Stop trying to make gluten-free sandwiches

Stop trying to make a gluten-free version of a sandwich — it’s the fastest way to end up with a dry, sad lunch.

The problem isn’t the diet, it’s the substitutes. Gluten-free bread crumbles, dairy-free cheese doesn’t melt, and the sandwich you’re nostalgic for just isn’t coming back. Once you stop chasing it, packing a GF/DF lunch gets way easier.

Build a bowl instead. Pick a protein (eggs, chicken, beans, tofu, canned tuna), a carb (rice, quinoa, roasted sweet potato, corn tortillas), a fat (avocado, olives, olive oil, tahini), and something crunchy (cucumber, bell pepper, shredded cabbage). Add a dressing that’s mostly oil and acid. That’s it. It’s satisfying because it has fat, salt, and texture — not because it imitates bread.

Leftovers are your best friend. A scoop of last night’s chili over rice beats anything you can assemble at 7am. And if you’re packing for a kid, same rules — just cut everything into grab-and-go pieces. Keep hummus, rice cakes, fruit, and nuts on standby so you’re never staring at an empty lunch box in the morning.

Your lunch will probably be more interesting than everyone else’s anyway.