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Natural Medicine is the Best Medicine: Gluten-free backpacking meals

Tuesday, August 16, 2011

Gluten-free backpacking meals

As I discovered this summer, gluten-free dehydrated meals are extremely hard to find and very expensive (unless you want to live on jerky and spongy freeze-dried scrambled eggs).  But good food doesn't need to be expensive or unhealthy - here are some of my favorite recipes that I tried out this summer.  I bought most of the dehydrated ingredients on, where you can get good deals if you're prepared to buy in bulk.  Since the food lasts nearly indefinitely I didn't mind the fact that I ended up with way more food than I needed.

All of these meals are non-gluten-free husband endorsed (he swore we ate better on our trip than we did at home).   Many are dairy-free, soy-free and vegan as well.

Carrot Cake Oatmeal
- 1/2 c GF oats (Bob's Red Mill has certified GF oats), whirled in blender until 1/3 of original size.
- 2 tbs dried carrot, also whirled in a blender until it approximates shredded carrot.  (I used Harmony House Foods for my dried vegetables.) 
- 2 tbs raisins or other dried fruit
- 1 tbs dried coconut milk (a wonderful find on Amazon!)
- 1/2 tsp ground cinnamon
- salt to taste (1/8 tsp)

In campground: add boiling water to cover, stir well, let sit tightly for 5 minutes.  Reheat if necessary. Serves 1-2. 

Blueberry Almond Quinoa
- 1/3 cup instant Quinoa Flakes (found at PCC)
- 2 tbs dried blueberries
- 2 tbs slivered almonds
- 1 tbs powdered coconut milk
- 1 tsp sugar, or to taste (1 tsp is mildly sweet)

In campground: add boiling water to cover, stir well, let sit tightly for 2-5 minutes.  Reheat if necessary. Serves 1-2. 

Blueberry Mango Oatmeal
- 1/3 c GF oatmeal, whirled in blender until 1/3 size.
- 1 tbs dried blueberries
- 1 tbs dried mangoes, chopped
- 1/4 tsp ground nutmeg
- 1 tsp brown sugar
- 1/8 tsp salt

In campground: add boiling water to cover, stir well, let sit tightly for 5 minutes.  Reheat if necessary. For a calorie-dense breakfast in the backcountry add 1-2 teaspoons of oil (light olive oil or other cooking oil). Serves 1-2. 

Lunch & Dinner
Cashew Chicken
- 1 cup instant rice
- 1 7-oz pouch of canned chicken (a little hard to find, but I got mine at QFC)
- 1/3 cup dehydrated bell pepper (also Harmony House)
- 1/2 cup dehydrated mushrooms
- 1 cup unsalted cashews
- 2 tsp garlic powder
- 2 tsp ginger powder
- 1 tsp crushed red pepper
-1/2 tsp cumin
-3 tbs cooking oil.

At home:
In one plastic baggie mix cashews and spices, mix rice and veggies in another bag.  Keep oil chicken in the pouch until at the campground.

In campground: "saute" cashews and spices in 1-2 tbs oil (careful! it burns quickly!).  Add chicken pouch and 2 cups of water - bring to a boil and add rice/veggie mix.  Cook until water is absorbed.  Delicious!  Serves 2-3.

Mashed potatoes & jerky (husband's favorite recipe)
- 1 2 oz package dried potatoes (I used Edward & Sons Organic Mashed Potatoes)
- 2 tbs shelf-stable parmesan cheese
- 1 tsp parsley flakes
- 1 tsp dried sage
- 3-5 strips gluten-free beef or elk jerky, torn into small pieces

In campground: combine with ~ 2 cups boiling water (until covered), stir well and enjoy.  Also extremely tasty.  Add black pepper to season if desired.

Sun dried tomato pasta
- 1/2 cup GF spaghetti (I like the corn spaghetti the best), packaged separately from sauce ingredients.
- 4 tbs tomato powder (Harmony House again)
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/3 cup chopped sun-dried tomatoes
- 2 tsp basil (preferably freshly dried and fragrant)
- 1/2 tsp oregano
- 1/2 tsp thyme
- 1/4 tsp black pepper
- Parmesan cheese to taste

In campground: cook GF spaghetti according to manufacturer's directions.  For sauce: add boiling water to tomato mixture to rehydrate, add to spaghetti and mix well.  I noticed this turns out to be more of a pesto-like texture rather than a sauce, but still quite delicious.  Serves 1-2.

Chicken chow mein
- 1 cup rice noodles, broken in 1/3's (use thin noodles for fast cooking)
- 1 7-oz pouch canned chicken
- 3 tbs dried shiitake mushrooms
- 2 tbs dried mixed vegetables
- 1 tsp GF chicken of vegetable bouillon (this can be tricky to find, I ended up using a vegan bouillon).
- 1 tsp garlic powder
- 1 tsp ginger powder
- crushed red pepper to taste, OR sliced dried hot pepper (like you find in Mexican markets).

In camp: bring 1 1/2 cups water to boil, add noodles and vegetables, simmer until noodles are cooked.  Add chicken and heat through before serving.  Serves 2. 

Well folks - tell me what you think!

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At July 8, 2012 at 6:03 AM , Anonymous Anonymous said...

Thank you! sounds yummy and just what I was looking to find for an upcoming camping trip!


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