- Gluten-Free
- Sugar-Free
- Organic
Favourite gluten free pasta
We love this gluten free pasta. It tastes just like the wheat version and the kids love it too.
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Rated 5 out of 5
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Value |
Rated 4 out of 5
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No more post-pasta food coma. The powerful ancient grain of quinoa makes a delicious, light, nutty alternative to standard penne. It also comes with extra helpings of vitamins, protein and fibre.
Out of Stock
Certified organic rice, certified organic quinoa and water.
Gluten, salt and sugar.
Did you know for some people, the immune response to eating gluten can cause inflammation? This irritation to the lining of the small intestine is extremely uncomfortable. It also causes malabsorption of nutrients, an upset stomach and a raft of ongoing health issues.
Lovingly produced in Bolivia.
Olive Green Organics is a family-owned, founded in 2003 by Camilla Mahony. Camilla studied and trained as lawyer but found her heart was drawn to the world of food, a journey that led her to forming this beautiful and thoughtful organics import business. Since its inception, Camilla has been single-minded in finding only the world’s finest organics, sourced from the places where they were originally grown, farmed or fished. The business supports only ethical, sustainable, organic and fair-trade farmers, fishers and processors, hand selected by Camilla through exhaustive global explorations and research. Plus, the eating is delicious. This is a feel-good company in every possible way.
We love this gluten free pasta. It tastes just like the wheat version and the kids love it too.
Quality |
Rated 5 out of 5
Poor
Excellent
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Value |
Rated 4 out of 5
Poor
Excellent
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My son has recently had to restrict his carbs to rice and quinoa - this is close to regular pasta in taste and texture, so he is very happy!
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Rated 5 out of 5
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Excellent
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Value |
Rated 4 out of 5
Poor
Excellent
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Lovely flavour and did not go gluggy when cooked. I definitely recommend this brand.
Quality |
Rated 5 out of 5
Poor
Excellent
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Value |
Rated 5 out of 5
Poor
Excellent
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Takes slightly longer to cook than conventional wheat pasta, but the texture is surprisingly good (al dente). Gone are the days of gluten free pasta that would break down into a mush : )