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Ener-G Foods Rice Vermicelli, 10.5-Ounce Bags (Pack of 12)

4 out of 5 stars 7 customer reviews
About the Product
  • Pack of 12 10.5-ounce boxes of vermicelli (126 total ounces)
  • Made from white rice flour
  • Wheat-free, gluten-free, corn-free, soy-free, sodium-free, fat-free, cholesterol-free
  • No preservatives, no artificial colors, no artificial flavors
  • Product of Costa Rica
This item’s packaging will indicate what is inside and cannot be hidden.

Product Description

Product Description

Wheat-free, gluten-free, corn-free, soy-free, sodium-free, fat-free, cholesterol-free, no preservatives, no artificial colors, no artificial flavors. Rice: Made exclusively from rice flour and water. Ener-G Gluten-Free Pasta is formulated for people who must eliminate their consumption of gluten, eggs, milk, soy, wheat or sodium (salt). This delicious pasta is recommended for the dietary management of those who suffer from the following conditions: Gluten-sensitive enteropathies including steathorrhea due to gluten-sensitivity, Celiac Disease and Dermatitis Herpetiformis. Product of Costa Rica.

About the Brand

Ener-G Foods, Inc. is a family-owned business located in Seattle, Washington. Purchased by Sam M. Wylde, founder of Sam Wylde Flour Co., in 1962, Ener-G Foods has evolved to become one of the largest producers devoted to special diet foods in the United States.

Our mission at Ener-G Foods, as one of the country's foremost producers of foods for diet-restricted individuals, is to provide a wide range of ready-made foods and mixes that are wholesome, nutritious, risk free, and good tasting. We are constantly responding to the demand for special diets with research, innovative products, and convenience foods.

Since 1962, when we first created low-protein products for renal pre-dialysis patients, we have striven to meet the challenging requirements for diet restricted consumers. We not only offer wheat-free, gluten-free products, but also products for low-protein diets, egg-free, and dairy-free products. Our bakery is dedicated to wheat-free, gluten-free baking, guaranteeing that contamination from gluten will not occur. Our innovative packaging gives our products a 1-year shelf life without the need for refrigeration. We bake our products as orders are received to insure that the freshest product is available.

How we got to where we are today.
In 1887, Sam M. Wylde's grandfather started the first flourmill in Seattle. It was built to supply export flour to the orient as well as supply flour to the people of Washington State. After World War I, Sam M. Wylde's father and uncles joined the family business and learned the milling industry. Meanwhile, Sam Wylde traveled the country and the world working at everything from elevator salesman to a ships' steward. Returning to Seattle after World War II, Sam Wylde was one of the founders of Brodie Restaurant and Hotel Supply, but when Sam's father took ill, he left Brodie to help run the family mill.

When Sam Wylde's father died, his uncles, Norman and Alan, decided to close the mill. Unemployed, Sam Wylde started Sam Wylde Flour Co. to distribute flour and bakery items to local bakeries. The fleet of trucks bearing Sam Wylde's name ranged all over Western Washington, from the Canadian border to as far south as Southern California. Fisher Mills, Inc, bought Sam Wylde Flour Co., of Seattle. Fisher Mills later sold Sam Wylde Flour Mills to a Dutch company, Puratos. Puratos has changed the name of Sam Wylde Flour Mills to Puratos. Fisher Mills no longer exists.

When Sam Wylde purchased Ener-G Foods, Inc. in 1962, we were little more than a two-person operation in which all packing was done by hand. Shortly after acquiring Ener-G Foods, Sam was approached by Dr. Scribner of the University of Washington. Dr. Scribner, known worldwide as the father of dialysis, is credited with inventing what we commonly call the kidney machine.

Meeting with Dr. Scribner and his dietitian, Sondra Aker, they explained that there was an acute shortage of dialysis machines and they desperately needed a low protein bread. The University of Washington had one dialysis machine for thousands of kidney patients. Since the kidneys convert protein to uric acid, if the protein intake were restricted, the kidneys would not have to work so hard, hence would require less frequent dialysis.

Sam Wylde and Ener-G Foods worked on low-protein bread for about a year before arriving at an acceptable result. Made with a base of wheat starch it was low in protein, sodium, potassium and phosphorus, therefore acceptable for a low-protein diet. It was also discovered that by restricting protein intake, progression of renal failure could be slowed even for patients on the dialysis unit.

Sometime later, Dr. Cyrus Rubin, inventor of the Rubin Biopsy Tube and professor of Gastroenterology at the University of Washington, sent his dietitian to us with a request for a gluten-free bread with one restriction, "I don't want any wheat starch." Also at about the same time, Sam Wylde, Sr., developed prostrate cancer and Sam Wylde, III, having completed his MBA in Oregon, moved back to Seattle to assist his father with both Ener-G Foods and Sam Wylde Flour Co. Sam Wylde, III, began working nights on developing gluten-free breads and other products without the use of wheat starch.

Product Details

  • Item Weight: 7.9 pounds
  • Shipping Weight: 10 pounds
  • Domestic Shipping: Currently, item can be shipped only within the U.S. and to APO/FPO addresses. For APO/FPO shipments, please check with the manufacturer regarding warranty and support issues.
  • International Shipping: This item is not eligible for international shipping. Learn More
  • UPC: 075119811502
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (7 customer reviews)
  • Amazon Best Sellers Rank: #383,997 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food)
  • Discontinued by manufacturer: Yes

Important Information


Rice Flour, Water.


Boil 1/2 package (8 ounces) Ener-G Gluten-Free Vermicelli in 2 quarts water for 4 to 6 minutes. Drain and rinse with warm water.

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Actual product packaging and materials may contain more and different information than what is shown on our website. We recommend that you do not rely solely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. Please see our full disclaimer below.

Customer Questions & Answers

Customer Reviews

Top Customer Reviews

Spaghetti was a favorite meal before needing to eat gluten free, so we have tried many gf spaghettis trying to find a good substitute, including the popular brand that begins with a T. The "T" brand was my favorite, although it was only passable, until I tried the Ener-g Rice Vermicelli. The Ener-g Vermicelli was the first gf pasta to make eating spaghetti really enjoyable again! It is now my favorite gf spaghetti as it lacks the overwhelmingly rice flavor and stickiness of many rice spaghettis. It is good enough that we even use it for meals like Shrimp Scampi with angel hair pasta, and Linguine with white clam sauce, and the meals are delicious.
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These noodles hold up pretty well. My husband has really missed chinese food since diagnosed with celiac. One of his favorite dishes is Singapore Chow Mai Fun. We have found recipes and made our own gluten free with these noodles and they worked great!
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I've been using Ener-G products since I went on a gluten-free diet in the mid-90s, and every time I allow someone to talk me into trying another GF spaghetti, I go straight back to Ener-G's vermicelli. Since it's thinner than regular spaghetti, the rice taste (or lack of taste) isn't noticeable - no one I've served this to has ever seemed to notice it isn't wheat spaghetti. The other real plus, for me, is how quickly it cooks - 4 to 6 minutes instead of the over 15 minutes so many other GF spaghettis require. Granted, the thicker spaghettis have their place too - in soups, where I do prefer them to the thinner vermicelli. But for eating as spaghetti, Ener-G's vermicelli remains my first and only choice.

Just one problem: Instructions on the last bags I received say to cook for 14 minutes. Good grief. These cook in about 4 minutes, and need to be placed under running water immediately or all you get is mush. I'm not using them as much as I did - have switched to Annie Chun's Brown Rice Noodle, Pad Thai, 8-Ounce (Pack of 6) as my favorite spaghetti substitute. They're more like linguini but hold up a bit better, and the brown rice makes me feel they're a bit healthier.
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Great price and tasty gluten free! My whole family LOVES this thin pasta.
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Disclaimer: While we work to ensure that product information is correct, on occasion manufacturers may alter their ingredient lists. Actual product packaging and materials may contain more and/or different information than that shown on our Web site. We recommend that you do not solely rely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. For additional information about a product, please contact the manufacturer. Content on this site is for reference purposes and is not intended to substitute for advice given by a physician, pharmacist, or other licensed health-care professional. You should not use this information as self-diagnosis or for treating a health problem or disease. Contact your health-care provider immediately if you suspect that you have a medical problem. Information and statements regarding dietary supplements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease or health condition. assumes no liability for inaccuracies or misstatements about products.