Gluten Free
Going gluten free should never mean giving up pasta night. The San Remo gluten free range covers every classic shape, from spaghetti and fettuccine through to penne, spirals, bowties and lasagne sheets, so the whole family can sit down and enjoy the same meal. Our gluten free range is made from a blend of maize starch, soy flour, potato starch and rice starch, and they are vegan, dairy free and egg free with no artificial colours, flavourings or preservatives.
The range goes further than dry pasta. There is ready in 2 minutes Gluten Free Gnocchi endorsed by Coeliac Australia, Gluten Free Egg Tagliatelle Nests for richer dishes, Pulse Pasta made from red lentils and chickpeas, and a brown rice range for anyone after a simple single grain option.
Tips & Tricks
- Choosing the Right Gluten Free Pasta: Long pasta: Gluten Free Spaghetti, Thin Spaghetti and Fettuccine suit bolognese, napolitana and creamy sauces. Short pasta: Gluten Free Penne, Spirals and Bowties hold chunky sauces well and shine in salads and bakes. Baking: Gluten Free Lasagne Sheets layer straight into your favourite lasagne recipe. Quick dinners: Gluten Free Gnocchi is ready in just 2 minutes. Extra protein: Pulse Pasta spirals, spaghetti and penne are made from lentils and chickpeas.
- Cooking Gluten Free Pasta: Use plenty of water: Add pasta and a tablespoon of salt to a large pot of boiling water so the pasta can move freely. Stir early: Gluten free pasta benefits from a good stir in the first minute to stop pieces sticking together. Check early: Cooking times range from about 6 to 10 minutes depending on the shape. So, taste 1–2 minutes before the suggested cooking time for your desired bite. Combine immediately: Drain and toss through your sauce right away so the pasta absorbs every bit of flavour and maintains its texture.
- Common Mistakes to Avoid: Overcooking: Gluten free pasta moves from al dente to soft quickly, so watch the clock. Skipping the stir: Without a stir early on, the pieces can clump. Rinsing hot pasta: Save rinsing for pasta salads only. For hot dishes, the starch helps the sauce cling. Crowding the pot: Too little water leads to sticky, unevenly cooked pasta.
Frequently Asked Questions
What is San Remo gluten free pasta made from?
The classic shapes are made from maize starch, soy flour, potato starch and rice starch. The gnocchi is made from potato puree with rice flour, while Pulse Pasta is made from red lentils or chickpeas.
Is San Remo gluten free pasta suitable for coeliacs?
The range is made to be gluten free and the Gluten Free Gnocchi is endorsed by Coeliac Australia. As with any dietary need, always check the label on the pack you buy.
Is the range vegan?
Most of the range is vegan, dairy free and egg free. The Gluten Free Egg Tagliatelle Nests are the exception, so check the pack if you are avoiding egg.
Where can I buy San Remo gluten free pasta?
Look in the pasta or health food aisle at major Australian supermarkets, or shop the range online through the San Remo webstore.
Enjoy a wide range of gluten-free pasta for any occasion, from Australia's #1 pasta brand*. Explore the full range at San Remo.
*Source: Circana (AU) Pty Ltd, MarketEdge, AU Grocery Scan, Total Dry Pasta & Fresh Pasta Combined, Dollar Sales, MAT to 20 July 2025