Low(er) carb gluten-free pasta?

[MissyBB]

Does anyone know of a lower carb gluten-free pasta? I have looked at pretty much all the bigger brands (Italpasta, Barilla, GoGo, President's Choice, Tinkyada, Rizopia, Catelli, Arrowhead Mills, Prairie Harvest) and they all come in at about 0.7-0.8 carbs per gram of pasta.

Does anyone know of a higher protein, lower carb version?

I realize pasta is, by definition, higher carb but in the non-gluten-free world there are at least higher protein/lower carb pastas. Why not a gluten-free contender?

And, yes, I know you can do the whole spiralized veggie thing but sometimes you just want pasta!

Anyone have product suggestions?

 

 

[anyana]

I posted about this product last week - Organic Edamame Spaghetti (Open Original Shared Link) is lower carbs and has lots of protein. I actually like it a lot, and Costco carries it.

I think the same company also makes black bean pasta, but I haven't seen it in stores.

[MissyBB]

Oh, I like that! The nutritional specs are really good. I'm in Canada, though, so I will have to check if Costco Canada has it. I hope so!

 

Thanks so much!

[BDD]

I don't think it's available in Canada yet, but according to their website Banza pasta has double the protein of regular pasta and half the carbs of regular pasta. I haven't tried it yet, Open Original Shared Link

[MissyBB]

8 minutes ago, BDD said:

I don't think it's available in Canada yet, but according to their website Banza pasta has double the protein of regular pasta and half the carbs of regular pasta. I haven't tried it yet, Open Original Shared Link

This one looks even better. I like that it's dried pasta. Not in Canada, though. Bummer. We always are late to the party where new products are concerned. Sucks!

[Victoria1234]

Just saw this article Open Original Shared Link

and did a search here and saw it mentioned briefly in this thread. Has anyone tried the Banza pasta? I love the nutrition on it! And it's actually sold near where I live  Would love to try it soon!

[Ennis-TX]

OLD dead thread but by lower carb standards I use Open Original Shared Link

 

 

For a protein add in I whisk up some egg beaters or egg whites. pour them into a oiled skillet on low heat to form a thin layer and cook to form a thin sheet. I dump this on a cutting bored and use a knife to cut it into thin noodles for added protein. You can also cut deli meats into thin strips for protein.  The noodles from Miracle noodles I normally serve up with browned longhorn, and pasta sauce, for vegans I top with beyond meat beefy crumbles, and sometimes I mix up a vegan cheesy sauce or a dairy free alfrado sauce and mix in tuna or salmon.

[Victoria1234]

Sounds delicious.

I am mostly interested in the Banza brand to see how they fare the next day and how good they are supposed to taste according to the review.