Many different brands offer gluten-free spaghetti and some great options to make the dish at home.
Gluten-free spaghetti is a popular ingredient in pasta dishes, soups, and rice dishes. While most gluten-free pasta is spaghetti, some brands offer penne, rigatoni, cavatappi, and more. Most spaghetti sauces and cheeses are naturally gluten-free as well.
This looks like pasta night is saved after all. In this article, we’ll go over the types of gluten-free spaghetti, the best brands for different recipes, and a gluten-free spaghetti and meatball recipe you can make at home!
Types of Gluten-Free Spaghetti
There isn’t one perfect set of ingredients to make gluten-free pasta. Many companies make their gluten-free products with rice, chickpeas, and buckwheat flour.
Brown Rice Pasta
Due to the brown rice’s low flavor profile and chewy texture, this rice is the most popular main ingredient for gluten-free pasta. But this pasta’s perks don’t stop at being gluten-free. Brown rice is an excellent source of fiber and micronutrients like magnesium, selenium, and manganese.
Some studies have found that brown rice can increase antioxidant levels in your blood, meaning it may help prevent a host of conditions like heart disease, diabetes, and cancer.
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Shirataki Noodles
These noodles come from fibers called ‘glucomannan,’ found in the konjac plant’s root. They have little to no nutritional value because of the way they’re made, so you’ll need to load up on veggies, protein, and healthy fats to have a complete meal.
Shirataki noodles aren’t for you if you don’t like strange textures. They can be gelatinous and have very little taste but will adopt other ingredient flavors when cooked.
Soba Noodles
These noodles are made from buckwheat flour and are common in Asian soups and cold noodle salads. They’re just as chewy as traditional spaghetti but have a nutty taste and a grainy texture that takes some getting used to.
Soba noodles are lower in calories than traditional pasta but still supply carbs, protein, and fiber (unlike the shirataki noodles). 2 oz of cooked soba noodles contain around 7 grams of protein and 3 grams of fiber.
Chickpea Pasta
This pasta is a relatively new method for cooking with gluten-free ingredients. It’s slightly chewier than traditional pasta but is high in protein and fiber, with 13 grams and 7 grams, respectively. This pasta can be a great addition to your diet, even if you aren’t gluten-free.
Best Gluten-Free Spaghetti Brands
Depending on what you’re making, you may need different brands or shapes of pasta. Not all macaroni elbows are made the same!
Best for a Regular Bowl
Banza chickpea pasta is my go-to when I want an easy bowl of gluten-free spaghetti with red or white sauce. When cooked al dente, the pasta tastes and chews just like traditional spaghetti. It’s hard to notice the chickpea flavor under the red sauce (and all the garlic I add on top).
I recommend Thai Kitchen rice noodles if you really dislike the chickpea flavor. They cook just like spaghetti, and you’ll drain them the same. They are easier to overcook and have a slightly more slippy texture but still hold the sauce well.
Best for Pasta Salads
I’m a bowtie pasta salad lover, and Jovial brown rice farfalle takes the cake. I cook mine a little longer and then immediately rinse them in cold water to stop the cooking process. This method gives me the best replica of traditional pasta salad.
Because brown rice is great for everything, Tinkyada macaroni elbows are also high on my list. Something is satisfying about making a pasta salad with little elbow macaronis!
Best for Lasagna
Cappello’s almond flour pasta holds the number one spot in my heart for lasagna. The sheets lay evenly and cook, similar to traditional lasagna sheets. You’ll be able to taste the almond flavor in the background, but it isn’t too overwhelming – especially if you add extra ricotta cheese.
If you don’t like or can’t eat almonds, Jovial brown rice lasagna sheets are precooked and have all the same health benefits as the brown rice pasta above. The edges crisp up nicely in the oven, and the sheets are chewy like flour lasagna sheets.
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Gluten-Free Spaghetti and Meatballs
This recipe is a home favorite because who doesn’t love a warm bowl of spaghetti and meatballs on a cold day? Top it off with cheese and basil, and you’re good to go!
This recipe is found here.
Preheat your oven to 375 F and line two baking sheets with aluminum foil to get started. Stir together Panko gluten-free breadcrumbs, onion powder, Italian seasoning, nutmeg, salt, and minced garlic in a small bowl. Add the milk and let it sit for two or three minutes.
Mix the beef and eggs in a large bowl. Slowly add the previous mixture to the beef and combine until fully incorporated. Try not to overmix the meat. Otherwise, your meatballs could end up on the tougher side. Use a scoop or spoon to divide the meat before rolling it into 2-inch balls.
After placing them on the cookie sheets, bake the meatballs for 20-25 minutes. While those are cooking, pick your favorite gluten-free pasta brand. For this, I’ll be choosing Barilla gluten-free spaghetti. Boil the pasta the same way you would when making any other dish, following the instructions on the back or side of the box.
When the pasta is done, and the meatball timer goes off (after checking that the meatballs have an internal temperature of 165), combine and add your favorite sauce and garnishes!
Here are the ingredients:
- 1 cup gluten-free bread crumbs
- 2 Tbsp Italian seasoning
- 1 Tbsp onion powder
- 1 tsp salt
- 1/4 tsp nutmeg
- 2 Tbsp minced garlic
- 3/4 cup milk
- 2 lbs ground beef or turkey
- 2 large eggs, whisked
Summary
Being gluten-free shouldn’t keep you from your favorite meals. These days, finding suitable alternatives to traditional wheat pasta is a lot easier, though you will be sacrificing some extra money. Once you add your favorite toppings, sauces, and veggies, it’ll be like nothing ever changed.