Bionaturae Spaghetti Pasta Noodles - Gluten Free Spaghetti Pasta, Rice & Lentil Pasta, Kosher, High Protein, Non-GMO, USDA Certified, Gluten Free Spaghetti Noodles, Crafted in Italy - 12 Oz, 6 Pack

I have tried quite a few gluten free spaghetti noodles and this is my favorite. No one in my family can detect a difference between these GF spaghetti noodles and the regular spaghetti noodles they used to eat. I wish restaurants would serve these spaghetti noodles instead of the boring gluten free penne pasta they all seem to serve.

I love pasta and usually do not like the alternative pastas but this is really good and it’s a full protein because it’s like rice and Dahl I highly recommend it

This is the best gluten free spaghetti noodle I have used (although I must admit I have not tried Schar's spaghetti and it is probably good also as their other pastas are). All of bionaturae pastas are excellent as well.After a little research on pasta there are some helpful hints that work with all types of pasta but are especially important with gluten free spaghetti.Use as much water as your pot can hold, want good spaghetti, buy a bigger pot or use two pots that are appropriate for 6 ounces of pasta instead of 12 ounces.*** Lots of water is vital to prevent spaghetti from sticking together.****Too little water, the pasta becomes sticky as well as mushy.NEVER add oil, I know it seems like a great idea but not only does not prevent spaghetti from sticking together but actually makes it more likely to occur.Adding salt to water is helpful but not necessary.Try adding your spaghetti very quickly, not slowly a few pieces at a time. Again, it seems like a good idea but it promotes sticky & mushy pasta. Why you ask? Because all pastas gluten free and non gluten free release a starchy substance that coats the pasta with in the first 2-3 minutes of being placed in boiling water. This is commonly called glutinous starch but of course it is not the wheat, rye or barley protein gluten. So adding individual strands prolongs this process of starch releasing and coating the strands of pasta increasing the likelihood of spaghetti stuck together. **** This is why is very, very important to use lots of water, and stir the pasta in the boiling water for the first 2-3 minutes to disperse the coating of sticky starch.****Then proceed with package directions on timing of pasta. Of course I occasionally am distracted and boil the spaghetti noodles too long and am reward with mush.Best of Luck.PS my gluten free friend, Glutenfrieda is now making ice cream sandwiches that excellent.

That is the closest one to white flower

I have been lactose intolerant for many years but as an added bonus of getting older I am now gluten sensitive. Being Italian those two intolerance issues are a curse. I can take pills for the lactose, but none of the gluten intolerance pills work. So I Tried some white superfood high protein gluten free pasta and bleh, gross. So I settled for stomach aches every time I ate pasta.I recently watched a video of a chef comparing 5 different gluten free pastas and he rated this brand the best and he was right. Not pasty or chewy, and actually has the feel of regular spaghetti. No rinsing either. Recently bought the Rigatoni which is also great as far as gluten free pasta goes.

My daughter has been trying to convert me to gluten free products for quite some time. There are lots of gluten free products on the market and I've tried most of them. Most of them, frankly, really suck. This pasta is absolutely the best that I've ever had and I'm a really harsh critic of any gluten free product. I recently made macaroni and cheese with this same company's penne rigata for my grandsons. They are really picky eaters (unfortunately). They absolutely devoured the mac and cheese. None of them suspected for a moment that it was made with a gluten free product, otherwise, had they known, I firmly suspect that they would not have even tried the dish. I also recently made spaghetti and meat balls with this pasta for some friends and no one knew that the spaghetti was gluten free. After I told them that it was gluten free pasta, they ALL wanted to know the name of the pasta. The biggest difference between eating gluten free pasta and regular pasta is when you are done you don't feel bloated which is a huge bonus for me and my family. This product is made in Italy and being part Italian myself, who knows more about pasta than the Italians? The only issue that I have with this pasta is that it is a bit pricey; however, all things considered, I believe the it's well worth the money.

This GF pasta has the texture,look,and feel as semolina pasta.Very good delicious.

The new recipe contains brown rice, which I'm intolerant to. The old recipe used white rice instead of brown. Some people prefer white rice. It has a lighter feeling and taste. The new recipe also has lentils and doesn't taste as good. You can go to the company website and complain about the new recipe and tell them to change it back to the old one. They have a "contact us" form. If enough people do that, they will change it back (or at least sell both recipes at the same time).I'm not sure why so many organic companies assume that every health-conscious person wants only brown rice products. They also want white rice versions. When you can't do both, then just do the white rice only since it is more universally well-tolerated. The "bran" component of grains gives many people issues, not just for wheat, but also for rice. Brown rice intolerance is generally a lot milder than the whole wheat intolerance, but it's still noticeable, especially in sensitive individuals.