This delicious, gluten-free sundried tomato and garlic pasta is perfect for a speedy weeknight dinner

Are you looking for a quick and easy pasta recipe that’s both gluten-free and dairy-free? Then you’ve come to the right place!

This delicious sundried tomato and garlic pasta recipe I’m sharing takes little time to prep and cook, requires only a few simple ingredients, and contains no gluten or dairy. It’s all vegan-friendly!

Plus, this pasta is a great way to get your fibre and protein in for a super-speedy lunch or dinner! Be sure to try it out this winter – it’s the perfect guilt-free comfort food.



Gluten-free sundried tomato and garlic pasta recipe

Serves: 4-5

You’ll need:

  • 350 g gluten-free pasta of choice
  • 1 garlic clove, minced
  • 650 g fresh baby spinach, shredded
  • 4 tbsp extra virgin olive oil
  • 1 cup plain hummus
  • 1/4 tbsp sea salt
  • 1/4 freshly ground black pepper
  • 4 tbsp whole almonds
  • 10 sundried tomatoes, finely diced

What to do:

  1. Cook your pasta according to the directions on the packaging. Drain the pasta, then place it back into the empty pot.
  2. Add the garlic and olive oil to the pot and cook for two to three minutes.
  3. Add in the spinach, sea salt and black pepper, and cook for a further two to three minutes or until the spinach is wilted.
  4. Remove the pot from the heat and mix in the hummus and sundried tomatoes.
  5. Transfer to pasta to a large serving bowl and top with almonds.

If you try out this tasty recipe, be sure to let me know your thoughts!


Five gluten-free baking tips you’ll love

Whether you have celiac disease, or are off gluten for other health reasons (like a sensitivity or an autoimmune disease), you’ve likely figured out that baking with gluten-free flours can be rather challenging.


From figuring out what flours to use, to wondering about gums, leavening and starches, gluten-free baking sure requires some know-how!


Today I’m sharing some helpful tips for gluten-free baking with you.



Five tips for gluten-free baking

#1: Increase leavening agents

When adapting a recipe to make it gluten-free, increase the amount of baking soda and baking powder you use by 25%. The quick way to do that on your calculator is to take the amount called for and multiply it by 1.25.

#2: Blend different flours together

Just as with alternative sweeteners, it’s best to use more than one flour when baking gluten-free goods. It helps prevent just one flavour or texture from dominating the final product. It also helps with texture.

#3: Add starch to the mix

Most gluten-free baking “connoisseurs” recommend using a 1:1 or 1:2 ratio of starch to whole grain when baking. They say this gives the baked goods a delightful fluffy texture reminiscent of baking with all-purpose flour.

#4: Forget perfectionism

Give up on trying to be the perfect gluten-free baker. Accept that you’re aiming for health – not perfect replication of fake-food goodies.

#5: Remember: Smaller is better!

Since gluten-free baked goods tend to crumble easily, making all baked goods smaller tends to improve their quality and keep them “sticking together” more. Think mini cookies, mini muffins and mini bread loaves.

And you can now go and use your new gluten-free baking techniques! Happy baking!

Here’s how to test for and treat gluten intolerance

Earlier today, I share a few tips on how to tell if you might be gluten intolerant (if you missed it, go here).


Now, I’m going to explain to you how you can test if you really are gluten intolerant, and for if you are, how to treat it.


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How to test for gluten intolerance

The single best way to determine if you have an issue with gluten is to do an elimination diet. Take it out of your diet for at least two to three weeks, and then reintroduce it.

Note that gluten is a very large protein and that it can take months (even years in some cases) to clear from your system. So the longer you can eliminate it from your diet before reintroducing it, the better.

If you feel significantly better off gluten (or worse when you reintroduce it), then gluten is likely a problem for you. In order to get accurate results from this testing method, you must eliminate gluten from your diet completely.

How to treat gluten intolerance

Eliminating gluten 100% from your diet means 100%. Even trace amounts of gluten from cross contamination or medications (or even supplements) can be enough to cause an immune reaction in your body.

The 80/20 rule or “we don’t eat it in our house, just when we eat out,” is a complete misconception. An article published in 2001 states that for those with celiac disease or gluten sensitivity, eating gluten just once a month increased the relative risk of death by 600%!

Still unsure? Seek an integrative practitioner or functional medicine physician to help guide you.