The Best Gluten Free Pastas

Best Gluten Free Pasta
Some are mushy, some fall apart on your fork, and they all fall apart left over the next day. But who is the best? Leave a comment to vote for your favorite, or add another brand into the running.

My favorites:

#1. Le Veneziane (Corn based) – this is my favorite by far. It comes in multiple shapes, including bow ties (fettuccine is my favorite). Not only does it taste like real pasta, but it tastes almost like home-made pasta. Does not get too mushy and holds its shape well.

#2. Bionaturae (Potato based) – Runner up. Also comes in a bunch of shapes (ziti is my favorite). Tastes like real pasta and holds its shape well. Not too mushy or slimy.

#3. Quinoa Ancient Harvest (Quinoa based) – A nice bouncy texture that will hold up well in a baked pasta dish or Mac and Cheese. They have good shapes for baked pasta,like shells. No slime or mushiness.

#4. GoldBaums (Brown Rice based) – A very decent pasta, especially in its elbows and other curly shapes. A little mushier than #1 and #2 but it doesn’t have the layer of slime normally associated with brown rice based pastas. Good for a Pasta e Fagioli.

Some additional options…
De Boles


Cauliflower Rice and Spicy Sausage

cauliflower rice

Ingredients:  (Serves 4)

– 1/2 large head of cauliflower (chop into small chunks and then put into food processor, or blender)
– 4 Al Fresco Spicy Jalapeno Chicken Sausages, sliced into disks
– 1 can stewed tomatoes, drained
– 1 large zucchini, sliced in half lengthwise and then chopped in 1/4 inch slices
– 1/4 cup chopped onion
– 6 scallions, finely chopped
– 1 tsp chopped garlic


– Sauté zucchini, sausage and onion for 3-5 minutes (keep lid on)
– Add stewed tomatoes,  scallions, and garlic,  sauté for 2-3 more minutes (no lid)
– Add cauliflower, stir together for 1-2 minutes to heat the cauliflower up  (keep lid on)
– Salt and pepper to taste
– (Video recap)

Cauliflower Rice

cauliflower rice
Hello my GF friends! I’ve finally jumped on the cauliflower rice phenomenon… I would have done so earlier if I realized how EASY and AWESOME it is… Seriously, 3 quick steps and you don’t even need to boil water.

Step 1: Chop cauliflower into small chunks (average broccoli size is fine)

Step 2: Put in food processor/blender (my nutribullet works)

Step 3: Treat it like fully cooked/cold rice. (Saute with other ingredients, microwave to heat it up plain, etc.)

Gluten free italian thai chicken

gluten free chicken

So I haven’t posted this yet because I couldn’t come up with a name for it. Italian Thai Chicken, maybe? I don’t know. It’s a nameless chicken. Basically, I’ve been experimenting with coconut milk based sauces and this is one of my success stories. Sort of an alternative to a wine or cream based sauce like marsala or alfredo.


( makes 2 to 3 portions – depending on how hungry you are )

– 2 large chicken breasts, butterfly cut
– 1/2 bundle of asparagus (10 stalks or so), cut into fourths
– 1 overfilled cup cherry tomatoes (1/2 pint)
– 1 1/2 cups coconut milk (i like full fat, reduced fat works well too, it’s just a little less creamy)
– 2 cups chopped mushrooms (I used button)
– 1/2 tsp chopped garlic
– Hot pepper flakes, to taste


– Roll chicken breasts in salt and pepper, and sautee chicken in 1/2  cup coconut milk, keeping a tight lid on your pan so that the moisture is locked in
– Flip chicken after 5 minutes or so (when the top edges start to turn white)
– Let the coconut milk boil down so there is only a bit left in the pan, and add chopped garlic.
– Let garlic sizzle/begin to brown (less than a minute!), then add next  1/2 cup of coconut milk
– Add asparagus, cherry tomatoes and mushrooms
– Keeping the lid on, let veggies and chicken continue to cook, stir occasionally so everything cooks evenly
– Add the last 1/2 cup of coconut milk and let it all simmer – with out lid this time


I used thai rice noodles for this recipe, they cook a bit differently than italian-styled  pasta.

– Bring water to a boil
– Once boiling toss in noodles
– After a minute or so turn off the water, let the noodles sit in the hot water, stir occasionally
– Once the desired texture is reached, strain and spray quickly and toss into pan with the rest of your meal – stir thoroughly
– Add hot pepper flakes if you like things spicy
– Enjoy!

A few notes about the pasta:

If using brown rice pasta I recommend straining and then spraying it quickly with warm water to reduce slimy texture
Thick rice noodles take longer to cook than the thin noodles – so let the water boil for an extra minute or so before shutting off the heat.

Lobster Tacos

lobster tacos

Officially Lobstered-out. Just returned from a week long vacation with my family… 5 lobster recipes later, and I think I’ve had my fill for the season. These lobster tacos ended up being my favorite, and as all my favorites are – they’re super easy to make.

Ingredients:  (makes 2)

-1 cup lobster meat
-1/2 avocado
-1 stalk celery, chopped thin
-1 tbs red onion
-1 tbs mayonnaise ( I used Canola based mayo to keep it soy free)
-1/2 lemon or lime (or juice)
-2 corn tortillas
-salt and pepper to taste


-Sauté corn tortillas on each side for 2-3 minutes until slightly crisp (no oil needed on a non-stick pan)
-Chop and mix the rest of your ingredients

P.S. I ended up topping mine off with a little Frank’s Red Hot!

Sushi Burger

sushi burger
I’ve been drooling over all the Instagram entries for FamFitFood’s #BurgerChallenge, and decided to come up with an extreme burger of my own. Tuesday’s challenge is “all about the bun”… very fitting for a gluten free recipe, don’t you think? I give you, my sushi inspired “bun-less” burger. It’s a salmon burger topped with spicy mayo, asian slaw, avocado, pickled ginger, and tamari soy sauce. I finished it up by wrapping it all together in two rice paper wraps.

sushi burger

Not going to lie, I completely made this up and did not know if I would be able to post it… but it came out AWESOME!  And now I wish I took more pictures…

sushi burger


(makes 2 burgers)

– 1 filet of salmon, minced (I used wild sockeye salmon from whole foods – its much better for you than the farmed salmon!)
– 10 scallions (1/2 a bundle)
– 1 small cucumber, julienned
– 1 large carrot, julienned
– 2 tbs rice vinegar
– 2 egg yolks
SECRET INGREDIENT: 1/4 cup potato buds
– 1/4  red onion,  minced
– Rice wraps (2 per burger.. You can buy this in most asian markets and Whole Foods, its the same stuff that spring rolls are wrapped with)
– 1/2 avocado, sliced thin
– 1 tsp sesame seeds
– Pickled ginger and tamari/gluten free soy sauce (however much you want, on the side)


Mix Salmon, potato buds, scallions, 2 egg yolks and half of your minced red onion together. Form into patties.
Use cooking spray or butter on a hot frying pan to sautee your burger… about 6 minutes on each side with a lid on.

Mix carrots, cucumbers, red onion, scallions and sesame seeds with rice vinegar, let sit for a few minutes while you do the other things.

Spicy Mayo:
I mix mayo with Sriracha… so easy! For those with soy allergies – I like canola mayonnaise by Spectrum.

Rice Wrap: 
Fill a large dish or pan with warm water. Keeping two wraps together, submerge them in the water and let sit for 30 seconds or until the wrap no longer feels stiff. Remove from the water immediately and let excess water drip off before placing on your dish.

Place cooked burger on rice wrap, top with spicy mayo, slaw, and  sliced avocado. To wrap it all up pull one side of you wrap up across the burger, take the newly formed corner and pull that across the top of your burger, repeat until you’re finished.

Gluten Free Pizza Alternative

gluten free pizza
Man, This is amazing. I must first thank my little sister for inventing this awesome pizza creation. Thank you Meri!

It’s basically a potato slash quiche sash pizza. And definitely suffices the comfort food needs of a celiac. Oh, and its super easy!


– 2 Idaho potatoes
– 2 cups shredded cheese
– 2 eggs
– 1 tsp of gf flour (try Cup4Cup, Bobs Red Mill GF Flours or Gluten Free Pantry’s Flour)
– 1 cup of red sauce
– you’re favorite pizza toppings
– olive oil/butter for cooking
– circular pan or glass dish


– preheat oven to 475
– grease your glass dish or pan with butter (if you are in a non-gf household, think about lining your pan with tinfoil)
– slice raw potato into thin slices (1cm or less)
– sauté potatoes in frying pan for 3-5 minute until the edges start to turn light brown
– in the meantime, mix your eggs and your GF flour and which together
– layer potatoes into the bottom of your glass dish so they overlap slightly on the edges
– pour in your egg mixture
– top with a little shredded cheese (1/5 cup at most)
– layer with sauce, cheese, and toppings
– bake at 475, or so, for about 10 minutes
– resist the urge to eat the entire thing , let it cool off (it will hold together better when it cools a bit) – and enjoy!

Some other pizza/comfort food ideas – Pizza, potato skins, pasta


Buffalo Chicken Stuffed Avocado How can something this easy, healthy and gluten free be so delicious? I don’t know, but here it is.



-chicken breast
-gorgonzola cheese/ or blue cheese
-red onion
-hot sauce (I use Frank’s Red Hot, Original) – or if you want to go all out, they have a sauce specifically for wings which is definitely less healthy but is also really awesome)


-chop chicken into small 2cm chunks (pulled chicken would also go well)
-sauté chicken with hot sauce (I use franks red hot) (takes 5 mins)

in the meantime:

-chop celery and tomato and red onion (slice red onion super thin/mince)
-slice avocado in half, lengthwise. Hold both sides in each hand, and twist halves in opposite directions to remove one side from pit. Leave avocado in skin, but slice crisscross marks across to make it easy to scoop out later
-when your chicken is cooked turn off the heat and pour chopped items and crumbled cheese into sauté pan and mix around quickly (not even a minute!). Just do this so the cheese begins to melt a bit and all ingredients blend together.
-salt and pepper if you like
-pour mixture on top of your pit-less avocado & enjoy!

If I owned a spork, I think that would be the best utensil to eat this with.

ingredients ingredients

Pesto on Spaghetti Squash

When Life Gives you Basil!

Pesto Spaghetti Squash

Sometimes I get a bit carried away at the farmers market and come home with vegetables i’ve never heard of…or  sometimes a pound of basil. This week I came home with more basil than I knew what to do with, so I bought some pine nuts and made pesto!


(makes 4 servings, or so)

-4 cups basil (lightly packed)
-1/3 of a lemon (or 3 tbs lemon juice)
-1/4 cup pine nuts
-1/4 cup olive oil
-1 garlic clove

-chopped parsley (you can skip this if you’re not a parsley fan)
-shaved parmesan cheese (I used romano pecorino – any strong aged cheese will work)
-1 can stewed tomatoes

You can easily skip the cheese to make this a dairy friendly option – it has enough good things, it doesn’t need the cheese!


-If using a food processor, place everything in together and chop until smooth
-If using a blender you may not want to add the cheese until after (it may not blend well depending on your blender blade)
(I used  my nutribullet and the cheese was fine)
-Add salt and pepper to taste

I used my pesto on spaghetti squash and topped it off with a can of stewed tomatoes and a little grated parmesan cheese

I’ve never stored my pesto in the freezer before, but i’ve heard you should pour some of the oil to the top of your pesto to help preserve it longer. Because I have a ridiculous amount of pesto now, I am going to try this & i’ll report back!

Corn tortillas are the best!

gluten free tacos


I have written about corn tortillas before, but they’re such a staple in my gluten free diet these days I think they deserve another post. I cook the tortillas on a frying pan the same way regardless of toppings, and then fill with whatever ingredients I have in the fridge. See cooking directions and a list of my favorite toppings below.

To Cook Tortillas:

Heat up a non stick frying pan with a  little olive oil or butter, once hot place two tortillas down on top of each other. One Tortilla will be cooking on the pan, and the other will be resting directly on top of it. Flip the tortillas over as a pair, now cooking the opposite side.  (using two makes your tortillas stronger so you can load it with all you favorite toppings).


– (Pictured above) sauteed onions, prime rib, salsa, guacamole and lime.

– (Pictured below) prosciutto, havarti cheese, basil and balsamic vinegar. (My favorite!!!)

-Turkey breast, cheddar cheese, avocado and Ken’s honey mustard dressing

-Tuna fish, cheddar cheese and pickles

-Cream cheese and jelly (for a really unhealthy breakfast)

My grocery store carries La Banderita corn tortillas, but there are a lot of other gluten free brands out there. Just be sure to read the label, as many tortillas are made with a blend of corn and wheat.

prosciutto roll ups