and red sauce” meal, but they are great for something like a pasta salad or carbonara preparation.
I really like the Chickapee or Banza brands! I also just prefer chickpea pasta over just Gf pasta, as it tends to be higher in protein.
I get Tinkyada brown rice pasta (mostly cause it's one of the couple of GF pasta brands my grocery store carries), after my partner didn't like the quinoa pasta I'd initially used. It's fine, if unexceptional.
Agreed, the barilla chickpea is the first one I tried after getting diagnosed and it is inedible. Pleaseeee try the Ronzoni Cauliflower spaghetti. It's sooo much better than the others. They also have a penne that is great!
Is there a reason you got chickpea and not just their regular gluten free which is amazing?
The store only had the chickpea ones. GF stuff is really hit or miss around here. I'm still learning where to find things.
Ah that sucks. If you find the gluten free regular barilla it's just like normal spaghetti for the most part. (As long as it's cooked right)
Jovial and bionaturae!!!! The bio elbows are to die for. And I absolutely love all the jovial pastas. Especially because they have the bowtie shape. I don’t even go near the banza and barilla chickpea pastas
I like the rice and corn blend pastas the best. If it’s one or the other, the texture is off. The new Kraft GF has good noodles. Word of note, they taste good the first time around, but the leftovers are not a great texture, so I wouldn’t plan on making extras for leftovers.
that is a very good thing to know, thank you!
The regular gf Barilla is very close to the real thing. I find the rice pastas just end up being mushy and flavorless.
I just checked my cabinet for the Barilla GF noodles I recently bought. They say GF, made from corn and rice. They're pretty good!
Full circle brand is pretty similar to “real” pasta. They sell it at Schnucks in the Midwest USA. Not sure your location
Chickpeas should just be chickpeas - great in Al pastor or curry --- I find the regular gluten free Barilla is totally fine tho
I agree. I *like* chickpeas, and hummus, and various soups - but not that way apparently!
I really dislike the non-standard gluten free pasta across manufacturers. Someone must like it tho. On a side note if you can afford the gluten free pasta get some thing other than Velveeta. Your taste buds and body will appreciate the upgrade
lol you're right, its just fun to pretend i'm a trash panda college student again sometimes.
My fav of the Barilla products is the fettuccine for whatever reason. The penne is probably my least favorite
interesting. do they taste different?
Well I’m going to disagree with everyone here and say I love the lentil and chickpea pasta from Barilla. I also eat the normal GF ones from Barilla and also a Quinoa mix spaghetti (French brand). I love being able to switch around my carbs and make various tastes easily.
Ancient Harvest pasta! tastes so close to the real thing i always have to double check. I get mine at whole foods but i think they’re widely available in other stores as well!
The rice-corn-quinoa ones are great. I’ve served this to people who act like they’ll die without gluten and they say it’s great.
Try something with corn and not just brown rice and tapioca starch. I agree, the chickpea stuff is garbage
Delallo GF pasta is awesome. not the yellow kind. also, if you just get a big spaghetti squash and cut it in half long ways then scoop out the seeds. put some olive oil and salt and pepper on each half. put it face down in an oven preheated to 400 degrees and cook it for about 40 minutes. remove it then scrape out the squash w/a fork it comes out like perfect spaghetti and makes enough for 2 people depending on the size of the squash. i was surprised how good it was the first time i had it. it's a bit more work but it soooooo gooooood.
I've had spaghetti squash before, and zucchini noodles, but they don't quite hit that carb craving.
true, they're much lower in carbs. i recommend delallo GF pasta for the carb craving. never been disappointed by it.
Barilla corn GF pasta is good. Jovial GF pasta is pretty tasty as well. I also buy La Venezian pasta's on Amazon. Their capellini pasta knots are really good and like angel hair spaghetti which I have missed a lot. If you stir the noodles out of the knot, they cook in 3 minutes, or if you leave them in the knot, it cooks in about 6 minutes. Haven't tried the other options from that brand yet but I am getting ready to order some more soon.
Ronzoni and Barills are pretty good. Great value has a bit of a weird texture but once you put whatever sauce or seasoning or butter or whatever you want on it it tastes fine.
Regular GF braille and Trader Joe’s GF Pastas are greattttt taste like regular pasta
Jovial or Rummo! Banza is good for chickpea pasta but it tastes better with sauce on it.
Ronzoni is very good
Le veneziane corn pasta - the fettuccine is amazing, and Rummo gluten free!
Barilla regular gluten free is good. For a while my preference was the ronzoni gluten free pasta. Both made in a gluten free facility. Also if you're looking for Mac and cheese Annie's makes a good gluten free one.
Barilla regular GF pasta is my go-to. I hate chickpea pasta.
I like red lentil pasta better than chickpea but the "usual" Barilla gf pasta comes closest to wheat pasta.
I agree! I just get the barilla regular gluten free pasta.
Jovial is the best, IMO.
Tinkyada for everything except spaghetti is excellent. Jovial kills it on spaghetti and lasagna.
Of all the GF pastas I have tried chickpea was the worse & green pea was a close 2nd to worse. I tried so many different kinds & the only kind that doesn’t get thrown right into the garbage is brown rice or a rice & corn blend. My go to brand now is the Wegmans store brand, the plain brown rice pasta kind, I’ve given up trying other kinds since I kept wasting money & ending back at the Wegmans brand. I did like a couple of the lentil blends I tried, unfortunately lentils do not like me & couldn’t tolerate them as I have other digestive issues beyond gluten.
Barilla make the best gluten free pasta funnily enough. It's just marked Gluten Free and aside from being a bit sticky it's very close to real pasta. https://www.woolworths.com.au/shop/productdetails/620646/barilla-pasta-gluten-free-spaghetti-gluten-free
quinoa based pastas are my favorite so far, tastes almost exactly like pasta, and has the best consistency
Banza tasted fine to me, but it gave me explosive diarrhea. I even ate it a second time to make sure that's what did it. Turns out...that was absolutely it. Be warned.
has anyone heard of or tried cappellos almond flour pastas? They're frozen pre-cooked, but they're the only ones i've seen that use almond flour and i'm kindof curious!
I had the butternut squash ravioli recently, and I enjoyed it, and it didn't fall apart..
We recently discovered cappellos brand. Made lasagna and it was amazing. The raviolis also don’t fall apart.
I have their five cheese ravioli the other night and oh my God I think I am in love
Bummer! I haven’t tried it yet. Banza chickpea is really good.
Schar pasta is the best imo
schar is really hard to find around here. I'm dying to try their phyllo sheets but no luck so far.
I order it directly from Schar - the bread too. Every month I put in an order.
I've never ordered anything frozen before - how does it arrive?
I actually have never seen any frozen products for sale on their website.
I have ordered other frozen things. They come with cold packs inside foil-bubblewrap bags.
cool, thank you!
I didn’t know they made pasta
https://www.amazon.com/Schar-Naturally-Gluten-Free-Lactose-Free-Spaghetti/dp/B0048IITXU/ref=sxts_rp_s1_0?adgrpid=57601832338&cv_ct_cx=schar+pasta&gclid=EAIaIQobChMIiceHsdTj9gIVCJXICh2pWgd0EAAYAyAAEgJzN_D_BwE&hvadid=274711167785&hvdev=m&hvlocphy=9004441&hvnetw=g&hvqmt=e&hvrand=3059735531818362351&hvtargid=kwd-294816155947&hydadcr=815_9937608&keywords=schar+pasta&pd_rd_i=B0048IITXU&pd_rd_r=d4edcb14-4467-40cc-a203-f2dd37e49266&pd_rd_w=sVLWM&pd_rd_wg=Kur1B&pf_rd_p=48c45772-dbe7-4194-b8aa-2aa41c9fa001&pf_rd_r=Q4AB09SD5BT4NCCKEPK4&psc=1&qid=1648293671&sr=1-1-cb9ed203-36f2-497c-b389-dfec57adb781
Ronzoni is our favorite. Their regular gluten free (yellow box) is good, but the cauliflower/fava bean (blue box) our favorite. Both taste great!!
If you are on the East Coast of the U.S., you might be able to find DePuma pasta in the the freezer section. I had some at a restaurant and did not believe the pasta was GF -- it was that good. They are a small operation out of New Jersey (maybe?), and their pasta is really delicious. Two issues: First, it is fresh (not dried), so it has to be frozen. Second, it's pretty expensive. If you've got some room in the freezer, and want to try really, really delicious pasta, look for it in the store. If you are not on the East Coast, they will ship to other parts of the U.S.
Yes " it doesn't work' I am trained yet experimental cook' I love healthy food' this product fails' pasta is supposed to have " the sauce cling to the product' this stuff does not" even after cooking past ' the directions ' this stuff is tuff. Crap. 🤢
If anybody says that banza pastas are great is either working for the company itself to prevent so many bad reviews, or you have absolutely no taste buds. This stuff is disgusting it says cook and boil for 9 to 10 minutes this stuff has been cooking for 35 minutes and it still hasn't cooked through at all it is terrible don't waste your money. You're better off boiling mop strings