Pasta & breads  

I have to say that we don't often eat bread.  Maybe twice a week, we eat gluten-free toasts with an omelet or a shakshuka (spicy tomato eggs) in the morning.  We like to eat different breakfasts (pancakes, buckwheat crepes, eggs, granola, chia pudding, fruits and plant yogurt etc.) and we prefer salads over sandwichs.  At some point, we realized that there was much more than plain peanut butter toasts in the morning.  Like I said before, we did not reduce gluten for medical reasons so, once in a while, we like to bite into a regular baguette or croissant at a restaurant.  

Gluten-free breads 

We probably buy one Udi's multigrains bread or hamburgers buns every two weeks. 

Gluten-free pastas 

All brands are not equal, so you have to taste it to know if you like it.  We find gluten-free pasta that contain only rice stick sometimes, so we try to choose the mixed organic ones (quinoa, amaranth, rice, corn).  I'm not the kind of girl who could live on pasta forever.  Actually, I really enjoy pasta dishes that have texture, a lot of vegetables, crunchiness and a lot garnish rather than just a plain pasta plate with tomato sauce.  I get bored quickly with that kind of dish (maybe it's because I ate too much in my student life!).

Gluten-free pasta often need to be rinsed after cooking to prevent them from sticking (again, it depends on the brand you buy).  The good news is that there are more and more shapes and varieties available.  

Rice noodles (brown or white) 

Perfect for asian soups or minute stir fries, when we're out of time ! Be sure to not overcook them, otherwise they'll stick together.  

Soba noodles (buckwheat noodles) 

Great in miso soup or in stir fries.  Most brands offer a mix of wheat and buckwheat, so if you're going gluten-free, be sure to buy 100 % buckwheat soba noodles.  

Grains and pseudograins 


Great in soups or to stuff vegetables, amaranth is kind of a "small quinoa".  


I sometime mix this triangular "pseudo grain" with oat in my granola recipe.  I let it soak and sprout overnight to increase the nutritional value and digestibility.  

Gluten-free oats (rolled or quick cook) 

I LOVE oats ! You'll notice that I use it a LOT ! In crusts, cookies, cakes, meatballs, veggie patties, burgers, granola, etc.. They serve either as a binder or to give texture and crunchiness to a recipe.  Oats have traces of gluten (from cross-contamination), so you may want to buy a gluten-free brand.  Since I'm only sensitive to gluten, I use regular organic oats.  

Rice (black, wild, brown, jasmin, basmati, forbidden rice, sushi rice, arborio, etc.)

I choose complete rice most of the time, expect when I feel the recipe calls for white rice (mostly asian or indian recipes).  There is such an amazing wide range of choices out there ! They all have their own flavor and texture.  

Quinoa (red and white) 

This pseudo grain is great as a substitute for couscous or rice.  It has an important place in my vegetarian diet, since it's packed with high quality amino acids (meaning that it's almost a complete protein like soy or meat!).  Be sure to RINSE it really well before cooking (until all the bubbles are gone since they're the ones who give that "soapy" taste), that's often the reason why people don't like it.  I use it as a side grain, in salads, in patties or burgers.