One of the quickest and most simple dishes to make is gluten-free pasta tossed in a little fresh pesto with parmesan freshly grated on top – delicious! Polenta is also wonderful for coeliacs and can be used in a number of ways – either serve it soft with a delicious stew or sauce, or pour it into a swiss roll tin and allow it to set. When it’s set, cut it into slices and chargrill – it’s great to have as a starter, just like bruschetta, with a number of toppings such as roasted peppers or tapenade.
Quinoa and millet can also be tossed through salads and used as a substitute for bulgar wheat when making tabbouleh or instead of couscous in any recipe. Millet flakes are also great in gluten-free granola or in gluten-free muesli
SPAGHETTI IN A CREAMY BACON SAUCE
150g/5oz Glutafin spaghetti
30ml/2tbsp vegetable oil
110g/4oz lean bacon
150ml/5fl oz greek yoghurt or single cream
1 garlic clove crushed(optional)
30ml/2tbsp parsley chopped
30g/2tbsp parmesan cheese
Cook the pasta in a large saucepan of boiling water with half the oil and salt for 6 – 8 minutes ,stirring occasionally,until just softened.
Fry the bacon in the remaining oil until crisp
Add the cream or yoghurt,garlic and nutmeg and stir until the sauce is just heated through.
Drain the spaghetti and return to the pan.Pour in the cream and bacon sauce and toss together with the parmesan cheese and parsley.