One of the quickest and most simple dishes to make is gluten-free pasta tossed in a little fresh pesto with parmesan freshly grated on top – delicious! Polenta is also wonderful for coeliacs and can be used in a number of ways – either serve it soft with a delicious stew or sauce, or pour it into a swiss roll tin and allow it to set. When it's set, cut it into slices and chargrill – it's great to have as a starter, just like bruschetta, with a number of toppings such as roasted peppers or tapenade.
Quinoa and millet can also be tossed through salads and used as a substitute for bulgar wheat when making tabbouleh or instead of couscous in any recipe. Millet flakes are also great in gluten-free granola or in gluten-free muesli
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