We tested 12 gluten-free pasta brands with real kids. Here's which ones actually taste good, hold up in mac and cheese, and don't turn to mush. Includes cooking tips and texture comparisons.
I've cooked hundreds of boxes of gluten-free pasta over the years. Some brands are indistinguishable from regular pasta. Others turn into gummy mush within minutes.
Here's what actually tastes good and holds up in real kid meals - tested with my own picky eaters and their friends.
Why Most Gluten-Free Pasta Disappoints (And What to Look For)
The problems I see constantly:
- Turns mushy within minutes of draining
- Falls apart in mac and cheese or casseroles
- Weird aftertaste (metallic or bitter)
- Wrong texture (gummy, slimy, or chalky)
- Doesn't reheat well (leftovers are inedible)
What makes good GF pasta:
- Holds shape after cooking (no disintegration)
- Neutral flavor (tastes like regular pasta)
- Al dente texture is possible (not instant mush)
- Reheats decently (leftovers don't suck)
- Kids actually eat it (the real test)
The Testing Method
What we tested: 12 popular GF pasta brands
How we tested:
- Cooked exactly per package instructions
- Made plain pasta with butter (no sauce to hide flavor)
- Made mac and cheese (real kid test)
- Tested reheating leftovers
- Had 8 kids (ages 5-12) taste and rate
Rating criteria:
- Taste (flavor and aftertaste)
- Texture (firmness, chewiness)
- Kid appeal (did they actually eat it?)
- Versatility (works in multiple dishes?)
- Value (price per serving)
The Rankings: Best to Worst
🥇 #1: Barilla Gluten Free (★★★★★)
What it's made from: Corn and rice blend
Taste: Nearly identical to regular pasta. No weird aftertaste.
Texture: Firm, holds shape beautifully. You can actually achieve al dente.
Kid verdict: 7 out of 8 kids couldn't tell it was gluten-free.
Cooking notes:
- Cook 1-2 minutes LESS than package says (starts at 11 mins)
- Lots of boiling water (doesn't get sticky)
- Rinse immediately after draining (prevents clumping)
Best uses: Mac and cheese, pasta salad, any dish where you want it to hold shape
Price: ~$2.50/box (12 oz) - widely available ★★★★★
Pros:
- Closest to regular pasta taste/texture
- Easy to find (Target, Walmart, most grocery stores)
- Reheats well
- Multiple shapes available
Cons:
- Can overcook quickly (watch the time)
- Slightly more expensive than some brands
Bottom line: This is my go-to. If you only try one brand, make it this one.
🥈 #2: Banza Chickpea Pasta (★★★★★)
What it's made from: Chickpeas (legume-based)
Taste: Slight nutty flavor (not bad, just different). No aftertaste.
Texture: Firm, almost chewy. Very substantial.
Kid verdict: 6 out of 8 kids liked it. 2 noticed it tasted "different."
Cooking notes:
- Cook 1-2 minutes LESS than package (starts at 7-9 mins)
- Rinse well after cooking (reduces starchiness)
- Don't overcook (gets mushy fast)
Best uses: Spaghetti and meatballs, pasta with chunky sauce (masks the slight bean flavor)
Price: ~$3.50/box (8 oz) - higher protein justifies cost ★★★★☆
Pros:
- HIGH protein (14g per serving vs. 2g in regular pasta)
- HIGH fiber (8g per serving)
- Filling (kids eat less because it's more substantial)
- Unique nutritional profile
Cons:
- More expensive
- Flavor is noticeably different (not bad, just not neutral)
- Smaller box size
Bottom line: Best choice if you want extra protein/fiber. My son's favorite for spaghetti.
🥉 #3: Jovial Brown Rice Pasta (★★★★☆)
What it's made from: 100% organic brown rice
Taste: Very neutral, clean flavor. No aftertaste.
Texture: Slightly softer than wheat pasta, but still good.
Kid verdict: 5 out of 8 kids liked it. Some said it was "too soft."
Cooking notes:
- Watch closely - overcooks in 30 seconds
- Use LOTS of water (starchy)
- Rinse immediately
Best uses: Soups, pasta salad (where softer texture is okay)
Price: ~$4.00/box (12 oz) - on the pricier side ★★★☆☆
Pros:
- Organic
- Simple ingredients (just rice)
- No weird additives
- Whole grain option
Cons:
- Expensive
- Softer texture (not everyone's preference)
- Harder to find in regular stores
Bottom line: Good option for families who prioritize organic/whole grain. Not my top pick for texture.
#4: Tinkyada Brown Rice Pasta (★★★★☆)
What it's made from: 100% brown rice
Taste: Mild, slightly earthy (from brown rice). No aftertaste.
Texture: Holds up better than most rice pastas. Firm if cooked correctly.
Kid verdict: 5 out of 8 kids liked it.
Cooking notes:
- Longer cook time (12-15 mins for penne)
- Don't rinse (instructions say not to)
- Add oil to cooking water (prevents sticking)
Best uses: Baked pasta dishes, casseroles
Price: ~$3.50/box (16 oz) - good value for size ★★★★☆
Pros:
- Larger box size (16 oz vs. 12 oz)
- Holds up well in baked dishes
- Decent price per ounce
Cons:
- Takes longer to cook
- Texture is chewier (some kids don't like)
- Less available than Barilla
Bottom line: Solid choice if you can't find Barilla. Works well in baked ziti or lasagna.
#5: Ronzoni Gluten Free (★★★★☆)
What it's made from: Corn and rice blend
Taste: Neutral, very similar to regular Ronzoni.
Texture: Good when fresh, but doesn't reheat well.
Kid verdict: 6 out of 8 kids liked it fresh. Only 2 liked leftovers.
Cooking notes:
- Standard cook time (9-11 mins)
- Rinse after draining
- Eat fresh (leftovers get weird)
Best uses: Fresh pasta dishes (not for meal prep)
Price: ~$2.50/box (12 oz) - competitive ★★★★★
Pros:
- Tastes good fresh
- Easy to find
- Affordable
- Familiar brand
Cons:
- TERRIBLE for leftovers (gummy, breaks apart)
- Not as firm as Barilla
Bottom line: Good for fresh dinners, but plan to eat it all. Don't count on leftovers.
#6: Ancient Harvest Quinoa Pasta (★★★☆☆)
What it's made from: Corn and quinoa blend
Taste: Slight quinoa flavor (grassy/earthy). Some kids noticed.
Texture: Decent, but can get mushy quickly.
Kid verdict: 4 out of 8 kids liked it. Half said "tastes weird."
Cooking notes:
- Undercook by 1-2 minutes
- Rinse well
- Best with strong sauces
Best uses: Covered in marinara or pesto (masks flavor)
Price: ~$3.00/box (8 oz) - mid-range ★★★☆☆
Pros:
- Higher protein than corn/rice pasta
- Organic options available
- Variety of shapes
Cons:
- Noticeable flavor (not neutral)
- Smaller box
- Texture degrades quickly
Bottom line: Skip it unless your kids already like quinoa flavor. Too many better options.
#7: Trader Joe's Brown Rice Pasta (★★★☆☆)
What it's made from: 100% brown rice
Taste: Mild, slightly nutty.
Texture: Soft, borderline mushy even when cooked correctly.
Kid verdict: 3 out of 8 kids liked it.
Cooking notes:
- Cook 1-2 mins less than package
- Lots of water
- Don't walk away - overcooks instantly
Best uses: Soups (where soft texture is fine)
Price: ~$2.00/box (16 oz) - cheapest option ★★★★★
Pros:
- Very affordable
- Large box
- Easy to find (if you shop at TJ's)
Cons:
- Soft/mushy texture
- Overcooks easily
- Not great for picky kids
Bottom line: Good budget option if texture isn't a dealbreaker. I use it for soups only.
#8: Explore Cuisine Edamame Pasta (★★★☆☆)
What it's made from: 100% edamame (soybeans)
Taste: VERY beany. Strong soybean flavor.
Texture: Firm, almost rubbery.
Kid verdict: 2 out of 8 kids would eat it. 6 refused.
Cooking notes:
- Short cook time (4-5 mins)
- Strong flavor - needs bold sauce
Best uses: Asian-inspired dishes with strong flavors (teriyaki, peanut sauce)
Price: ~$5.00/box (8 oz) - expensive ★★☆☆☆
Pros:
- SUPER high protein (24g per serving!)
- Low carb (for pasta)
- Nutritional powerhouse
Cons:
- Kids hate it (too beany)
- Very expensive
- Limited versatility
Bottom line: Great nutrition, terrible taste for most kids. I wanted to love this, but my kids wouldn't touch it.
#9: Chickapea Pasta (★★★☆☆)
What it's made from: Chickpeas and lentils
Taste: Bean flavor (similar to Banza but stronger).
Texture: Firm, but grainy.
Kid verdict: 3 out of 8 kids liked it.
Cooking notes:
- Undercook slightly
- Rinse very well (reduces graininess)
Best uses: Pasta salad with lots of dressing
Price: ~$4.00/box (8 oz) - expensive ★★☆☆☆
Pros:
- High protein
- Organic
- Simple ingredients
Cons:
- Strong bean flavor
- Grainy texture
- Expensive
- Kids generally reject it
Bottom line: Banza is better if you want legume pasta. Skip this one.
#10: Dreamfields Pasta (★★☆☆☆)
Wait - this isn't gluten-free! Dreamfields is marketed as "low carb" but contains wheat. It's NOT safe for celiac kids. Including it here as a warning because I see parents buy it thinking it's GF.
DO NOT BUY for gluten-free diets.
#11: Sam Mills Pasta d'Oro (★★☆☆☆)
What it's made from: 100% corn
Taste: Strong corn flavor (like eating corn chips in pasta form).
Texture: Falls apart easily, mushy.
Kid verdict: 2 out of 8 kids would eat it.
Cooking notes:
- Very delicate - stir gently
- Overcooks in seconds
Best uses: Honestly? I don't recommend it.
Price: ~$3.00/box (17 oz) - mid-range ★★☆☆☆
Pros:
- Bigger box
- Certified GF
Cons:
- Strong corn taste
- Falls apart
- Mushy texture
Bottom line: Skip it. Too many better options.
#12: Generic Store Brand GF Pasta (★☆☆☆☆)
What it's made from: Varies (usually corn/rice blend)
Taste: Inconsistent - sometimes okay, sometimes terrible.
Texture: Usually mushy and breaks apart.
Kid verdict: 1 out of 8 kids would eat the ones we tested.
Bottom line: Don't risk it. The $0.50 savings isn't worth inedible pasta. Stick with name brands.
Side-by-Side Comparison Chart
| Brand | Taste | Texture | Kid Appeal | Reheats Well? | Price | Overall |
|---|---|---|---|---|---|---|
| Barilla GF | ★★★★★ | ★★★★★ | ★★★★★ | ✅ Yes | $$ | ★★★★★ |
| Banza | ★★★★☆ | ★★★★★ | ★★★★☆ | ✅ Yes | $$$ | ★★★★★ |
| Jovial | ★★★★★ | ★★★★☆ | ★★★★☆ | ⚠️ OK | $$$$ | ★★★★☆ |
| Tinkyada | ★★★★☆ | ★★★★☆ | ★★★★☆ | ✅ Yes | $$$ | ★★★★☆ |
| Ronzoni GF | ★★★★☆ | ★★★★☆ | ★★★★☆ | ❌ No | $$ | ★★★★☆ |
| Ancient Harvest | ★★★☆☆ | ★★★☆☆ | ★★☆☆☆ | ⚠️ OK | $$$ | ★★★☆☆ |
| Trader Joe's | ★★★☆☆ | ★★☆☆☆ | ★★☆☆☆ | ❌ No | $ | ★★★☆☆ |
| Explore Edamame | ★★☆☆☆ | ★★★☆☆ | ★☆☆☆☆ | ✅ Yes | $$$$ | ★★☆☆☆ |
| Chickapea | ★★☆☆☆ | ★★☆☆☆ | ★★☆☆☆ | ⚠️ OK | $$$$ | ★★☆☆☆ |
| Sam Mills | ★★☆☆☆ | ★☆☆☆☆ | ★☆☆☆☆ | ❌ No | $$$ | ★★☆☆☆ |
| Store brand | ★☆☆☆☆ | ★☆☆☆☆ | ★☆☆☆☆ | ❌ No | $ | ★☆☆☆☆ |
Price key: $ = under $2.50, $$ = $2.50-$3.50, $$$ = $3.50-$4.50, $$$$ = over $4.50
Cooking Tips for Perfect GF Pasta Every Time
Rule #1: Use LOTS of Water
- Regular pasta ratio: 4 quarts water per pound
- GF pasta ratio: 6 quarts water per pound (more starchy)
Why: GF pasta releases more starch. More water = less gummy pasta.
Rule #2: Salt the Water Generously
- 1-2 tablespoons salt per pot
- Taste the water - it should taste like seawater
Why: GF pasta doesn't absorb flavor as well as wheat pasta. Salt the water, not just the sauce.
Rule #3: Stir Frequently
- Stir every 2-3 minutes while cooking
- Use a wooden spoon (gentle on delicate GF pasta)
Why: GF pasta sticks together more easily. Constant stirring prevents clumping.
Rule #4: Undercook Slightly
- Cook 1-2 minutes LESS than package directions
- Test early and often (texture changes fast)
Why: GF pasta goes from perfect to mushy in 30 seconds. Undercook = better texture.
Rule #5: Rinse Immediately (Usually)
- Rinse: If serving with light sauce or cold (pasta salad)
- Don't rinse: If serving with thick sauce immediately (sauce sticks better)
Why: Rinsing stops cooking and removes excess starch (prevents gumminess).
Rule #6: Add Oil to Water (Optional)
- 1 tablespoon olive oil in cooking water
- Helps prevent sticking
Why: GF pasta is stickier than wheat pasta. Oil helps.
Note: Some brands say not to do this. Follow package directions.
Rule #7: Don't Walk Away
- Set a timer for 2 minutes before minimum cook time
- Test frequently after that
Why: GF pasta overcooks FAST. 30 seconds too long = mush.
Best GF Pasta for Specific Dishes
Mac and cheese → Barilla GF elbow macaroni (★★★★★)
- Holds up to cheese sauce
- Reheats well
- Kids love it
Spaghetti and meatballs → Banza spaghetti (★★★★★)
- Firm texture stands up to heavy sauce
- High protein (filling)
- Twirls on fork well
Pasta salad → Tinkyada rotini or Barilla penne (★★★★☆)
- Firm texture holds up to dressing
- Doesn't get mushy when cold
- Good shape for capturing dressing
Chicken noodle soup → Jovial or Trader Joe's (★★★★☆)
- Softer texture is fine in soup
- Doesn't fall apart in broth
- Absorbs flavor well
Lasagna → Tinkyada lasagna noodles (★★★★★)
- Holds shape in baking
- Doesn't get mushy
- Layering works perfectly
Baked ziti → Barilla or Tinkyada penne (★★★★★)
- Holds up to baking
- Doesn't overcook
- Absorbs sauce nicely
How to Save Money on GF Pasta
Buy in bulk (★★★★★):
- Amazon Subscribe & Save (15% off Barilla, Banza)
- Costco carries Barilla GF in bulk
- Thrive Market (online) has good deals
Stock up during sales (★★★★★):
- Target often has buy-2-get-1 deals
- Walmart price matches Amazon
- Use manufacturer coupons (Banza and Barilla offer them)
Compare price per ounce (★★★★☆):
- Some "cheap" brands are small boxes (expensive per oz)
- Larger boxes = better value
- Trader Joe's is genuinely cheap (if texture is okay for you)
Skip the "superfood" pastas (★★★★☆):
- Edamame, chickpea, lentil pastas are 2-3x more expensive
- Nutritional benefit might not be worth it for picky kids
- Stick with Barilla for value
FAQ: Gluten-Free Pasta for Kids
Q: Which GF pasta tastes most like regular pasta? A: Barilla Gluten Free. Hands down. 7 out of 8 kids in our test couldn't tell the difference.
Q: Why does my GF pasta always turn out mushy? A: You're overcooking it. GF pasta cooks faster than you think and goes from perfect to mush in 30 seconds. Undercook by 1-2 minutes and test frequently.
Q: Can I make GF pasta ahead of time? A: Yes, but rinse it in cold water immediately after cooking, toss with a little oil, and store in fridge. Reheat by dropping in boiling water for 30 seconds or microwaving with sauce.
Q: Is Banza worth the extra cost? A: If your kid will eat it, yes. The protein and fiber boost is significant (14g protein vs. 2g in regular pasta). Great for picky eaters who won't eat meat or beans.
Q: My kid says GF pasta tastes "weird." What should I try? A: Start with Barilla GF - it's the most neutral. Serve with a sauce they already love. If they still resist, try mixing half GF pasta with half regular pasta to transition (only if no celiac).
Q: Does GF pasta have the same nutrients as regular pasta? A: Depends on the brand. Most GF pasta is NOT fortified like regular pasta. Look for brands fortified with iron and B vitamins, or supplement elsewhere in diet.
Q: Can I use GF pasta in casseroles and baked dishes? A: Yes! Barilla and Tinkyada work great. Undercook the pasta slightly before adding to casserole (it will continue cooking in the oven).
Q: Why is gluten-free pasta so expensive? A: Specialty grains (rice, quinoa, chickpeas) cost more than wheat. Plus smaller production runs = higher costs. Buy in bulk and stock up on sales to save.
The Bottom Line: What to Buy
If you're buying ONE brand: Barilla Gluten Free (★★★★★)
- Best taste and texture
- Easy to find
- Reasonably priced
- Kids actually eat it
If you want high protein: Banza Chickpea Pasta (★★★★★)
- 14g protein per serving
- Firm texture
- Good for picky eaters who need more protein
If you're on a budget: Trader Joe's Brown Rice Pasta (★★★☆☆)
- Cheapest option
- Texture is softer but acceptable
- Good for soups
If you want organic/whole grain: Jovial Brown Rice Pasta (★★★★☆)
- Organic
- Clean ingredients
- Mild flavor
Avoid: Generic store brands, Sam Mills, Chickapea, Explore Edamame (unless your kid already loves beans/edamame)
Most importantly: Don't give up if the first brand doesn't work. GF pasta has come a LONG way. Try Barilla first - it's the closest to regular pasta I've found.
Your gluten-free kid can absolutely enjoy pasta night again. You just need the right brand and cooking technique.
