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Gluten-free plates of pasta are produced from a wide range of ingredients. Some are based on legumes and are manufactured from lentils, chickpeas, and beans

When a gluten-free diet is being followed, pasta is among the things that an individual is likely tomiss out. there are various gluten-free pasta provisions in the market today. Others are produced from gluten-free grains such as quinoa and corn and are sweet.Some are good for different diets such as keto, paleo, and vegan. For those who love pasta, following gluten-free appears to be more discouraging than some simple food modifications. This article will explain the most superior noodles and gluten-free pasta types.

Shirataki Noodles

They are produced from glucomannan, a variety of fiber synthesized from the roots of aKonja plant. Since the fiber goes through the intestine without being digested, shirataki noodles are free of carbs and calories. They contain a little or no taste and gelatinous texture but collect the flavors of different ingredients after cooking. Additionally, glucomannan fiber is proven to help in weight loss and lower amounts of ghrelin -ahormone known to trigger hunger. Studies showed that supplementing with this fiber could lower cholesterol levels, reduce constipation and stabilize blood sugar levels. Nonetheless, shirataki noodles add no nutrients to the diet and calories. Therefore, it is important to pack healthy toppings for the pasta, like veggies, heart-healthy fats, and protein.

Chickpea Pasta

This type of pasta is gluten-free and currently one of the most preferred products by health-conscious consumers. It resembles regular pasta, though with a cue of chickpea taste and a greater chewy texture. Chickpea pasta is rich in fiber, protein alternative, loading around 13grams of protein and seven grams of fiber into every 2-ounce (57g) serving. Fiber and protein cause satiety and assist in lowering calorie intake in the entire day to promote weight regulation. Studies involving12 women was conducted and established that consuming 1 cup (200 grams) of chickpeas before eating lowered blood sugar, calorie, and appetite during the day. Furthermore, studies found that this type of pasta boosts bowel performance, de-escalating cholesterol levels, and controls blood sugar.

Brown Rice Pasta

This type is among the most known gluten-free pasta varieties because of its mild chewy texture and flavor. The two function effectively as a substitute for various traditional pasta food. Contrasted to many different varieties of pasta, brown rice acts as a reliable wellspring of fiber, with close to 3 grams in a single cup (1955-gram) when cooked pasta is served. It is still rich in essential micronutrients such as selenium, manganese, and magnesium. Further, studies reveal that the bran contained in brown rice is packed with antioxidants, which are excellent compounds that combat oxidative damage caused to cells and enhance better health. More research established that consuming brown rice elevates antioxidants found in the blood and helps in inhibiting chronic diseases such as cancer, heart disease, and diabetes.Still, others can be found in grain-and gluten-free portions of pasta manufactured from hearts of palm, cassava, and almond flour.

Quinoa Pasta

This is a gluten-free substitute noting that regular pasta is commonly manufactured from quinoa mixed with different grains like rice and corn. Most people depict it as having a partially grainy texture containing a nutty flavor. The major ingredient, quinoa, is are nowned whole grain recommended because it has high nutrient content, comprehensive health benefits, and average flavor. Quinoa pasta is among the most notable plant-based source of full proteins and offers a significant amount of important amino acids that ahuman body requires. Quinoa is a reliable wellspring of minerals and vitamins, including magnesium, folate, phosphorus, manganese, iron, and copper. Additionally, it is rich in fiber, offering around 3g of fiber in every quarter cup (43g) serving of dried pasta. Are search found that fiber delays the uptake of sugar in the blood vessels to control blood sugar amounts boosts digestive health, and enhances satiety to inhibit weight gain.

Soba Noodles

They are a variety of pasta prepared from buckwheat flour. They contain a nutty flavor, grainy texture, are chewy, and are present in various sizes and shapes. These noodles are lowin calories than several varieties of traditional pasta and provide an appreciable quantity of fiber and protein. A 2-ounce (56g) portion of cooked noodles being served has almost three grams of fiber, seven grams of protein, and a significant quantity of many essential micronutrients such as thiamine and manganese. Research reveals that consuming buckwheat might be linked with boosted blood pressure, cholesterol levels, and weight control. They have less glycemic index than different starches showing that consuming these noodles will not elevate the level of blood sugar as much.

Multigrain Pasta

Several gluten-free varieties are produced using a mixture of various grains, including millet, quinoa, amaranth, corn, buckwheat, and rice. The nutritional content of this type of pasta varies significantly depending on the variety of grains utilized. They might be having between 1-6g fiber per two-ounce (57g) and 4-9g protein serving. In most cases, multigrain pasta is a perfect substitute to the regular one for individuals with gluten sensitivity or celiac disease. This type of pasta is closer in texture and taste to traditional one. Nonetheless, it is vital to read the ingredients label closely and choose the best products which are gluten-free and have other important properties.


Although pasta might be once regarded as unsuitable for the people following gluten-free dishes, there is a satisfactory choice today. It is recommended to select the products that have been examined and gluten-free to avoid negative side effects and cross-contamination. In addition, the intake of pasta should be kept in moderation and pair the pasta with different nutritious ingredients to achieve the best health aids and keep a well-rounded meal. In case you are on a gluten-free diet because of celiac illness, personal preference, or being highly sensitive to gluten, there no need to avoid your favorite dishes.

Monika Wassermann is a doctor and a freelance writer based in the UK who lives with her cat Buddy. She writes across several verticals, including life, health, sex and love, relationships and fitness. Her three great loves are Victorian novels, Lebanese cuisine, and vintage markets. When she’s not writing, you can find her trying to meditate more, weightlifting, or wandering around in town.

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