If you or someone you love has been recently diagnosed with coeliac disease, you could be eligible to receive gluten free foods on prescription. Simply select your country of residence, and, if you live in England, fill in your postcode to check if your area is prescribing.
Your country is prescribing gluten free foods*. Request your Glutafin Taster Box by clicking the button below to sign up.
* Please note: local policies are constantly updated, and issuing a prescription is at the discretion of your GP.
A low fat gluten and wheat free dish best cooked in a large frying pan or wok and easily adaptable to eat throughout the week.
225g Glutafin Gluten Free Pasta Spirals (Fusilli)
45ml/3 tbsp olive oil
2 garlic cloves, peeled and crushed
225g/8oz chicken breasts (approx. 2 breasts, skin removed and cut into fine strips)
2 lemons, grated rind and juice of
1 bunch spring onions finely chopped
½ pepper(s) red and yellow, seeds removed and sliced.
1 courgette trimmed and cut into rounds
1 pinch salt
1 pinch ground black pepper
30ml/2 tbsp fresh basil roughly chopped
15ml/1 tbsp Parmesan cheese grated
1. Stir-fry the garlic and chicken in half the oil for 5 minutes.
2. Transfer to a warm plate and pour over lemon juice and rind.
3. Stir-fry vegetables in the remaining oil for 5 minutes. Return chicken with the juices to the pan along with cooked Glutafin pasta and all the remaining ingredients except the Parmesan.
4. Cook for a further 2 minutes until hot. Transfer to serving plates and sprinkle with the grated Parmesan cheese.
5. Adding a dash of dry white wine to the dish at the end of cooking will add further depth of flavour
225g Glutafin Gluten Free Pasta Spirals (Fusilli)
45ml/3 tbsp olive oil
2 garlic cloves, peeled and crushed
225g/8oz chicken breasts (approx. 2 breasts, skin removed and cut into fine strips)
2 lemons, grated rind and juice of
1 bunch spring onions finely chopped
½ pepper(s) red and yellow, seeds removed and sliced.
1 courgette trimmed and cut into rounds
1 pinch salt
1 pinch ground black pepper
30ml/2 tbsp fresh basil roughly chopped
15ml/1 tbsp Parmesan cheese grated
1. Stir-fry the garlic and chicken in half the oil for 5 minutes.
2. Transfer to a warm plate and pour over lemon juice and rind.
3. Stir-fry vegetables in the remaining oil for 5 minutes. Return chicken with the juices to the pan along with cooked Glutafin pasta and all the remaining ingredients except the Parmesan.
4. Cook for a further 2 minutes until hot. Transfer to serving plates and sprinkle with the grated Parmesan cheese.
5. Adding a dash of dry white wine to the dish at the end of cooking will add further depth of flavour