Traveling Gluten Free

Last weekend we took a three day excursion to Boston, MA.  This was a great opportunity to put our gluten free diet skills to the test!

The first part of our journey involved a four hour bus trip from NYC to Boston, with only a 15 minute stop for lunch at a fast food joint along the way.  So our plan of attack was to pack as many snacks as we could to eat on the bus, plus extras for quick fuel sources on the other days of our trip too.  Our stash included plenty of Lara bars (enough for at least one a day, plus a few extras), soy crisps, fresh fruit, and baby carrots.  We also brought a jar of peanut butter and a bag of rice cakes to eat for breakfast, as experience has shown us that A) there are not many gluten free choices at a hotel continental breakfast buffet and B) rice bread molds quickly when not refrigerated!

Our snack supply lasted us for the bus trip, but we were also quite ready for lunch once we had finally made our way to the hotel and checked in.  A quick surveillance walk of the immediate neighborhood around the hotel revealed only a few choices:  a sandwich cafe, a pub/grill establishment, PF Chang’s, and a burrito joint similar to Chipotle.  As any gluten free veteran will tell you, stay away from the sandwich/grill spots unless you are actually craving yet another chicken salad, because that’s typically the only gluten free item on the menu for these locales.  PF Chang’s was a lucky option as they do designate gluten free items on their menu.  But we wanted something quick and when we inquired at the burrito place, we found they were able to make our burritos in a bowl instead of in a flour tortilla – you just have to ask and most places will try to accomodate you the best they can.

The rest of the trip included a few Boston favorites such as a lobster boil with potatoes, clams and corn, plus the renowned Boston baked beans.  But unfortunately the Sam Adams beers, lobster rolls and New England “clam chowdah” weren’t gluten free.  At least there’s always the tomato-based Manhattan clam chowder version to sub with and it’s lower calorie too.  Sometimes it’s good in the long run to be limited to the gluten free choices:  you end up eating more vegetables and protein items instead of the buttery baked temptations (or so we remind ourselves!)

Our last morning was a challenge as we had run out of our breakfast supplies and snacks for the trip back home.  Since I myself only follow gluten free in support of the dietary needs of my significant other, we made a quick compromise at Starbucks:  I got their Power Protein Plate (fruit, cheese, egg, mini-bagel & peanut butter) and gave away the egg to him to round out his breakfast of the big fruit cup and soy chai tea latte.  We stocked up on more fruit and trail mix for the bus ride back to NYC.

Relatively short bus rides such as this one do make it somewhat easier to be prepared.  For longer airplane trips in the past, we have found that bringing your own in-flight meal, in addition to a stash of snacks for the rest of the trip and travel days as outlined above will get you through most situations.  If you are staying over at a host’s residence, we found it’s helpful if you can have your own gluten free breakfast supplies to start the day off with.  Rice Chex cereal, rice cakes and peanut butter are the easiest options to find at grocery stores in the US.  Alternatively, try eggs, corn tortillas and fruit if you have access to a stove.  And remember to leave enough time to pick up a protein salad and trail mix at the airport for the return flight back.