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A friend gave me a copy of the Environmental Nutritition (Newsletter of Food,
Nutrition, and Health), issue of May 2002 (Vol. 24, Number 5). On page 5,
they present an article titled, "To Pick the Perfect Pasta, Check for Fiber
First." As part of their research, they analyzed a couple dozen pastas,
including 7 that are gluten-free. Only 1 of these appeared in what they rated
as their top 9 pastas, based on protein and fiber content. Below I am listing
the relative order of the gluten-free pastas, with the grams of fiber and
grams of protein in each (serving = 2 oz dry or approx 1 cup cooked), with
the highest rated first. By the way the last 2 shown below were also the
lowest rated in the study. Obviously these are not the only GF pastas.

It is interesting to note that the highest-rated non-GF pasta on the list
contained 9 g each of fiber and protein (whole wheat). The highest-rated of
the non-organic, non-whole wheat, supermarket non-GF pastas was Barilla
Rigatoni, with 2 g fiber and 7 g protein. There were no other regular
grocery-store variety pastas on the list at all (at least none whose names I
recognized).

Papadini Hi-Protein Lentil Bean Rotini (f=5, p);
Trader Joe's Organic Rice Pasta (f=3; p=4);
Pastariso Organic Brown Rice Spaghetti (f=3; p=4);
Ancient Harvest Quinoa Pasta (f=2.5; p=4);
Tinkyada 100% Rice and Spinach Pasta (f=2; p=5);
De Boles Rice Pasta Spirals (f<1; p=4);
Mrs. Leeper's Corn Spagheti (f<1; p=3).

Bon appetit!

Marcy in MD