Manischewitz is a popular brand of kosher food products, best known for their matzo and wine. In recent years, Manischewitz has expanded their offerings to include pasta and noodle products. With the rise in popularity of gluten-free diets, many people wonder if Manischewitz noodles are gluten-free.
What is gluten?
Gluten is a protein found in grains like wheat, barley, and rye. For people with celiac disease or non-celiac gluten sensitivity, consuming gluten can cause a range of unpleasant symptoms and health issues. That’s why following a strict gluten-free diet is essential for managing these conditions.
Are Manischewitz noodles gluten-free?
After carefully reviewing the ingredients lists of Manischewitz noodle products, it appears that most Manischewitz noodles are not gluten-free. The main ingredients in most Manischewitz noodles are wheat flour and/or barley. Both wheat and barley contain gluten.
Some examples of Manischewitz noodles that contain gluten:
- Manischewitz Egg Noodles
- Manischewitz Spinach Noodles
- Manischewitz Whole Wheat Noodles
- Manischewitz Multigrain Noodles
- Manischewitz Fiber Noodles
Unless the product packaging specifically states the noodles are gluten-free, it is safest to assume that Manischewitz noodles contain gluten and are not suitable for a gluten-free diet.
What about Pasta Prima?
Pasta Prima is a line of gluten-free pasta and noodle products made by Manischewitz. Pasta Prima noodles are produced in a dedicated gluten-free facility and are certified gluten-free.
Some gluten-free options from the Pasta Prima line include:
- Pasta Prima Corn Pasta
- Pasta Prima Rice Pasta
- Pasta Prima Quinoa Pasta
- Pasta Prima Egg Pasta
- Pasta Prima Fusilli
- Pasta Prima Penne
So in summary:
- Regular Manischewitz noodles contain gluten and are not gluten-free
- Pasta Prima noodles are certified gluten-free and safe for gluten-free diets
Always check the label to confirm gluten-free status when purchasing Manischewitz or Pasta Prima products. When in doubt, reach out to the company to inquire about the gluten content of specific items.
What ingredients make noodles gluten-free?
There are a few main ingredients used to make gluten-free noodle alternatives:
- Rice: Rice noodles made from rice flour and rice starch are naturally gluten-free. Rice noodles have a light flavor and texture.
- Corn: Corn pasta is made from corn flour or a blend of corn and rice flours. It has a pleasant corn flavor.
- Quinoa: Quinoa flour is used to make gluten-free noodles with protein, fiber and nutrients.
- Buckwheat: Buckwheat flour gives noodles an earthy, nutty flavor. Buckwheat is gluten-free but caution is needed as it can be contaminated with gluten during processing.
- Tapioca: Tapioca starch provides structure to gluten-free noodles. It has a neutral flavor.
- Eggs: Some gluten-free fresh pasta contains eggs for richness, flavor and protein.
Beans, lentils, chickpeas and potato starch are also used to make gluten-free noodles. Combining different gluten-free flours and starches helps achieve the ideal texture in gluten-free pasta.
Are there gluten-free alternatives to Manischewitz noodles?
Fortunately, there are many delicious gluten-free noodle options available from other brands:
- Barilla – makes gluten-free pasta options including spaghetti, penne and lasagna
- Banza – chickpea pasta that comes in elbow, rotini and other shapes
- Jovial Foods – organic brown rice noodles and gluten-free egg pasta
- Explore Asian – rice noodles, mung bean noodles and buckwheat noodles
- Tolerant – lentil pasta, black bean pasta and chickpea pasta
- Andean Dream – quinoa pasta in fun shapes like alphabet, shells and spirals
- Siete Family Foods – cassava flour and chickpea flour pasta
- DeBoles – gluten-free spaghetti, fettuccine and more
Gluten-free noodles made from lentils, chickpeas, quinoa and beans tend to be higher in protein and nutrients compared to traditional wheat pasta. Rice and corn pasta offer plainer, neutral tasting options. Trying a variety is the best way to find your favorites!
Tips for cooking with gluten-free noodles
Gluten-free noodles cook a bit differently than traditional wheat pasta. Here are some tips:
- Use plenty of water – Cook gluten-free noodles in 4-6 quarts of water per pound of pasta.
- Don’t overcook – Gluten-free noodles usually cook more quickly. Follow package directions and test frequently.
- Rinse after cooking – Drain pasta then briefly rinse with cool water to wash off excess starch.
- Handle gently – Toss cooked gluten-free pasta very gently to avoid breakage.
- Add mix-ins – Mix in protein, veggies or sauce right away to minimize sticking.
- Use egg pasta for baking – Gluten-free egg noodles like Jovial hold their shape best for casseroles and lasagna.
With the right cooking methods, gluten-free noodles can turn out perfectly tender and delicious. Experiment to find which brands you like best.
Are there health benefits to gluten-free noodles?
For those with celiac disease or gluten sensitivity, eating gluten-free noodles enables them to enjoy pasta without triggering uncomfortable symptoms or health consequences. That in itself is a major benefit!
But beyond being gluten-free, some gluten-free noodles offer additional advantages:
- Higher protein – Chickpea, lentil and quinoa noodles pack more protein than traditional pasta.
- More nutrients – Buckwheat, chickpea and quinoa noodles contain more B vitamins, iron, and fiber.
- Lower glycemic index – The glycemic index measures how quickly carbs spike blood sugar levels. Gluten-free noodles made from lentils, chickpeas and beans have a lower glycemic index than regular pasta.
- Alternative flours – Gluten-free noodles made from whole grains like quinoa, brown rice and buckwheat provide important nutrients compared to refined wheat flour.
For people without gluten-related conditions, gluten-free noodles offer variety and an opportunity to experiment with nutrient-dense alternative flours. Those with concerns about blood sugar control and gut health may find value in trying gluten-free pasta options as well.
Easy gluten-free noodle recipes
Here are 3 quick and delicious recipes using gluten-free noodles:
1. Vegetable Lo Mein
(Makes 4 servings)
- 8 ounces brown rice lo mein noodles
- 1 tablespoon sesame oil
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 cup shredded carrots
- 1 cup snap peas
- 2 cloves garlic, minced
- 2 tablespoons ginger, minced
- 3 tablespoons gluten-free soy sauce
- 2 teaspoons rice vinegar
- 1 teaspoon honey
- 1 teaspoon sesame seeds
– Cook noodles according to package directions. Rinse under cool water and set aside.
– Heat oil in large skillet or wok over medium heat. Add veggies and cook 5 minutes until starting to soften.
– Add garlic and ginger and cook 1 more minute.
– Add cooked noodles, soy sauce, vinegar and honey. Toss everything together 1-2 minutes until heated through and coated in sauce.
– Top with sesame seeds and serve!
2. Lentil Bolognese
(Makes 6 servings)
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 pound ground turkey or beef
- 2 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 cup low-sodium chicken or vegetable broth
- 2 tablespoons tomato paste
- 2 teaspoons Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
- 1 (8-ounce) package lentil penne pasta
- Fresh basil, for garnish
- Parmesan cheese, for serving (optional)
– Cook pasta according to package instructions. Drain and set aside.
– Heat olive oil in large skillet over medium heat. Add onion, carrots and celery and cook 5 minutes until softened.
– Add ground meat and cook until no longer pink, about 5 minutes.
– Add garlic and cook 1 minute more.
– Stir in crushed tomatoes, broth, tomato paste and seasonings. Simmer 20 minutes uncovered.
– Add cooked pasta to sauce and mix well. Simmer 5 more minutes.
– Serve Lentil Bolognese garnished with fresh basil and Parmesan cheese if desired.
3. Pad Thai with Rice Noodles
(Makes 3-4 servings)
- 6 ounces thin rice noodles
- 3 tablespoons peanut oil or coconut oil
- 3 cloves garlic, minced
- 1 egg, lightly beaten
- 1 cup shredded carrot
- 1 cup fresh bean sprouts
- 1/4 cup chopped peanuts
- 1/4 cup fresh cilantro leaves
- 3 tablespoons gluten-free soy sauce or tamari
- 2 tablespoons lime juice
- 1-2 teaspoons brown sugar
- Sriracha sauce (optional)
– Cook rice noodles according to package directions until just tender. Drain and rinse under cold water. Set aside.
– Heat oil in a large skillet or wok over medium high heat. Add beaten egg and cook, stirring frequently, until scrambled and beginning to set, about 1 minute. Transfer egg to a separate plate.
– Add garlic to the pan and cook 30 seconds until fragrant.
– Add carrots, bean sprouts, cooked noodles, peanuts and cilantro. Pour soy sauce, lime juice and brown sugar over noodle mixture. Toss everything together until well combined and heated through, about 2-3 minutes.
– Divide pad thai between plates or bowls. Top with egg and sriracha if desired. Enjoy!
Frequently Asked Questions
Are rice noodles gluten-free?
Yes, rice noodles made from rice flour and rice starch are naturally gluten-free. Be sure to verify the brand you buy is gluten-free certified.
Can I use Manischewitz noodles on a gluten-free diet?
No, regular Manischewitz egg noodles, whole wheat noodles and other varieties contain gluten and are not safe for gluten-free diets. Only the gluten-free Pasta Prima line from Manischewitz is suitable for gluten-free diets.
What can I use instead of soy sauce?
Gluten-free tamari and coconut aminos are good soy sauce substitutes. Always check labels to confirm gluten-free status.
Do lentil noodles have an aftertaste?
Some people detect a mild “bean-y” flavor in lentil or chickpea pasta. Opting for neutral tasting rice or corn noodles is one way to avoid this. Mixing lentil pasta with strongly flavored sauces helps mask any aftertaste as well.
Can I make my own gluten-free pasta?
Yes! You can make fresh gluten-free pasta at home using your choice of alternative flours and binders like eggs, xanthan gum or guar gum. Rolled pasta shapes like lasagna can also be cut from cooked rice paper sheets.
Conclusion
In summary, most regular Manischewitz noodle varieties including egg noodles, spinach noodles, whole wheat noodles and multigrain noodles contain gluten. The Pasta Prima line from Manischewitz offers certified gluten-free noodle options made from rice, corn and quinoa.
Gluten-free alternatives from other trusted brands provide even more variety. Lentil, chickpea and bean pastas offer extra protein and nutrients compared to traditional wheat pasta. Following proper cooking methods helps gluten-free noodles turn out perfectly al dente.
With so many tasty and nutritious gluten-free noodles available, living a gluten-free lifestyle need not mean giving up your favorite pasta dishes. Be sure to carefully check labels and when in doubt, contact manufacturers directly to verify gluten content. With some simple ingredient swaps and adaptations to recipes, you can continue to enjoy noodles gluten-free!