Sincerely Carolina

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My Top Three Gluten-Free Pastas

by caroline

I get a lot of questions about my favorite gluten-free products. Everything from food bars to bread to snack foods — the truth is, sometimes people need food preparation to be a matter of convenience (i.e. whipping up a recipe is just not in the cards).

I don’t blame them! We all have our tried-and-true store bought items that just make life easier. And, hey, if you can find ones that are healthy too, then you have yourself a winner.

One of my most loved gluten-free items in a box (or bag) is PASTA! In fact, I love it so much that I can easily say it is a must in order for me to feel like my food pantry is well-rounded.

More recently, a reader wanted to know what gluten-free (some vegan, too!) pastas were my favorite. I give you … well … exactly that:

Tinkyáda Rice Pasta

Tinkyáda pasta is a brown rice pasta that is also Kosher certified. Most of their pastas have all of three ingredients in them (think brown rice, rice bran and water). This was one of the first gluten-free pastas I fell in love with (after a lot of mushy duds) and I still stick by it as my all-time-favorite. There are 18 shapes to choose from — spirals, elbows, shells, fusilli and AWESOME lasagne noodles — and certified organic options as well.


Schär Gluten-Free Pastas

Schär pastas are actually a new addition to my list. Made with a combination of maize (corn) and rice flour, I’ve found this pasta is great when I am making a meal for non-gluten-free eaters. The consistency and color of the pasta is much closer to what we know as “regular” pasta, and it tastes a little less whole-grain-y than Tinkyáda. I don’t know about you, but I know have a few people on my list who just want their pasta to be pasta — no health nonsense about it. For those people, this pasta is definitely my new go-to when I am looking to please a mixed crowd.


Ancient Harvest Gluten-Free and Organic Quinoa Pasta

Made with a blend of organic quinoa and corn flours, Ancient Harvest gluten-free pastas are produced in a dedicated gluten-free facility. I love using this pasta — especially the Garden Pagodas! — when I am looking to pack a little extra health punch into my pasta dish (quinoa is a nutritional powerhouse)! I’ve found quinoa pasta is not only great when served with pasta sauce, but an awesome choice for a cold pasta dish, like pasta salad, too.


So, there you have it! My top three favorite gluten-free pastas. One of my number one rules with all gluten-free pasta is to ignore the cooking time on the box. No matter what it says, use the cook time as a loose guideline and then make the pasta according to your taste buds. It is so easy for gluten-free pasta to end up overcooked, so keep a close eye on it. I always pull out a few noodles with a slotted spoon throughout the cooking process and munch on them (if you try it, then be sure to allow them to cool before eating). This will help you to judge the desired cook time — especially until you feel confident you have found one that works for you. Remember — Every pasta will be different.

Another note: Rinse gluten-free pasta with cold water when it is done cooking. I’ve found this removes excess starch and keeps my pasta from getting sticky and soggy.

So, you found a pasta you love and now you need pasta-spiration? Check out these recipes and get cookin’:

Share please: What’s your favorite way to make pasta?