Barilla Gluten Free Elbows

Cook time: If you follow the recommended cook time, these noodles turn out perfectly in the oven. They soften evenly and absorb the sauce well without becoming mushy. Pasta quality: High-quality for a gluten-free option. The sheets hold their shape during baking as long as they are used oven-ready. Texture: You won’t get the chewy, elastic texture of regular wheat pasta, but for gluten-free lasagna, the texture is good. It layers well and doesn’t break once baked properly. Taste: It tastes like a standard pasta. Nothing strange or “gluten-free” about the flavor. Pairs well with both red and white sauces. Quality: Reliable and consistent. We buy this often because my husband has celiac disease, and it’s a staple in our home. Sturdiness: Very sturdy in the oven—but absolutely do NOT pre-boil these noodles. I tried twice, and both times they completely fell apart and STUCK together in a mushy mess. Even adding oil doesn’t help. These must be used dry and oven-ready only. Additional notes: I bought these on sale and it was almost half the price of buying them at local stores. The noodles hold up well, have a long shelf life, and are perfect for gluten-free households. Overall, great value and great performance—just never pre-boil them.

Having celiac disease is rough, but not being able to find a gluten-free pasta that tastes like regular pasta is even rougher. The good news is that this gluten-free pasta is actually really good and it taste a lot like regular pasta. In fact, most people probably can’t even tell. I made a double batch of homemade macaroni and cheese using this pasta so that it could be gluten-free for my kid, and I took it to a Christmas potluck. Someone said “whoever made the mac & cheese can make that again because it was delicious”. They had no idea it was gluten-free when I brought it. I have tried other brands of gluten-free macaroni and the pasta just foams up in the pot and I’m constantly skimming the top because I need to remove all the foam from boiling over, and then by the time I’m done I am left with half the pasta that I started with because the rest of it got skimmed off the top and thrown down the drain. Plus it usually ends up mushy, whereas this on the other hand actually holds its shape and does not get mushy. I like buying it by the case because we have a big family so we eat a lot of pasta. I highly recommend this brand of gluten-free pasta.

Its hard to find GF lasagna noodles. Turns out tasty, as long as you make sure you cover the noodles. It took making it twice to get it exactly like it should be. The 1st time was good but the 2nd was excellent.

Best gluten free pasta around. I love the elbow pasta. They cook up fast which is a plus.

By far the best gluten free pasta I have had. This is also the best price I have found them for. They cook pretty similar to gluten noodles just don't overcook. If you are using them in a cold pasta salad they are great the day of and day after but then they get a little crunchy. Don't cook too much if you won't be eating it up in a day or so. If you are booking and then baking I would stop boiling them just before they are done so they don't fall apart while baking.

Of all the gluten free pastas available out there, our household prefers the Barilla brand. I am pretty found of the elbow because it's so versatile and I use it to make 1 dish casseroles for the family. We buy these by the case because it's always nice to have them on hand, they store easily and the price is better than you can get at the local stores. And with GF foods, ya need to save money where you can, cause it's outrageously expensive. The pasta cooks quickly and retains its shape if you don't overcook it. I tend to not cook the pasta prior to making a casserole, I just add extra liquid to the baking pan. The one thing I can't seem to overcome with GF pasta is that it seems to harden up after it's cooled off, like for leftover. So, I try to have extra sauces for my family to reheat leftovers with.

I’ve tried a lot of gluten-free pastas over the years, and Barilla’s Gluten Free Penne is easily one of the best. The texture is very close to traditional pasta — no mushiness or falling apart — and it holds up well in sauces or baked dishes. I’ve used it in everything from mac and cheese to cold pasta salads, and it always turns out great. Made with a mix of corn and rice, it doesn’t have that gritty or overly chewy texture that some gluten-free brands do. Even my family members who aren’t gluten-free didn’t notice a difference — and that says a lot! The pack of 8 is a good value, especially if you eat gluten-free regularly. It’s shelf-stable, cooks in about 10 minutes, and doesn’t require any special handling. Overall, this is my go-to pasta now. If you're gluten-free and tired of pasta that tastes like cardboard, give this a try. It’s a pantry staple for me now.

Cooks and tastes like regular

Ready to bake, it gets cooked by itself

Gluten free and yum

I have always use Barilla pasta but this was not their best product. It was very tasteless when cooked and it tasted like it wasn’t cooked

Was advertised as pack of 12. Only one pack arrived.