Let’s make lunch fun!!! That’s one of my main missions in this section and I will be adding a lot of helpful hints over the next few months in upcoming posts. For now, I think it’s important to realize the challenges kids face when they make the transition from a diet to which they are accustomed to one that is new, potentially spells deprivation – at least to their minds – and may set them apart. That’s why I suggest caution and of course, a whole lot of fun. Make the changes subtle and gradual. For example, I do not condone a daily lunch of cold cuts but once in a while, especially when we want to tread on the familiar, it’s okay. The rolls found below are particularly popular with kids. They are a great vehicle for a variety of cold meats and can easily accommodate a multitude of spreads such as apple butter, hummus or bean spread.
What you surround the sandwich buns with can be as important as what’s contained within the sandwich. What child do you know who looks only at the nicely wrapped sandwich in their lunchbag? They open up their lunch pail and look at the whole picture!!! What is my treat? What drink did mom pack for me today? Did she think to include my favorite carrot sticks?
Much like adults, children will respond to a burst of creativity emanating from their lunch box. Pack colorful napkins, grapes or other fruit in bold colored containers. Napkins can even be folded into intricate shapes and have special messages on them. Make sure you tuck a little treat – your children’s tastes being the author of that one – into the corner. Toothpicks, especially green, yellow, blue or pink ones with little tassles on the end, will make eating grape tomatoes, chunks of cheese and pieces of fruit, a whole new sensation.
And although it may take some time to create whimsical shapes out of radishes, carrots, sweet peppers and celery, all you have to do is imagine the squeals of joy and your child happily tucking into a healthful snack to make the time commitment all the more worthwhile.
For a great Hummus Recipe check out page 29 in my cookbook Gluten Free Goes Gourmet
More fiber please… Slice and toast these rolls and you’ll wonder if G.F. people are deprived of bread after all.
2/3 cup warm water
1 Tbsp dry active yeast
3 large eggs
1/4 cup oil
1 cup rice, almond or soy milk
1 Tbsp agave, xylitol, or granulated sugar
2 cups brown rice flour
1-1/2 cup almond flour
1 Tbsp xanthan gum
1 tsp Kosher salt
1 large egg
2 Tbsp water
Dried minced onion
1. Preheat the oven to 350F°.
2. In a small bowl, combine the water and yeast. Let it stand for 5 minutes or until small bubbles appear.
2.In an electric mixer, beat the eggs together for 1 minute. Slowly add the oil, milk, agave and yeast mixture to the egg mixture. Mix for two minutes
3.In a separate bowl, mix together the rice and almond flours and xanthan gum; add to the yeast mixture. Continue mixing for 1to 2 minutes or until well combined.
4. Spray or grease small round roll tins. (Roll tins are a bit wider and shallower than muffin tins.)
5. Scoop the batter into the roll tins and flatten a bit.
6. Egg wash: In a small bowl whisk together the egg and water; brush onto the rolls. Sprinkle with desired toppings.
7. Bake in the center of the preheated oven for 35 minutes.
Makes 10 rolls
Note: This recipe doubles and triples easily. One egg wash is sufficient for a triple recipe.
I slice the rolls once they cool for easy sandwich making. I then freeze them in small sandwich bags. You can defrost them overnight on the counter and then fill them with your choice of egg, tuna, etc., in the morning. No toasting needed (unless of course you prefer) and it has no GF “aftertaste”.