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Lunch Help, Please.

hilwacat

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hilwacat Rookie
hilwacat
Posted

Hello all,

I am so BORED with my gluten-free lunches, I need some new ideas! I usually make a big dinner and then eat the leftovers all week for lunch. For the last year all I've made is:

rice noodle lasagna

Ricotta and spinach pie

rice crust pizza

I am not a big fan of gluten-free breads- very crumbly- but I would like some options. What are your favorites?

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tarnalberry Community Regular
tarnalberry
Posted

common dinners (that lead to leftovers for lunch) around here are:

chicken-rice soup

beef stew

chinese stir fry

lentil soup

salmon pasta salad

though, last night I made summer rolls (like spring rolls, but with rice paper wraps, and not fried, but served cold) - quite tasty, and make a good lunch too.

summerteeth Enthusiast
summerteeth
Posted

I like La Tortilla Factory Ivory Teff wraps. They are good with sandwich fillings and also good as a super thin crust pizza.

I also make more dinner than I should so I can have leftovers the next day. I make stuff like slow cooker chicken cordon blue, borscht, Shepard's pie, pizza soup, jambalaya... pretty much anything I can make with the local sale ads. But I keep the teff wraps on hand so I don't get bored.

irish daveyboy Community Regular
irish daveyboy
Posted
Hello all,

I am so BORED with my gluten-free lunches, I need some new ideas! I usually make a big dinner and then eat the leftovers all week for lunch. For the last year all I've made is:

rice noodle lasagna

Ricotta and spinach pie

rice crust pizza

I am not a big fan of gluten-free breads- very crumbly- but I would like some options. What are your favorites?

.

Click on the link below then choose Gluten Free lunch in the Left Hand Column.

.

Open Original Shared Link

.

Best Regards,

David

RideAllWays Enthusiast
RideAllWays
Posted

Tuna salad, tuna on a rice cake, peanut bettuer and banana on a rice cake, anything on a rice cake haha...greek salad, veggies, fruits, cold turkey (on a rice cake!)...There are TONS of foods we can eat, no need to eat the same thing every single day!

Chattyaholic Rookie
Chattyaholic
Posted

I am very new to eating gluten-free and I love soups, but find most store-bought soups have gluten in them. :(

At a health food store I found gluten-free soups, so far I have tried Amy's Organic Soup (chunky vegetable) and really liked it.

And I like Crunchmaster's Multi-seeded crackers to go with it.

cbear6301 Explorer
cbear6301
Posted

I love the corn tortilla wraps, warmed and filled with gluten free lunchmeat which I can eat, egg salad, tuna salad. Sometimes I just take the tuna or egg salad and fill and eat with a side of glutino crackers. Leftovers are best, oh and baked potatoes with brocolli and cheese, or sour cream.

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missy'smom Collaborator
missy'smom
Posted

Kiddo likes Pamela's bread mix for sandwiches.

If you get a loaf of gluten-free bread that you don't like, make it into french toast and freeze for easy breakfasts or P.B. and J french toast sandwiches OR use for grillled cheese sandwiches.

Healthy Choice chicken and rice soup or some of the Progresso soups are gluten-free. Dinty Moore Beef stew is gluten-free. I save scraps of meat or cook just a little extra to add to the soup or stew and sometimes add a little extra veg. to extend it and up the nutrition.

Grain salads are great for lunches-quinoa, wild rice blend, with nuts, fruit, veg and vinaigrette. There are quite a variety of recipes out there.

Rothane Newbie
Rothane
Posted

I put turkey thighs in the crock pot -- for 2 thighs, skin them, put in 1 8oz jar of tomato sauce, garlic, chopped onion, and spices (I use Penzey's Chicken Taco and Northwoods Fire), cook on High for 3 to 3.5 hours. Shred the turkey and it's a great base for corn tortilla wraps, or served over rice, or with black beans, rice, and cheese in enchiladas.

BTW ... if you haven't been introduced to Penzey's spices ... they rock (even if their ordering website is primitive by modern standards) Open Original Shared Link -- and I haven't found any of their spices, spice mixes, salad dressing mixes (which are just spices, no fillers), or soup bases that aren't gluten-free, though their soup bases do have soy and corn (their modified food starch is corn based and they use soybean oil).

CeliacMom2008 Enthusiast
CeliacMom2008
Posted

PB&J on pancakes

Tuna salad eaten with potato chips (like a dip)

Fried rice

scrambled eggs

Crepes with ham and cheese wrapped inside

Pulled pork (we eat it bunless)

Tortilla Chips and Green Goddess Veggie dip (https://www.celiac.com/gluten-free/lofiversion/index.php/t60204.html)

A leftover makeover - I roast a whole chicken with an apple stuffed in the cavity with Wal-Mart chicken broth poured in the bottom of the pan and Lawry's seasoning salt on the chicken. I make the chicken for dinner and serve with wild rice. After dinner I cut leftover chicken into small pieces. Then turn broth/drippings into a gravy by adding some corn starch mixed with cold water and cooking until thick. Then mix gravy with left over rice and chicken and you have lunch for the next day or two.

A second leftover makeover - pot roast/potatoes/carrots/green beans/mushrooms as the first meal. Then cut up left overs and do the same thing with the roast broth/juice as above to thicken it. Voila! Beef stew!

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    • Rogol72
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By Rogol72 · Posted

      @HAUS, I was at an event in the UK a few years back. I remember ringing the restaurant ahead to inquire about the gluten free options. All I wanted was a few gluten free sandwiches, which they provided and they were delicious. The gluten-free bread they used was Warbutons white bread and I remember mentioning it on this site before. No harm in trying it once. It's fortified with Calcium and Iron. https://www.warburtonsglutenfree.com/warbs_products/white-loaf/ The only other gluten-free bread that I've come across that is fortified is Schar with Iodized salt, nothing else.
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      In the U.S., most regular wheat breads are required to be enriched with certain B-vitamins and iron, but gluten-free breads are not required to be. Since many gluten-free products are not enriched, we usually encourage people with celiac disease to consider a multivitamin.  In the early 1900s, refined white flour replaced whole grains, and people began developing serious vitamin-deficiency diseases: Beriberi → caused by a lack of thiamin (vitamin B1) Pellagra → caused by a lack of niacin (vitamin B3) Anemia → linked to low iron and lack of folate By the 1930s–40s, these problems were common in the U.S., especially in poorer regions. Public-health officials responded by requiring wheat flour and the breads made from it to be “enriched” with thiamin, riboflavin, niacin, and iron. Folic acid was added later (1998) to prevent neural-tube birth defects. Why gluten-free bread isn’t required to be enriched? The U.S. enrichment standards were written specifically for wheat flour. Gluten-free breads use rice, tapioca, corn, sorghum, etc.—so they fall outside that rule—but they probably should be for the same reason wheat products are.
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    • JoJo0611
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      By JoJo0611 · Posted

      Thank you. 
    • deanna1ynne
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