Not all GF pasta may be negligible in salicylates.
The following ingredients are acceptable, and commonly used:
- rice (can be made by 100% rice or rice mixed with another GF grain such as millet)
- millet
- quinoa
- buckwheat (can commonly get 100% buckwheat pasta)
- legumes such as lentils, chickpeas or beans
- Maize or corn starch
- Sometimes a mixture of these eg millet + rice or quinoa + rice
Be very careful: some gluten-free pastas are made from a mixture of the above but may also include corn /maize flour. Always read the ingredient list!!!!
San remo is one good choice, but it does contain some soy so if you have a problem with soy choose a different option.
The Food intolerance dietitian has a good article of choosing suitable negligible salicylate (and food chemical intolerance) pasta. https://www.thefoodintolerancedietitian.com.au/post/have-you-just-grabbed-a-gluten-free-pasta-that-is-high-in-salicylates
