Packing a lunch for those with gluten allergies offers a creative and safe way to ensure your child’s meal is free of any harmful allergens. Thanks to Land O Lakes®, snacks for school don’t have to be boring. Make lunchtime even tastier with these easy, packable recipes, including a classic favorite and some fun twists on a few other crunchy treats.


Chewy Chocolate Chip Cookies

Makes 42 cookies



2 1/4 cups Gluten-Free Flour Blend (*see below)

1 teaspoon gluten-free baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon xanthan gum

3/4 cup Land O Lakes® Butter, softened

3/4 cup firmly packed brown sugar

1/2 cup sugar

2 Land O Lakes® Eggs

2 teaspoons gluten-free vanilla

1 (12-ounce) package (2 cups) gluten-free semi-sweet chocolate chunks or chips


1. Heat oven to 375°F.

2. Combine flour blend, baking powder, baking soda, salt, and xanthan gum in bowl; set aside.

3. Combine softened butter, brown sugar, and sugar in bowl; beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla. Continue beating, scraping bowl often, until well mixed. Gradually add flour mixture, beating at low speed until well mixed. Stir in chocolate chips.  

4. Drop dough by rounded tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake 9-12 minutes, or until light golden brown. (Do not overbake.) Let stand 1-2 minutes on cookie sheets; remove to cooling rack.

*Gluten-Free Flour Blend: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour, and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using. 


Sweet n’ Salty Snack Mix

Makes 10 cups



4 cups gluten-free corn chips

4 cups gluten-free bite-sized square crispy corn cereal

1 cup gluten-free small salted pretzel twists

1 cup pecan halves

3/4 cup firmly packed brown sugar

1/2 cup Land O Lakes® Butter

3 tablespoons light corn syrup

1/2 teaspoon salt

1 teaspoon gluten-free vanilla

1/2 teaspoon baking soda

1 (14-ounce) bag gluten-free multi-colored candy-coated chocolate pieces


1. Heat oven to 375°F. Spray large roasting pan with no-stick cooking spray.

2. Combine corn chips, cereal, pretzels and pecans in prepared pan; set aside.

3. Combine brown sugar, butter, corn syrup, and salt in 2-quart heavy saucepan. Cook over medium heat 4-6 minutes, stirring occasionally, until mixture comes to a full boil. Remove from heat; stir in vanilla and baking soda. Pour syrup mixture over cereal mixture in pan; toss to coat.

4. Bake 15 minutes, stirring every 5 minutes, or until coating is set. Remove from oven; stir.

5. Spread mixture onto waxed paper. Cool 5 minutes; stir in chocolate pieces. Cool completely; break into pieces. Store in container with tight-fitting lid for up to 1 week.


PB & Jam Bites

Makes 32 bars








For the Bars

3 cups miniature marshmallows

1 cup gluten-free crunchy peanut butter

1/2 cup Land O Lakes® Butter

4 1/2 cups gluten-free crisp rice cereal


For the Filling

2/3 cup strawberry, apricot, or peach jam


For the Topping

1/2 cup milk-chocolate gluten-free baking chips

1 tablespoons gluten-free crunchy peanut butter

2 teaspoons shortening


1. Melt marshmallows, 1 cup peanut butter, and butter in 3-quart saucepan over low heat, stirring constantly, 4-5 minutes, or until smooth. Add cereal; quickly stir until well coated. Press mixture into ungreased 11×7-inch pan.

2. Spoon jam by teaspoonfuls over hot cereal mixture; gently spread over top.

3. Melt chocolate chips, 1 tablespoon peanut butter, and shortening in 1-quart saucepan over low heat, stirring occasionally, 2-4 minutes, or until smooth. Gently spread over jam layer. Refrigerate 2 hours or until chocolate layer is firm. Cut into bars.



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(1) Reader Comment

  1. Nice to see another gluten free dedicated site. :)

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