These gluten free spaghetti hoops are a coeliac-friendly, homemade version of the British tinned pasta favourite. And they taste just like the real thing! Super easy to make, you do not need many ingredients and they only take 15-20 minutes to cook.
I loved Heinz spaghetti hoops as a child, there’s something so joyous and nostalgic about enjoying them on buttered toast. After not being able to have them for years I noticed the ingredients used were quite simple, so I set about creating the perfect recipe at home. I am VERY pleased with the result!
The main starting point is finding a gluten free hoop-shaped pasta to use. I discovered the Garofalo Gluten Free Anellini Pasta are just perfect for this recipe and you can pick them up on Amazon for £2.99 a pack. One pack will make four batches of these gluten free spaghetti hoops.
Which Stock Should I Use?
I used the Knorr vegetable stock cubes, as the flavour profile matched the flavours needed for the hoops tomato sauce. Any gluten free veggie stock cube should work, but ideally use one with carrot and celery in the ingredients.
I’m in the United States – Are These Gluten Free Spaghetti Os?
For those of you based in the US, these are similar to spaghettiOs, but based on the UK Heinz Spaghetti Hoops recipe. I’ve not tried the US version so am not sure if the flavours are the same, but hopefully they are pretty similar!
Gluten Free Spaghetti Hoops Recipe
This recipe makes enough for 2 generous portions of gluten free spaghetti hoops to have on toast (as a side dish they’ll go a bit further). If you need more or less simply double or halve the recipe. They are naturally gluten and dairy free, plus vegan too.
You’ll find the easy method below, but feel free to email me any questions or comments you might have. You can contact me at email@example.com or message me on Instagram/Facebook @myglutenfreeguide.
If you enjoy these hoops, I would be really grateful if you could leave a star rating or review on the recipe card below. Thank you!
- 1 tsp olive oil
- 0.5 tsp garlic granules
- 220ml tomato passata
- 550ml hot water
- 1 vegetable stock cube (I used Knorr Vegetable Stock)
- 100g gluten free hoop pasta (I used Garofalo Gluten Free Anellini)
- Add the olive oil and garlic granules to a non-stick saucepan and warm over a low heat for a couple of minutes to release the garlic flavours into the oil.
- Pour the tomato passata and hot water into the pan. Crumble in the vegetable stock, stir and bring to the boil.
- Turn down to a simmer and add the gluten free pasta. Keep everything simmering and cook for about 15 minutes, or until most of the liquid has been absorbed by the pasta, stirring occasionally.
Serve on buttered toast with a grating of cheddar cheese on top for pure British comfort food!
You’ll find a tonne of other tasty gluten free recipes on this website, so have a scroll of the “recipes” section above or maybe one of these will whet your appetite:
Enjoy! Laura xxx