Hubby saw the quinoa cups at my Coles the other day too! He brought home a pack of the Moroccan quinoa & brown rice to try as well as the plain quinoa cups.
I was wondering what dark chocolate you guys use? Lindt dark chocolate has no gluten containing ingredients on the label, but the website says they have shared lines. This confuses me as I thought foods sold in Australia had to declare any possible allergens? It's for a nice dessert so I'm after proper chocolate as opposed to something with fake sugar like Sweet William.
- Leftovers from dinner. We always make extra and freeze in individual containers to take to work.
- Cook up a big batch of soup and freeze in individual tubs
- Salad: cook up a batch of quinoa in chicken or vegetable stock, put in a container with whatever salad ingredients and protein source you want. I later it with the soggy ingredients like tomatoes in the bottom of the container and leafy greens on top so they stay crisp, and I put a splash of vinegar or lemon juice and oil into a little deco-brand tub from the supermarket which is for sauces and dressings (holds about 20-30ml I think). Can also make with brown rice.
- Sandwiches on gluten-free bread that doesn't fall apart (e.g. genius, country life) if don't mind it raw. I haven't found a gluten-free wrap that would travel well but you could take one of those if you have!
- Salmon or Tuna rissoles made with potato and/or gluten-free breadcrumbs and a side salad. These freeze well too. The rissoles, that is. I'm shuddering at the thought of defrosted salad.
- Frittata, either sliced or in individual 'muffins' w/ salad
- Up to you if you want to take the risk, but you can get toaster bags to pop gluten-free bread in to make toast or toasted sandwiches in a shared gluten trap... I mean toaster. The Sunnybrook online store sells them but their shipping is ridiculous so you'd want to stock up on other supplies at the same time! These would also be ideal for your trip.
- There's stacks of recipes and ideas on this blog from an Aussie mum: http://glutenfreefor...s.wordpress.com
- a small tub of cottage cheese and gluten-free crackers or rice cakes, can also put sliced tomato in a separate container, assemble it all together at lunch time.
- Anything you'd normally eat for snacks that can be combined to make a meal.
When I travel I take a stack of Carman's gluten-free nut and gluten-free muesli bars, gluten-free cereal/muesli, and those little 30g boxes of nuts and trail mix (Lucky, Sunbeam), fruit and fruit purée tubs. You could also take an unopened pack of rice cakes and little portions of peanut butter, honey or jam, or some gluten-free protein bars. You want to make sure you have some protein and/or fat, not just carbs, as they won't be sustaining. You can take perishable stuff to eat earlier on, too.
I also pack a little material esky and a couple of freezer blocks (dry of course). The first thing we do when we arrive is go to a supermarket and get supplies of things like cheese, yoghurt, packaged deli meat, gluten-free bread rolls if gettable (since a whole loaf will go stale before you eat it!), small UHT milk containers, salad ingredients for rolls e.g. lettuce/baby spinach, tomatoes, fresh and packaged fruit, canned gluten-free baked beans and salmon, plastic sandwich bags and some plastic cutlery, paper plates & serviettes or paper towel both for eating/making meals on the go or in accommodation where you can't get proper plates and cutlery. If staying in any self-contained places we'll buy a 6-pack of eggs to hard boil and some chicken to cook too.
Yep, we kind of end up with a veritable supermarket in our bags/hire car!
Oh and we also look for gluten-free places to eat before we reach a destination to avoid being stuck in a situation where all I can have is a snacks for dinner! Coeliac society websites are good for this. They should also be able to tell you the location of healthfood stores.
I haven't travelled overseas while gluten-free but this is what we did when traveling around Tasmania including into places where there aren't any supermarkets and few establishments where you can get reliable gluten-free meals.
Wow, that was an essay, but a helpful one I hope!