Ideas for gluten free sandwiches

These ideas for gluten free sandwiches can make packed lunches more exciting or the fillings could also be used as dips for raw veggies. 

As celiacs we have to settle for gluten free breads but why compromise on the fillings in our sandwiches? Be adventurous and try something other than sliced cheese or cold cuts, peanut butter or jelly (jam). As well as being tasty the spread recipes below include nutrients necessary for a well balanced diet. 

To make them spreadable you need something moist to hold the ingredients together. These recipes make use of mayonnaise (check the ingedients), milk, yoghurt, soured cream, cottage cheese, lemon juice, as well as butters and oils, in a variety of combinations. Keep in mind any food allergies in addition to a gluten interolence when filling your gluten free sandwiches.

Herbs and spices can be added to add zing to the flavour of your gluten free sandwiches, along with tamari soy sauce which is gluten free.

Vegetable spreads for gluten free sandwiches

Guacamole recipe

  • 1 medium avocado
  • 1 medium tomato
  • 1/2 small onion
  • 2 tbsp lime juice
  • pinch chilli powder

Chop the vegetables into small chunks and then feed into a blender or food processor and blend at low speed until combined. 

Store in a bowl covered with cling film (saran wrap) in the fridge for up to 2 days.

A bowl of homemade guacamole

Carrot spread

  • 1 carrot, roughly diced
  • 1.5oz/30g unsalted peanuts
  • 1 stick celery
  • 1 hard boiled egg
  • 3 tbsp mayonnaise
  • 1 tsp chopped onion

Shred the carrot by placing in a blender or food processor. You will need to do this in lots of short pulses rather than leaving the motor running continuously.

Add the remaining ingredients and continue to blend in short pulses.

Scrape the mixture down from the sides regularly and carry on blending unti is is smooth and similar in consistency to soured cream.


Cheese and yoghurt spreads

Cucumber spread

  • 1 large cucumber
  • 8oz/225g cream cheese
  • 2 tbsp lemon juice
  • 4 spring onions/scallions

Grate the cucumber on a coarse setting and reserve the liquid. 

Chop the spring onions (known as scallions or green onions in the USA) finely. 

Soften the cream cheese with the lemon juice then add the cucumber and onions. 

If you are serving as a dip you can use the reserved cucumber juice to thin the consistency of this spread. 

Cottage cheese and aubergine filling

  • 1 medium aubergine
  • 2oz/50g ground almonds
  • 12oz/335g cottage cheese
  • 2 cloves garlic, optional
  • 2 tbsp lemon juice

Grill (broil) the aubergine, leaving the skin on, turning occasionally until the skin is crisp and the center soft.

Hold the aubergine under cold water until it is cool enough to peel. Then place in a bowl and mash with a fork. Pour off any liquid.

Place the cottage cheese, ground almonds, garlic and lemon juice to a blender or food processor and blend until creamy. 

Add the cottage cheese mixture to the mashed aubergine and stir. The mixture will be quite thick and idea for gluten free sandwiches, but you can add further lemon juice if you want a softer consistency for a dip.

Cheddar and onion spread

  • 3oz/75g grated cheddar cheese
  • 2 spring onions/scallions
  • 1 tbsp fresh parsley
  • 2 tbsp mayonnaise (check ingredients are gluten free)

Chop the onions and parsley. 

Mix all ingredients together, using just enough mayonnaise to bind into a spreadable consistency. 

Yoghurt and pineapple spread

  • 12oz/335g tinned pineapple chunks in natural juice, drained
  • 1/2 tsp dried mint
  • 2 fl oz/50ml natural yoghurt

If you wish you can use fresh pinepple in this recipe.

Drain the pineapple well. Place in a blender and blend until smooth. Add the mint and blend again. Stir in the yoghurt.

Blue cheese dip

  • 4oz/100g blue cheese
  • 4fl oz/100ml soured cream
  • 1 small onion
  • 1 tsp black pepper
  • fresh chives

Finely grate the onion and chop the chives.

Crumble the blue cheese into a bowl and add the rest of the ingredients apart from the chives. Beat well  then sprinkle the chives on top.

Cottage cheese, date and nut filling

  • 3.5oz/90g chopped dates
  • 2oz/50g honey
  • 2 fl oz/50ml water
  • 2 tbsp lemon juice
  • 2.5oz/65g finely chopped nuts
  • 1/2 tsp ground cinnamon
  • 12oz/335g cottage cheese

Place the dates, honey and water in a saucepan and simmer for about 5 minutes. Remove from the heat. This will plump up the dates. 

Add the lemon juice, nuts and cinnamon, then chill. 

Add the cheese and stir until it is all mixed together.

Serve or keep, covered, in the fridge for up to 2 days.

Nut and seed spreads

Walnut and onion dip

  • 4oz/100g walnuts
  • 1/2 small onion, chopped
  • fresh parsley, chopped
  • pinch black pepper
  • 2fl oz white wine vinegar
  • 1 tsp gluten free mustard
  • 1 tsp chopped chives

Blend all ingredients in a blender or food processor until smooth. 

This is ideal as a dip with veggies, or for open gluten free sandwiches. I also like it piled into lettuce leaves.

Pineapple cashew butter

  • 5oz raw or roasted cashew pieces (unsalted)
  • 1 tbsp sesame seeds
  • 4.5 tbsp vegetable oil
  • 4oz/100g fresh pineapple (crushed)
  • 3 tbsp runny honey

Grind the cashews and sesame seeds in a blender or food processor.

Pour this mixture into a bowl and add oil as necessary to form a smooth nut butter .

Add the pineapple and honey and mix well.

Serve or store in the fridge.

Sesame garlic spread

  • 4oz/100g sesame seeds
  • 2 tsp oil
  • 1 small onion
  • 1 clove garlic
  • 1 tsp tamari soy sauce

Using either a coffee grinder or blender, grind the seeds. Start with a slow speed and increase as the seeds begin to break up.

Add the oil to the ground seeds in the blender and blend again.

Peel and roughly chop the onion and garlic. Add to the blender and whizz a couple of times to further chop the vegetables without liquidising them. Add the tamari and pulse the blender a couple of times to mix it in.

Serve or store in the fridge.

Meat and fish patés

Chicken paté 

This recipe contains nuts.

  • 2 tbsp oil
  • 1 large chicken breast
  • 2 tbsp tamari soy sauce
  • 2 tbsp white wine vinegar
  • 1/2 tsp garlic powder
  • 1oz/25g ground almonds

Heat the oil in a large frying pan/skillet. 

Skin the chicken and cut the flesh into small pieces (1 inch/2.5cm square) and place in the hot pan. Add the tamari and vinegar and sprinkle with the garlic powder.

Sautee for a few minutes until the chicken is just cooked. Don't leave it for too long or the chicken will dry out. Stir and turn the chicken pieces as you cook them. Do not discard the juices in the pan.

Remove from the heat and allow to cool. 

Blend the chicken to a paste in the blender or food processor.

Add 3 tbsp of the cooking liquid and continue to blend. 

Add the ground almonds and blend until well mixed through the paté.


Tuna paté

  • 1 small onion
  • 2 tbsp oil
  • 30z/75g mushrooms
  • freshly ground black pepper
  • 2 tbsp gluten free flour mix
  • 8oz/225g natural yoghurt
  • 6oz canned tuna
  • 2 tbsp water

Chop the onion and soften in the oil.  Add the sliced mushrooms and contine to cook, covered, for a further minute.

Stir in the flour and cook for another minutes.

Mix in half of the yoghurt. 

Place the mixture in your blender or food processor along with the tuna and water. Blend until smooth.

Return the mixture to the saucepan, add the remaining yoghurt and heat the pate through.

This can be served hot on toast, or cold in your gluten free sandwiches.  It also makes a tasty dip for veggies. 

If you don't use all your pate you can freeze the rest for another day.


Hopefully the recipes above will help you vary your gluten free sandwiches whether eaten at home or as part of a packed lunch. 

- - Gluten Free Sandwich spreads


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