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Gluten Free Spaghetti

Image: Open Food Facts (CC BY-SA 3.0)

Common questions

Is Gluten Free Spaghetti healthy?

Gluten Free Spaghetti scores 65/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This gluten-free spaghetti is made primarily from brown rice flour, yellow corn flour, and white corn flour, which are relatively simple ingredients.

How processed is Gluten Free Spaghetti?

Gluten Free Spaghetti is NOVA Group 3: Processed Foods.

Which ingredients drive Gluten Free Spaghetti's score?

In Scout's ingredient-by-ingredient analysis, Brown Rice Flour counts in its favor. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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Gluten Free Spaghetti

Whole Foods
Bioengineered
65 Fair

Analysis updated August 2026 · How Scout scores

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Near you

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Whole Foods Market
Category Pasta
Summary

This gluten-free spaghetti is made primarily from brown rice flour, yellow corn flour, and white corn flour, which are relatively simple ingredients. However, the inclusion of mono- and diglycerides as emulsifiers indicates a higher level of processing. While the product avoids major harmful ingredients like seed oils and artificial colors, the presence of emulsifiers and its processed nature limit its score.

Key ingredients 5

Brown Rice Flour
Good

Beneficial ingredient — whole-food or functional value in this product class.

See more about Brown Rice Flour →
Yellow Corn Flour
Neutral

Commonly used in gluten-free pasta to provide a pleasant yellow color and traditional pasta texture.

See more about Yellow Corn Flour →
White Corn Flour
Neutral

Milled white corn that contributes to the starch balance and texture of the gluten-free pasta.

Rice Flour
Neutral

A standard, easily digestible grain flour used to create smooth and consistent pasta dough.

See more about Rice Flour →
Mono And Diglycerides Of Fatty Acids
Neutral

Common food additives used as emulsifiers to help bind ingredients together and improve texture during cooking.

See more about Mono And Diglycerides Of Fatty Acids →

Processing

Group 3 · Processed

Processed Foods

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