Tips for Snacking and Eating Gluten Free on the Go

Hey what’s up everybody! Today, I have a special guest post by a fellow gluten-free blogging friend of mine, Calvin, from The Gluten Free Chef Blog. So with that being said, I’m going to let Calvin take it away. Enjoy!

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My name is Calvin and I am a gluten and dairy free chef, food blogger and writer. You can find me over on my blog, The Gluten Free Chef Blog, where I am usually rambling and posting all kinds of A+mazing sweet and savory confections. Adam is the founder of one of my favorite gluten free websites and has been a featured blogger on my gluten free on the go blog feature. So it was a no brainer when he reached out to me to return the favor and guest blog on his site.

It is difficult enough re-learning how to prepare wholesome meals free of gluten and it can become even more overwhelming when trying to eat out when one has celiac disease or a gluten intolerance. While Adam’s expertise is in the where to eat gluten free it is my mission to provide you the how to eat gluten free and the what to eat gluten free. Here are a few of my tips on successfully snacking gluten free while on the run.

My Tips for Snacking and Eating Gluten Free on the Go

As a foodie and celiac my number one tip to those transitioning to a gluten free lifestyle is to always plan ahead. Whether traveling locally or for a vacation packing back pack friendly gluten free treats and snacks is essential. You never know where you may end up or if you will have access to gluten free foods. When grocery shopping be sure to pick up naturally gluten free dried fruits, nuts, and seeds. These can easily be thrown in jars or bags for an easy trail mix. These ingredients also make excellent granola bars which can be baked ahead and frozen for later use.

Almonds
Sunflower seeds
Pistachios
Pumpkin seeds
Golden raisins,
Cashews
and dried cranberries

I also like to make Baked Apple Chips, Homemade Granola Bars and Muffins which I wrap and freeze when I want baked goods and snacks while I’m out. When from scratch cooking is to much pre-packaged can be your friend. My blog is full of reviews and personal testimonials of the best of the best gluten free snacks from my favorite brands. My personal shopping list always includes:

Of course you can never go wrong with whole fresh fruits but these can be challenging to pack when traveling by air. I invested in a food dehydrator which saves time and money. With careful planning it can be easy and simple to eat gluten free free whether at home or while traveling.

I wanted to provide you with one of my recipes below for a snack that is perfect on the go or at home.

Honey Vanilla Granola

Ingredients

3 cups gluten free rolled oats
1 cup golden raisins
½ cup dried cranberries
½ cup sweetened organic coconut flakes
½ cup organic brown sugar
¼ raw organic cane sugar
½ teaspoon vanilla extract
3 tablespoons honey (optional)
5 tablespoons earth balance
¼ cup rice milk

Directions

1. Pre-heat oven to 350 degrees. On a non stick coated cookie sheet spread rolled oats and lightly toast them for 10 minutes.

2. Meanwhile, in a small sauce pan on low heat, combine and melt earth balance, brown sugar, cane sugar, honey, and vanilla stirring constantly. Stir in rice milk until smooth. Set mixture aside

3. In a large bowl combine toasted oats along with dry ingredients.

4. Mix the brown sugar mixture into the dry mixture making sure to coat well. Spread and press the moistened mixture on to the cookie sheet .

5. Turn oven down to 300 degrees and bake granola for 20-30 minutes or until golden and crisp. Be sure to check periodically so as to not burn the raisins.

6. Remove granola from oven and allow to cool on a baking rack for 15-20 minutes, cut granola into squares.

For more simple recipes check out my e-cookbook Cooking with Fibromyalgia: A Young Man’s Guide to Simple and Delicious Vegetarian, Gluten and Dairy. It is full of tips, advice, and most importantly gluten/dairy free recipes.