Category Archives: Luke Cooks G-Free!

Stepping into Spring with Gluten Free Pasta

Delicious pasta recipes can easily be turned into yummy gluten free dishes. This past Monday night was Luke’s turn to make dinner.  Worried that we needed to use up the spring onions and mushrooms in the fridge,  I tossed Luke one of my cooking magazines, hoping he would look at some of the pasta recipes and come up with something good.

At first I was worried, watching him look at the spring onion’s large bulbs and hollow green leaves with a puzzled look on his face. “Jame, what part do we eat?” he asked.  Amused, and not quite sure myself I told him to just guess.  I use green onions all the time in my recipes, but this was the first time I ever purchased the similar but extra-large spring onion. Plus I really wanted him to do this on his own!

After Luke got started our kitchen smelled amazing.  Nothing is better than the smell of onions and garlic!  After about 40 minutes , Luke put a plate of my gluten free fusilli pasta in front of me.  It was mixed with caramelized spring onions (yes, he figured them out!), sautéed mushrooms, garlic, vegetable broth, and white wine.  The best part was that it was topped  with gluten free breadcrumbs that had been browned in the oven with garlic.

Let’s just say I am still craving more of this yummy pasta!  This dish was so good and full of flavor, you could not even tell he used gluten free pasta!  I am actually thinking about making this again on Sunday to take to my family as a side dish for Easter!

GF Fusilli with Carmelized Spring Onions and Mushrooms

Gluten Free, Vegetarian


1/2 cup of gluten free breadcrumbs

3 tablespoons olive oil

2 teaspoons minced garlic

1/2 teaspoon salt

2 cups of spring onion, sliced thin

4 white mushrooms

1/2 cup dry vermouth

1/4 cup low sodium vegetable broth (Pacific Natural Food’s Low Sodium Organic Vegetable Broth once again is my fav!)

8 oz package of gluten free pasta (I used Bionaturae Gluten Free Fusilli)

1/4 teaspoon pepper

salt (if desired)


1) Preheat over to 375 °

2) In a small bowl combine the gluten free breadcrumbs, 1 tablespoon of olive oil, 1 teaspoon of minced garlic, 1/2 teaspoon of salt.  When mixed spread on a cookie sheet and bake until browned (between 5-7 minutes).  Hold aside.

3) Heat remaining olive oil (2 tbs.) in a pan on medium-low heat.  Add onions and let cook for 25 minutes. When there is only 10 minutes left add mushrooms.

4) Meanwhile, cook gluten free pasta according to package directions.

5) After onion and mushroom mixture has cooked for 25 minutes increase heat to medium-high.  Add remaining garlic (1 tbs.) and dry vermouth and cook for 1 minute. Next add vegetable broth and cook for 4-5 minutes.

6) Combine cooked pasta with the onion and mushroom mixture. Season with salt and pepper and top with breadcrumbs.



Filed under Jamie's Favorites, Just Plain Good, Luke Cooks G-Free!, Sensational Sides

“I’ll make you banana pancakes…Pretend like it’s the weekend now”

Meet the chef! He’s my future husband! He’s handsome, funny, sweet, and best of all… he makes me pancakes for dinner!!! 🙂

The Product:
Bisquick Pancake and Baking Mix, Gluten Free

Our Review:

Two thumbs up for General Mills! Put this product side by side with a non-GF pancake mix…the difference is very slight. My guess is that most people won’t notice they are eating a gluten free product. These pancakes taste great! In Luke’s words the taste was “spot on”. They did not come out “grainy” like  other gluten free baking mixes sometimes tend to. These pancakes are slightly more dense and thinner than a non-GF pancake, but this difference was barely noticeable.

When cooking, Luke noticed that the batter is smooth and lump-free compared to a non- GF mix.  The mix comes out slightly thicker,  and if you let it sit too long it became harder to pour. Also, they seemed to cook a little faster than non-GF pancakes.

Because wheat flour and rice flour cook differently you should check out the Bisquick FAQ page. It explains the differences in cooking gluten free Bisquick vs. the traditional Bisquick mix:

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Filed under Big on Breakfast, Delectably Sweet, Eat-Drink-Review, Jamie's Favorites, Luke Cooks G-Free!