01 February 2014 ~ 0 Comments

Gluten-Free Pasta from Brands You Know

Gluten-free pasta is becoming more easily available, both at restaurants and in grocery stores. I’ve recently seen gluten-free varieties from major brands like PC Organics, Barilla and Catelli. Not only that, but grocery stores are even stocking gluten-free pastas – from these mainstream brands and long time gluten-free brands – in the regular pasta aisle.

While it’s great to see such progress in the market, I actually missed the launch of these new products because I’ve stopped going down those aisles in the grocery store!

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01 July 2011 ~ 5 Comments

Caesar’s Gluten Free Vegetable Lasagna

One of the things I miss is the convenience of frozen meals. I know they’re typically not the best nutritionally, and they often cost a lot, but on days when you just don’t feel like cooking they’re better than fast food. But they’re filled with additives that contain gluten.

While gluten-free frozen meals do exist, you can’t just run into any supermarket and pick one up. They’re usually found at specialty shops, like Portions in Guelph.

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17 April 2011 ~ 1 Comment

San Zenone Organic Corn Pasta

I normally eat brown rice pasta, but decided to try a new brand of corn pasta I saw on the shelves at my grocery store – San Zenone’s 100% organic corn pasta from Prairie Harvest.

Corn pasta tends to be a bit more expensive than brown rice pasta, but it tastes less “nutty” than rice pasta and doesn’t get gummy when you cook it. I actually found San Zenone tasted much like what I remember wheat pasta tasting like, so this might be a good one to try if you’re new to gluten-free pasta. I had it with some tomatoes, olives and oil, and found I didn’t need a thick sauce to help camouflage the taste.

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19 December 2010 ~ 0 Comments

Irresistibles Gluten Free Macaroni & Cheese

I recently discovered that Irresistibles, one of the private brands sold in Metro and Food Basics stores, has a gluten-free, boxed macaroni and cheese – yes, a gluten-free “kraft dinner”.

Obviously, with being totally in love with all things mac & cheese, I had to try it out.

Sadly, it didn’t live up to my memories of actual Kraft Dinner. The white rice pasta had a strong flavour, and the powdered cheese sauce had barely any flavour at all. I was left eating a bowl of rice pasta that was orange.

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31 July 2010 ~ 1 Comment

Gluten-Free Mac ‘n Cheese

I love macaroni and cheese. I love pasta, I love cheese, you put the two together and I’m in heaven.

I’d always made mac & cheese the traditional way, starting with a roux, adding milk, then cheese, then baking it. But once I stopped eating gluten, I had to modify that basic recipe. Which meant playing with flours. Which I don’t like to do.

I tried cornstarch, and it just didn’t work. I tried brown rice flour, which worked but tasted too nutty. I tried 17 million combinations of brown rice flour and various starches. They all tasted too nutty. It was about time to find a new flour, when I came across this recipe.

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