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Hi friends,

Well, if I thought I was busy before, I guess I didn't know what busy was!!!
I was innundated with responses and I really tried to answer each and every
one.  Again, thank you, thank you....ya'll are truly a great group of people.
 I apologize again for my "bad" attitude about this disease and can only say
I'm working on it.  Here then is my summary.

Many, many people suggested that I use corn tortillas in place of pita bread
and also to wrap cold cuts in....use it in place of bread.  Others
recommended using rice and/or popcorn cakes in place of bread for sandwiches.
 With that recommendation came the suggestion that you "slather" on some sort
of sauce, i.e., guacamole to keep the "sandwich" from being too dry.

Others suggested taking boiled eggs, salads, yogurt or soups (either homemade
or Fantastic or Thai Kitchen "ramen" noodles [LOTS of people recommended the
thai noodles]). It was recommended that the soup can be made ahead of time,
then portioned out and frozen.  Chili seems to be quite a favorite with corn
chips.

 GF bagels were recommended and the most popular pre-made bread by far and
away is Kinninnick.  EVERYONE seemed to recommended their bread products - gf
bagels, bread and cinnamon rolls.

As I said, lots of people recommended making homemade soup and suggested lots
of obvious variations.  Several also recommended cooking ahead and using a
sealer to keep the meal fresh.

Here's some specifics:

* cooked ground turkey, gf tomato sauce, and any kind of canned veggies (
Iike corn, peas and spinach) and mix with gf pasta noodles.

*corn taco shells are GF and I use them for rolling leftover meat or GF
lunchmeat.....Hillshlre Farmsfor example and cheese and greens.  Mayo and
salsa are good additions.  I use Mission Shells...These are soft taco
shells both white corn and yellow are available. Can be zapped in micro
before filling helps to make them more pliable.Be sure to contact the Company
to be sure they are made in a GF environment. ......Also the Energ 6 flour
bread improves with microwaving on low as does their Seattle Brown
Bread....Micro then assemble your sandwich.

* This from south Florida....use plantains in place of crackers

* The trick is to mix-and-match for variety so you don't get bored, but it's
mostly simple foods.  I do prepare generally 2-3 days of lunches at ONE TIME,
store them in the frig and pull out as needed for each day.  This saves a lot
of time (which I sure don't have). Yoplait Yogurts.  Also Kemp's brand.
Several others are available
Schar's Pizzirilli crackers (I love these!), with Skippy or Jif PButter OR
Hormel "Snackables/Lunchables" meats (several are GF) and GF cheese slices
Gluten-Free Pantry brand Cranberry-Orange Muffins taste like gluten to me!
(mix - need bake)
Cause You're Special brand Lemon Poppyseed Muffin (mix - need bake) also
taste like gluten - my son prefers these over the Cranberry flavor, actually.
Cheetos (some groups warn against, but we do eat them), alternatively
Frito-Lay potato chips or Old Dutch plain potato chips. Hunts or SnackPack
puddings are great for on-the-go dessert. Example of a lunch would be Yoplait
Yogurt (light), Lemon Poppyseed Muffin, Summer sausage slices with GF
crackers, milk/soda and Reese's PB cups for dessert.
Advice for baking the muffins: if you don't already do this, I suggest making
a triple batch over a weekend day.  I do this, and then wrap each
individually and freeze to pull out as used.

More later....stay healthy,

Linda in Savannah, GA

Just had a GREAT St. Patrick's day weekend....it's tough though, not drinking
the "green" beer.  If you haven't been to Savannah for St. Pat's day, you're
missing out.

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