No wheat, barley, rye or malt anywhere in these recipes, including the places gluten hides: soy sauce, stock cubes, breadcrumbs and regular oats. Every processed ingredient is written as its gluten-free version, and recipes flag the cross-contamination risks that matter at home. Food ideas for a gluten-free kitchen, not medical advice.
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Crisp bacon, ripe tomato, and cool lettuce stacked on toasted bread with plenty of mayonnaise.
A full pot of comforting chicken soup with carrots, celery and tender rice. The rice drinks the broth over time, so thin it when reheating.
Crispy corn tortillas stuffed with smashed chili-lime black beans and melty Monterey Jack. Lunch in 25 minutes.
Rows of chicken, bacon, egg, avocado and blue cheese over crisp romaine, with a creamy yogurt dressing.
Creamy chicken salad with sweet grapes, toasted pecans, and crunchy celery, scooped into crisp lettuce cups.
Smoky ground turkey over rice with corn, peppers and salsa. Portions into four lunches that reheat in minutes.
Nutty cold noodles in a creamy peanut sauce with crunchy cucumber. Lunch that tastes like takeout.
Jammy eggs mashed with curried mayo, celery, and green onion, piled onto gluten-free bread with crisp lettuce.
A thick, warming lentil soup with coconut milk, ginger and lime. One pot makes six lunches and it freezes without complaint.
Silky ribbons of egg in a gingery broth, on the table in about ten minutes with one pot to wash.
Firm green lentils in a sharp Dijon shallot vinaigrette with feta, walnuts, and parsley. It gets better the longer it sits.
A big pot of tomato broth crowded with vegetables, kidney beans, and little pasta shells. Thermos lunches, sorted for the week.
The lunch counter classic, golden grilled cheddar sandwiches with a pot of quick tomato soup for dunking.
Corkscrew pasta with salami, bocconcini, olives, and cherry tomatoes in a punchy red wine vinaigrette. It holds up for days.
Caramelized lemongrass pork over jasmine rice with quick pickled carrots, cool cucumber, and plenty of cilantro.
Earthy lentils and rice under a pile of sweet caramelized onions, finished with a spoonful of cool yogurt.
Fluffy microwave-baked russets piled with steamed broccoli, sharp cheddar, bacon and sour cream.
A big pot of vegetables, white beans, and tender pasta in a herby tomato broth. The kind of lunch that carries you to dinner.
Parsley-heavy tabbouleh built on fluffy quinoa, with chickpeas for staying power. It only improves after a night in the fridge.
Sweet roasted squash and apple blended into a silky soup with a hint of sage. Made for a thermos on a cold day.
Fluffy millet under golden seared halloumi, cucumber, tomatoes, and olives with a lemon oregano dressing. It packs without wilting.
Golden, squeaky halloumi laid over a cool tomato and cucumber salad with plenty of fresh mint.
A cool, satisfying bowl of rice, buttery avocado, and edamame under a sesame tamari drizzle.
Cold buckwheat noodles tossed with shredded chicken, crisp cabbage, and a tangy sesame tamari dressing. Built for the lunch bag.
Squeaky golden halloumi and roasted vegetables over fluffy quinoa with a lemon dressing. Packs well for lunches.
Cool rice vermicelli, crisp vegetables, fresh herbs and juicy shrimp under a punchy lime dressing. Assembles from the fridge all week.
Tangy shredded buffalo chicken piled into crisp lettuce cups with crunchy celery and a cool yogurt drizzle.
Smoky ham and split peas break down into a thick, comforting soup while the slow cooker does the work. Freezes like a dream.
Creamy, lemony mashed chickpeas stacked on bread with crisp lettuce. A no-cook lunch that packs well too.
Mashed chickpeas with dill pickle, celery, and lemony mayo rolled into soft tortillas. A deli style lunch that packs in five minutes.
Seasoned sushi rice topped with smoked salmon, avocado, cucumber, and nori strips, like a deconstructed roll you eat with a fork.
A bright, no-cook pantry lunch of flaked tuna, creamy white beans and crunchy vegetables in a Dijon vinaigrette.
Deli turkey, creamy avocado and crunchy vegetables rolled in a soft tortilla. A lunchbox wrap that holds up until noon.
Chewy wild rice with roast turkey, dried cranberries, and toasted pecans in an orange vinaigrette. Thanksgiving in a lunch container.
The old Quebec classic, thick yellow split peas simmered with smoked ham, carrots, and thyme. It reheats like a dream.
Golden zucchini and corn fritters with crisp lacy edges, served with a lemony dill yogurt for dipping.
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