Gluten-Free Lunches for Kids

Gluten, which is found in grains such as wheat, barley, and rye, can cause health problems for people who have a sensitivity to the protein.

If your child has a gluten intolerance,

celiac disease, or is sticking to a gluten-free diet for other reasons, it can be tricky to come up with tasty meals. That's why we love The Gluten-Free Cookbook, which has kid-friendly recipes for breakfast, lunch, and more. Here are some great gluten-free lunch recipes.

Reprinted with permission from The Gluten-Free Cookbook ©2013 by Sterling Epicure, an imprint of Sterling Publishing Co., Inc. Photography by ACP Magazines Limited is reproduced with permission.

This recipe is gluten-free, wheat-free, yeast-free, dairy-free, and nut-free.

Nutritional count per cake:

2.8 g total fat (0.5 g saturated fat); 63 cal; 7.2 g carbohydrate; 1.8 g protein; 0.5 g fiber

Storage: Store cooked rice noodle cakes in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Rice noodle cakes can be eaten cold or reheated in the microwave on high (100%) for about 30 seconds.

Ingredients: 7 ozs rice vermicelli noodles; 3 large eggs, beaten lightly; 1 medium carrot, coarsely grated; 1 medium zucchini, coarsely grated; ½ cup coarsely chopped cilantro; 2 tablespoons gluten-free sweet chili sauce; 2 tablespoons vegetable oil

Preparation:

1. Place noodles in large heatproof bowl; cover with boiling water. Let stand 5 minutes, or until tender; drain. Cut noodles coarsely with scissors. 2. Combine noodles, egg, carrot, zucchini, coriander, and chili sauce in large bowl. 3. Heat a little of the oil in large frying pan; cook ¼-cup noodle mixture, flattening slightly with spatula, until browned on both sides. Repeat with remaining oil and noodle mixture, cooking three or four cakes at a time. 4. Serve noodle cakes with extra sweet chili sauce. prep and cook time 35 minutes makes 20.

This recipe is gluten-free, wheat-free, yeast-free, dairy-free, and nut-free.

Prep & cook time:

45 minutes
Serves: 6
Nutritional count per serving 2.3 g total fat (0.4 g saturated fat); 267 cal; 40.9 g carbohydrate; 8.1 g protein; 2.8 g fiber
Storage: Pizza slices can be stored in an airtight container in the refrigerator for up to 2 days. Pizza slices can be eaten cold or reheated in the microwave on high (100%) for about 30 seconds.

Ingredients: 1 (13-oz) packet gluten-free bread mix; 11 ozs baby new potatoes, thinly sliced; 2 teaspoons finely chopped fresh oregano; 2 teaspoons olive oil; 1 clove garlic, crushed

Preparation:

1. Preheat oven to 425°F/400°F convection. Oil two 10 x 14-in jelly roll pans; line bases with parchment paper, extending paper 2 inches over long sides. 2. Make bread mix according to packet directions; spread mixture into pans. 3. Combine remaining ingredients in medium bowl; spread potato mixture over bread mix. 4. Bake pizzas about 20 minutes, or until potato is tender and crusts are crisp.

This recipe is gluten-free, wheat-free, yeast-free, and nut-free.

Nutritional count per wrap:

20.8 total fat (4.5 g saturated fat); 313 cal; 5.2 g carbohydrate; 25.9 g protein; 1.4 g fiber

Tip: The omelette and mayonnaise mixture can be made the night before and stored, covered, in the refrigerator until ready to assemble the next day.

Ingredients: Cooking-oil spray; 4 large eggs, beaten lightly; 2 tablespoons gluten-free mayonnaise; 2 teaspoons finely chopped fresh dill; 1 teaspoon lemon juice; 3 ozs watercress, trimmed; 3 ozs smoked salmon; 1/2 lebanese cucumber, seeded, cut into matchsticks

Preparation:

1. Spray medium frying pan with cooking oil; cook half the eggs over medium heat, swirling pan to make a thin omelette. Remove from pan; cool on a parchment-paper-covered wire rack. Repeat with remaining half of eggs. 2. Combine mayonnaise, dill, and lemon juice in small bowl. 3. Spread each omelette with half of the mayonnaise mixture; top with watercress, salmon, and cucumber. 4. Roll omelette to enclose filling.

This recipe is gluten-free, wheat-free, yeast-free, dairy-free, and nut-free.

Prep & cook time:

30 minutes; makes 16
Nutritional count per finger: 4.2 g total fat (1.5 g saturated fat); 90 cal; 4 g carbohydrate; 8.7 g protein; 1 g fiber
Tip: Tomato sauce can be substituted for sweet chili sauce.
Storage: Leftover chicken fingers can be kept in the refrigerator for 1 day, and reheated in the oven.

Ingredients: 8 chicken tenderloins (21 ozs); 1 (3-oz) packet gluten-free plain potato chips; 1 large egg white; 1/3 cup gluten-free; sweet chili sauce

Preparation:

1. Preheat oven to 400°F/375°F convection. 2. Cut tenderloins in half, diagonally. 3. Coarsely crush chips while still in the bag, place in medium shallow bowl. Whisk egg white lightly in small shallow bowl. 4. Dip chicken piece in egg white then in chips to coat; place in single layer, on oiled wire rack over baking sheet. 5. Bake chicken fingers about 15 minutes, or until chicken is cooked through. Serve fingers with chili sauce.