Grab your beach blanket and stock your picnic basket with these gluten free beach day favorites.
Nothing says summer like a sunny day spent at the beach. You’ve got your swimsuit and sandals on, your sunscreen packed, and a cooler full of cold beverages – what else do you need? Snacks of course!
Packing for a beach day is different than packing for a typical picnic because you have to factor in all that sand. No matter how hard you try and how many precautions you take, sand has a way of getting into everything. That balmy summer breeze you love so much only makes matters worse.
You can stock up on gluten free basics like Schär’s crackers, crispbreads, and cookies, but if you’re planning a full day at the shore, you’ll want some more substantial options as well.
Here are 7 gluten free recipes to try out at the beach this summer:
1. Easy Pesto Pasta Salad
Whether you’re looking for a savory side dish or an all-in-one meal, this pesto pasta salad is perfect for a breezy beach day. You can always make it a little more substantial by adding chopped pepperoni or ham.
Servings: 8
Ingredients:
- Juice from ½ lemon
- 5 cups fresh baby spinach
- ½ cup basil pesto
- ¼ cup mayonnaise
- Salt and pepper, to taste
- 1 pound Schär Gluten Free Fusilli
- ½ English cucumber, diced
- 1 pinch grape tomatoes, halved
- 8 ounces mozzarella balls, halved
- Fresh basil, chopped
Instructions:
- Bring a large pot of salted water to boil over medium-high heat.
- Meanwhile, combine the lemon juice, spinach, pesto, mayonnaise, salt, and pepper in a food processor and blend until smooth.
- Once the water is boiling, add the gluten free pasta and cook to al dente according to the package instructions.
- When the pasta is tender, drain and rinse under cold water until it’s no longer steaming.
- Transfer the pasta to an ice bath to chill for 5 minutes then drain.
- Place the pasta in a large bowl then add the spinach pesto and the remaining ingredients.
- Toss well to combine then transfer to a lidded container.
2. Roasted Garlic Hummus
This flavorful roasted garlic hummus is perfect for beach day dipping. Prepare it a day ahead or whip it together the morning of. Either way, it travels well and goes great with crackers or sliced veggies.
Servings: 6 to 8
Ingredients:
- 2 heads garlic
- Olive oil, as needed
- 2 ½ cups canned chickpeas, drained and rinsed
- ¼ cup tahini
- 3 tablespoons fresh lemon juice
- 2 tablespoons water
- Salt, to taste
- Pinch cayenne
- Schär Gluten Free Entertainment Crackers
Instructions:
- Preheat the oven to 400°F.
- Remove the papery skin from the garlic heads and slice about ½ inch off the tops.
- Place each head of garlic in a piece of foil then drizzle with olive oil and wrap tightly.
- Bake for 40 to 45 minutes until softened then cool briefly and peel.
- Place the roasted garlic in a food processor with the chickpeas, tahini, lemon juice, and water.
- Season with salt and cayenne then blend until smooth. Adjust seasoning to taste.
- Spoon the hummus into a portable serving dish and drizzle with olive oil.
- Serve with Schär Gluten Free Entertainment Crackers for dipping.
3. Tomato Bruschetta Dip
It may not be practical to bring a tray of bruschetta to the beach, but there’s no reason you can’t enjoy this delicious dip in the sand. Simply spoon the bruschetta into a bowl and use crostini for dipping.
Servings: 8 to 10
Ingredients:
- 5 medium Roma tomatoes, diced fine
- 2 tablespoons fresh chopped basil
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- Salt and pepper
- Schär Gluten Free Crostini
Instructions:
- Combine the tomatoes, basil, balsamic vinegar, and olive oil in a medium bowl.
- Season with salt and pepper and mix well to combine.
- Adjust the seasoning to taste then spoon into a portable serving dish.
- Cover and chill until ready to serve.
4. Summer Chicken Salad
Chicken salad is quick and easy to prepare and it tastes great on a hot summer day. You can pack it in a lidded container to make sandwiches on demand or prepare them ahead of time so they can chill.
Servings: 6 to 8
Ingredients:
- Rotisserie chicken, chilled
- ½ cup plain Greek yogurt
- ¼ teaspoon garlic powder
- Salt and pepper
- ½ cup diced celery
- ½ cup toasted pecans
- ½ cup seedless grapes, quartered
- ¼ cup diced red onion
- Schär Gluten Free Artisan Baker White Bread
Instructions:
- Shred or chop the rotisserie chicken and measure out 2 cups.
- Place the chicken in a large bowl then add the Greek yogurt, garlic powder, salt and pepper.
- Toss in the celery, pecans, grapes, and red onion until well combined.
- Adjust seasoning to taste and spoon into a portable dish.
- Chill until ready to serve then spoon onto Schär Gluten Free Artisan Baker White Bread to serve.
5. Loaded Pasta Salad
If you prefer your pasta salad with a creamy dressing, this loaded pasta salad is sure to hit the spot. Packed with pasta, broccoli, and bacon this pasta salad will satisfy your hunger until you make it back to the beach house for dinner.
Servings: 6
Ingredients:
- 2 cups Schär Gluten Free Penne Pasta
- 2 cups steamed broccoli florets, chopped
- 4 slices cooked bacon, diced
- ½ cup shredded cheddar cheese
- Salt and pepper
- 1 cup mayonnaise
- 2 teaspoons dry ranch seasoning mix
- 1 tablespoon water
- 1 tablespoon sugar
- 1 tablespoon apple cider vinegar
- ½ teaspoon garlic powder
Instructions:
- Bring a large pot of salted water to boil over medium-high heat.
- Once the water is boiling, add the gluten free pasta and cook to al dente according to the package instructions.
- When the pasta is tender, drain and rinse under cold water until it’s no longer steaming.
- Transfer the pasta to an ice bath to chill for 5 minutes then drain.
- Place the pasta in a large bowl and add the remaining ingredients.
- Toss until well combined then transfer to a lidded container and chill at least 2 hours.
6. Caprese Sandwich Slices
Tomatoes, fresh mozzarella, and basil are a match made in heaven. Prepare these caprese salad sandwiches ahead of time and slice them up for easy serving once you hit the beach.
Servings: 6 to 8
Ingredients:
- 4 Schär Gluten Free Ciabatta Rolls
- ½ cup basil pesto
- 4 ounces fresh mozzarella, sliced
- 1 large tomato, sliced
- Fresh basil, as needed
Instructions:
- Lay the bottom halves of the ciabatta buns out on a flat surface.
- Spread the pesto evenly over the bottom halves then top with slices of mozzarella.
- Add sliced tomatoes and fresh basil then top with the other ciabatta halves.
- Slice the sandwiches into halves or quarters and wrap individually with plastic.
7. No-Bake Graham Cracker Squares
Buying sweet treats at the beach is expensive, so come prepared with these no-bake graham cracker squares. They’re loaded with flavor but easy to prepare and you can toss a tub in your beach bag to go.
Servings: 12
Ingredients:
- 2 cups chopped Schär Gluten Free Honeygrams
- 2 cups quick-cooking oats, uncooked
- ¾ cup dried cranberries
- ½ cup chopped almonds
- ¼ cup unsweetened shredded coconut
- ¼ teaspoon salt
- ½ cup honey
- ¼ cup light brown sugar, packed
- ½ cup peanut butter
- 1 teaspoon vanilla extract
Instructions:
- Grease an 8-inch square baking pan with cooking spray.
- Combine the chopped honeygrams, oats, cranberries, almonds, coconut, and salt in a large heat-proof bowl.
- In a small saucepan, combine the honey and brown sugar then bring to a boil over medium-high heat.
- Remove from heat then stir in the peanut butter and vanilla.
- Pour the warm honey mixture over the ingredients in the bowl and stir until coated.
- Spread the mixture into the prepared baking dish, pressing it down evenly.
- Chill for at least 30 minutes then cut into squares.
These tasty recipes are sure to satisfy on a hot summer day. Just be sure to pack them well in your cooler to keep them fresh until it’s time to eat – and bring plenty of wet wipes for cleanup after you eat!