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Gluten-Free Alternatives to Pasta

Gluten-Free Alternatives to Pasta

Whether you’re gluten-free or not, switching to an alternative base that doesn’t have as many carbs can be a great and tasty thing. Here are some of my favorite suggestions. 


Corn Flour Noodles

Like to make things from scratch? It certainly tends to taste better. Corn noodles are thicker and more absorbent and definitely worth trying. I’ve found a step-by-step video of how to make corn flour noodles, and I thought I would share it with you all. I am super excited to try making them! 



As we look for more gluten-free alternatives to noodles and other pasta-based meals, the garden sure does come in handy. Rudy, my son, loves to cook. Last summer, he made homemade zucchini noodles, which he boiled, buttered, salted and served. You can even top them off with parmesan cheese for some extra flavor. Although I am not the biggest fan of zucchini, it is one of the most popular alternatives to regular pasta- my son loves it.

Spaghetti Squash 

While zucchini is an excellent option, my favorite replacement for white pasta is spaghetti squash. Not only is it a delicious and healthy option, but it is so simple to prepare. Bake at 400 degrees, halved sides down, on a lightly greased baking sheet for about 45 minutes. Use a fork to gently scrape the insides out. Ta-dah! Spaghetti! Below is a recipe that I found for herb butter spaghetti squash that I cannot wait to try.

You might also consider using:

  • -Rice, in its natural form, is gluten-free, including white, brown and wild rice. 
  • -Quinoa. In terms of texture, it reminds me of cauliflower passed through the ricer. It is a veritable protein powerhouse, packing 8.14 grams in just one cup. 
  • -Black bean spaghetti. I have yet to try it, but it is an up-and-coming, gluten-free alternative that is starting to pop up in recipes frequently.
  • -Shirataki noodles, which have been found to help people lose weight due to their filling nature and high fiber content, are made from glucomannan – the fiber from the konjac plant, which grows in Japan, China, and Southeast Asia. Despite having the prefix “gluco” in the name, these noodles are gluten-free.  
  • -Boiled cauliflower is another appetizing option. If you don’t like the texture and size of cauliflower the way it is, you can use a food processor or ricer after boiling to switch it up. Trader Joe’s also has a wonderful Cauliflower Rice. 
  • -Cabbage can be boiled and cut into thin strips and seasoned according to taste. Here’s a recipe I found from the Low Carb Maven. Give it a try!


I hope that this post gave you some fresh ideas of alternatives to white pasta. If you try any of these recipes, leave a comment below and let me know how it turned out!

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As a mom who cares about eating good food and knowing the farmer who grew my food, I want to help other families to nourish your families with good, traceable, sustainable food.


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