Barilla Gluten Free Spaghetti Pasta - 12oz: Certified Gluten-Free, Non-GMO Project Verified

Recipe has changed to “only two ingredients.”Noodles are now gummy and pan fills with a gummy substance while cooking. Completely inedible. I’m so disappointed.

The new recipe is slimy and disgusting. I'm looking for a new gluten free pasta brand, this used to be my favorite. Please change it back.

After having recently ran out of the supply that I had, I bought more of your product. At the time I was unaware that you changed the product. As the pasta cooked, something seemed off. The noodles clumped together, when I dumped the water, it left a gummy residue. Finally, the pasta had the feel of slimy ramen. I usually cook enough for leftovers the next day. It became uneatable when warmed up. I don't know what you changed but you ruined it. Please change it back. Until then I will need shop elseware.

I have been using the gf spaghetti for several years and enjoyed eating it. However the 2026 product made without diglycerides is too starchy and too sticky. I am very disappointed with this change and will stop buying this product.

What happened? This was our go to gluten free pasta and they changed the recipe and now it is awful. It turns into a sticky gummy mess when cooked and the taste is not the same. No one should buy this until they bring back the old recipe. I know I won't.

Used to be my go to GF pasta. This new recipe is terrible. I will no longer purchase this product

This used to be our go to pasta and now it's slimy. My kids won't eat it. Please bring back the old recipe.

I honestly don’t know what Barilla did to this spaghetti. I was THRILLED to see the 2-ingredient recipe (removing harmful additives that we try to avoid), and had gotten great results from another 2-ingredient brand of spaghetti that has become harder to find. Unfortunately, as others have reported - it literally crumbles into rice when you cook it. Did not resemble spaghetti at all. The other 2-ingredient brand DOES NOT do this, so I don’t understand how Barilla messed it up so badly. If they return to the old recipe with additives, I won’t be buying it - but the new recipe needs some work.

Not only is everyone right in regards to the taste, texture, appearance, the new recipe is giving me MOGRAINES. I eat pasta a lot as someone who is gluten free, but this new recipe is making me sick….literally. Please, please, please… for your own reputation… go back to the old recipe. It's like you didn't bother to test this with real people. I will have to look for an alternative now or find boxes of the old recipe. Very, very sad!!!!

How to lose your GF customer base overnight. This recipe change is the worst I've ever experienced. Off to another brand.

Barilla was our go-to GF pasta, buying boxes weekly. We're now on the hunt for a new option since the recipe change. Hopefully they change it back and somehow I learn of the change.

As an Italian with a wheat allergy, Barilla Gluten-Free Spaghetti has been my absolute go-to safety food since it first launched. Nothing else on the market even came close to comparing to it. Unfortunately, this new recipe is an incredibly inferior product. Before the spaghetti even finished cooking, it literally fell into hundreds of small fragments like it was made out of glass. I thought I just got a bad batch, so I purchased more from an entirely different store location, but sadly, it did the exact same thing. It turns into a shattered, unedible mess. I am pleading with you to please bring back the old recipe. You had a truly great product, and now myself and countless others are being forced to flee to horrible alternatives. Please fix this.

We have been using all the Barilla gluten free pasta for years. My husband has celiac. The last box of spaghetti we used turned to mush, so we bought some more thinking we cooked it wrong after all these years. To our surprise we opened a new box last night, drained it and there was the MUSH! SAME GREAT TASTE, no way. I'm returning it to the HEB and telling them it's awful, they should pull it from their shelves. One side note, my husband goes to a fishing camp for a week 4 times a year. They always eat spaghetti for one meal, the 11 other guys have eaten Barilla GF pasta up! Not once complaining about it. Now the search is on for a new GF pasta product. I know there are a lot more on the market. Hopefully Barilla gains some common sense and goes back to the tried and true old recipe. I noticed no one likes the new recipe from all the complaints!

We've been eating Barilla GF pasta for many years, I was so glad to have discovered this spaghetti when I triggered for Celiac because it was every bit as good as the best non-GF spaghetti. We've kept a good stock in the pantry since Covid but were running low so bought some of the "New Recipe Same Great Taste" spaghetti. The first batch we threw away since it was so bad, figured I did something wrong cooking it. After trying again tonight we realized it actually is the "New Recipe" pasta which has nothing in common with the old recipe. So Barilla is training their customers to shop for other pasta which is what we will do but are very disappointed that a company such as Barilla would go from the best GF pasta to quite likely the worst. Let us know if you decide to backtrack on this disaster and we'll try again. Please do the right thing and scrap this stuff!

New recipe is terrible, the pasta falls apart as soon as it hits the boiling water. Its crazy starchy so it boils over and becomes a gummy mess. Way to ruin a good thing.

My kids are GF, so we've been buying this pasta for years. They really liked the spaghetti, which was really awesome until Barilla changed the recipe. The new "2 ingredient" version breaks up upon cooking. It starts as the normal spaghetti noodles, but turns into an orzo type thing when cooked. The taste is the same but the format is wildly different. I can't imagine Barilla didn't do some internal testing of the new recipe before they shipped this product, but in an age of cutting corners everywhere, maybe they didn't. It would be awesome if you guys could revert back to the old recipe. That recipe remained intact and was one of our favorite GF-pastas on the market. For now I'll be trying other options.

Not sure why everyone is saying its mushy- it's not- but I boil water and add oil to the pot. Once the water with oil is boiled I put the pasta in- I let it cook for 3-4 minutes then use a big fork and stir to make sure its not stuck together- then I lower the heat and cook for another few minutes (as the box says) then turn it off and strain. Nice and easy. It tastes just as good as the non gluten free ones.

Go back to corn flour. The new recipe is disgusting and the texture is awful. I don't get why companies change the recipe when it's so unnecessary

I am a 20 year celiac and a devoted Barilla customer. You've been my trusted pasta company for years! The new recipe has forced me to switch brands. The texture is all wrong and I find it slimy and gross.

We have purchased this pasta for over a decade! It WAS our family's favorite. This new recipe is a DISASTER. I had to dump out the entire pot of pasta as it was a sticky, slimy, disgusting mess. Why did you mess with perfection??? I will NEVER buy this pasta again unless Barilla reverts to original recipe. VERY SAD 😢.