Gluten-Free Pastas

Fusili and Penne Rigate

Made of Corn Flour, Rice Flour and water, these simple yet delicious gluten free pastas are free from:

  • wheat
  • egg
  • gmo
  • lactose
  • salt
  • preservatives. 

They come in practical 500g bags and will offer you unbeatable value for money. 

You can prepare them like regular pastas. To make sure that the pastas don’t stick together, cook in a large pot and stir regularly. Cook for 10 to 12 minutes, as per your preference, then drain and season.

Polenta

Gluten-free Corn meal

Polenta is a traditional dish of boiled cornmeal. In Italy, it is the most common alternative to pasta, while being naturally gluten free and packing in much fewer calories.

It may be served as a hot porridge, a side dish or it may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled.

To prepare, add 200g of polenta to 800ml of boiling liquid of your choice (either water, milk or stock, to your taste). Always respect this 1:4 ratio and cook for 5 to 6 minutes. Once cooked, polenta has a creamy texture due to the gelatinization of starch in the grain.