The Best Gluten-Free Pasta Brands Compared (Texture, Taste, Price)

Not all gluten-free pasta is equal, and the differences show up in the pot. The best brands hold their shape, taste neutral, and do not turn to mush if you look away for a minute.

Rice-based pastas are the most widely available. They cook up tender with a mild flavor, but they go gummy fast. Salt the water well, stir in the first minute, and start tasting two minutes before the box says. Rinse briefly for pasta salad, but never rinse for hot dishes. The starch helps sauce cling.

Corn-and-rice blends behave closest to wheat. They have more bite and forgive an extra minute of cooking. These are my pick for baked pasta dishes where the noodles cook twice.

Chickpea and lentil pastas bring protein and a firmer bite, but they taste beany. They work in bold sauces that can stand up to them. Buy small boxes first and run the same test: boil, sauce it plain, taste. Then cook your winner in this cacio e pepe: gluten-free cacio e pepe.

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