I expressed how easy it can be to prep and cook fantastic gluten free meals when camping with limited resources in a previous post. Still, it can be completely daunting to head for the woods with a camp stove and cooler if you’re ill experienced, or just aren’t prepared. Already on the road? it’s difficult to pick up specialty items like gluten free bread, crackers, pasta, or soy sauce because not every small town along the way will be health savvy. In fact, most aren’t. Before you’re stranded by the campfire with nothing but canned soup, remember to pick up the basics at your local Whole Foods or gluten free grocery section, it’s always easy to buy fresh fruits and vegetables along the way.

On a recent excursion to Tahoe National Forest in our ’93 Ford camper van, we packed the mini fridge full of farmer’s market produce and filled our cabinets with snacks before leaving town. The following 4 days of meal prep were worry free. Some highlights of the weekend (aside from floating down the South Yuba River and morning swims in Scott’s Flat reservoir) included a caprese salad with seared eggplant, french toast topped with homemade granola, ripe organic peaches & vermont maple syrup, and tortilla soup with summer vegetables. So now let me ask, why are you eating instant oatmeal and canned chili if you’ve got the space and the means to make something better? When I’m roughing it, food is one of my greatest pleasures. After a long hike or day at the lake, I’m dying for a good meal with real ingredients.

What you’ll need to create your campground kitchen (and these are the absolute basics):

Propane camp stove (unless you’ve got the luxury of a camper with a built in stove top)

2 quart sauce pot with lid

8-10″ non stick frying pan or cast iron skillet

A good sharp knife for chopping


Cutting board

Cooler w/ ice packs (or a mini fridge, again if you’ve got the camper)

Battery powered lantern and candles

Utensils, plates, bowls

Now that we’ve got the kitchen set up, it’s easy to throw together simple recipes like you would at home.

Watch for future posts with recipes and more info on gluten free camping and backpacking.


There can never be too many peaches in my kitchen during July and August. I’d say about a quarter of the cash I bring to the farmer’s market goes into the hands of the organic peach guy. Here’s a little something I threw together with a few of them this week.

Peach Pie with Crumble Topping and Flaky Almondy Crust:

The Crust:

3/4 cup brown rice flour

1/2 cup almond flour (I used Bob’s Redmill)

2 tbs tapioca starch

2tbs potato starch (not potato flour)

2 tbs sorghum flour

10 tbs unsalted cold butter

1 egg

1 tbs apple cider vinegar

2 tbs sugar

1 tsp salt

In a large bowl, whisk together dry ingredients (flours, sugar and salt). Chop cold butter on a cutting board and add to dry ingredients, incorporating it in with a pastry cutter or your hands until dough becomes more uniform and butter chunks are no larger than the size of peas. Form a well in the mixture, crack the egg inside and drizzle in the cider vinegar. Stir clockwise with a fork starting in the center and working your way out, mixing until dough forms a soft ball (you may need to use your hands for this too). Place the ball in a layer of parchment paper and flatten it out a bit. Stick it in the fridge for 1 hr- overnight before rolling out. When ready to roll out: remove from fridge and let rest a few minutes. Flour the counter and your rolling pin. Carefully roll out crust and place into greased pie dish. Don’t feel bad if the crust doesn’t land in the pie dish in one piece (there’s no gluten gluing the thing together), sometimes it works beautifully, others it takes some piecing together once in the pie dish, result of finished pie will be exactly the same.

The Pie filling:

4 or 5  ripe organic peaches, sliced & chopped (some people like to peal their peaches, I prefer not to).

a handful or 2 of organic blueberries (you could play around with other in season fruits)

3/4 cup sugar

1 teaspoon cinnamon

3 tbs brown rice flour

1 tbs tapioca starch

Whisk flours, sugar, and cinnamon together and set aside. Combine chopped peaches and blueberries in large bowl, stir in dry ingredients. Pour into prepared pie crust.

Crumble topping:

1/2 cup almond flour (Bob’s Redmill)

1/2 cup brown rice flour

1/2 cup brown sugar

1/2 stick of butter, melted

a handful of oats (I used Bob’s Redmill GF oats)

2 tsp cinnamon

1 pinch of salt

Combine dry ingredients, mix in melted butter and stir until crumbly texture is formed. Sprinkle over pie filling.

Preheat oven to 400 degrees and bake pie approximately 35-40 minutes (until peach filling bubbles up and crust browns). If crust or topping browns too quickly, cover with foil.

Let cool a few minutes and serve with vanilla ice cream.



Inspiration for new recipes can come from all sorts of places. A great dish at a restaurant, a photo on the cover of a magazine at the grocery store check-out, a borrowed cookbook. More often then not, it comes from scrolling through a favorite food blog, and gluten free recipes posted on non-gluten free blogs always catch my attention. It must be good if they’re willing to forego the protein that seems to make baking a whole lot more reliable and successful. What an unusual occasion it is when I don’t have to substitute one flour for another and hope for the best.

The recipe for chocolate buckwheat cake was posted by the talented Deb Perelman at Smitten Kitchen back in May. Equal parts almond meal and buckwheat flour produce a moist, delicate chocolate cake with a unique (but not too unique) flavor. This cake isn’t so rich you’ll have trouble standing up after you eat it, but it isn’t so healthy you’re still craving desert.  Pair it with fresh whipped cream and a good cup of coffee for a european taste, or double the recipe, smother it in chocolate frosting, and stick candles in it for a birthday. Find the recipe here.


I can’t tell you how relieved I am to have finally come across a brownie recipe that produces chewy, rich brownies that are perfect in texture and flavor. These brownies look like brownies. That candy-like crust that’s so hard to achieve with gluten free versions? It’s there. So are the crispy edges.

This is a recipe I’ll keep around forever.

Perfect Gluten Free Brownies  (recipe adapted from Epicurious)


10 TBSP butter (or 8 tbsp butter and 2 tbsp coconut oil)

1 1/4 cup evaporated cane juice

3/4 cup cocoa powder

1/4 tsp salt

1/2 tsp vanilla extract

2 large cold eggs

1/2 cup all purpose gluten free flour mix (I used a blend of brown rice flour, gf oat flour, and tapioca starch)

optional: 1/2 cup semi sweet chocolate chips or chopped walnuts


Preheat the oven to 325 and grease a 8″ square baking pan.

Combine butter, sugar, cocoa powder, and salt in a sauce pot or heat proof bowl and set inside a wide skillet filled partially with water that’s been brought to a simmer. Stir ingredients now and again until the mixture is completely combined and barely too hot to touch with your finger. Remove from heat and stir in vanilla with wooden spoon. Add eggs one at a time, stirring well between each one. Add gluten free flour mix and stir for about a minute until batter is silky smooth with no lumps. Fold in chocolate chips or chopped walnuts if desired. Pour batter into prepared pan and bake for 20-25 minutes.


I’ve been lamenting my tomato crop since August. Heirloom seeds my neighbor shared with me last Spring sprouted within days and shot up quickly once transplanted into vegetable beds. After a month or so, I had pretty yellow flowers and tiny green tomatoes forming on almost a dozen plants. It seemed promising.

By July, farmers markets overflowed with juicy ripe tomatoes of every variety and still I waited for mine to show any sign of readiness. I waited through August and September, but by October I had lost hope. Even in my sunny Potrero Hill garden, the heirloom tomatoes grew no larger then a tiny cherry and remained green through the season. The unripened crop dangled pathetically on the vine till November.

Plans for growing winter vegetables finally gave me the desire to pull up my failed tomato plants and I placed the last 30 or 40 tiny green tomatoes in a jar. What to do with these little things? There weren’t enough of them to pickle, and they were a little too bitter to make into green salsa.

After some hesitation (these weren’t going to be pretty) I chose to fry them. After all of my griping over green tomatoes, I have to admit, watching the batter turn golden brown and then adding the little delights into homemade spring rolls was almost as satisfying as plucking ripe red heirlooms of the vine.



I just returned from a trip around California in a friend’s converted airport shuttle bus. After the State announced they’d be closing 70 parks to save a paltry 22 million per year, my boyfriend Jarratt, our college roommate and I took to documenting the process. We’ve since visited just about every state park doomed for closure.

The trip took us as far south as Los Angeles, and as far north as Mt. Shasta. We covered almost the entirety of highway 1, and a pretty significant portion of the 5. Our travels spanned over six weeks and almost every meal was cooked on our two burner propane camp stove.

Before embarking on this journey, I had some reservations about being gluten free on the road. I knew from experience that gluten free camping, even backpacking doesn’t take much more forethought then gluten free cooking at home, but wanted some ideas, this wasn’t just a weekend out of the kitchen.  I expected the blog world would host a wealth of knowledge on the topic: snack options, quick one pot meals, suggestions of fresh foods in need of little refrigeration. With the exception of a few articles and posts, I was left up to my own devices.

When living on an RV, every inch of extra space is of monumental importance. Our cold food storage was limited to one cooler and a glorified lunch box. A narrow compartment above the driver acted as our pantry. We couldn’t expect to go more then about 4 days without a trip to the grocery unless we wanted to eat solely canned food, and that wasn’t happening.

Rolling out of the bottom bunk every morning to fix breakfast ended up being pretty simple. I cooked several batches of granola before we embarked and baked a loaf of banana bread which stayed fresh for days. Once the supply of granola ran out, we boiled water and made oatmeal or ate rice cakes with peanut butter and sliced fruit.

During lunchtime we’d either be 3 miles into a day-hike or in the midst of a long winding drive. Since gluten free sandwich bread must be toasted (unless it’s super fresh), sandwiches were mostly out of the question. Good gluten free wraps don’t really exist, and corn tortillas unheated don’t really work either. So, lunch was usually a hodgepodge of snacks with the exception of some tasty salads when time or energy allowed.

Settled into a campsite or parked curbside by around 6:00pm every night, dinners would be pretty elaborate considering our means. Green curry simmered with vegetables and vermicelli noodles, quinoa and garbanzo beans with stewed tomatoes, fried plantains with black beans, polenta and guacamole, fajitas, kale soup. It wasn’t as difficult as I thought to prep, cook, and then clean dishes without a sink, a counter, or a true stovetop. Each meal brings back a memory of a special place, a long day spent hiking, or a gorgeous sunset. In fact, the normally mundane act of chopping carrots and peeling garlic became an anticipated nightly ritual when overlooking some of the most stunning scenery in America.

Here’s one of our favorite filling salad recipes invented on the road:

Ginger Sesame Salad with Mixed Greens and Asian Crunchies:

Salad Ingredients:

One bag organic mixed spring greens

handful cherry tomatoes, chopped

1 avocado, diced

2 carrots, chopped

1/4 red onion, thinly sliced

1 tablespoon fresh mint, chopped

1 teaspoon sesame seeds

Several handfulls Bhuja Cracker Mix (can be purchased at the Gluten Free Reviewer Grocery)

Dressing Ingredients:

1/3 cup olive oil

1 tbsp sesame oil

2 tbsp gluten free tamari

1 tbsp honey or sugar

2 tbsp apple cider vinegar

1 tbsp lime or lemon juice

1 tsp grated ginger, or to taste

1/8 tsp red pepper flakes

Salt and pepper, to taste


Combine all salad ingredients. In a small bowl, whisk salad dressing together until combined. Add dressing to salad, mix until all ingredients are coated and top with a handful of Bhuja cracker mix! Add a couple drops of sriracha on top for extra spice.


A small bag of store bought gluten free granola can run upwards of $7 to $8 per bag and last you all but two or three breakfasts. Being on a bit of a budget I’ve recently taken to making my own and found that a batch of homemade granola not only tastes far superior then the packaged stuff, it also costs less and will keep fresh in your pantry for weeks. This recipe can be doubled easily.


3 cups gluten free oats

1 cup chopped almonds or walnuts (or a mix of both)

1 1/2 teaspoons cinnamon

3/4  teaspoon salt

1/4 cup brown sugar

1/4 cup maple syrup

1/4 cup coconut oil (or vegetable oil)

1/2 cup currants

1/2 cup golden raisins

1 tablespoon honey


Preheat oven to 250 degrees

Combine oats, nuts, salt, and cinnamon in a large bowl. In a separate bowl, whisk brown sugar, maple syrup and oil until smooth. Add wet ingredients to the dry and stir until combined. Pour mixture onto 2 lightly greased baking sheets and drizzle honey over top. Cook for 1 hour and 15 minutes stirring every 15 minutes so that even color is achieved. Let cool partially, then mix in raisins and currants. Store in airtight container(s) once fully cooled.