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How Can Ya Manage School Lunch?

Gimpwithacause

By Gimpwithacause
in Meet Up Room

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Gimpwithacause Newbie
Gimpwithacause
Posted

Hey everybody, I'm new on here but I have a big question. How do you pack school lunches? Just about everything I used to take to lunch now makes me really sick. Any suggestions of gluten free food that will fill you up that I could take? I haven't been eating anything. sad.gif

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krystynycole Contributor
krystynycole
Posted

I typically bring left overs because it's quick, easy, and cheap...however I have access to a microwave so this is helpful. If you need ideas go to the search bar and search for "lunch" there are tons of pages like this question with tons of ideas. I just did this search and here's one page https://www.celiac.com/forums/topic/12526-lunch-choices/

Hope you find ideas!

weluvgators Explorer
weluvgators
Posted

Hello! I am packing lunches for a couple of kids every day. They both prefer warm lunches, and neither has access to a microwave. In the mornings, I heat their lunches on the stovetop and pack them in a thermos. They also like to take nut milks for lunch, usually packed in a small mason jar (we put the jar in a bag in case of leaking - my kids are little, so I can't tighten the lid up too much, and it is good insurance). Other small things we pack include fruit leather, fruit cup, gluten-free cookies/pretzels, applesauce, chips, nut/fruit bar (like Larabar) and fruit/veggie/nut/seed snack.

For the entree, one of mine prefers potato based meals - skillet/oven baked potatoes that I dice and make in batches to keep in the fridge for warming up every morning - she loves eating this with steak, but bbq chicken, pork chop, sliced chicken breast also work well. We have also used sweet potatoes as a base for meals. Another of mine prefers rice based meals - fried rice type stuff - lots of variations for this adding grated veggies and diced meats. Sometimes we do nachos, but that seems more complicated - but ground/diced meat with chips can work well. You can also do stews and soups. We have also done rice and beans - that is nice and filling.

I hope you get some packed lunches you enjoy figured out soon. Good luck!

Februaryrich Rookie
Februaryrich
Posted

Not having access to a microwave is kind of an issue if you want a warm meal (obviously) so when I don't I just make myself a sandwich with gluten free bread of course. I bring myself some fruits and I'm good to go.

Gimpwithacause Newbie
Gimpwithacause
Posted
  • Author

Thank you so much! Those are wonderful ideas! I hadn't thought of nachos or anything like that. And now that ya mention it we usually have lots of leftovers I could take. :rolleyes:

Mango04 Enthusiast
Mango04
Posted

Corn tortillas are great for lunch. You can put anything in them - tuna, lunch meats, veggies and hummus....anything works. Heat them up before you make "sandwiches" with them. You can wrap them in foil so they stay together. (It doesn't matter if they aren't still warm when you eat them...warming them just helps them to not crumble).

It helps to have an insulated lunch bag to keep things cold. You can also get a good thermos to keep things hot (I have one that keeps things warm for hours - you can put soups or leftovers or anything it those)...

Roda Rising Star
Roda
Posted

Cottage cheese and fruit, homemade lunchables with lunchmeat, cheese, pepperoni and gluten-free crackers, cheese sticks, pepperoni sticks, celery with peanutbutter, nuts, sandwiches with Udi's bread, wraps made out of crepes. I bought this lunch system so my kids could have a warm lunch.

I've been sending them leftovers from supper or pretty much anthing you can imagine. It has opened up so many opportunities for lunch for them.

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    • trents
      Hidden Gluten in distilled vinegar

      By trents · Posted

      Take it easy! I was just prompting you for some clarification.  In the distillation process, the liquid is boiled and the vapor descends up a tube and condenses into another container as it cools. What people are saying is that the gluten molecules are too large and heavy to travel up with the vapor and so get left behind in the original liquid solution. Therefore, the condensate should be free of gluten, no matter if there was gluten in the original solution. The explanation contained in the second sentence I quoted from your post would not seem to square with the physics of the distillation process. Unless, that is, I misunderstood what you were trying to explain.
    • Mynx
      Hidden Gluten in distilled vinegar

      By Mynx · Posted

      No they do not contradict each other. Just like frying oil can be cross contaminated even though the oil doesn't contain the luten protein. The same is the same for a distilled vinegar or spirit which originally came from a gluten source. Just because you don't understand, doesn't mean you can tell me that my sentences contradict each other. Do you have a PhD in biochemistry or friends that do and access to a lab?  If not, saying you don't understand is one thing anything else can be dangerous to others. 
    • Mynx
      Hidden Gluten in distilled vinegar

      By Mynx · Posted

      The reason that it triggers your dermatitis herpetiformis but not your celiac disease is because you aren't completely intolerant to gluten. The celiac and dermatitis herpetiformis genes are both on the same chronometer. Dermatitis herpetoformus reacts to gluten even if there's a small amount of cross contamination while celiac gene may be able to tolerate a some gluten or cross contamination. It just depends on the sensitivity of the gene. 
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      Hidden Gluten in distilled vinegar

      By trents · Posted

      @Mynx, you say, "The reason this is believed is because the gluten protein molecule is too big to pass through the distillation process. Unfortunately, the liquid ie vinegar is cross contaminated because the gluten protein had been in the liquid prior to distillation process." I guess I misunderstand what you are trying to say but the statements in those two sentences seem to contradict one another.
    • Mynx
      Hidden Gluten in distilled vinegar

      By Mynx · Posted

      It isn't a conjecture. I have gotten glitened from having some distilled white vinegar as a test. When I talked to some of my scientists friends, they confirmed that for a mall percentage of people, distilled white vinegar is a problem. The cross contamination isn't from wheat glue in a cask. While yhe gluten protein is too large to pass through the distillation process, after the distillation process, the vinegar is still cross contaminated. Please don't dismiss or disregard the small group of people who are 100^ gluten intolerant by saying things are conjecture. Just because you haven't done thr research or aren't as sensitive to gluten doesn't mean that everyone is like you. 
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