Barilla Gluten Free Spaghetti Pasta - 12oz

0 stars. They changed their perfect recipe & this product is now inedible, horrible. It tastes & smells like wet dog hair. It crumbles & breaks apart before it hits the bowl. So absurdly disappointing. I will never purchase this again. It’s been my staple for 15 years. Shameful.

I see a lot of negative reviews for the new 2 ingredient gluten free pasta. I think it's still delicious and I applaud the company for removing the mono and diglycerides from the previous product/recipe. My advice is just don't cook it too long or leave it and walk away. You just have to keep checking it to your liking. Keep up the great work Barilla! :-)

I've used Barilla GF pasta for YEARS since discovering I'm gluten intolerant. I'd tried a variety of GF pasta and found Barilla to have the best flavor and bite. My non-GF family couldn't tell the difference. I cooked up a box of linguine recently and wondered why the water was so frothy and the noodles cooked down to nothing. They were also so sticky. Week or so later I pulled out my trusty spaghetti and the water frothed up again, the spaghetti shrank to hardly any, and it was so sticky. My husband asked what was heck was up with the pasta. We pulled out an unopened box and discovered they changed the recipe. It is so gross now. Off to find other brands. I'm happy to pay a little more for quality, not this garbage. So long Barilla.

They have changed the recipe and it now tastes vile

Used to be the only gf pasta I would use but now it’s terrible! Has a slimy white film on it and is just awful! I never rinsed my gf pasta before and I had to rinse it over and over to get the film off and my pot looked even more disgusting! Please change it back!

The change went from great GF pasta to the same starchy mush as everyone else.

I don't know what or why they changed the original spaghetti recipe, but this crap with the round label that states new recipe on it is terrible. It turns to a sticky mush no matter how you cook it. The old adage is "if it ain't broke DON'T FIX IT"!!!

Since my husband was diagnosed with celiac a few years back, this was our go to pasta. Now, it is awful! It cooks up sticky and gluey. We are looking for a different brand. Please switch your recipe back.

I used Barilla Gluten Free for many years. It was great. You couldn't tell the difference from regular pasta. In the last several months, it comes out slimy, starchy, and mushy. I thought it was my fault. Now I found out that they changed the recipe. It's awful. I think I'll look for something else.

The old formula was great. This new formula is slimy yet unsatisfying. It is a sad day for those that can't have gluten.

The previous version of Barilla gluten free pasta was hard to distinguish from regular pasta. My family noticed the difference in the first bite of the new version. It's not al dente and rather gummy.

The new recipe with only two ingredients is absolutely terrible. i have been exclusively gluten free for 13 years, and truly enjoyed the Barilla gfree line until they changed the formulation. The new 2 ingredient recipe is mushy even when cooked al dente, exactly to the package specifications. it smells terrible, it's slimy and my dog wouldn't even eat it. would not recommend to anybody and I threw away the portions that I did not cook.

We've used this brand for GF pasta for years. I also serve it when we have guests and the non-GF people can't tell a difference….until now. Unfortunately I was hosting and made this pasta for a non-GF friend. I was super confused when it cooked into a gelatinous mess. If I wanted rice pasta, I would have bought rice pasta. I tried to rinse it and it only helped a little. The pan was a mess to clean up. The pasta was noticeably GF tasting, but like 10 years ago when the options were super limited and I just had to deal with it. This is a total step backwards. It set heavy and starchy on my stomach. Pasta night is supposed to be my easy night of cooking. Scrubbing the sticky gooey pot just capped off the whole horrible experience. I'm so tired of finding things that work only for them to be inexplicably changed.

I have celiac. Barilla was my "go-to" pasta. I've tried numerous ones over the years before Barilla. Before this change, it was a GREAT product. If I made it for you, didn't tell you it was gluten free, you wouldn't have known it wasn't their regular pasta. It was THAT good. They're not telling the truth with the label "New Recipe. Same Great Taste". It's not even close! It's bordering on the "wall-paper paste" pasta of 15-20 years ago when I was first diagnosed. It's not disgusting like those were, but it is not satisfying at all. I portioned out the same amount that I normally would and it seemed like it didn't make as much. I ended up returning whatever boxes I could, but was stuck with a couple. I was able to get slightly better results the next couple of times I made it, but it still was not satisfying. I wasn't able to find my old "go-to" pasta, but I did find something else that has been working out well. While not as good as what Barilla G/F WAS, it is better than the reformulated Barilla G/F by a long shot. I used to recommend Barilla to anyone that I met who was dealing with gluten issues. Nope. No more! In fact, Barilla has lost a customer and I will recommend the product that I now use.

The GF spaghetti used to be my son's favorite, something changed and now it's a gelatinous glob. Please fix it!

Go back to the original recipe. The new recipe is a gooey mess. So disappointing!

Old recipe was my go-to pasta for years, but the new recipe is very gummy; it almost congeals in the pot while you're cooking it. Turned into a gelatinous, saucy glob when served. Going to need to find a new brand :(

It's almost slimey and the taste is not the same as the old recipe

I've been eating GF for 20 years due to celiac disease. GF Barilla pasta had been a staple in my pantry for a long time as it was vastly better than pretty much all other options. Unfortunately, this new recipe is almost inedible. It's gluey, clumpy and so starchy it negates the flavor of any sauces mixed with it. It's reminiscent of the gluey rice pastas from decades ago that celiac folks ate when we had no better choices available. I'm baffled as to why Barilla would switch from their excellent recipe to this outdated formula. It's a massive step backwards and has ruined the product. I'm hoping that enough collective feedback will convince Barilla to revert to their proven recipe. In the meantime, I imagine many of us will be searching for other brands.

What happened to the gf pasta recipe? My family has always ate Barilla gf pastas, but recently it's different to the point where we are going to change brands. Super disappointing!