I got together with some old friends this weekend to catch up and dine on a tasty gluten-free meal.

Chef Ginger prepared one delish dinner that was void of any wheat, rye, barley, and hybrids such as spelt and Kamut.

So what did we have? Lime-cilantro turkey breast, organic corn on the cob, Hearty Greek Pasta Salad, Easy Sandwich Bread, fruit and chocolate cake.

Yum-my! I just wish I had remembered to snap pics.

To find the recipes for the pasta salad and bread, the links above take you to Gluten Free In Georgia (And Florida), Ginger’s fabulous blog. It’s an adventure in gluten freedom with a crazy Southern blogger chick.

Ginger has successfully transitioned into a 100 percent gluten-free diet. I have suspected for a while that I might be gluten intolerant.

My passion for bread keeps me in denial. I just can’t comprehend how I would give up pasta, cookies, baked goods ...

But Ginger showed me that gluten-free doesn’t mean dull and boring.

Seriously, that was some mean pasta salad!