You have my sympathies. I'm gluten-free as well. For starters you don't have to skip anything, Glutino makes great products like bread, pretzels, crackers etc and they actually taste good. Gluten-free turkey wraps were my favorite. I also live on cheese, fruit and nuts put in my Tiffin or Pyrex. Bionature makes the best gluten-free pasta (good for tuna / pasta salad) also hard-boiled eggs can be mixed into a salad or sliced and eaten with avacado.

Another gluten free poster here and I'm happy to tell you that there are lots of options! Even though there are gluten free breads, I tend to stick to salads, a protein and veggies, soups and think of corn tortillas as a wrap or bread. Quinoa with lots of veggies and a protein mixed in is also a great option. For a pasta dish, I think Trader Joe's Corn Pasta is the best gluten free option and it's also at a great price.

This quinoa salad or a variation of it is my favorite go-to. Tastes good warm, cold or room temp.

Another fave: thai chicken salad w/ peanut dressing

Today I enjoyed a serving of Italian pasta salad, with gluten-free quinoa-corn macaroni, sundried tomatoes, kalamata olives, feta, red onion, lightly steamed spinach, asparagus, and chopped brocollini. Delicious hot or cold! I made a huge batch on Sunday and will be having it throughout the week.

I second quinoa salads! I make a lot of bean and quinoa salads because I work multiple jobs and weird hours and don't always have access to a microwave. If you do have access to a microwave, I suggest curries and stir fries and recipes like this one that are all great with rice or quinoa. I tend to put the saucier part of the meal at the bottom of the container and store the quinoa on top until I'm ready to eat, as this keeps it from getting soggy.

I just came up with a gluten-free quiche crust that I'm really loving right now. You could make any kind of savory pie with it. The recipe has a ton of protein and stays with me throughout the day. Plus the crust is all biscuit-y like a real butter crust would be...

Crust: 1.5 c. garbanzo flour, Salt, 1/4 c. Olive oil
Pulse in food processor until like breadcrumbs.
Add .25 c. Water to make sticky dough.

Press into pre-sprayed glass pie pan. Can add herbs or cheese here.
You press it in shortbread style, no rolling out. Par bake at 350 for 10 mins.

Filling:
4 eggs, 6 oz. plain Greek yogurt, Salt/pepper -- beat well
Cheese (swiss is great)
Vegs (I throw in raw broccoli florets)

Bake 350 for 15 mins until set. Broil to brown top.

Gluten-free substitutes have come a LONG way from when my family was first diagnosed (early 1990's). Gluten-free pasta is amazing (and very few people can tell the difference), breads are slowly but surely coming along (white bread is here!).

As a busy university student that works as well, salads are my mainstay with loads of toppings. I usually eat just a salad from home with homemade dressing (careful, dressing can contain gluten as binders).

Leftovers or soups are also a go-to for me -- but that depends on whether or not you have access to a microwave.

I'm a big fan of stir-fries, lunch or dinner. I use Grace Young's Stir Frying to the Sky's Edge for ideas - very easy to throw together meals. I add in some rice to keep me fuller longer. Yogurt and fruit are great and portable (Yoplait makes a lactose-free yogurt if dairy is an issue). Corn tortillas are a great substitute for wraps, so you can still enjoy sandwiches that way. Good luck!

Fritatas or Tortilla Espanola are an awesome option! They're just as good cold as they are hot, and you can make them in advance and cut into slices to bring into work. Lovely with a small side salad (or sometimes I just like a cucumber with a little bit of interesting flavored sea salt for sprinkling on each bite).

Thank you for featuring gluten-free options! I am newly gluten-free, and although I have a positive attitude about things, it is definitely a transition, and lunch is by far the hardest meal. I've been doing a lot of quinoa salads as well, but roasted sweet potatoes (re-heated at lunchtime) are also a satisfying option; curries/veggie and bean dishes are excellent on them. Also, pre-cooked, chilled salmon on a bed of greens is satisfying in warmer months without being too heavy.

I actually just made some sesame ginger soba noodles and they were great both warm and cold. They are also made of buckwheat so it's naturally gluten free. You can add a huge assortment of veggies too.

Here's the recipe: http://www.munchinwithmunchkin.com/2012/04/10/sesame-ginger-soba-noodles/

You can still do sandwiches. Turkey, egg salad, PB and J, or cheese sandwich on GF bread (Whole Foods' frozen section has a wide variety. Udi's is great, Good for Life is not bad either). Had egg salad with curry yesterday, and I've been eating GF for about half a year now.

Salads! Salads with avocado, tomatoes, and other fresh veggies for good fats; walnuts cranberries and blue cheese with a vinaigrette for protein. Also great with grilled chicken if you eat that. I had a great salad today for lunch.

Canned soup such as Chicken with wild rice, beef pot roast, or tomato. All naturally GF. I eat that about 2x a week at my desk.

Crudites and hummus. Rice crackers and soy or regular cheese. Ants on a log (celery, raisins and PB), or a hard boiled egg are all portable, naturally GF snacks that I enjoy.

Scrambled eggs and corn tortillas with veggies makes a great portable breakfast/lunch. Heat the corn tortilla and some grated real cheese or a slice of soy cheese in a toaster oven. Heat a scrambled egg in the microwave for 45 seconds. Put the egg on the tortilla, drizzle a bit of sriracha or a tsp or 2 of salsa, and add some fresh spinach leaves and some diced tomato if you have it. Great warm or room-temp. This is my breakfast every other day.

xo Beretta www.berettafleur.com

I like hearty salads for lunch even though I'm not gluten free. My current fav is a mexican style salad with corn and black beans. Toss it with a cumin lime vinaigrette and you're good to go.

I have been gluten-free for several months now and I find what works best for me is to bring leftovers of whatever I had for dinner the night before. So my lunches this week have included a lamb and spring vegetable stew, lemon-ginger broiled salmon with beet and sunflower seed salad and a salad with peppers, avocado, radishes and thinly sliced grilled buffalo steak.

I make sure to shop for enough ingredients to make 4 servings of every dinner (2 lunches and 2 dinners, it's just the 2 of us) and have stocked up on enough glass containers of various sizes to store them in, and for dressing and things like that, too. I often bring fresh fruit and homemade energy/granola bars and keep a drawer at work stocked with nuts, Stirs the Soul date-sweetened chocolate bars, roasted nori, Tanka buffalo bars, etc. for snacks.

I avoid grains, dairy, soy and sugar in addition to gluten, so making my own food works best for lunch. When I do go out at lunch time, I usually get a salad (with just olive oil and vinegar for dressing) or soup or grilled meat with a side of veggies or occasionally corn tortilla tacos.

I found that my diagnosis has been a gift more than a curse--not just because I feel better but because it pushed me out of some food ruts I needed to get out of. I am much more experimental now, and I plan better. Embrace this change (and cry sometimes too) and lunch may become super fun after all!

I typically do leftovers for lunch. I like my pastas to be more on the healthy side, so I am partial to Jovial's Brown Rice Pasta. It holds up and it is yummy (also a bit expensive). Against the Grain and Everybody Eats make wonderful French Breads, but I am love to make my own wraps and Naan. Pinterest search for Gluten Free for great recipes.

All will be well, especially you and your body!