Best Gluten-Free Pasta: 15 Brands Taste-Tested & Ranked (2026)
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I boiled, sauced, and taste-tested 15 gluten-free pasta brands so you don't have to. Some were incredible. One literally dissolved into paste. Here are the results โ ranked from "I forgot it's GF" to "I'd rather eat the box."
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The Great GF Pasta Taste Test
I have a confession: pasta was the food I mourned most after my celiac diagnosis.
Not bread. Not cake. Not pizza. PASTA. Spaghetti night was my comfort food. Penne alla vodka was my birthday dinner. Mac and cheese was my emotional support meal.
And the first GF pasta I tried โ a rice-based spaghetti from the grocery store โ turned into a gummy, mushy, flavor-less pile of sadness the moment it went 30 seconds past al dente.
I almost gave up on pasta entirely.
But over the past 3 years, I've bought and tested every GF pasta I could find. Fifteen brands. Multiple shapes. Cooked them according to package directions, sauced them identically (olive oil + garlic + parmesan), and judged them on three criteria:
Here are the results.
๐ The Top 5 (You'll Forget They're GF)
#1: Barilla Gluten Free โ The Undisputed King
#2: Jovial Brown Rice Pasta โ The Artisan
#3: Banza Chickpea Pasta โ The Nutritional Powerhouse
#4: Tinkyada Brown Rice Pasta โ The OG
#5: Capello's Almond Flour Pasta โ The Low-Carb King
โญ The Middle Tier (Solid Options)
#6: Ronzoni Gluten Free
#7: Tolerant Red Lentil Pasta
#8: Ancient Harvest POW! Pasta
#9: DeLallo Corn & Rice Pasta
#10: Le Veneziane Corn Pasta
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โ ๏ธ The Bottom Tier (Proceed With Caution)
#11-15: The Disappointing
Explore Cuisine Edamame Spaghetti โ Green, beany, falls apart. Skip unless you specifically want edamame.
Trader Joe's Brown Rice Penne โ Mushy after 60 seconds. Near-zero cooking window. Disappointing.
Great Value GF Penne (Walmart) โ Budget price, budget quality. Falls apart in heavy sauce.
Mueller's GF โ Gritty, chalky aftertaste. Did not enjoy.
Generic store brands โ Results vary wildly. Some are fine, some dissolve. Stick to named brands.
The 5 Rules of Perfect GF Pasta
Rule 1: Use LOTS of Water
GF pasta releases more starch than wheat pasta. More water = less sticking = less gummy texture. Use at least 6 quarts for 1 pound of pasta.
Rule 2: Salt Aggressively
Add 2 tablespoons of salt per pot. GF pasta absorbs less flavor from sauce, so the cooking water seasoning matters more.
Rule 3: Stir Frequently
GF pasta sticks together more than wheat. Stir every 1-2 minutes, especially in the first 3 minutes.
Rule 4: Check 2 Minutes Early
Start taste-testing 2 minutes before the package says it's done. GF pasta goes from al dente to mush in about 60 seconds. Catch it early.
Rule 5: Rinse (Controversial But Correct for GF)
Unlike wheat pasta, rinsing GF pasta under cold water stops the cooking and removes excess starch. This prevents the mushy clump. Yes, Italians will be horrified. No, I don't care. Rinse it, then toss with sauce in the pan.
Best Pairings: Which Pasta for Which Sauce
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Frequently Asked Questions
Is regular pasta ever gluten-free?
No. All traditional pasta (semolina, durum wheat, egg noodles, couscous) contains gluten. You must buy specifically labeled GF pasta.
Which GF pasta is closest to "real" pasta?
Barilla Gluten Free is the consensus pick among celiacs. The corn + rice blend most closely mimics wheat pasta's taste and texture. Jovial Brown Rice is a close second.
Is chickpea pasta better than rice pasta?
Different, not better. Chickpea pasta (Banza) has twice the protein and fiber. Rice pasta (Barilla, Jovial) has a more traditional pasta taste and texture. I alternate between both weekly.
Can I use GF pasta in baked dishes (lasagna, baked ziti)?
Yes! Cook it 2-3 minutes LESS than al dente before baking โ it will finish cooking in the oven. Barilla lasagna sheets and Jovial lasagna work great. Don't forget to oil the noodles to prevent sticking.
Why does my GF pasta taste "gritty"?
You're likely using a low-quality brand. Switch to Barilla, Jovial, or Banza โ these have smooth textures. Also, make sure you're using enough water and rinsing after cooking.
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About the Author
Sarah Mitchell
Lead Content Writer & Nutritionist, B.S. Nutrition Science
Sarah was diagnosed with celiac disease in 2018 and writes evidence-based guides combining clinical nutrition knowledge with 6+ years of personal gluten-free living experience. All health content is medically reviewed by our advisory team.
Meet our full team โMedical Disclaimer: This article is for informational purposes only and is not a substitute for professional medical advice. Always consult your physician or a registered dietitian before making dietary changes related to celiac disease or gluten sensitivity. Read full disclaimer.
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