Creating Better Gluten-Free Pasta: A Study on Brown Rice, Quinoa, and Chickpea Flour for People with Celiac Disease (+Video)

Celiac.com 07/31/2025 - For individuals living with celiac disease or gluten sensitivity, eating foods made from wheat, barley, or rye can trigger serious health issues. Pasta, traditionally made from semolina wheat, is a major challenge for those who must avoid gluten. In response to growing demand for gluten-free alternatives, researchers developed and tested a pasta made from brown rice, quinoa, and chickpea flours. This study examined how these ingredients affect the pasta’s nutrition, texture, taste, and cooking quality—and how they compare to traditional wheat pasta.

Nutritional Profile of Gluten-Free Flours

To begin, researchers analyzed the core ingredients: brown rice flour, quinoa flour, and chickpea flour. Each flour offered distinct nutritional benefits. Chickpea flour stood out for its high protein and fat content, while quinoa flour had the most fat overall. Brown rice flour had less fat but was higher in zinc. Chickpea flour also contained significantly more calcium, iron, and potassium compared to the other flours. These nutrients are especially beneficial to individuals with celiac disease, who are often at risk of mineral deficiencies due to poor nutrient absorption.

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The study also assessed the essential amino acid content of each flour, which is critical for maintaining muscle and overall health. Chickpea and brown rice flour showed higher amounts of essential amino acids than semolina. Chickpea flour, in particular, had the highest biological value, indicating its proteins are well-utilized by the body. This suggests that chickpea-based pasta could provide a better protein source than conventional pasta.

Texture and Cooking Qualities

The pasta was made in different blends, combining brown rice with varying amounts of quinoa and a consistent amount of chickpea flour. The resulting mixtures were compared to traditional semolina pasta. One major area of testing was pasting behavior, which involves how the pasta ingredients respond to heat and water during cooking. Brown rice and semolina had the highest viscosity—an indication of firmness and structure—while blends with more quinoa had lower viscosity due to quinoa’s unique carbohydrate structure.

When the pastas were cooked, researchers measured changes in weight, volume, and cooking losses. Gluten-free pasta blends, especially those with quinoa and chickpea flour, gained more weight and volume than traditional pasta, indicating strong water absorption and retention. Importantly, cooking losses—how much starch or other materials leach into the cooking water—were lower in the gluten-free blends than in traditional wheat pasta. This is a sign of high-quality pasta, as it suggests less breakdown during cooking.

Color and Appearance

Color plays a big role in how consumers perceive pasta. In this study, as the amount of quinoa flour increased, the pasta became darker and less yellow. The decrease in brightness and yellowness was more noticeable in cooked pasta, likely due to pigment loss in hot water. Despite the color changes, pasta with lower levels of quinoa still had a pleasant appearance. Chickpea and quinoa’s natural pigments affected color, but not to a degree that would make the pasta visually unappealing, especially in modest amounts.

Taste and Consumer Preference

The team also conducted sensory evaluations, asking participants to rate the pasta’s color, flavor, tenderness, stickiness, and overall acceptability. Unsurprisingly, semolina pasta received the highest overall ratings, but some gluten-free blends performed quite well. Pasta with 10% quinoa flour (BRQ1) scored highest among the gluten-free versions. As the percentage of quinoa increased, taste and appearance ratings declined slightly, with BRQ5 (50% quinoa) receiving the lowest flavor score. Still, even the lowest-rated gluten-free pasta scored within an acceptable range, showing that well-formulated blends can meet consumer expectations.

Interestingly, younger participants were more open to trying new food experiences, suggesting that attitudes toward non-traditional pasta may shift over time as gluten-free eating becomes more mainstream.

Texture Testing: Before and After Cooking

Texture is one of the most noticeable differences between traditional and gluten-free pasta. Researchers used a texture analyzer to evaluate the firmness and structural integrity of pasta both before and after cooking. Pasta made from semolina had the highest hardness values, followed by brown rice. As more quinoa was added, uncooked pasta became softer. After cooking, pasta with higher quinoa content also became less firm. While reduced hardness may concern some, many people prefer a tender, slightly chewy texture, and the blends with 10–20% quinoa still met consumer expectations.

The reduced firmness in quinoa-rich pasta is likely due to the unique starch and protein structure in quinoa, which forms a different network compared to gluten proteins. Nonetheless, the texture was still acceptable, especially in the lower-quinoa blends.

Final Recommendations

This study confirmed that gluten-free pasta made with brown rice, chickpea, and up to 20% quinoa flour can closely match the nutrition, texture, and taste of traditional semolina pasta. Among all formulations, the blend labeled BRQ1 (brown rice with 10% quinoa and 10% chickpea flour) was found to offer the best balance of nutrition and consumer appeal.

The inclusion of quinoa and chickpea flours not only boosted protein and fiber content but also improved the pasta’s cooking quality, reduced cooking losses, and introduced essential minerals often lacking in gluten-free diets. These are important considerations for individuals with celiac disease, who are more prone to deficiencies in nutrients like iron, calcium, and zinc.

Why This Matters for People with Celiac Disease

Celiac disease requires lifelong adherence to a gluten-free diet, but avoiding gluten should not mean compromising on nutrition or enjoyment. This study offers promising insights into how alternative grains and legumes—specifically brown rice, quinoa, and chickpeas—can be combined to create high-quality gluten-free pasta that delivers on both taste and health benefits.

People with celiac disease often struggle with poor nutrient absorption and digestive issues, making it crucial to choose foods that are not only gluten-free but also rich in protein, fiber, and essential minerals. The pasta blends developed in this research meet those needs and have the potential to be scaled up for commercial production. If widely adopted, these recipes could provide better dietary options for the gluten-free community and help improve nutritional outcomes for those living with celiac disease.

In conclusion, gluten-free pasta made with brown rice, quinoa, and chickpea flour can be a smart and satisfying choice—not just an alternative—for people who cannot consume gluten.

Read more at: nature.com

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