5. Kamut Pasta
This is the brand name for an ancient wheat called khorasan. A relative of modern durum wheat, kamut can often be eaten by people who are sensitive to modern wheat.
6. Quinoa Pasta
Very high in protein, iron, magnesium, and phosphorus, quinoa pasta is fast becoming a popular gluten-free choice.
7. Soba Noodles
Thin Japanese noodles made of at least 30 percent buckwheat.
8. Udon Noodles
Thick Japanese noodles made by kneading wheat flour, salt, and water.
9. Ramen Noodles
Popular in Japan (and U.S. college dorms), ramen noodles are made from wheat flour, boiled, and put in various flavored soup. The taste of the noodles depends on the soup.