Meal Prep for the Gluten-Free Kitchen: Save Time and Stay Safe

Meal prep on a gluten-free diet works best when you build around naturally GF bases: rice, potatoes, eggs, yogurt, and certified GF oats. These hold up for days in the fridge without going strange.

Baked oatmeal is the king of GF meal prep breakfasts. Mix rolled GF oats with milk, eggs, mashed banana, and cinnamon. Bake in a dish, slice into squares, and refrigerate. It reheats in 90 seconds and tastes like a treat. Five days of breakfast in one 35-minute bake.

For lunches, grain bowls beat sandwiches. Cook a big batch of rice or quinoa, roast a sheet pan of vegetables, and add a protein. Portion into containers. The components stay good for four days, and you can vary the sauce each day so it never feels repetitive.

Label everything with the date. GF or not, four days is the safe fridge limit for cooked food. Start with this baked oatmeal: gluten-free baked oatmeal.

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