In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.
In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.
I am also co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.
This recipe comes to us from Mireille Cote.
4 cups cooked gluten-free spaghetti (½ pound uncooked)
1 ½ cups tomato sauce (half a 26-ounce jar)
½ cup grated gluten-free Parmesan cheese
10 fresh basil leaves
12 cup grated gluten-free mozzarella or Monterey Jack cheese
A handful of sliced black olives
10 mushrooms, cleaned and sliced
½ cup bell pepper slices
Wash hands. Combine ingredients. Bake in oven.
This recipe makes about 4 servings. It takes about 15 minutes to prepare and another 30 minutes to bake. Thats a total of 45 minutes, start to finish