There are many different brands and varieties of gluten-free pasta on the market these days. Some of the pasta is made from rice, some from corn and some are a combination of gluten-free grains. Having such a variety helps drive down the price, which is great for us consumers. Barilla introduced gluten-free pasta to their line-up recently and it is priced very reasonably at $2.19/package (Meijer).
Barilla Gluten-Free Pasta is made from non-GMO rice and corn, made in a dedicated gluten-free facility, certified gluten-free (GFCO), and tastes like real (not gluten-free) pasta.
I decided to make a simple pasta dish with the Barilla gluten-free Spaghetti variety and Prego Three Cheese sauce.
This pasta really does taste “real” and very much like what I remember pasta tasting like. It isn’t sticky or gummy and even tastes good cold the next day! I love that there are four different shapes of Barilla gluten-free Pasta:
- Elbows
- Penne
- Rotini
- Spaghetti
Look for Barilla gluten-free Pasta in the pasta aisle of your favorite local grocery store. Have you tried the new gluten-free pasta from Barilla? What did you think?
Yes we love this pasta we serve this at our family run business Ozona Pizza along we homemade gluten-free pizzas. We have tried all the other brands that are common and this by far is the best consistently. I had to double check the package making sure or was gluten free.
Barilla by far, is the best GF pasta I have tried..Just wish they made it in a lasagna noodle.. I also just tried Aldi’s GF white bread..Omg,, its amazing!
Have not found the pasta but I can hardly wait til I do. I have used Barilla for many years, so I know the quality.
I know that many gluten-free food is made with soy. Since I am allergic to soy this is very disappointing. Has anyone checked the ingredients for soy per chance? I don’t want to get excited too soon. (fingers crossed)
I love this pasta but i have really sensitive celiac and I did get sick after eating it for the first time. It might have been a coincidence, but I won’t eat it again just to be safe:(
If you are not super sensitive, maybe it’s fine and it is really really good!
What kind of rice is used? Is it brown or white?