Gluten-free pasta
Other names Pâtes sans gluten
Gluten-free pasta: low in FODMAPs. If you're sensitive to any of these, check it against your profile before eating.
Intolerances
- FODMAPsLow
Gluten-free pasta is low here, but not for the reason most people assume. Gluten-free bread was measured at about the same fructan content as wheat bread - 1.0 against 0.6 to 1.9 grams per hundred - so removing the gluten did not remove the FODMAP. What makes these products low is the starches they are built from. Gluten-free and low-FODMAP are two different claims.
Sources· 1
- Whelan K et al., Int J Food Sci Nutr 62:5 (2011) 498-503, fructan measured in wheat, rye and gluten-free breads
- LactoseFODMAPsNone
- Histamine (+liberators / DAO inhibitors)None
- GlutenNo
- FructoseFODMAPsNone
- OligosaccharidesFODMAPsNone
Gluten-free pasta is maize, rice or a blend of them, so the wheat fructans that put ordinary pasta on this axis were never in it - not removed, absent from the start. That is worth separating from the gluten claim on the packet, because the two axes are answered by the same substitution for entirely different reasons. Legume pastas are the exception and go the other way: chickpea and lentil pasta bring galacto-oligosaccharides of their own.
Sources· 2
- Biesiekierski J et al., J Hum Nutr Diet 2011
- Commission Implementing Regulation (EU) No 828/2014
- SorbitolFODMAPsNone
- SucroseNone
- TyramineNone
- SalicylateNone
- NickelNone
- OxalatesNone
Intolerance levels are based on our documented scientific sources. See sources →
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Frequently asked questions
Which intolerances does Gluten-free pasta affect?
Gluten-free pasta is notable for FODMAPs. Clear on lactose, histamine, gluten, fructose, oligosaccharides, sorbitol, sucrose, tyramine, salicylate, nickel and oxalates.
Does Gluten-free pasta contain FODMAPs?
Gluten-free pasta contains only low levels of FODMAPs. Gluten-free pasta is low here, but not for the reason most people assume. Gluten-free bread was measured at about the same fructan content as wheat bread - 1.0 against 0.6 to 1.9 grams per hundred - so removing the gluten did not remove the FODMAP. What makes these products low is the starches they are built from. Gluten-free and low-FODMAP are two different claims. Amounts vary by brand and recipe, so always check the label of the exact product.
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