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Because everyone deserves a lobster roll.

There is one gluten-free baking bible out there: Against the Grain. Youll never have to shell out eight bucks for a terrible loaf of frozen bread ever again. Bid farewell to the rubbery, flavorless, additive-filled gluten-free goods of yesteryear and embrace your diet with delicious, wholesome, home-baked favorites. These lobster rolls require no baking and are fairly simple to prepare — and they can accompany you just about anywhere.

The night before my son Marty’s college graduation, my family booked three hotel rooms in central New York. To accommodate a family of diverse dietary challenges, my sister, Lynn, planned a literal movable feast (apologies to Hemingway). In one room we had wine and appetizers, we moved on for the main course, and in the last room, we had dessert and gifts. The challenge was to make a fresh-tasting feast that required assembling rather than cooking. That evening, we gave new meaning to lobster rolls by using rice-paper rounds, which are “cooked” by using nothing more than a bowl of hot water. While one of us dunked and softened the stretchy rice rounds, another stuffed the wraps with the lobster filling, sprinkled them with fresh arugula leaves, and folded them tightly. It was a truly movable feast.

This recipe might just as well be subtitled “Gourmet Travel Food.” It was inspired by Ina Garten’s Lobster Cobb Salad Rolls and was adapted to be both gluten-free and hotel-room-friendly. Typically, I don’t use prepackaged ingredients, but in this case rice-paper wraps (also known as spring-roll wraps) can’t be beat.

Reprinted with permission from Against the Grain