Here are some simple tips for cooking when one person has a wheat and gluten allergy. If it is a pasta dish, I will put wheat pasta on in one saucepan for him and rice and corn pasta in a separate saucepan for me. The sauce that goes with the pasta will always be gluten free. If I’m making lasagna, I use just gluten free pasta rather than fuss around with two separate dishes. Visitors to our place have commented how good my lasagna tastes. If I crumb fish or rissoles it will be in rice crumbs. Any cakes including … Continue reading →