What is the best gluten-free pasta on the market?

In recent years, the market for gluten-free pasta has exploded, with more delicious and authentic-tasting options available than ever before. Finding the perfect gluten-free pasta that holds its texture, tastes delicious, and pairs seamlessly with your favorite sauce is now a realistic expectation for those with celiac disease or gluten sensitivity.

Quick Summary

An in-depth review of the top gluten-free pasta brands, evaluating their taste, texture, ingredients, and cooking performance. Specific options are highlighted for different preferences, from legume-based to corn and rice blends.

Key Points

• Rummo is a top contender for the best overall gluten-free pasta, noted for its authentic taste and texture that closely mimics traditional wheat pasta.

• Ingredient base is a key differentiator, with corn and rice blends often offering the most neutral flavor and familiar texture, while legume-based pastas are higher in protein and fiber.

• Proper cooking technique is crucial for gluten-free pasta, requiring extra water, frequent stirring, and careful timing to prevent mushiness.

• Jovial is highly regarded as the best brown rice pasta brand, praised for its excellent texture and ability to hold its shape.

• Banza is the best choice for those seeking higher protein, offering a nutrient-dense option made from chickpeas.

• Barilla is a great, affordable, and widely available option, providing consistent and reliable results for everyday meals.

Understanding Gluten-Free Pasta

Unlike traditional pasta made from durum wheat, gluten-free versions are crafted from a variety of flours, starches, and legumes. This difference in ingredients is the primary factor influencing taste, texture, and how the pasta cooks. Gluten, the protein in wheat, is responsible for the elastic and chewy 'al dente' texture that many people associate with high-quality pasta. In its absence, gluten-free pastas can sometimes become mushy, gritty, or sticky if not cooked correctly.

Recent advancements in food technology, including the use of bronze dies and specific steam-based production methods, have significantly improved the quality of gluten-free pasta. Today's best options are designed to mimic the mouthfeel of traditional pasta more closely, providing a satisfying and resilient bite. The key for a consumer is to know what ingredients to look for based on their personal preferences.

Common Types of Gluten-Free Pasta

Different flour bases offer distinct characteristics:

• Corn & Rice Blend: These pastas often have the most neutral flavor and a texture that is most similar to traditional wheat pasta, making them a great starting point. They hold up well and don't introduce unexpected flavors.
• Brown Rice: A popular option for a single-ingredient pasta. Brands like Jovial have mastered the production process to avoid sliminess often associated with pure rice pasta. It offers a slightly nutty flavor and a firm texture when cooked properly.
• Legume-Based (Chickpea, Lentil): Made from chickpeas or red lentils, these pastas are much higher in protein and fiber than grain-based options. They have a denser, earthier flavor and can sometimes be grainy if not prepared carefully. Banza is a widely known brand in this category.
• Quinoa & Corn Blend: Quinoa adds a slightly nutty, earthy flavor and some nutritional boost to a corn-based pasta. Ronzoni and Ancient Harvest both offer popular variations in this category.
• Cassava: A grain-free, root-based option that is also paleo-friendly. Jovial offers a cassava pasta with a slightly sweeter flavor and a very soft texture.

Our Top Picks for the Best Gluten-Free Pasta on the Market

Through various taste tests and expert reviews in 2025, several brands consistently rise to the top for different reasons. The 'best' depends on your priorities, whether that's matching the texture of wheat pasta, boosting nutrition, or cooking for a specific dish.

• Best Overall for Taste & Texture: Rummo. Many reviewers, including CNET, found Rummo's gluten-free pasta to be almost indistinguishable from its conventional counterpart. Using a combination of brown rice and corn with a unique production process, it offers a familiar, toothsome bite that holds up exceptionally well. This is an excellent all-purpose choice that even non-gluten-free eaters will enjoy.
• Best Brown Rice Pasta: Jovial. Consistently recommended by reviewers like The Nomadic Fitzpatricks and The Kitchn for its superb texture and organic brown rice ingredients. Jovial pasta maintains its integrity during cooking and avoids the slimy texture sometimes found in other brown rice pastas.
• Best for High Protein: Banza. Made from chickpeas, Banza offers significantly more protein and fiber than most other pastas, making it a favorite for health-conscious consumers. It has a slightly earthy flavor and can be tricky to cook perfectly, but the nutritional benefits are a major draw.
• Best Widely Available Option: Barilla. Found in most major supermarkets, Barilla's corn and rice blend is a reliable and affordable option. It provides a consistent texture that is a solid alternative to traditional pasta, and its availability makes it a convenient pantry staple.

Comparison Table

Brand	Main Ingredient(s)	Best For	Taste/Texture	Typical Cost (per box)
Rummo	Corn, Brown Rice	All-Purpose, Authentic Feel	Mild, toothsome, indistinguishable from wheat pasta	$$
Jovial	Organic Brown Rice	Best Organic, Long Shapes	Neutral, not slimy, excellent hold	$$$
Banza	Chickpea	High Protein, High Fiber	Earthy, dense, can be grainy if overcooked	$$
Barilla	Corn, Rice	Budget-Friendly, Availability	Mild, consistent, a great standard option	$
DeLallo	Corn, Rice	Orzo, Small Shapes	Good hold, reliable texture for soups and salads	$$
Tinkyada	Brown Rice	Pasta Salads, Simple Sauces	Firm, simple, good when chilled	$$

Expert Cooking Tips for Perfect Gluten-Free Pasta

Cooking gluten-free pasta often requires a bit more attention than its wheat-based counterpart to prevent it from becoming mushy or sticking together. Follow these tips for the best results:

1. Use Plenty of Water: Use a large pot with an abundance of heavily salted, boiling water. This gives the pasta ample room to move and helps prevent it from clumping.
2. Stir Immediately and Frequently: As soon as you add the pasta to the boiling water, give it a good stir. Continue stirring periodically during the first few minutes to ensure the strands or shapes don't stick to each other or the pot.
3. Watch the Time Closely: Many gluten-free pastas cook faster than you expect. Start checking for doneness a minute or two before the package's suggested minimum time. The window between perfectly al dente and mushy can be very small.
4. Avoid Rinsing (Usually): Unless you are making a cold pasta salad, avoid rinsing your pasta after draining. The starch on the surface helps the sauce adhere better. If making a cold dish, a quick cool rinse can prevent gumminess.
5. Save the Pasta Water: Reserve about a cup of the starchy pasta water before draining. Adding a splash of this liquid to your sauce can help it bind better to the pasta, especially for oil- or dairy-based sauces.

Conclusion

Selecting the best gluten-free pasta is a matter of matching your needs with the right ingredients and brand. For those seeking the closest replication of traditional wheat pasta, Rummo is the top contender in 2025, praised for its flavor and resilient texture. If high protein is your goal, Banza's chickpea pasta delivers a nutritional punch, while Jovial stands out as the best brown rice option for reliable texture. For everyday, affordable convenience, Barilla is a consistently good choice found almost everywhere. No matter your dietary preference, today's market offers excellent, high-quality alternatives that ensure everyone can enjoy a delicious plate of pasta.

For more taste-test insights and comprehensive reviews, consider visiting the CNET taste test that awarded Rummo the best overall.

What is the best gluten-free pasta on the market?

Frequently Asked Questions

Does gluten-free pasta taste different from regular pasta?

Yes, it can. The taste depends heavily on the base ingredients. While corn and rice blends are quite neutral, legume-based pastas like chickpea have an earthier, more noticeable flavor. However, high-quality modern brands have significantly closed the gap in taste.

Is gluten-free pasta healthier than regular pasta?

Not necessarily. The nutritional profile varies by brand and ingredients. Some gluten-free options are lower in fiber and higher in glycemic index. However, legume-based pastas like Banza offer higher protein and fiber. For non-celiacs, it's not a direct health upgrade, but can be useful for those with gluten sensitivities.

Why does gluten-free pasta sometimes get mushy?

Gluten-free pasta lacks the gluten structure that gives wheat pasta its elasticity and resilience. Overcooking, using too little water, or not stirring sufficiently can cause it to become soft, sticky, or fall apart.

Which gluten-free pasta is best for pasta salad?

Rice-based pastas, like those from Jovial or Tinkyada, often hold their texture well when chilled and don't become rubbery like some vegetable or legume-based options. Tossing immediately with olive oil after cooking and cooling can also help.

Can I use gluten-free lasagna noodles in my recipe?

Yes, many brands like Jovial offer excellent gluten-free lasagna sheets. It's often recommended to use the no-boil kind for convenience, as some traditional pre-boiling methods can make gluten-free varieties too soft.

Where can I find the best gluten-free pastas?

Many major supermarkets now carry a wide selection, including brands like Barilla and Banza. For higher-end or more specialized brands like Rummo and Jovial, you may need to visit health food stores, Italian specialty markets, or shop online.

Are all gluten-free pastas safe for people with celiac disease?

It's essential to look for 'Certified Gluten-Free' labels, especially for severe celiac disease. Some products are naturally gluten-free but might be produced in facilities that also process wheat, posing a risk of cross-contamination. Brands like Schar go a step further, testing below standard limits.