If you’ve ever tried to use Gluten Free Pasta, then you know it can be pretty tricky.  It can be hard to get the consistency you want as well as the flavor.  Gluten free pasta’s can be most commonly made out of Rice, Corn and Quinoa.  Depending on what you are trying to cook, really depends on which type of pasta works best.

 

Spaghetti & Baked Pastas

For Spaghetti & Baked Pastas, you need something that will hold up better.  Corn and/or Quinoa pastas work the best for this.  For my Gluten Free Homemade Spaghetti I use Shaar’s Gluten Free Pasta

For baked Pasta’s I like either the Quinoa  or the corn based Sam Mills Pasta.

 

Pasta for Soup

For pasta used in Soup, I really like to use the quick cooking Asian Rice Pasta. This is the pasta I use in my Turkey (or Chicken) and Noodle Soup!

 

The rice pastas that are for Spaghetti I found just get too mushy or are just plain weird in texture.  What’s your favorite pastas?