The 7 Best Gluten-Free Pastas You Can Buy at the Grocery Store

Chickpea flour makes for double the protein, four times the fiber and nearly half the carbs of regular ole wheat pasta (wow). Nutrition aside, these toothsome noodles are easy to cook to perfect al dente and taste a bit like toasted almonds.

We’d never guess this pasta was made from corn and rice flour; in a blind taste test, we couldn’t tell the difference between the Italian company’s classic spaghetti and this offering. Perfect for twirling around your fork, long strands remain intact when you cook them—unlike other brands, which broke into smaller pieces.

Red lentil flour and brown rice flour are the only two ingredients in this fan favorite. Slightly sweet and peppery, it pairs well with marinara and arugula.

It’s hard to find quinoa pasta with the same taste and texture of traditional pasta. Enter this champ, which stands up to the hardiest sauces. Oh hi, big batch of gooey mac and cheese.

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This organic pick gets its filling heartiness from brown rice flour, quinoa flour, Amaranth flour and corn flour. And the best news: Even if you leave it in the pot a couple minutes too long, it won’t turn into mush.

A single serving has just as much protein as chicken plus 15 grams of fiber—that’s seven times more fiber than white pasta. If the numbers don’t sell you, the mild earthy flavor and chic jet-black color will. We can pretend we made squid ink pasta for dinner, right?

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It’s safe to say that this Tuscan-made pasta is some of the freshest-tasting store-bought tagliatelle we’ve ever had. Plus, it doesn’t clump together in the pot, making it super easy to whip up a batch for Bolognese.