Camping

[nthei]

Any one have advise for a gluten-free camper?

travelthomas, I read a lot of your post, you seem to do a lot of travel, ever camped? Do you have advice for me?

I'm part of the Society for Creative Anachronism. I attend a hugh fest in August for a week. I will be camping and living a lot like they did in the middle ages. If there are any SCA-thians out there, here is a big hello and a request for your advice too.

Have a great day!

Christine

[tarnalberry]

Canned tuna, dried fruit, dried veggies, seeds and nuts. You could make your own muffins for the first couple days, your own trail mix, your own gluten-free granola, and gluten-free beef/chicken/salmon jerky.

[celiacfreeman]

going on a 10 day KOa CAMPING CABIN EXCURSION to CO this summer

will be flying in without cook stuff, any sugeesiotn on the logistics of this.

Maybe a need a small camp kit?? I don't know how to do this. Maybe use lots

of aluminum foil. Some night we are staying in a hotel.

Any ideas would be great

[kejohe]

You definately need some kind of cooking equipment, and don't forget eating utensils too (for some reason that always gets overlooked as well as washing up stuff). I camp as often as I can and I taught an entire series of cooking classes last summer on campfire cooking, gourmet backpacking and RV cookery. The key is to plan out a menu before your trip and prep up as much as you can ahead of time, to save space and weight as well as making it easier and more fun to cook in the field.

Heat Seekers Pasta (makes 2 - 2 1/2 C servings)

In a Ziploc at home combine:

3 T rice flour

2 T butter buds

1/2 tsp salt (or to taste)

1/2 C powdered milk

1 T dried parsley

1 tsp dried red pepper flakes

1/2 tsp pepper

Pack seperately:

2 C gluten-free pasta of choice (I recommend shells or elbow noodles, something small that won't break)

5 oz pepper jack cheese

In camp, bring a 3 1/2 C to a boil, and simmer pasta till al dente, stir in dry ingredinets, then stir in cheese. Turn off heat and stir until cheese is melted.

Instant Ministrone (makes 4 - 1C servings)

Mix in ziploc at home:

1 C mixed, dried veggies

1 tsp dried oregano

1 tsp dried thyme

1/4 C dried rice pasta shells

1 tsp dried basil

dried buliion or stock cubes to make 4 C of broth

At the campfire, heat 4C water to boiling, add everything and stir. Let rehydrate 10 minutes, add salt and pepper to taste and serve.

Soups and chowders are always easy to make on the trail, especially now a days because you can get so many veggies dried, and so many meats canned or vacuum sealed. Try to pack, in one bag, as many of the dried ingredients of a recipe ahead of time as you can, to save space, and eliminate the need for measuring in the field. This also ensures that you have no leftovers to pack out. Freeze what you can and cook as it defrosts, that way you won't have to pack ice packs too. If you can't find gluten-free bullion or stock cubes, use a paste concentrate, REI and most outdoor stores sell empty squeeze tubes for this purpose, or freeze in water bottles, what you don't use for soups, you can warm up and drink as broth, for extra nutrients. Spreads and crackers are great, and easy to pack. Hummus is a cinch in the field, because you can use dehydrated garbonzo beans, and dried herbs and garlic.

I hope this is helpful to you guys, and that you have a great time out there! The snow is almost gone where I am, and my son is finally at an age where he will be a blast to camp with, so we'll be out there a lot this summer!

Cheers!

[kristi]

My stomach is a mess even back home (yours might be too if you are on this site) so I packed a REI type water filter and was glad I did even though the added weight is a drag. We got a seal-a-meal to package up my adult diapers. This really helped on the added bulk in my pack and makes them easy to transport. Foods I packed and was glad to have them from home: Jay Robb's Egg White Protien powder mix vanilla flavor (Wild Oats Market), individual packets of mashed potatoes (Costco)Gerber Graduates Mini Fruits freezed dried banana and strawberry, Aunt Candice P&B Choc chip bars(New Seasons Market), Ener G WF Pretzels, Almond butter, Nana's Banana gluten-free bar cookies, Pamela's Biscotti, Cliff Nectar dark choc & walnut bar, Trader Joes Dried bananas, Tillamook Country Smoker Old fashion Steak Nuggets, plain rice crackers and lots of preserved ginger for my tummy. I did OK most of my trip but near the end when the imodium couldn't keep up I was glad to have also packed Oral rehydration salts and some Cera Lyte 70 Rice Based Oral Elecrtolyte powder.

[Marg E]

Love camping! Baked potatoes in the camp fire (wrapped in tin foil cook really fast) or a camp oven are great. Tinned vegies, Woolworths in Australia do gluten-free packet pasta mixes with the sauce that are edible. Lots of nuts, dried fruit, fresh fruit. Everyone ate a huge breakfast (cereal, gluten-free sausage, gluten-free bacon, egg, gluten-free bread toasted) had a muesli bar/snack for lunch and ate a dinner, which lasted us and I eat tons. If you're in a hot country and have a car with you, pack an esky with plastic milk bottles filled with frozen water along the bottom, park in the shade of a tree and your meat (which must be frozen when you set off) stays cool for a few days. That was with a six hour drive to our destination. Or you can always buy a camping fridge for the car (expensive though). Love to hear anyone else's suggestions.