Find out which ones are enriched with vitamins, fiber, iron and protein in the charts below.

Print them and bring them along the next time you go grocery shopping.

GF pastas available in the U.S.:

GF pastas available in Canada:

Shelley Case, RD, is an international celiac and gluten-free expert, a featured columnist in Allergic Living magazine and author of Gluten-Free Diet: A Comprehensive Resource Guide.

Related reading:
- The Celiac Expert: Comparing Gluten-Free Cereal & Oatmeals

Anyone shopping for gluten-free pasta will tell you that many rice, corn and other noodles fall apart or don’t have quite the right taste or texture when compared to wheat flour pasta. However, a majority of taste-testers – 25 with celiac disease and 50 without – liked the pasta made from ground bananas, egg whites and xanthan and guar gums.

Raquel Botelho, one of the dietititians from the University of Brasilia who worked on the formula, told Reuters that green banana flour may also present a great option for gluten-free breads, biscuits and pizza dough. For now, the team must try to get the pasta from the lab to the grocery store shelf.

The bonus? This celiac-friendly pasta has fewer calories and less fat than whole wheat pasta and would be much cheaper than other gluten-free pastas. Now that’s something any grandmother would be happy about!

Serves 4 to 6
Free of: All top allergens and gluten-free.

Manicotti

Ingredients

• 12 oven-ready manicotti noodles* [use gluten-free, egg-free]
• 2 cups (475 mL) zucchini, diced
• 1 cup (250 mL) eggplant, diced
• 1 cup (250 mL) leeks, thinly sliced
• 1 cup (250 mL) tomato, seeded, diced
• 4 tbsp (60 mL) fresh basil, chopped
• 2 tbsp (30 mL) olive oil
• Salt and pepper to taste
• Grated parmesan cheese or non-dairy mozzarella shreds

Method

1. Preheat oven to 350° F.
2. Heat oil in a large skillet over medium-high heat. Add zucchini, eggplant, leek and tomato and sauté until vegetables are just tender, about 10 minutes.
3. Toss vegetables with fresh basil, salt and pepper.
4. Using a small spoon, fill manicotti shells with vegetables, and arrange in one layer in a lightly oiled baking dish.
5. Pour tomato sauce (recipe below) over (gluten-free) manicotti and bake for 40 minutes,or until pasta is cooked through.
6. Sprinkle with grated parmesan cheese or non-dairy mozzarella shreds. Serve.

Tomato Sauce

Ingredients

• 2 (540 mL) cans diced tomato
• 1 sweet onion, diced
• 2 tbsp (60 mL) tomato paste
• 2 cloves garlic, minced
• 2 tbsp (30 mL) olive oil
• 2 tbsp (30 mL) fresh basil, chopped
• Salt and pepper to taste

Method

1. Heat oil in a large sauce pan over medium heat. Add onion and sauté until soft.
2. Add tomatoes, tomato paste, basil, salt and pepper and cook for a further 10 mins.
3. Remove from heat and, in a food processor, purée until smooth.
4. Pour over manicotti and bake as noted.

Recipe by Food Editor Simon Clarke

First published in Allergic Living magazine.
To subscribe, click here.

** Disclaimer ** for any and all recipes associated with Food Allergy Awareness Day on TasteSpotting: “Please note that this recipe has not been reviewed by FAI or medical experts. Avoidance is the only accepted course of treatment for food allergy. Always verify ingredients or food products by checking with the manufacturer and/or your physician to ensure that any foods are safe for your unique allergy issues.”

More Pasta Recipes:

• Nut-free Pesto Sauce
• Bolognese Sauce
• Sauce alla Puttanesca

© Copyright AGW Publishing Inc.

Serves 6

Free of: All top allergens, except optional fish

Ingredients

• 1 cup (250 mL) onion, diced
• 2 cloves garlic, finely diced
• 1 cup (250 mL) black olives, pitted, halved
• 1⁄4 cup (60 mL) capers, rinsed
• 1⁄4 cup (60 mL) anchovies, diced [optional]
• 1⁄4 cup (60 mL) olive oil
• 1 tbsp (15 mL) chili flakes
• 1 cup (250 mL) fresh basil
• Salt and pepper

Method

1. Heat olive oil in a large sauté pan over medium heat. Add onions and garlic and sauté 5-8 minutes, until onions are translucent.
2. Add all remaining ingredients. Cook until just warmed through and fragrant.
3. Toss sauce with cooked spaghetti and serve

Recipe by Simon Clarke
Photography by Chris Gonzaga

First published in Allergic Living magazine.

To subscribe, click here.
To look at past issues, click here.

More Pasta Recipes:

• Nut-free Pesto Sauce
• Bolognese Sauce
• Vegetarian Manicotti