For the past month, I have had the opportunity to work on back-to-school recipes for Udi’s Gluten Free. As many of you know, this is my favourite gluten-free bread brand. In my house, we use Udi’s Gluten Free pizza crusts, tortillas, and white sandwich bread. It has the best texture and mostly low FODMAP ingredients, so it’s safe for my tummy and so many of my clients. So today, I’m happy to share with you a few of the lunch-box ready recipes I’ve worked on for back-to-school sandwiches!
Gluten Free Recipe: Hawaiian Pizza Fingers
Looking for some lunch box inspiration? These delicious and easy to prepare, gluten free Hawaiian Whole Grain Pizza Fingers are sure to be a back-to-school favourite for both you and your family. Fill your children’s lunch boxes with these fun, mini sandwiches knowing that they’ll be fuelling themselves with a midday meal that is both healthy and delicious.
Makes: 2 servings
Time: 5 minutes prep, 5 minutes cook
INGREDIENTS
¼ cup gluten-free pizza sauce
4 slices Udi’s Gluten Free Whole Grain Bread
¼ cup shredded mozzarella cheese
2 Tbsp chopped fresh pineapple, drained
2 Tbsp diced ham
Olive oil, margarine, or butter to coat pan
INSTRUCTIONS
Spread 1 tablespoon of pizza sauce on one side of a bread slice. Top with half the cheese, pineapple, and ham and place another bread slice on top.
Lightly coat a non-stick frying pan with olive oil, margarine, or butter and warm over medium heat. Add the sandwich and cook for 3 to 4 minutes per side or until golden brown, flipping once.
Transfer to a plate and make the second sandwich with the remaining ingredients. Slice each sandwich into four “fingers” and serve with the remaining pizza sauce on the side for dipping.
Note: Allow sandwiches to cool completely before packing for lunch to prevent sogginess.
Gluten Free Recipe: Veggie Millet-Chia Sandwich
This gluten-free sandwich is packed full of vitamins and nutrients. It’s a delicious lunchtime meal that will satisfy both the hunger and taste buds of your entire family – regardless of their level of tolerance for gluten.
Makes: 2 servings
Time: 10 minutes prep
INGREDIENTS
4 slices Udi’s Gluten Free Millet-Chia Bread
4 Tbsp gluten-free hummus
1 Tbsp hulled sunflower seeds
2 Tbsp crumbled Feta cheese
¼ cup fresh sprouts such as alfalfa, broccoli, sunflower, or a mixture
¼ cup avocado, sliced
2 Tbsp shredded carrots
2 Tbsp sliced cucumber (about 8 thin slices)
INSTRUCTIONS
To make one sandwich, spread half the hummus on a bread slice. Sprinkle half the sunflower seeds and Feta over and mound half the sprouts and remaining veggies on top. Finish with a slice of bread, cut in half and serve.
Repeat with remaining ingredients for second sandwich.
Much love & good lunching,
Stephanie