9 Gluten Free Picnic Recipes to Get You Ready for Spring

Get ready for spring and summer with these delicious gluten free picnic recipes.



There’s just something special about sharing a delicious meal outside with family and friends that screams “spring.” So, when the sun is shining and there’s a fresh breeze on the air, you know it’s time for a picnic. A picnic is the perfect opportunity to spend some quality time with your loved ones and to take in a little vitamin D. It’s also a great chance to try out some new gluten free recipes.

Picnic recipes are supposed to be simple – that’s what makes them so great. With just a few ingredients and a couple minutes of prep work, you can fill your picnic basket and head off to the park for an afternoon of fun in the sun. Schär Gluten Free has all the pre-packaged gluten free foods you need to make your favorite picnic foods and, best of all, they’re safe for the whole family to enjoy.

Here are 9 gluten free picnic recipes to try out this spring:

1. Easy Egg Salad Sandwiches

Egg salad is a staple for summer picnics. It’s quick and easy to prepare and you can serve it on your choice of Schär Artisan Baker Gluten Free Bread.

Servings: 3

Ingredients:

• 6 large eggs
• ¼ cup mayonnaise
• 1 teaspoon olive oil
• 2 teaspoons Dijon mustard
• 1 teaspoon fresh lemon juice
• 1 clove minced garlic
• ¼ teaspoon turmeric
• ¼ teaspoon salt
• Fresh black pepper, to taste
• Pinch celery seed
• 2 tablespoons fresh chopped dilled
• 1 green onion, finely chopped
• 6 slices Schär Artisan Baker White Bread

Instructions:

1. Fill a saucepan about one-quarter full of cold water then add the eggs.
2. Add more water so the eggs are covered by an inch then bring to a boil on high heat.
3. Turn off the heat then cover and let set for 10 to 12 minutes.
4. Drain the eggs and run cold water over them then let cool.
5. In a small bowl, whisk together the mayo, olive oil, mustard, lemon juice, garlic, turmeric, salt, and pepper.
6. Peel and dice the eggs and stir them into the mixture.
7. Add the celery seed, dill, and green onion, stirring until well combined.
8. Chill until ready to serve then spoon onto slices of Schär Artisan Baker White Bread to serve.

2. Classic Pasta Salad

When you need a simple side dish for your next picnic, you can’t go wrong with pasta salad. This recipe features Schär Gluten Free Fusilli and plenty of fresh veggies for flavor and crunch.

Servings: 6

Dressing Ingredients:

• ¼ cup olive oil
• 3 tablespoons fresh lemon juice
• 1 tablespoon minced garlic
• 1 teaspoon Dijon mustard
• 1 teaspoon dried Italian seasoning
• Pinch salt and pepper

Salad Ingredients:

• 1 box Schär Gluten Free Fusilli
• Olive oil
• 2 cups cherry tomatoes, halved
• 1 ½ cups chickpeas, cooked and drained
• 2 cups fresh baby spinach
• 1 cup seedless cucumber, halved and sliced thin
• 1 cup crumbled feta cheese
• 1 cup fresh basil, coarsely chopped
• ½ cup chopped parsley
• ½ cup chopped mint
• ¼ cup toasted pine nuts

Instructions:

1. Whisk together the dressing ingredients in a small bowl until well combined then set aside.
2. Bring a large pot of salted water to boil then add the Schär Gluten Free Fusilli.
3. Cook the pasta to al dente according to the package instructions.
4. Drain the pasta and toss with a drizzle of olive oil then let it cool.
5. Toss the pasta with the tomatoes, chickpeas, spinach, cucumbers, feta, and herbs.
6. Pour in the dressing and toss to coat then sprinkle with pine nuts to serve.

3. Homemade Pesto with Toasted Baguette

If you’re looking for a picnic recipe to snack on that doesn’t require the prep work for a full meal, fresh pesto is a great option. Serve it up on toasted Schär Gluten Free Baguette.

Servings: Makes 1 cup

Ingredients:

• ½ cup toasted pine nuts
• 2 tablespoons fresh lemon juice
• 2 cloves minced garlic
• Salt and pepper
• 2 cups fresh basil
• ¼ cup olive oil
• ¼ cup grated parmesan

Instructions:

1. Combine the pine nuts, lemon juice, garlic, salt, and pepper in a food processor.
2. Pulse until the ingredients are finely chopped.
3. Add the basil then pulse until well combined.
4. With the processor running, drizzle I the olive oil.
5. Add the parmesan cheese and pulse until just combined.
6. Serve with toasted Schär Gluten Free Baguette.

4. Classic Hummus with Roasted Red Pepper

Another delicious snack option perfect for a picnic is a batch of classic hummus served with roasted red peppers for flavor and Schär Gluten Free crackers for dipping.

Servings: 8

Ingredients:

• 1 ½ cups chickpeas, cooked and drained
• 1/3 cup tahini
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 2 cloves minced garlic
• Salt to taste
• Water, as needed to blend
• 2 tablespoons roasted red pepper, chopped
• Schär Gluten Free Entertainment Crackers

Instructions:

1. Place the chickpeas, tahini, olive oil, lemon juice, and garlic in a food processor.
2. Blend until smooth and well combined, adding water as needed to reach the desired consistency.
3. Season with salt to taste and blend well.
4. Spoon into a bowl and top with the roasted red pepper.
5. Serve with Schär Gluten Free Entertainment Crackers for dipping.

5. Pesto Chicken Salad

A delicious take on traditional chicken salad, this pesto chicken salad pairs perfectly with Schär Gluten Free bread to make a picnic-friendly sandwich the whole family will love.

Servings: 4

Ingredients:

• 1 ½ pounds boneless, skinless chicken breast
• 1 teaspoon salt
• ½ cup basil pesto
• ¼ cup plain yogurt
• 1 tablespoon fresh lemon juice
• 2 teaspoons fresh lemon zest
• ¼ cup toasted pine nuts

Instructions:

1. Bring half a medium saucepan of water to a boil.
2. Add the chicken breasts and 1 teaspoon salt.
3. Reduce the heat and simmer for 12 to 15 minutes until cooked through.
4. Remove the chicken to a plate and let cool.
5. Shred or chop the chicken into bite-sized pieces and place in a large bowl.
6. In a separate bowl, whisk together the pesto, yogurt, lemon juice, and lemon zest.
7. Pour the wet ingredients over the chicken then add the pine nuts and toss to combine.
8. Serve the chicken salad on Schär Artisan Baker Multigrain Bread.

6. Balsamic Bruschetta Dip

While it may not be practical to bring a tray of bruschetta on a picnic, you can easily transport a container of this balsamic bruschetta dip and a box of your favorite Schär Gluten Free crackers.

Servings: 8

Ingredients:

• 8 plum tomatoes, finely diced
• 1/3 cup fresh basil, chopped
• ¼ cup grated parmesan cheese
• 2 cloves minced garlic
• 1 tablespoon balsamic vinegar
• 1 teaspoon olive oil
• Salt and pepper
• Schär Gluten Free Table Crackers

Instructions:

1. Combine the tomatoes, basil, parmesan, and garlic in a large bowl.
2. Toss well to combine.
3. Add the balsamic vinegar, olive oil, salt, and pepper.
4. Toss well to combine then adjust seasoning to taste.
5. Serve with Schär Gluten Free Table Crackers for dipping.

7. Broccolini Pasta Salad

Give your pasta salad an upgrade with blanched broccolini. Feel free to choose your favorite Schär Gluten Free pasta and prepare it a day ahead to give the flavors time to meld.

Servings:

Ingredients:

• 1 box Schär Gluten Free Penne
• 1 bunch broccolini, cut into florets
• 1/3 cup olive oil
• 3 tablespoons white wine vinegar
• 1 small shallot, minced
• 1 clove garlic, minced
• 2 teaspoons Dijon mustard
• 2 cups cherry tomatoes, halved
• ¾ cup toasted almonds, chopped
• ½ cup fresh basil, coarsely chopped

Instructions:

1. Bring a large pot of salted water to boil and add the Schär Gluten Free Penne.
2. Cook the pasta to al dente according to the package instructions, adding the broccolini during the last minute of cooking.
3. Drain the pasta and broccoli and set aside.
4. In a large bowl, whisk together the oil, vinegar, shallow, garlic, and Dijon mustard.
5. Season with salt and pepper to taste then toss in the pasta, broccolini, tomatoes, almonds, and basil.
6. Toss well to combine then chill until ready to serve.

8. Easy Tiramisu

Looking for something sweet to finish off your picnic? Whip up a quick tiramisu the day before and let it chill overnight. Simply pop the dish in your picnic basket when you’re ready to go!

Servings: 6

Ingredients:

• 1 cup heavy whipping cream
• 1/3 cup white sugar
• 1 teaspoon vanilla extract
• 1 cup mascarpone cheese, softened
• 1 box Schar Gluten Free Ladyfingers
• 2 cups brewed coffee, cooled
• Cocoa powder, as needed

Instructions:

1. In a large bowl, beat the heavy cream, sugar, and vanilla with a hand mixer until soft peaks form.
2. Add the mascarpone cheese and beat to stiff peaks.
3. Dip the ladyfingers in cooled coffee and arrange them in a single layer on the bottom of an 8x8-inch baking dish.
4. Spread half the whipped cream over the ladyfingers then repeat the layer.
5. Dust the top of the tiramisu with cocoa powder and chill for at least 2 to 4 hours.

9. Individual Cheesecake Trifles

No picnic would be complete without a tasty dessert to finish things off. These individual cheesecake truffles with fresh berries and crushed Schär Gluten Free Honeygrams are sure to do the trick.

Servings: 6

Ingredients:

• 2 boxes of Schär Gluten Free Honeygrams
• 5 tablespoons butter, melted
• 2 (8-ounce) packages of cream cheese, softened
• 1 (14-ounce) can sweetened condensed milk
• 1 pint heavy whipping cream
• 1 tablespoon powdered sugar
• 1 teaspoon vanilla extract
• 18 ounces blueberries
• 2 lbs. strawberries, cleaned and chopped

Instructions:

1. Place the Schär Gluten Free Honeygrams in a food processor and pulse into fine crumbs.
2. Pour the crumbs into a bowl and stir in the melted butter then set aside.
3. Beat the cream cheese in a medium bowl on high speed until smooth.
4. Add the sweetened condensed milk and beat until fully incorporated then beat in the lemon juice and vanilla.
5. In a large bowl, beat the whipping cream on medium-high speed until frothy then add the powdered sugar and teaspoon vanilla extract.
6. Beat the cream to stiff peaks then chill until ready to use.
7. Assemble the trifles by spooning ¼ cup of the graham cracker mixture into each of 6 pint jars.
8. Top with ¼ cup each blueberries and strawberries then add ½ cup of the cheesecake mixture.
9. Repeat the layers then chill overnight and top with whipped cream to serve.