We're well and truly into winter now, meaning many of us have switched from light salads to heartier, warming meals to combat the chill - think pies with flaky puff pastry, big bowls of pasta and hot toast with honey on a chilly afternoon.
But for many Kiwis, the thought of even a bite of those wheat -filled meals leaves them with more than a stomach ache.
According to official figures, coeliac disease affects around one in 100 New Zealanders, although the actual rate is probably much higher. According to the Coeliac New Zealand site, many people struggle through life undiagnosed, or are incorrectly diagnosed with irritable bowel syndrome.
The often hereditary disease leaves people with an intestinal reaction to gluten, where the cells of the small intestine become inflamed and the body can't absorb nutrients from food.
Although there is no cure for coeliac disease, following a strict gluten-free diet can minimise symptoms and development of serious complications.
But that hasn't always been as easy it sounds. While gluten-free options have long been available, the term has often conjured visions of dry crumbly bread, or otherwise trying to conduct miracles in the kitchen with coconut flour.
Luckily times have changed, and there are a heap of delicious gluten-free options you can grab at your local supermarket - gluten-free granola, Vogels, and even a gluten free version of that Kiwi classic: Weet-Bix!
There are lots of delicious gluten-free pastas available on Countdown shelves, but my personal favourite is pulse pasta. This San Remo version is made from red lentils and packed with protein, meaning it's also a perfect option for meat-free Monday. Other gluten free alternatives like Macro buckwheat pasta can also be used.
I've substituted it in for regular pasta in Martha Stewart's famous one-pan pasta dish, giving it a gluten-free makeover. The best part of this ridiculously easy recipe is that it's all cooked in the one pan, meaning barely any dishes - perfect when entertaining for those gluten-free friends.
If you're craving a big hearty bowl of pasta on a cold winter's night, this one is going to give you all the delicious taste, without the stomach ache.
Gluten-free one-pan pulse pasta
● One box pulse pasta or other gluten-free pasta such as Macro buckwheat spirals or quinoa rigatoni
● One punnet cherry tomatoes
● One tin chopped tomatoes
● 1 onion, thinly sliced
● 4 cloves garlic, thinly sliced
● 2 sprigs basil, plus torn leaves for garnish
● 2 tablespoons extra-virgin olive oil, plus more for serving
● Coarse salt and freshly ground pepper
● 4 1/2 cups water
● Freshly grated Parmesan cheese, for serving
- Combine pasta, tomatoes, onion, garlic, basil, oil, salt, pepper, and water in a large pan. Bring to a boil over high heat.
- Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes.
- Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil and a sprinkle of Parmesan.
This recipe was sourced by Newshub lifestyle editor Sarah Templeton. You can find plenty more gluten-free products and recipes on the Countdown website.
Check out Countdown’s new online Dietary & Lifestyle filters to make gluten-free shopping a breeze.
This article is created for Countdown