Gluten free pasta can be found in many different variations using a variety of ingredients. Gluten free pasta is made most commonly from legumes, rice, corn, quinoa, or a combination. You can also find other gluten- and grain-free pastas made from almond flour, cassava flour, and even hearts of palm.

We like to keep things simple, at ZENB we use one whole ingredient, the yellow pea. Our peas are milled, cooked, dried, and made into our yellow pea pasta in three shape variations: Penne, Fusilli and Macaroni. Not only is our pasta gluten free, it’s also high in protein, fibre and potassium, and a source of iron*. 

Gluten-rich pasta, composed primarily of wheat, affects the body's metabolic processes. When consumed, these carbohydrates are broken down into glucose, raising blood sugar levels and prompting the release of insulin.

for individuals with Celiac disease or gluten sensitivity, consuming gluten can trigger harmful immune responses, leading to intestinal damage or inflammation. Therefore, the impacts of gluten-rich pasta on the body can vary significantly based on individual dietary needs and health conditions. For more information on what gluten is what it does to our bodies, please head over here.

Generally speaking, gluten free goods are known to have a different consistency, resulting in denser, grittier products. This is due to the simple absence of gluten, which is a protein found in wheat products that helps create the traditional elasticity and uniformity of gluten-based goods. However, texture of gluten-free products really depends on the ingredients and the process used by your favourite brands.

ZENB pasta has been developed with the aim to create an al dente texture when cooked correctly. If made using the cooking times suggested, this texture can be achieved easily, providing a gluten free alternative for your favourite pasta meals such as a hearty pasta bake!

Don't take our word for it, see the dozens of reviews that our pasta has received in 2021, which specifically call out its texture!

Gluten-free pasta can be a healthy option, particularly for individuals with celiac disease, non-celiac gluten sensitivity, or wheat allergy. However, gluten-free doesn't inherently mean healthy.  For those without gluten intolerance, a balanced diet incorporating whole grain options may provide broader nutritional benefits. Thus, the healthiness of gluten-free pasta depends largely on the individual's specific dietary needs, its ingredients, and its role within the overall diet.

At ZENB, we consider “healthy” to be how much nutritional benefit an item of food provides. That’s why we’ve used yellow peas to create our gluten free pasta as they are naturally high in protein, fibre, potassium, phosphorous and a source of iron*. 

The relationship between gluten-rich pasta consumption and weight is complex, and cessation doesn't guarantee weight loss. Gluten itself does not inherently lead to weight gain. Rather, it's the overall caloric intake and expenditure, macronutrient balance, and physical activity that determine weight changes.

Most dry gluten-free pastas do not contain dairy. However, stuffed pasta, such as ravioli, is often filled with dairy products, most likely different types of cheese; therefore, we recommend you check the ingredients list to make sure any pasta you buy is dairy-free..

ZENB Yellow Pea Pasta is 100% dairy-free, as it consists only of yellow peas, making it great for meat eaters, vegetarians, and vegans. Our philosophy here at ZENB is to use as much of the vegetable (or legume if we must) as possible to reduce food waste in production and to increase the nutritional benefit of our products.

Generally speaking, gluten-free diets can often lack fibre due to the flours used to produce gluten-free goods. Fibre is an important part of a healthy, balanced diet. A gluten free diet can be low in fibre and wholegrains due to the removal of the cereals wheat, rye and barley. Depending on the ingredients used for your favourite wheat-free pasta brands, pasta can contain vastly different amounts of fibre; pasta made from peas, lentils and brown rice for example, tends to be high in fibre.

ZENB’s pasta provides a high nutritional value of fibre with a whole 11g Fibre per 85g serving of uncooked pasta. Did we mention that we use the entire yellow pea? Not only does it help to reduce food waste, but it also increases the amount of dietary fibre in our Pasta as most of the yellow pea’s fibre is contained within the skin!

Generally speaking, gluten free processed foods tend to be slightly higher in calories, but this vastly depends on the ingredients used to make your favourite wheat-free products. Ingredients, such as legumes, yellow peas, brown rice and starchy veggies use complex cabs which help you reduce the amount of carbs in pasta. Read more about pasta and carbs in our article here!

As for ZENB, the number of calories in one 85g serving of uncooked ZENB Pasta is 283 kcal. There’s also 17g Protein per serving. That’s more protein than an average tablespoon of peanut butter!

Gluten free doesn't necessarily translate to healthier, as most of the times wheat-free goods are made with ingredients that tend to be higher in calories, sugar and lower in fibre. However, choosing pasta made with alternative wholefood ingredients, such as chickpeas, yellow peas and rice, contain complex carbs that can reduce the impact on our blood sugar, effectively making such gluten-free options lower in carbs. Read more about pasta and carbs!

ZENB’s Yellow Pea Pasta contains 44g Carbohydrates per one 85g serving of uncooked pasta. All the carbohydrates in our pasta are complex carbohydrates, naturally occurring from the yellow pea.

* Protein supports the growth of muscle mass. Iron contributes to the reduction of tiredness and fatigue. Potassium contributes to normal functioning of the nervous system.  

The increased cost of gluten-free pasta over regular pasta is typically attributed to several factors. Firstly, the alternative grains and flours used to produce gluten-free pasta — such as yellow peas — are often more expensive than traditional wheat. Secondly, manufacturers must implement strict procedures to prevent cross-contamination with gluten-containing ingredients, increasing production costs. Thirdly, the market for gluten-free products is smaller, hence economies of scale are less achievable compared to mass-produced wheat-based products. 

Lastly, the application of proprietary technology in food manufacturing can significantly impact product pricing. This technology, which is designed to enhance quality, safety, and nutritional value, often involves significant research and development investment. 

Gluten-free pasta may be a suitable option for some individuals with Irritable Bowel Syndrome (IBS), especially those who have found they are sensitive to gluten. However, it's important to note that not all IBS sufferers are gluten-intolerant. Many people with IBS follow a low FODMAP diet, which restricts certain types of carbohydrates that can trigger symptoms. 

While gluten-free pasta can be low in FODMAPs, it depends largely on the ingredients used. For instance, pastas made with certain gluten-free ingredients like lentils or inulin could still trigger IBS symptoms. As always, individuals should consider their specific dietary triggers when selecting foods.

For many individuals, particularly those with celiac disease or non-celiac gluten sensitivity, switching to gluten-free pasta can indeed alleviate bloating. Gluten can cause digestive discomfort and bloating in sensitive individuals. By opting for gluten-free pasta, they may see a reduction in such symptoms. 

However, it's important to note that not all bloating is caused by gluten. Other dietary factors, individual sensitivities, and certain health conditions can also contribute. Therefore, while gluten-free pasta may help with bloating for some, it may not be the solution for everyone. As always, a balanced, varied diet and consultation with a healthcare provider are key.

Gluten, a protein found in wheat, barley, and rye, isn't essential for a healthy diet, and there are many gluten-free foods that provide vital nutrients. In fact, a gluten-free diet is necessary for those with conditions like celiac disease or non-celiac gluten sensitivity, leading to improved digestive health and nutrient absorption.

Generally speaking, when you cease eating gluten, various changes may occur, particularly if you have a gluten sensitivity or celiac disease. In these cases, eliminating gluten can alleviate symptoms  such as bloating, diarrhea, and abdominal pain, leading to improved digestive health. It may also enhance nutrient absorption, as gluten can cause intestinal damage in these individuals, impairing nutrient uptake.

Even if you're not sensitive to gluten, opting for gluten-free products, particularly those high in fibre and protein, may offer some benefits. For instance, gluten-free pasta options made from legumes, such as yellow peas, typically contain more fibre and protein compared to traditional wheat pasta. These nutrients contribute to satiety, helping control appetite, and can support a balanced diet. 

Choosing to eat gluten-free without a medical need, such as celiac disease or non-celiac gluten sensitivity, is largely a personal choice and not a dietary requirement. Some people may find a gluten-free diet helps them make healthier food choices, as it can limit the consumption of certain processed foods. However, it's important to note that gluten-free does not inherently mean healthier.

The gluten content in pasta and bread can vary, but it primarily depends on the type of flour used in production. Both foods are typically made from wheat flour, a significant source of gluten. However, pasta is often made from durum wheat, which generally has a higher gluten content than the wheat varieties commonly used for bread. 

Additionally, the processing of wheat into pasta can concentrate the gluten content further. Nevertheless, the exact gluten content can vary significantly depending on specific product recipes and manufacturing processes.

The "best" type of gluten-free pasta largely depends on individual dietary needs, preferences, and the overall nutritional profile of the pasta. From a nutritional standpoint, whole grain gluten-free options like yellow pea, brown rice, quinoa, or buckwheat pasta are often considered superior due to their high fibre and protein content. 

These whole grain options also have a lower glycemic index than their white rice or corn counterparts, which can help regulate blood sugar levels. Nonetheless, the taste, texture, and nutritional needs may influence individual preference for a particular type of gluten-free pasta. 

We are very proud to be considered as one of the leading gluten free pasta brands available in the UK, according to various publications and newspapers.

Read EATING IN LONDON's article on gluten free pastas here for the full list.