Just a recipe

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


150g/5oz Glutafin spaghetti

30ml/2tbsp vegetable oil

5ml/1tsp salt

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.



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