Wednesday, July 25, 2012Savvy gluten-free travelers always carry crackers, dried fruit, and nuts in case gluten-free food isn’t available, but Carol Fenster, an expert in gluten-free living and author of “Gluten-Free 101,” carries additional items to make sure she has safe food while en route and at her destination.
Fenster, whose travels have taken her around the world, despite her gluten-free lifestyle, selects these items so that they pass airport-security screenings, are non-perishable, and are substantial enough to make a light meal, if necessary. “There’s nothing worse than being away from home and hungry,” says Fenster. “Whether traveling for business or pleasure, with these items in a purse or carry-on, gluten-free travelers are always prepared for airport delays, long plane rides, or destinations that lack gluten-free options.”
Bring individual-serving packets of nut butters. Tear one end open and squeeze the packet to distribute the nut butter on apples, carrots, or gluten-free crackers with no need for a knife.
Fenster chooses gluten-free versions and carries a few sticks in a plastic, resealable bag. Chewy, filling, yet non-perishable, they can make a small, but high-protein meal.
Never forget a few individual-serving packets of gluten-free rolled oats, in plain or flavored versions. Pour into a paper cup designed for hot beverages, add hot water, and let stand (covered) for a few minutes to reconstitute the oats. Some airport concessions serve ready-to-reconstitute paper cups of oatmeal, but Fenster cautions that these may not be made with gluten-free oats.
Whether home-made or store-bought, granola can be eaten as trail mix (just add nuts and candy bits), as a breakfast cereal, or sprinkled on yogurt. Always verify that it is made with gluten-free oats. Carry a small bag to eat en route, with additional bags in your suitcase to eat throughout the trip.
Packing a couple of gluten-free bread slices into a child’s sandwich box can also be handy. The rigid sides protect the bread from being crushed as well as keep it fresh longer. The bread can be toasted, used in sandwiches, or eaten with nut butter. If possible, buy a loaf of gluten-free bread at your final destination and keep a couple of slices on you at all times.
Fenster, the author of ten gluten-free cookbooks, says that these foods may be purchased in natural food stores as well as some supermarkets.
“Travel can be safe and enjoyable when gluten-free travelers are prepared with safe food that transports well, especially for those times when food choices are limited,” says Fenster.
Source: Carol Fenster, author
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