Barilla Senza Glutine
Barilla gluten-free pasta made from white maize, yellow maize and brown rice flours, with no added starches.
Barilla Senza Glutine is a gluten-free pasta range for people with coeliac disease or gluten intolerance. Instead of durum wheat it uses a blend of white maize, yellow maize and brown rice, with no added starches.
The exact ingredients of Senza Glutine spaghetti, according to the official website, are water, white maize flour (60%), yellow maize flour (29.5%), brown rice flour (10%) and an emulsifier, mono- and diglycerides of fatty acids. The emulsifier helps the gluten-free dough keep its shape.
In Italy the range carries the 'Spiga Barrata' (crossed ear of wheat) mark of the Italian Coeliac Association (AIC) and is listed in the Ministry of Health's national register, so its cost can be reimbursed by the Italian National Health Service.
There are five shapes: spaghetti, penne rigate, fusilli, tortiglioni and ditalini rigati. The spaghetti cook in 10 minutes. Because it is made from different flours, its taste and colour differ from wheat pasta, and it is best cooked for exactly the time on the packet.
Facts
| Raw material | White maize (60%), yellow maize (29.5%) and brown rice (10%) flours, water, emulsifier |
|---|---|
| Main use | Gluten-free: for people with coeliac disease |
What it includes
How it connects to Pasta
Barilla Senza Glutine → kind of → Pasta from other flours and gluten-free pasta → kind of → 🍝 Pasta
Links
- What it contains
- Maize flour, Rice flour
- Part of
- 🏭 Barilla, Pasta from other flours and gluten-free pasta
- Similar and different
- Spaghetti, Penne, Fusilli, Tortiglioni, Ditalini
Frequently asked questions
What is Barilla Senza Glutine made of?
White maize, yellow maize and brown rice flours with water and an emulsifier, with no wheat and no added starches.
Is it suitable for people with coeliac disease?
Yes: the range carries the Spiga Barrata mark of the Italian Coeliac Association, which certifies suitability for coeliacs.
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