the art of cooking gluten-free pasta

IMG 6081 466x350 the art of cooking gluten free pasta

Our go-to gluten-free noodle: Italpasta’s Gluten-Free Spaghetti, made from a mix of rice and non-GMO corn. For pasta lovers who don’t want to give it up. (We love it with our turkey meatballs.)


5 tips for cooking gluten-free pasta (courtesy of Italpasta)

#1: Always cook gluten-free pasta in lots of water, preferably 5 to 6 quarts per pound of pasta.

#2: Season your pasta water with one tablespoon of salt per pound of pasta after it begins to boil. Gluten-free pasta gets a boost of flavour from properly seasoned pasta water.

#3: Stir pasta immediately after adding to water and continue to stir for the first 30 seconds to avoid sticky noodles or pasta stuck to the bottom of your pot.

#4: Undercook and test. Some gluten-free pastas will become mushy if overcooked. Start testing your pasta 2 minutes before it is fully cooked (according to package instructions) and check every minute until al dente. Italpasta Gluten-free pasta is made from a delicious combination of rice and non-GMO corn that helps to ensure you get the perfect plate of pasta every time.

#5: Never rinse your pasta. Rinsing gluten-free pasta not only cools down your cozy meal, it can also give noodles a gummy texture.


Italpasta GF zesty pizza casserole 475x317 the art of cooking gluten free pasta

Take a pass on the pie and go for this zesty pizza casserole, made with Italpasta’s Gluten Free Penne Rigate, Marinara Smooth Style Sauce and Extra Virgin Olive Oil. Ooey, gooey goodness!


Italpasta Gluten-Free Zesty Pizza Casserole
A gooey, baked gluten-free dish for kids and the young at heart!

Serves 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

1 box (340g) Italpasta Gluten Free Penne Rigate, cooked and drained
1 jar (680 mL) Italpasta Marinara Smooth Style Sauce
1 tbsp (15 mL) Italpasta Extra Virgin Olive oil
3/4 cup (180 mL) thinly sliced gluten-free pepperoni
2 cups (500 mL) sliced mushrooms
1 green pepper, chopped
2 cloves garlic, minced
2 tsp (10 mL) dried oregano leaves
1 1/2 cups (375 mL) shredded part skim mozzarella cheese

Preheat the broiler to high; position the rack to the centre of the oven. Arrange the pepperoni in an even layer on a foil-lined baking sheet. Broil for 3 minutes or until crisp around the edges. Set aside.

Meanwhile, heat the oil in a large, nonstick skillet set over medium-high heat. Add the mushrooms, green pepper, garlic and oregano. Cook for 5 to 7 minutes or until tender; stir in the sauce. Simmer, stirring occasionally, for 10 minutes or until heated through and slightly reduced.

Toss the sauce mixture with the cooked penne and half of the crisp pepperoni. Transfer to an 8-inch baking dish. Sprinkle the cheese over the penne and top with the remaining pepperoni. Broil for 5 minutes or until the cheese is melted. Let stand for 5 minutes before serving.

Customize this casserole by using any of your family’s favourite pizza toppings.

Made in Italy and approved by Canada’s Gluten Free Certification Program, Italpasta has become a go-to for gluten-free fusilli, penne and spaghetti.


i went to Veg Food Fest and this is what i ate

(In order of appearance)


IMG 0739 466x350 i went to Veg Food Fest and this is what i ate

First stop, Veg Food Fest: I can never be anywhere in the vicinity of Bunner’s and not eat/buy their cinnamon buns and Supersonic cookies.


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These delicious oatmeal chocolate chip cookies are Shockingly Healthy (made with uncontaminated oats, doily not included).


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Green Zebra Kitchen delivers flavourful organic, vegan and gluten-free meals to your work or home. Like this one I had for lunch: sweet potato mac and “cheese” and kale salad  (with a couple of sweets thrown in for good measure).


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I was relieved to see The Honest Leaf. I bought a package of this tea for my gluten-free girl because she’s been having some tummy trouble. I’m a big fan of their Detox tea.


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My best new gluten-free product finds of the day: CheeSauce from Raw Foodz (melt it over cauliflower and weep) and The Date Lady‘s caramel sauce (squeeze it over ice cream and moan). Next to Raw Foodz was Nud Fud (I sense a theme here). If you haven’t dipped their Goji Energy crackers in peanut butter, seriously, what are you waiting for?


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Every year I pay a visit to Marni Wasserman at her booth and beg her to be a part of the Gluten Free Garage. This fall for the first time she is going be a vendor and a guest speaker! If you’re hungry for healthy, delicious gluten-free dinner ideas, don’t miss Marni’s afternoon workshop  at GFG.


IMG 0751 350x350 i went to Veg Food Fest and this is what i ate

After making (and eating) my way through Veg Food Fest, I finally found what I was looking for. These pink sprinkle donuts from Tori’s Bakeshop are a much-coveted gluten-free baked good in our household! The girls were about to get lucky.




FEAST your eyes


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How fabulous is this graphic fork wallpaper?


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But even more fabulous are these Triple Chocolate Love donuts. (It’s always all about the donuts.)


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We are at FEAST. Toronto’s first allergy-friendly gourmet food store landed on Queen West across from Trinity Bellwoods Park, adding to the ‘hood’s cool factor. FEAST prides itself on catering to the allergic and sensitive types. Just our kind of place.


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Part bakery, part grocery store, FEAST is celiac friendly, with no trace of gluten—or any of the top 8 food allergens. This allows me to order my daughter Lily’s food with ease and confidence because there is zero risk of cross-contamination, a godsend for someone with celiac disease. And have I mentioned that the food is delicious?


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V is for vegan, as in the vegan curried black bean pocket pie I devoured. The perfect comfort food—warm and savoury and bursting with flavour—made with love in the store’s 100% gluten-free kitchen.


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X marked the spot for Lily, who gobbled up the beef pocket pie…


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all the while soaking up the world’s second-coolest ‘hood from her window seat.


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She chased it with this cinnamon sugar donut.


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We couldn’t leave the store without a couple of these coconut milk caramels, made with raw organic cacao nibs and crispy rice cereal, and we’re glad we didn’t!