Space is always tight in the bear bin. For backpackers with Celiac disease, cooking
on the trail can require a little extra creativity, especially when hiking with
a large group. In order to prevent
cross-contamination (and avoid carrying multiple sets of cooking utensils), it
is best to plan a totally gluten free trip menu. But, fear not trail chefs, it is possible to go
gluten free and still please the most sophisticated of palates.
10. Make your own trail snacks. Build
your own trail mix— dried fruit, nuts, and chocolate chips (including major
brands like Hershey’s and Tollhouse) are gluten free, although be sure to check
the label is using a store-bought nut mix.
Seeds are also safe – try roasting your own sunflower or pumpkin seeds –
toss them with a little olive oil, salt, or Old Bay seasoning. Granola, another trail pleaser, can also be
made gluten free – use a seed heavy recipe (and try adding energy-packed chia
seeds).
9. Go big at
breakfast. Plan ahead and pack a
group-sized ratio of gluten free pancake mix.
My gluten free friends unanimously recommend the King Arthur Flour brand
– to make batch of pancakes trailside, combine the pancake flour mix with eggs,
coconut oil, and soy or almond milk (which doesn’t have to be refrigerated if
unopened). Added bonus: pure maple
syrup, agave syrup, and pure honey are usually gluten free. For oatmeal lovers, expand your breakfast
horizon by making hot cereal made using quinoa flakes, almond milk, and a
little brown sugar.
8. Get creative with spices. Make your own spices combination packets (store
in ziplock bags)and use the pre-assembled seasoning packs to prepare dishes
like chili, curry, or sloppy joe’s.
7. When in doubt, add
hot sauce. Don’t be shy about
kicking it up a notch—a number of the big hot sauces brands are gluten
free—including a number of Frank’s Red Hot products, Sriracha, all Tabasco sauces
and Cholula Original.
6. Carnivorous
cravings are fine. Many brands of
beef jerky, dried salami, and summer sausage are gluten free, and not to
mention, easy to tote on the trail.
5. Eggs can be repurposed for every occasion. Protein-laden egg dishes can be adapted to
any meal – get inspired with frittatas, omelets, and good old-fashioned
scrambled eggs.
4. Don’t kick
caffeine. Unflavored coffee is gluten free.
If you need to sweeten it up, try a flavored variety of soy milk or
almond milk.
3. Dinner can still
be satisfying. Make rich gluten free
mashed potatoes – instead of mashing the boiled potatoes with perishable milk
and butter, instead, use gluten free gravy, whip up a batch by combing chicken
broth (be sure to you a gluten free brand) and a little corn starch. Top the mashed potatoes with bacon crumbles
and shredded cheese.
2. Experiment with staples. Use rice or couscous as a trusty base and add
more inspired ingredients –cook-up the catch of the day in a little salt,
lemon, and olive oil; or, highlight that bumper crop from garden by sautéing an
assortment of seasonal vegetables.
1. Jameson whiskey
and Tito’s vodka are both gluten free.
And that should make everyone happy.
