Gluten Free

Christmas Morning Frittata

Our family loves this Christmas morning frittata although I do make it year round with one notable difference.

When I make this on other days, I make two “flowers” with red peppers on top instead of shaping a Christmas tree with green pepper slices on top.

This can be made ahead except for placing the green pepper slices on top which has to be done just before putting the frittata in the oven.

I know that this particular “Christmas tree” is not perfect by any means, but my kids are always impressed by this and it’s a fun and festive way to start Christmas morning.

It’s also full of goodness. I usually pair it with a hash brown casserole that can also be made ahead and some fruit.This recipe is also gluten free which means our whole family can enjoy it.

Christmas morning frittata recipe:

Ingredients:

1 Tbsp. butter
1/2 cup chopped veggies – you can use whatever you have in the fridge. I usually use onions or leeks, mushrooms, zucchini, green or red pepper, and artichoke hearts*.
10 eggs
1/2 cup sour cream
1/2 – 3/4 cup grated Swiss cheese
1/4 cup heavy cream (I have used 2% milk when I didn’t have cream)
pinch salt and pepper
1/2 tsp. rosemary
one green pepper, sliced

Instructions:

Sauté the vegetables in butter. *I don’t sauté the artichoke hearts. I simply drain them, pat them dry and coarsely chop them and place them right in the casserole dish.
When the vegetables are softened, remove from heat and transfer them to the bottom of the casserole dish.
In a medium sized bowl, crack 10 eggs and whisk. Stir in the sour cream, grated cheese, heavy cream, and spices.
Pour the egg mixture on top of the vegetables. Set the dish on top of the oven as you don’t want to have to walk very far once you set the green pepper slices on top as they will move out of formation.
Carefully place the green pepper strips on top of the egg mixture to form the shape of a Christmas tree. Transfer the dish to the oven and bake 350° for 40 minutes or until quite set.

If you want to make this the day before, you can follow all the steps up until the green pepper topping. Cover and refrigerate overnight and place the green pepper slices on top just before baking in the morning.

To freeze and bake the day of, follow all the instructions until the baking, cover with plastic wrap and foil, and freeze. On Christmas Eve, take it out to thaw in the fridge overnight and then in the morning, remove the plastic wrap and foil and bake at 350° for 40 minutes or until set.

I hope you enjoy our family’s traditional Christmas morning breakfast frittata!

Here are some other Christmas breakfast ideas that you can make ahead and freeze, freeing you up to enjoy more time with your family.

Christmas morning frittata recipe

This recipe is also gluten free which means our whole family can enjoy it.

Ingredients

1 Tbsp. butter
1/2 cup chopped veggies - you can use whatever you have in the fridge. I usually use onions or leeks mushrooms, zucchini, green or red pepper, and artichoke hearts*.
10 eggs
1/2 cup sour cream
1/2 - 3/4 cup grated Swiss cheese
1/4 cup heavy cream I have used 2% milk when I didn't have cream
pinch salt and pepper
1/2 tsp. rosemary
one green pepper sliced

Instructions

Sauté the vegetables in butter. *I don't sauté the artichoke hearts. I simply drain them, pat them dry and coarsely chop them and place them right in the casserole dish.
When the vegetables are softened, remove from heat and transfer them to the bottom of the casserole dish. In a medium sized bowl, crack 10 eggs and whisk. Stir in the sour cream, grated cheese, heavy cream, and spices.
Pour the egg mixture on top of the vegetables. Set the dish on top of the oven as you don't want to have to walk very far once you set the green pepper slices on top as they will move out of formation.
Carefully place the green pepper strips on top of the egg mixture to form the shape of a Christmas tree. Transfer the dish to the oven and bake 350° for 40 minutes or until quite set.
If you want to make this the day before, you can follow all the steps up until the green pepper topping. Cover and refrigerate overnight and place the green pepper slices on top just before baking in the morning.

Make Ahead Creamy Cucumber Salad

By Sharla Kostelyk

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This recipe is one you will want to have in your arsenal because it’s so easy to whip up and can be made up to 2 days ahead of serving. This makes it a great choice as a side dish for a holiday meal or to bring along with you to a potluck.

You need very few ingredients to make this salad so I have often made this when we are invited to a gathering and I want to bring something along but don’t have time to run to the grocery store. I always have every one of these ingredients in the fridge and pantry.

Our son Einstein loves cucumbers (which is a big part of the reason why I always have at least one in the fridge!). He eats entire cucumbers in a single snack, so I suspected he was going to love this salad and I was right! He also happens to be our gluten free kid, so I’m always happy when I can add another gluten free recipe onto the list of ones he likes.

Creamy Cucumber Salad Recipe:

1 long English cucumber, thinly sliced and halved
1 small onion, thinly sliced and separated into rings
1/2 cup sour cream
1 Tbsp. lemon juice
1 tsp. sugar
3/4 tsp. dill
dash of pepper

Stir together the last 5 ingredients. Add the cucumber and onion slices and toss to coat. Cover and chill for 2 to 48 hours, stirring from time to time. Stir before serving.

This simple salad makes a lovely side dish and it’s a nice change from the usual lettuce salads. These are some of our family’s other favourite salads:

Creamy Cucumber Salad Recipe

This simple salad makes a lovely side dish and it's a nice change from the usual lettuce salads.

Ingredients

1 long English cucumber thinly sliced and halved
1 small onion thinly sliced and separated into rings
1/2 cup sour cream
1 Tbsp. lemon juice
1 tsp. sugar
3/4 tsp. dill
dash of pepper

Instructions

Stir together the last 5 ingredients. Add the cucumber and onion slices and toss to coat. Cover and chill for 2 to 48 hours, stirring from time to time. Stir before serving.

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Pinto Tortilla Soup

By Sharla Kostelyk

This Pinto Tortilla Soup recipe is easy to make because it uses salsa in place of having to chop many of the vegetables but it still packs a great punch of flavour.

It is perfect for cold winter days. This soup can be made in the crock pot or on the stovetop.

I first started making this soup three houses ago (I determine what year it was based on where we were living at the time!) so I know that it’s been helping to feed our family for over a decade at least. I always keep two cans of chili style beans in the house because this is so easy to whip up and as long as I have those, I always have the other ingredients.

You can easily adjust the spiciness of this soup by using a milder or hotter salsa. Since our kids eat this soup as well, I usually choose a medium salsa so that it still has some spice but it’s not too spicy for them to enjoy. They can also add a bit of sour cream on top of theirs if they find it still too spicy for their tastes.

Provided that the vegetable bouillon powder you use is gluten free, this recipe is completely gluten free.

Pinto Tortilla Soup Recipe:

1 Tbsp. butter or olive oil
1/2 a large onion, chopped
2-3 cloves garlic, minced
1/2 a red pepper, chopped
3 cups water
3 cups salsa
2x 14oz. pinto beans with liquid (for this, I use cans of chili style pinto and kidney beans)
1-2 bay leaves
2 Tbsp. vegetable bouillon powder
salt and pepper to taste

Saute onion and garlic in butter or olive oil until soft. Add the other ingredients. Simmer for an hour. Remove bay leaves.

Serve topped with grated jalapeño jack cheese. You can also make some tortilla strips for topping by cutting flour tortillas in strips and placing them in a 350° oven for 3-5 minutes on a baking sheet.

Other topping suggestions are sour cream and/or avocado to cut down on the spice.

This soup can also be made in the slow cooker by adding all ingredients except the beans and cooking on low for 2-4 hours, adding the beans in the last hour.

If you are looking for more easy recipes for your home, subscribe to my email newsletter where I share new recipes weekly and follow my popular Family Friendly Recipes board on Pinterest for ideas.

Pinto Tortilla Soup Recipe

This soup can be made in the crock pot or on the stovetop. Provided that the vegetable bouillon powder you use is gluten free, this recipe is completely gluten free.

Ingredients

1 Tbsp. butter or olive oil
1/2 a large onion chopped
2-3 cloves garlic minced
1/2 a red pepper chopped
3 cups water
3 cups salsa
2 x 14oz. pinto beans with liquid for this, I use cans of chili style pinto and kidney beans
1-2 bay leaves
2 Tbsp. vegetable bouillon powder
salt and pepper to taste

Instructions

Saute onion and garlic in butter or olive oil until soft. Add the other ingredients. Simmer for an hour. Remove bay leaves.
Serve topped with grated jalapeño jack cheese. You can also make some tortilla strips for topping by cutting flour tortillas in strips and placing them in a 350° oven for 3-5 minutes on a baking sheet.
Other topping suggestions are sour cream and/or avocado to cut down on the spice.
This soup can also be made in the slow cooker by adding all ingredients except the beans and cooking on low for 2-4 hours, adding the beans in the last hour.

Converting Freezer Meal Recipes to Gluten Free Recipes

By Sharla Kostelyk

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One of the ways that I have been able to manage my time with such a large family and still manage to have dinner on the table is to do most of my cooking in batches of freezer meals. When our son had to begin a gluten-free diet, I had to make changes to my usual freezer meal recipes to accommodate his new food sensitivities.

There are certain considerations to be aware of when converting a regular freezer meal recipe to a gluten-free one. I’m sure there are some that I have not considered here, but these are what works for me when making freezer meals for my family.

The most critical thing to know to be able to convert regular recipes into gluten-free recipes is how to read labels to find hidden gluten. Gluten can be called many things and it’s important to be able to identify it. Here is a list of ingredients to be on the lookout for if you are trying to avoid gluten.

Another thing to be aware of is that the consistency of gluten-free items can be very different than non-gluten-free, so for certain recipes, you will have to experiment.

For pasta, I prefer Tinkyada brand because it maintains its shape well and doesn’t seem to get as mushy like some other brands. The other trick I’ve found with pasta when it comes to gluten-free freezer meals is to either cook it to just under what you normally would before including it in the freezer meal or to leave it uncooked and attach it to the bag and then cook it normally and add it on the day you serve the meal.

When it comes to things such as tortillas, the gluten-free varieties don’t always hold up well to being in a freezer meal. I have yet to find a recipe that works for gluten-free burritos in the freezer. I have personally used Udi’s gluten-free tortillas in some of my freezer meals and had them turn out and have also used corn tortillas. I suggest you experiment to find what works best with each recipe.

When I make freezer meals, I generally plan ahead and make one or two month’s worth of meals. This is done over one or two days. I often do it in a small group or with a friend. Just a week ago, my friend Christie and I made 110 freezer meals (55 each) in just over two days. I have it down to a system! You first need to plan it out, then need to get everything prepared, and finally, execute it on what I call The Big Day. It’s a lot of work, but so worth it! I love not having to think about what I’m going to make for supper for the next few months!

There are some ingredients that seem to be very popular in freezer meal recipes. However, you need to be careful when avoiding gluten.

Ingredients to be cautious of for gluten-free diets:

Dry Onion Soup Mix

Most of the store-bought versions of this contain gluten. There are some versions that are gluten-free but you need to read the labels very carefully. At a bulk bin store near me, they carry a gluten-free dry onion soup mix. Alternatively, you can also make your own using a recipe such as this one.

Condensed Soups

There are condensed soups available to purchase such as Condensed Cream of Mushroom Soup from Pacific Natural or Amy’s Organic Cream of Tomato. There are also recipes readily available online for making your own cream soups such as this one for cream of mushroom soup because gluten is usually found in most condensed soups.

Sauces

Some of the common sauces often called for in freezer meal recipes usually contain gluten. These include soy sauce and hoisin sauce. Be careful to choose a brand of soy sauce or hoisin sauce that does not contain gluten.

Seasonings

Many seasonings, especially seasoning blends contain gluten. A lot of my freezer meal recipes call for taco seasoning. Most taco seasonings contain gluten, but there is a tex mex seasoning blend that does not contain gluten. This can be substituted for taco seasoning without compromising flavor. Again, you can also make your own taco seasoning mix. This is my recipe for homemade gluten-free taco seasoning.

I buy many of my seasoning blends through Epicure Selections, as they have really wonderful spice blends and mixes and they are gluten-free. Many are also sodium-free which is a preference of mine because then I have control over how much salt I add to the dishes.

Gluten-Free Freezer Meal Plan

Our gluten-free freezer meal plan includes 5 of our tried and true recipes, shopping lists, prep lists, and printable labels.

Of course, for the fastest freezer meal recipes (enabling you to assemble 10 meals in just one hour), check out my Chicken Dump and Beef Dump Recipes. All of the recipes include gluten-free instructions.

A list of our gluten-free freezer meals:

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Beef Dump Recipes

By Sharla Kostelyk

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Dump recipes are the easiest and fastest way to stock your freezer full of meals. I’ve been making them for about a decade and though the name may not sound that appealing, it speaks to how fast these really are to make. Most of my dump recipes can be cooked in the crockpot, saving even more time.

When I wrote about my Chicken Dump Recipes, the response from busy women (and men) everywhere was overwhelming! They loved the ease of the system, but the resounding feedback was: more recipes! I have been working since then to create a book of Beef Dump Recipes for you. It contains 6 meal plans of 5 recipes each which include shopping lists for each plan and printable labels for each recipe. These beef dump recipes are easy to throw together and perfect for freezing. Freezer meals make a lovely gift for friends who are going through an illness or loss or adding to their family through birth or adoption. By doubling these recipes, you are able to assemble ten meals in just one hour! (note that this does not include the time to brown the beef)

The key to successful beef dump meals is to have all your ingredients out before you start assembling. This will save you time and as a result, you won’t have to run out to the store to pick up a missing ingredient!

Steps to making Beef Dump Meals:

Brown the beef. This can be done the day before and kept in the fridge until you are ready to use it. If you like, season the beef with a bit of salt and pepper while browning.
Get out all ingredients.
Label resealable freezer bags (you can use a permanent marker or print labels to stick on) with the name and cooking instructions.
Prop the bottom of the bags flat and fold the top over, allowing them to stay open.
Add browned ground beef into each bag.
Once the meat is in all of the bags, dump the ingredients for the recipe into the bag.
When all the ingredients are in each bag, remove the excess air, seal the bags, lay flat, and freeze.

Below is a sample meal plan which uses ground beef for all of the recipes. Don’t forget to brown the beef before you start assembling. You can find the shopping list, labels, and other meal plans including those using other cuts of beef in the Beef Dump Recipes book.

Beef Hash

1 1/2 lbs. browned ground beef
500 grams frozen hash browns*
1 onion, finely chopped
3 Tbsp. dry onion soup mix**
1 cup beef broth
dash pepper

*This amount is the equivalent of half a 1 kg bag, so if you are making two of these recipes at once, buy one large bag and split it between the two meals. **I use an MSG-free, gluten-free dry onion soup mix.

Cooking instructions: Thaw. Bake at 350° for one hour, topping with grated cheese the last 10 minutes if desired or in the crockpot on low for 2-4 hours, topping with cheese the last 20 minutes if desired.

Taco Soup

1 1/2 lb. browned ground beef
1 onion, diced
2x 14 oz. cans chili style beans
1x 12 oz. can kernel corn, drained
1x 14 oz. can tomato sauce
14 oz. salsa
3/4 cup water
2 tsp. taco seasoning*

* store-bought taco seasoning can contain gluten, so I make my own.

Cooking instructions: Thaw. Heat in a large pot on stovetop on medium heat until the desired temperature or cook in the crockpot on low for 3-4 hours.

Sloppy Joes

1 1/2 lb. browned ground beef
1 onion, finely chopped
2 garlic cloves, minced
1/2 cup chili sauce
14 oz. can tomato sauce
1/4 cup water
1 Tbsp. brown sugar
2 tsp. Worcestershire sauce*
2 tsp. lemon juice
2 tsp. chili powder
1 tsp. dry mustard
dash pepper

*Be sure to use gluten-free Worcestershire sauce if wanting this to be gluten-free.

Cooking instructions: Thaw. Heat in a pot on the stovetop over medium until desired heat is achieved or cook in slow cooker on low for 2-3 hours. Serve on bun halves.

Spaghetti Sauce

1 1/2 lbs. browned ground beef
1 onion, chopped
1/2 green pepper, chopped
3 garlic cloves, minced
2x 14 oz. can tomato sauce
1x 5 1/2 oz. can tomato paste
14 oz. can diced tomatoes
1/4 cup water
1 bay leaf
2 Tbsp. parsley
1 tsp. melted honey or sugar
1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp. thyme
1/4 tsp. salt
dash pepper

Cooking instructions: Thaw. Heat in a pot on the stovetop over medium until desired heat is achieved or cook in crockpot on low for 2-4 hours. Serve over pasta or gluten-free noodles.

Chili

1 1/2 lbs. browned ground beef
1 onion, chopped
3 garlic cloves, minced
19 oz. can kidney beans with liquid
14 oz. can chili style beans with liquid
28 oz. can diced tomatoes
5 1/2 oz. can tomato paste
1 Tbsp. chili powder
2 tsp. cumin
1/2 tsp. paprika
dash pepper
1 Tbsp. maple syrup (this is my secret ingredient!)

Cooking instructions: Thaw. Heat in a large pot over medium until the desired temperature is reached or cook in crockpot on low for 3-5 hours.

Additional Notes:

Provided that you plan the meals by common ingredients, it will save you even more money.
All recipes can be made gluten-free by following the notes indicated.
I heard from a reader who suggested using slow cooker liners. I had never heard of them, but it saves even more time because it eliminates the cleanup of the crockpot.
Don’t forget to check out the Chicken Dump Recipes for even more options!

To get the recipes listed here along with free printable labels and a shopping list, sign up for our emails.

Be sure to check out my Beef Dump Recipes book which includes 30 recipes divided into 5 plans plus one bonus recipe. Each plan comes with printable grocery lists and printable labels. Read the list of included recipes. You can also purchase both the Beef Dump Recipes and Chicken Dump Recipes together for more meal options and savings!

hamburger meat topped with melted cheese on a large spoon

Beef Hash

Prep Time

15 mins

Cook Time

2 hrs

Course: Main Course

Keyword: beef, hash

Servings: 6

: 326 kcal

Ingredients

1 1/2 lbs. browned ground beef
500 grams frozen hash browns*
1 onion finely chopped
3 Tbsp. dry onion soup mix**
1 cup beef broth
dash pepper
1 cup cheddar cheese shredded

Instructions

Assembly instructions:

Add browned ground beef, frozen hash browns, onion, dry onion soup mix, beef broth, and pepper to a large resealable freezer bag. Remove excess air and seal.
Place the shredded cheese in a medium resealable freezer bag and seal. Staple the bags together above the seal and freeze.

Cooking instructions:

Thaw. Bake at 350° for one hour, topping with grated cheese the last 10 minutes if desired or in the crockpot on low for 2-4 hours, topping with cheese the last 20 minutes if desired.

Recipe Notes

bowl of soup with beef, corn, beans, and tomato

Taco Soup

Prep Time

20 mins

Cook Time

20 mins

Course: Main Course, Soup

Cuisine: Mexican

Keyword: soup, taco

Servings: 6

: 387 kcal

Ingredients

1 1/2 lb. browned ground beef
1 onion diced
2 cans 14 oz. chili style beans
1 can 12 oz. kernel corn drained
1 can 14 oz. tomato sauce
14 oz. salsa
3/4 cup water
2 tsp. taco seasoning*

Instructions

Assembly instructions:

Place all ingredients in a large resealable freezer bag. Remove excess air, seal, and freeze.

Cooking instructions:

Thaw.
Heat in a large pot on stovetop on medium heat until the desired temperature or cook in the crockpot on low for 3-4 hours.

Recipe Notes

*store-bought taco seasoning can contain gluten, so I make my own.

Sloppy Joes

Prep Time

20 mins

Cook Time

15 mins

Course: Main Course

Keyword: beef, sloppy joes

Servings: 6

: 304 kcal

Ingredients

1 1/2 lb. browned ground beef
1 onion finely chopped
2 garlic cloves minced
1/2 cup chili sauce
14 oz. tomato sauce
1/4 cup water
1 Tbsp. brown sugar
2 tsp. Worcestershire sauce*
2 tsp. lemon juice
2 tsp. chili powder
1 tsp. dry mustard
dash pepper

Instructions

Assembly instructions:

Add all ingredients to a large resealable freezer bag. Remove excess air, seal, and freeze.

Cooking instructions:

Thaw. Heat in a pot on the stovetop over medium until desired heat is achieved or cook in slow-cooker on low for 2-3 hours. Serve on bun halves.

Recipe Notes

*Be sure to use gluten-free Worcestershire sauce if wanting this to be gluten-free.

Spaghetti Sauce

Prep Time

15 mins

Cook Time

20 mins

Course: Main Course

Cuisine: Italian

Keyword: sauce, spaghetti

Servings: 6

: 264 kcal

Ingredients

1 1/2 lbs. browned ground beef
1 onion chopped
1/2 green pepper chopped
3 garlic cloves minced
2 cans 14 oz. tomato sauce
1 can 5 1/2 oz. tomato paste
14 oz. diced tomatoes
1/4 cup water
1 bay leaf
2 Tbsp. parsley
1 tsp. melted honey or sugar
1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp. thyme
1/4 tsp. salt
dash pepper

Instructions

Assembly instructions:

Add all ingredients to a large resealable freezer bag. Remove excess air, seal, and freeze.

Cooking instructions:

Thaw.
Heat in a pot on the stovetop over medium until desired heat is achieved or cook in crockpot on low for 2-4 hours.
Serve over pasta or gluten-free noodles.

Chili

Prep Time

20 mins

Cook Time

20 mins

Course: Main Course

Keyword: beef, chili

Servings: 6

: 235 kcal

Ingredients

1 1/2 lbs. browned ground beef
1 onion chopped
3 garlic cloves minced
1 can 19 oz kidney beans with liquid
1 can 14 oz chili style beans with liquid
1 can 28 oz diced tomatoes
1 can 5 1/2 oz tomato paste
1 Tbsp. chili powder
2 tsp. cumin
1/2 tsp. paprika
dash pepper
1 Tbsp. maple syrup (this is my secret ingredient!)

Instructions

Assembly instructions:

Add all ingredients to a large resealable freezer bag. Remove excess air, seal, and freeze.

Cooking instructions:

Thaw.
Heat in a large pot over medium until the desired temperature is reached or cook in crockpot on low for 3-5 hours.

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100 Gluten Free Snack Ideas

By Sharla Kostelyk

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I’ve written about this before because it has been one of the hardest things to adjust to since having a child who is on a gluten free diet. Breakfasts are fairly easy to accommodate, as are lunch and supper, but the snacks and treats I run into trouble with.

I need ideas of things that we can grab quickly or bring with us when we go out. Also, my son is growing like a weed and like any growing boy, he is hungry almost all of the time!

I have been adding to my list of gluten free snack ideas over time and have made it into a printable list. I find that having the list somewhere prominent like my fridge helps jog my memory. That way, I can refer to it whenever I’m stuck to think of what to include in the kids lunches or offer for after school snacks.

Gluten Free Snack Ideas:

carrots, cucumbers, celery
carrots with honey mustard dip
apples
rice crackers and cheese
gluten free snack mix
rice crackers and hummus
apples and caramel
frozen grapes
sweet potato fries (homemade or by Alexia)
sunflower seeds or pumpkin seeds
peanut butter, hummus, or baba ghanouj on rice cakes
oranges
salsa and tortilla chips
guacamole and tortilla chips
hard boiled eggs
popcorn
popsicles
raisins or craisins
cream cheese on a rice cake, topped with jam
pudding
jello
gluten free Chex mix
Glutino pretzels
trail mix (Gorilla Munch, mini marshmallows, raisins, sunflower seeds, nuts)
pickles
chocolate milk
gluten free rice krispie squares (these can be made ahead, cut up, and frozen)
peppers
pineapple
cottage cheese
zucchini
gluten free cookies
applesauce
homemade lunchables (gluten free sausage, cheese, rice crackers)
gluten free pumpkin muffins
bananas
snap peas
broccoli or cauliflower with dip
yogourt or frozen yogourt
tzatziki with red peppers
garbanzo beans
fruit leather
gluten free luncheon meat rolled up in lettuce
pickled asparagus, carrots, or jarred olives
kiwi, cantaloupe, honeydew, strawberries, grapes, cherries
frozen berries
fruit salad
Sensible Portions Veggie Straws or Veggie Chips
Surprise Spread with tortilla chips or rice crackers
gluten free mini muffins made ahead and frozen
gluten free cinnamon buns
Muddy Buddies made with gf Chex
dried mangoes or pineapple
quesadillas made with gf tortillas
kale chips
apple sandwiches – spread apple slice with peanut or almond butter, sprinkle with gf granola, raisins, coconut, chocolate chips, or mini marshmallows and top with another apple slice
smoothies
fruit kabob
ants on a log – celery stick filled with peanut butter, almond butter or cream cheese and topped with raisins
frozen yogourt made either by freezing drops on a cookie sheet or by filling fun shaped ice cube containers and freezing them
snow ice cream
dry gf cereal
Udi’s gf granola on yogourt or applesauce
pickled beets, carrots, beans or asparagus
fruit salad
frozen yogourt dipped strawberries or blueberries
parmesan crisps
chickpeas roasted with olive oil, paprika or cayenne or curry and garlic
baked egg in avocado – half an avocado, crack egg in center, sprinkle with pepper, salt and cheese and bake until egg is cooked
devilled eggs
shrimp cocktail
black or green olives
toast made with gf bread
California rolls
potato puffs
tuna salad wrapped in lettuce
microwave s’mores using gf graham crackers
gf bacon wrapped dates – secure with a toothpick and bake
baby tomato, cheese and gherkin pickle on a toothpick
edamame beans
red and yellow peppers
pineapple slices
organic tortilla chips
gluten free sausage
four cheese rice crackers
orange slices
sushi
gluten free Granola Muffins
mini pizzas made on a gluten free English muffin
gf luncheon meat and cheese or cream cheese rolled in a gf tortilla
banana sliced down middle and filled with peanut or almond butter
pomegranate seeds
greek salad or quinoa greek salad
gluten free granola bars
gluten free brownies (Udi’s makes good ones and the mix from Bulk Barn is good too)

Click here to grab your printable list of gluten free snack ideas.

If you’re looking for gluten free meal ideas, we have a Gluten Free Freezer Meal Plan that includes recipes, shopping lists, prep lists, and printable labels. Having the meals made ahead eases another worry for me.

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