Five Types of Gluten-Free Noodles

Whether you are gluten intolerant or following a gluten-free diet and love noodles but are unsure how to choose, there are many delicious options to try!
Here are 5 types of gluten-free noodles to consider:

Brown Rice Noodles: Made from gluten-free brown rice, these noodles are popular and versatile. They have a mild, fragrant taste similar to regular flour noodles and can be used in various dishes. Brown rice noodles are richer in dietary fiber compared to traditional noodles. They are also packed with essential micronutrients such as manganese, selenium, and magnesium, along with antioxidants that help combat oxidative stress and free radicals.

Chickpea Pasta: Chickpea pasta is gaining popularity as a healthy alternative to traditional pasta. It has a texture similar to regular pasta but with a slight chickpea flavor and a chewier texture. Chickpea pasta is rich in protein and dietary fiber, which can help keep you full and aid in weight management. Scientists also believe that chickpeas can improve gut function, lower cholesterol, and stabilize blood sugar.

Pure Buckwheat Noodles: Available in white and red varieties (red ones are made from red buckwheat), pure buckwheat noodles are rich in nutrients like manganese, magnesium, phosphorus, folate, copper, and iron. They are also high in dietary fiber, helping slow down sugar absorption, stabilize blood sugar, aid digestion, and increase satiety.

Konjac Noodles: Mainly composed of glucomannan, a type of dietary fiber derived from the konjac plant, konjac noodles are low in calories and carbohydrates as they are not absorbed in the digestive tract. This makes them believed to be helpful for weight loss by reducing hunger-inducing hormones. Scientists also suggest that glucomannan can help lower cholesterol, stabilize blood pressure, and ease bloating. Konjac noodles have a chewy, gelatinous texture and are bland in taste, needing to be paired with other ingredients or seasonings.

Buckwheat Soba Noodles: A favorite in Hong Kong, buckwheat noodles have lower calories compared to regular flour-based noodles and are rich in protein and dietary fiber. Cooked buckwheat soba noodles contain about 7g of protein and 3g of dietary fiber per 50g. They also contain essential nutrients such as manganese and thiamine (vitamin B1). Scientists believe buckwheat can help lower cholesterol, reduce blood pressure, and assist in weight loss. When purchasing buckwheat noodles, ensure they are 100% buckwheat and not mixed with wheat flour.