2 cups (8 oz) uncooked quinoa/corn or other gluten-free pasta
2 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon black pepper
1-3/4 cups lactose-free milk
1/2 teaspoon red pepper flakes
2 cups grated cheddar cheese
1/2 cup crumbled potato chips, corn chips, or gluten-free bread crumbs
Preheat over to 350 degrees, and spray a 9x9" baking dish with nonstick cooking spray. Cook pasta according to package directions until slightly undercooked. Drain and set aside. In medium saucepan, combine cornstarch, dry mustard, salt, and pepper. Stir in milk until smooth. Stirring constantly, bring to a boil over medium heat. Remove from heat and stir in cheese and red pepper flakes. Add pasta and turn into casserole. Grind or crumble the gluten free toast and sprinkle on top of the casserole. Bake, uncovered, for 25 minutes or until lightly browned. Serves 4
Great recipie! Might have to use this IBS meal myself!
Posted by: Dr Dani IBS Treatment Doc | March 12, 2012 at 09:03 PM
Although I would substitute non dairy cheese for the cheddar as this can be a trigger for some people
Posted by: Dr Dani IBS Treatment Doc | March 12, 2012 at 09:04 PM
Welcome to IBSfree.net. You will find that my book and recipes are all narrowly focused on eliminating FODMAPs, and I'm not trying to be "all things" to "all IBS people." Would love to know how the recipe comes out with non-dairy cheese, though, as that might interest some other visitors.
Posted by: Patsy Catsos | March 13, 2012 at 10:28 PM