Posts Tagged 'wheat free'

Gluten Free Tofu Noodles

As many of you know, I have a wheat intolerance meaning Im not allergic I just get bad stomach pains from wheat similar to those with lactose intolerance. So, Im always looking for alternatives to wheat…especially for things like noodles. The other day I saw a packet of tofu noodles in the health food section of the store and decided to give them a shot. Well, I have to say, I think Im in love.

Shirataki Noodles are made from blending the root of the Konnyaku (a member of the yam family) with tofu to create a firm yet still pliable texture. The noodles come already softened and soaking in water so they are good to go! Plus they are not only gluten free, but dairy free, sugar free and vegan….oh and they clock in at a mere 20 calories per serving. Not bad eh? This is probably the best guilt free pasta Ive found to date!

Last night for dinner, I whipped up a quick and tasty pasta using these noodles. All I did was roast some garlic and red peppers in the broiler until they were browned. Then in a pan I quickly sauteed some yellow squash with onions and salt and pepper. Finally I tossed in the pasta along with the roasted garlic and red peppers and cooked until the pasta was warm. It was incredibly easy, tasty and totally guilt free ;)

tofu pasta leftovers for lunch!

tofu pasta leftovers for lunch!


Make your own vegetable pasta!

As many know, I am on a wheat free diet for medical reasons so often I find myself having to come up with substitutes for my dishes. Im Italian so I love pasta dishes, but Ive never really liked the taste and texture of pasta…its too bland and gummy. Enter veggie pasta. Veggie pastas are when you use a vegetable to simulate the pasta in your dish. Its far more healthy than the carb rich noodles and I find it much more tasty. The easiest to prepare and most popular is spaghetti squash. The large gourd is cheap and all you have to do is cut it in half, boil it and then scoop out the meat with a fork and it will fall out like noodles.

Cool huh? I use this all the time when I need spaghetti noodles and frankly I like it more than regular spaghetti. Its got a more firm texture and a flavorful nutty taste. Im a big fan of just tossing the noodles with some olive oil and garlic then sprinkling with some fresh Parmesan cheese.

One of my recent discoveries has been the use of zucchini as noodles. All you have to do is take a zucchini and cut the ends off and peel the skin. Then using a potato peeler slice long even strips of the zucchini. About 2 average sized zucchinis makes enough for one serving.

Heres my 12seconds video of how to make the noodles

Cooking Lesson 1: How to make zucchini noodles in 12 seconds! on

Once you have a big pile of zucchini noodles you can either quickly boil them our lightly saute them in oil. Be careful not to cook them too long or they will become soft and mushy. All you need to do is get them nice and hot, any longer than that and they will loose their noodle-like texture. I really like using them in a chili and soy stir fry but you can use them in any recipe that calls for flat noodles. So enjoy the healthy and delicious taste of veggie noodles!

<3 seanalyn

Quick and easy cornmeal pizza crust

Last night I find myself craving pizza but seeing as I have a wheat intolerance, I couldnt just call up Dominos for delivery. So when I get a pizza craving I have to make my own from scratch, which I normally dont mind, but with my boyfriend is out of town and me cooking for one, I didnt really want to take the time and make a mess just for a slice of pizza. Unfortunately the hankering for a pizza wouldnt go away so I decided to try something different from my typical pizza dough recipe. I put a twist on a traditional sope recipe and the result was the quickest tastiest little cornmeal crust youve ever had.

Quick Cornmeal Pizza Crust


  • 1 cup masa
  • 1/2 cup brown rice flour
  • 1 cup chicken stock
  • 1 tsp baking soda
  • 1 tbl spn olive oil
  • Salt
  • Italian seasonings (basil, oregano, thyme, garlic, etc)
  • Preheat oven to 425. In a bowl mix the dry ingredients then add the olive oil and slowly add in the water until it is a thick dough consistency (should feel like play dough). Roll the dough into a ball and take a rolling pin* and smooth it to about 1/4 inch thick crush. Place on a lightly greased baking sheet, bush lightly with olive oil and pop into the oven. Allow it to bake until the edges are crispy and the center slightly soft.

    Thats it your done! Top the pizza with whatever you like and pop back in the oven for a few more minutes to cook. Easy huh? All in all it should take about 5 minutes to prep and 15 minutes to cook before youre enjoying a delicious homemade pizza. This recipe will yield enough for one or two personal sized pizzas.

    *bonus tip! If you dont have a rolling pin take a cub and lightly flour it and use that instead!

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