Day Two – Gluten Free on the Go!


Hope you all had a great day, today’s packed lunch suggestion is a gluten and dairy free baguette with coronation chicken, potato chips, a cupcake and some healthy strawberries!



packed lunch

Gluten and Dairy Free Coronation Chicken Baguette:

  • 1 gluten free baguette (shop bought or make your own (Click here for recipe)
  • 50g dairy free mayonnaise
  • 35g mango chutney
  • 1/2 teaspoon curry powder
  • 1 tablespoon lime juice
  • 200g cooked chicken, sliced
  • salt and pepper, for seasoning

Place the sliced chicken in a small bowl. Add the mayo, chutney, curry powder and lime juice, mix well. Season to taste and spread on the baguette.

Gluten and Dairy Free Cupcakes:

For the cupcakes:

  • 150g dairy free spread
  • 150g caster sugar
  • 3 eggs
  • 150g self raising gluten free flour
  • 1 teaspoon xanthan gum

For the frosting:

  • 125g dairy free butter
  • 250g icing sugar

  • Preheat the oven to 180 oC

  • Beat together the caster sugar and the dairy free spread until light and fluffy
  • Add the three eggs individually, beating well between each addition
  • Add in the flour and xanthan gum
  • Mix until well combined
  • Split the mixture between 10 cupcake moulds lined with paper cases
  • Bake in the centre of the oven for 20 minutes
  • Remove from the oven and allow to cool before icing
  • To make the frosting beat together the dairy free spread and icing sugar
  • Pipe onto the cupcakes