{Guest Post//Recipe} GlutenFreedom x ELXR Summer Picnic!

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The Dispensary welcomes Rachael Hunt, founder of glutenfreedominc.com and gluten-free queen of Toronto, as she features gluten-free recipes for your summer gatherings. To read more about the fabulous Ms. Hunt, see below!

Summer Picnics – Gluten-Free Recipes

When the warm weather starts rolling in, I’m thinking about my epic picnic adventures. I love rounding up some friends, prepping a tasty spread and heading to the park for a glorious afternoon of fun in the sun. My friends are always trying to be conscious of bringing items I can eat (no gluten here please!), so I am sure others look for ways to accommodate their gluten-free friends as well. My super simple (and healthy) picnic and allergy-friendly salads are perfect for the park, cottage, or home!

Mediterranean Rice Salad w/ Creamy Cilantro Tahini Dressing

Ingredients (for the salad)

  • 1 cup uncooked rice blend (I used Floating Leaf Sprouted Brown Rice and Quinoa blend)

  • 2 cups vegetable stock (I used Campbell’s GF Veg Stock)

  • ½ red pepper, diced

  • ½ cucumber, seeded and diced

  • ¼ red onion, diced

  • ½ cup cherry or grape tomatoes, halved

  • 2 green onions stalks, finely chopped

  • Feta cheese, optional (omit for vegan or dairy-free option)

Ingredients (for the dressing)

  • 1 handful cilantro

  • 1 TBSP tahini

  • ¼ cup + olive oil (add more to thin out if necessary)

  • 1 TBSP apple cider vinegar

  • ½ lime, juiced

  • 1 clove garlic

  • Pinch cayenne pepper

  • Salt & pepper, to taste


Prepare rice, as per instructions (using vegetable stock instead of water). Once cooked, allow to cool in fridge for at least 30 minutes.

Add all of the chopped produce to the rice blend and mix together.

In a food processor or blender, combine all of the dressing ingredients and blend until desired consistency.

Drizzle dressing over the salad and toss until mixed thoroughly. Enjoy immediately or refrigerate for later.


Watermelon Salad with Basil & Lime


  • ½ medium-sized watermelon

  • ½ lime, juiced

  • ¼ tsp sea salt

  • 1 handful basil, chopped


Using a melon baller (or I used my teaspoon measure), scoop the watermelon out in balls. Place in a large bowl

Add in lime juice, salt and basil, tossing until combined.

Serve immediately or refrigerate for later. You can also freeze leftovers to create fruity ice cubes for water or cocktails!

About Rachael Hunt

Rachael is the self-proclaimed GF Queen of Toronto (and beyond!).  She been living with a severe gluten intolerance since 2013.  This discovery has allowed her to provide a platform for others navigating through the challenges of going gluten-free and provide them with a resource for dining, cooking, traveling and living gluten-free.

Rachael’s approach appeals to gluten-free individuals who are striving to maintain the quality of life she believes they deserve by approaching GF food (in all its glory) in a fun, unique, and delicious way. According to Rachael, GlutenFreedom isn’t just about eating gluten-free, it’s about feeling liberated from the confines of this dietary lifestyle.







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