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TSTK
  
04/29/2015 09:43PM   (Thread Older Than 3 Years)
What recipes can a person make that are gluten free in the BWCA?
 
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04/29/2015 10:28PM  
Meat, fish, eggs, cheese, fruits, vegetables, beans, nuts, seeds, some grains, etc. do not contain gluten as long as it is not added during processing. Basically you'll have to become a label reader and know which ingredients to look for in processed foods. It's pretty easy to research gluten free options and recipes on the web. There are even quite a few prepackaged dehydrated meals that are gluten free, as well as some freeze-dried ones. You may want to check Outdoor Herbivore and Hawk Vittles for some of those and some ideas for creating your own if you decide to go that way. Most of the major makers of freeze-dried foods - Mountain House, Backpackers Pantry, Alpine Air - also have gluten free meals.

Rice, quinoa, and a few other lesser known grains are gluten free. You can get gluten free oats from Bob's Red Mill. There are a plethora of gluten free pastas available. Beans, lentils, nuts, dried fruits. There is a good selection of food bars.
 
05/06/2015 09:11AM  
Trailtopia has a few gluten free options and a few more that are coming soon.
 
eOar
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05/06/2015 09:54AM  
Gluten Free Bannock Mix
1 cup flour Bob's Red Mill Gluten Free Flour
1 tsp. Xanthan gum
1 tsp. aluminum free baking powder
1/4 tsp. salt
1/4 cup dry milk powder
1 tbsp. shortening – (We use ghee)

 
Swampturtle
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05/07/2015 11:56AM  
Just found out Laurie Ann March who wrote A Fork In The Trail wrote a second book called Another Fork In The Trail which is vegetarian, vegan & gluten free trail cooking recipes. I have her first book and have used her recipes and blog site to make and adapt my own trail food.

Another Fork In The Trail
 
eOar
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05/08/2015 12:32PM  
 
KerryG
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05/09/2015 08:59AM  
I have Another Fork in the Trail by Laurie Ann March and, while not all the recipes are gluten free, many are. It is an excellent book with some very tasty stuff. Keep in mind that if you want to prepare your own food for the trail you probably ought to consider a dehydrator.
Pasta is generally a light and easy food for backcountry eating. There are a number of gluten free pastas but I think corn pasta is the best in terms of texture and flavour. I'm not a gluten free eater but I prefer corn pasta anyway. Corn tortillas can serve as a bread substitute. If you're camping longer than a week, have them shrink wrapped per meal and they'll stay fresh for quite a long while.
Also I can recommend Bob's Red Mill gluten free pancake mix - not quite as tasty as flour mixes in my opinion but really quite good (pancakes are really only a delivery system for maple syrup anyway, right!?)
Finally, if you are fishing and like to lightly bread your fillets before frying, try sweet sorghum flour (gluten free) mixed with tarragon, salt and pepper and fry in ghee - the best!
 
riverat
member (17)member
  
09/06/2021 04:44PM  
I realize this thread is pretty old but I have a question for all you bannock aficionados out there. Has anyone had bannock made with regular flour and bannock made with gluten free flour? I made some bannock this morning for the first time and I used gluten free flour because my wife has celiacs. The results were less than stellar. Just wondering if gluten free flour acts differently than regular flour.
Thanks for reading.

Brad
 
09/08/2021 12:06PM  
riverat: " Just wondering if gluten free flour acts differently than regular flour.
Thanks for reading.


Brad"


In a word: yes.

I have never made bannock with g/f flour, and there are a zillion different kinds of "gluten-free" flour types and combinations, but in my experience, none of them act the same as regular flour.

You have to try different blends, different recipes, and see what works for you.

I tried to make a pie once for my daughter with a standard "gluten-free flour" mix and the pie dough was impossible to handle. Tried another time with rice flour and that was even worse. Now she just gets gluten-free cake from a mix! :-)
 
straighthairedcurly
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09/08/2021 01:04PM  
riverat: "I realize this thread is pretty old but I have a question for all you bannock aficionados out there. Has anyone had bannock made with regular flour and bannock made with gluten free flour? I made some bannock this morning for the first time and I used gluten free flour because my wife has celiacs. The results were less than stellar. Just wondering if gluten free flour acts differently than regular flour.
Thanks for reading.


Brad"


Yes, GF flour acts very different compared to regular flour. I have only ever made GF recipes from scratch...never used a ready-made GF flour. The ratios of rising agents and moisture are going to be very different. I have never gotten good enough at GF baking to attempt my own modification of a recipe from regular to GF. Have you tried the recipe posted above. Xanthum gum is typically a very important ingredient for GF baking.
 
Blackdogyak
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01/03/2022 11:55PM  
Pamela's Pancake Mix is darned good. Gluten free but you'd never know it.
 
01/06/2022 11:06PM  
My daughter is a celiac so all our food on family trips is gluten free. Xanthum gum is super important in baking recipes. I’ve also been told that sometimes you can’t follow a normal recipe and just substitute by cup of flour. It helps it to come out better if you weigh it exactly.

Hopefully this copy paste works but we’ve made and really like this bannock recipe.

Gluten-free bannock (fry bread)

Makes about four pieces of fry bread (I made five but one was a bit smaller)

2 cups gluten-free all-purpose flour (I used Dove’s Farm Plain White Flour)
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons xanthan gum
1/2 teaspoon salt
1 cup water, plus a bit extra if necessary (I added 1 tablespoon)
vegetable shortening for frying

Mix all dry ingredients together well. I like to use a pastry blender if I’m feeling too lazy to sift. A pastry blender is great at smushing any lumps and mixing everything well together.
Add 1 cup of cold water and mix until you have a slightly sticky dough. If it’s too firm, add a little extra water. I added 1 tablespoon. A pastry blender is great for this step too.Bannock dough
Make a ball out of the dough. Allow to rest at room temperate for 30 minutes, covered lightly with a clean tea towel.
Scoop out a hunk of dough – the size will depend on how big you want your fry bread to be, but mine mostly turned out a little smaller than a salad plate and I’d say my dough hunks were about the size of a small orange.
Lightly flour your working surface with the gluten-free flour. I actually just used a flat plate because I decided not to roll out my dough with a rolling pin. Maybe it’s the association with camping but I tend to think bannock shouldn’t be too perfect-looking. I just used my hands to flatten it out into a thinnish disc, probably about 5 mm where thinnest and up to 1 cm where thickest.
Put a generous pat of vegetable shortening (I use Trex as it’s not full of chemicals) into a frying pan and preheat to medium-high. Put the bannock in the pan and fry until it’s puffy in places and golden brown on the fried side. Flip over and fry the other side.
Bannock puffing up in pan
Bannock puffing up in pan

While your first piece of bannock is frying, you can form the next. Be sure to add some more vegetable fat to the pan before frying your next piece. Repeat.
Enjoy your fried bannock/fry bread as is, eat with the sweet or savoury topping of your choice, or make into Indian tacos.
 
01/06/2022 11:13PM  
I made the dehydrated lasagna from Kevin outdoors and substituted gluten free pasta. We really like and have no issue with how the Tinkyada organic brown rice pasta tastes. Other than that it’s fine tuning amounts and tastes within any recipe to get the right amount of noodle to sauce. My ratios are different the Kevin!’s. I also dehydrated a Raos Arrabiatta spicy spaghetti sauce jar and a normal marinara jar. Combined them and used that as my sauce for this recipe. It was great.

Ryan
 
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