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I don’t understand why so many people eat a gluten-free diet. It is just so convenient, even when I do things in moderation!

But when I had a little time, I decided I’d come up with some gluten-free lunch recipes that you can make at home. No excuses!

Here, I’ve done some of the things most people who eat gluten don’t do – I served this with no dressing, I baked it, I drizzled it and I topped it with fresh green onions!

Gluten-Free Lunch Recipes:
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For the Salad:

1 yellow onion sliced

1 green bell pepper sliced

1 red bell pepper sliced

1 tbsps of fresh basil

1/3 cup of shredded sharp cheddar cheese shredded

1 large egg

For the Dip:

2 tbsp lemon juice

1 tsp apple cider vinegar

1 tsp tahini

5 tbsps of butter

1/4 cup gluten free flour

Gluten-free Cheese for Baked Potatoes (optional):

1 cup of cooked gluten-free potatoes

Cooked gluten-free mushrooms (or gluten-free red onion, or gluten-free black beans)

A few tbsp of fresh mozzarella cheese

2 tbsp of gluten-free flour

1/2 tsp fresh rosemary

2 tsp of dried cranberries

For the Salad:

1 bunch spinach slices

Pecan bread for topping

Gluten-free Parmesan or Romano on top

For the Dip:

1 tbsp lemon juice

1 tsp apple cider vinegar

1 tsp tahini

5 tbsps of butter

For the Salad:

1 green bell pepper cut into thin slices

1/2 tsp of salt

1/4 tsp fresh ground pepper

1/4 tsp black pepper

1/4 cup of shredded fresh spinach

Gluten-free Grits for topping

Gluten Free Butter and Garlic Mashed Potatoes (makes 24 servings)

Make a gluten-free hash recipe:

1/2 lb of wheat gluten

2 large eggs

1/4 cup milk

1 tbsp butter

1 cup of sliced breadcrumbs cut into 1/4 ” slices.

Mix everything together:

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