Adopt-a-gluten-free-Blogger October Roundup: Gluten-Free Lunchbox Recipes and Ideas

For this month’s edition of Adopt-a-gluten-free Blogger, I chose a special lunchbox theme. I hoped to collect a selection of delicious recipes from gluten-free bloggers that would be suitable for a gluten-free packed lunch. We didn’t have as many participants as I had hoped, but I hope this post can be a jumping off point for thinking about creative gluten-free lunches. In the interest of this, I am starting a list in this post of gluten-free recipes that are lunchbox friendly. I hope you will contribute ideas and even URL’s of appropriate recipes in the comments.

Cheryl of Gluten-Free Goodness brought along a gorgeous Summer Tomato salad for our tiffin that she found at Kalyn’s Kitchen.

Rachel of the Crispy Cook contributed Susan of the Fat-Free Vegan Kitchen’s delicious and romantic chickpea crackers for our lunchtime tiffin! She said they were surprisingly easy to make. All I can say is they look delicious to me, and I’d love to try them too. :)

We were all hungry for dessert, and I was pleased to have Emily of Gluten Free Expedition share delicious-looking Mini Donut Hole Muffins from Carrie of Ginger Lemon Girl.

Meanwhile, I (Sea) couldn’t resist bringing along Carob Brownies from Asparagus Thin’s blog. They fit perfectly into a little metal tupperware and I am certain this is one travel-safe carob brownie!

I think you can agree that this would make one delicious gluten-free lunchbox, albeit one a little bit heavy on the sweets.

What do you like to pack in a gluten-free lunchbox?

For a gluten-free vegetarian lunchbox, I like foods that don’t require silverware. If they are tasty WITHOUT being heated up, that is a definite plus, although I know many of us have access to microwaves at our school or workplace.

Here are some of my favorite ideas for lunches:

*A gluten-free sandwich on TOASTED gluten-free bread (such as Bette Hagman’s, the Gluten Free Pantry Favorite Sandwich Bread, or Bob’s Red Mill GF Homemade Wonderful Bread-NOT hearty)
Tasty fillings: egg salad, veggie [hummus with avocado, sprouts and fresh basil etc.], peanut butter or other nut butter and jelly

*Japanese Inspired Rice Ball with Fillings such as..sesame spinach or Avocado.

*Thai or Vietnam Inspired Spring/Summer Rolls Instructions for summer roll and peanut sauce recipe here. Substitute sweet chili sauce if nut allergies are a concern. Wrap summer roll individually in plastic wrap so they don’t stick to each other, and make sure sauce container seals OR put layer of sauce in the roll in between layers of rice paper

Here are YOUR ideas for a gluten-free lunch….

Gaile suggested a mouth-watering Mediterranean lunchbox. Assemble a Mezze platter of gf prepared dolmas, GF crackers, hummus, a few hearts of palm, a couple of artichoke hearts, bites of tomato, cucumber slices, and a little side of quinoa tabouli. For vegans, marinated tofu cubes are nice. Those who do dairy can add a little feta. Pescatarians and omnivores can add smoked salmon. [Sea: olives and baba ganoush eggplant dip are other tasty options!]

Rachel usually brings leftovers into work as she has access to a microwave, but she also enjoys a tasty gluten-free cheese sandwich, stuffed celery and deviled eggs for lunch.

Kim’s 12 year old son Jon eats non-veg sandwiches on Pamela’s Wheat Free Bread (turkey & cheese, roast beef & cheese), Cold Pizza (Carol Fenster’s Crust topped with sauce, cheese & peppers), with various options like Fresh Fruit, stacked Hormel Pepperoni & cheese, Yogurt, Chips, Nature Valley Roasted Nut Crunch Bars, Lara Bars (chocolate mint, lemon, key lime), Chips (Cool Ranch Doritos, Blue Corn Chips, Pirate’s Booty). She also uses a thermos for meals like Spaghetti & meat sauce; Chili, cheese & chips; and Mac & Cheese. [Sea- A thermos is so useful for a hot GF meal when microwaves aren't an option!]

Karen has access to a microwave, and uses it to heat a can of Amy’s Tomato soup or grits with cheese leftover from breakfast. Sometimes she adds gluten free crackers and peanut butter. For a portable snack, she makes her own trail mix that has pecans, walnuts, pumpkin seeds, white chocolate chips, dried cranberries, and dried pineapple. It goes good with a gluten free pudding cup. [Sea- Homemade trail mix is a great way to avoid CC issues or suspect ingredients in some packaged trail mixes!]

*Add your ideas! you share!

I’d like this post to be a “work-in-progress” so I will be adding to it as time allows. Come back anytime!


You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

AddThis Social Bookmark Button

8 Responses to “Adopt-a-gluten-free-Blogger October Roundup: Gluten-Free Lunchbox Recipes and Ideas”

  1. oo, I love a nice mezze bento for lunch. Some gf canned dolmas, because I’m lazy; some mary’s gone crackers or nut thins; hummus (homemade usually); a few hearts of palm, a couple of artichoke hearts, a few cubes of nice tomato or some cherry tomatoes in the winter, and some cucumber slices; a little feta or if I’m dairy free some marinated tofu cubes; and sometimes a little side of quinoa tabouli. And if I’m eating fish, some smoked salmon is also a nice addition. It feels special, and I use so little of everything that it’s actually pretty cheap.

  2. That’s a beautiful foursome for anyone’s lunchbox up there! Yum, yum, book of yum!

    I usually just bring leftovers into the bookshop for lunch as I have a microwave under the desk or a peanut butter and jelly or cheese sandwich. Stuffed celery and deviled eggs are also winners, but if I make some up at home my two teenagers usually scarf them up before I have a chance to pack them up.

    Gaile’s Mediterranean spread sounds like a great idea.

  3. Wow, great ideas!!!

    Here are some of the things I pack for Jon (12 years old):
    Sandwiches on Pamela’s Wheat Free Bread (turkey & cheese, roast beef & cheese, peanut butter)
    Fresh Fruit
    Pepperoni & cheese stackers (just Hormel Pepperoni & American Cheese put together in little sandwiches)
    Spaghetti & meat sauce in a thermos
    Chili & cheese & chips in a thermos
    Mac & Cheese in a thermos
    Cold Pizza (Carol Fenster’s Crust topped with sauce, cheese & pep)
    Yogurt
    Chips
    Nature Valley Roasted Nut Crunch Bars
    Lara Bars (chocolate mint, lemon, key lime)
    Chips (Cool Ranch Doritos, Blue Corn Chips, Pirate’s Booty)

    Jon eats pretty well at school. :)

  4. I am working somewhere where there is access to a microwave, I usually take a can of Amy’s Tomato soup and some gluten free crackers and peanut butter. I have also take a bowl of grits with cheese that was leftover from breakfast.

    I make my own trail mix that has pecans, walnuts, pumpkin seeds, white chocolate chips, dried cranberries, and dried pineapple. It goes good with a gluten free pudding cup.

  5. what a great roundup, Sea. I love the tin you used for the brownies.

  6. Hi Sea,
    I’ve tagged you as one of my favorite “excellent” blogs
    http://www.gfgoodness.com/2008/10/22/excellent-blogs/

  7. My GF lunches usually consist of leftovers too, but If I know I’ll be away from a kitchen I have a few favorites. For breakfast I love a cut up an apple and eat it with slices of jack or cheddar cheese.
    I rarely by GF bread because I haven’t found one I really like, but wheat free crackers are great. The combinations are endless. I roasted some almost too ripe tomatoes the other night, those with goats cheese and a cracker are great too. Or peanut butter and honey, or tuna salad, or brie and plum chutney…
    I also tried your summer roll recipe. So yummy! Now that I am no longer afraid of the rice wrapper, I can wrap almost any type of lettuce salad in them and bring my dressing for a dipping sauce. The small rice addition seems to keep me full longer than a traditional salad. Plus it’s way easier to eat on the go.

  8. [...] I would love to invite you to share GF lunchbox ideas at this collaborative post. Recipe URLs are [...]

Leave a Reply