For good gluten-free snacking throughout your trip, rule number one is to bring a little more than you think you’ll need or want. It’s always better to have too many snacks than too few. Underestimating how hungry you will be in between meals is common among busy travelers, and you need to have enough on you to beat both snacking urges and to serve as a meal if you face trouble finding a safe place to eat. Because airport travel is typically the most challenging, consider the following non-refrigerated snacks, most of which can be carried in resealable baggies:
• Carbo-fuel: Gluten-free crackers, cookies, crisp breads, low-salt chips, cold cereals, rice cakes, and fresh baked goods from home like mini-muffins or brownies
• Fresh fiber: Carrots, celery, zucchini, and strawberries
• Sweet fiber bites: Dried fruits such as apricots, figs, dates, raisins, and prunes
• Fresh fruits: Apples, oranges, pears, grapes, bananas, peaches, and nectarines
• Protein power: Nuts such as almonds, peanuts, and cashews;
pumpkin seeds; gluten-free beef or bison jerky
• Mini-meals: Sandwiches made with nut butters and preserves
• Bars away: Individually wrapped, gluten-free nutrition/breakfast bars and chocolates that can easily be stuffed into pockets and purses
Tip: Always bring a healthy combination of carbohydrates, protein, and fiber, all three work together better to fight hunger than just one alone. Your body will appreciate it.
For the suitcase: Pack more of the same goodies as above into your suitcase, as well as packaged or canned fruits, instant gluten-free cereal packets to combine with hot water, and gluten-free rice noodle bowls. Don’t forget plastic silverware!