Gluten Free Food

“Hello All:

I found out in October that I have a sensitivity to Gluten (found in wheat, oats, rye and barley. So now I can't eat anything with wheat flour or flour made from those other grains. This lets out most cookies, cakes, oies, pasta, bread and anything thickend with flour like some gravies etc. Remember Julia Child saying, "First you make a roux." Not me, no roux for me. It is thickened with flour.

Anyway, the whole point of this thread is to solicit anyones thoughts on good gluten free prepared trail foods or recipes of stuff to take backpacking. HELP!!! Backpackers travel on their stomachs, right?

AJ”

“Can you have rice flour??/”

“I just looked at the stuff I have and it's all with wheat noodles in it. I'll see what I can think up. Good luck.”

“there are rice noodles that would be perfect.....”

“My father was diagnosed with celiac sprue almost two years ago. They say this is hereditary, so it is very likely that I may have it (I haven't been tested yet, I probably should soon).

Something that may work well for backpacking food is some of the dehydrated soups made by Thai Kitchen .

Also you may want to try Adventure Foods, they will modify their recipes to meet special dietary requirements at a minimal change in cost.”

“http://www.adventurefoods.com">Adventure Foods”

“We were given a cookbook shortly after my wife was diagnosed with MS. Haven't used it much but is entitled

"The Gluten-Free Gourmet: Living Well Without Wheat" ISBN 0-8050-1835-2

Some of the recipes look like they can be adapted for backpacking.”

“Co-incidentally, I got an e-mail this morning from one of our Alpine Club of Canada members who is going to the yurt week-end in Vermont on Feb. 28-29. He was saying he had to bring his own, gluten-free food. I'll start picking his brains for you.

Summer backpacking shouldn't be too difficult. There are potato and rice side dishes from Lipton and others to which you can add foil tuna and chicken. Most of these need milk and water and so you would have to use milk powder. This would be complicated for winter camping however.

Meal bars make a decent breakfast - they taste a lot better than they used to. Fruit leathers and nuts (gorp) can round out the menu.

As I said, good luck.”

“My youngest brother was gluten-intolerant when he was little, but seems to have grown out of it.

He had a lot of rice cake sandwiches when he was growing up, yuck...”

“Bitpusher:

There is now a blood test for gluten intolerance. Your bro should be tested. He may be symptom free, but he could still be damaging the lining of his msall intestine (I hate to think what mine looks like after 56 years) Also, it is genetic, so anyone with a close relative (parent or sibling) should be checked.

Thanks to all the others for suggestions. I do eat a lot of the Thai Kitchen soups with rice noodles Yum. Keep this thread going plase. I am taking notes and will try the sources and recipes posted. My deep appreciation to you all.

AJ”

“Interesting, AJ. I'll talk to himn about it. Thanks.”

“Go to the King Arthur Flour website, they have white buckwheat flour that you can substitute in most recipes. There is a recipe book for people with allergies that has gluten free cookies and trail bars. Most of the recipes call for a combination of white buckwheat flour, amaranth flour and quinoa flour, instead of wheat flour. I'll try to find the name and author.”

“My deepest apperciation. You are all wonderful folks.

I hope someday that those people who make prepared backpacking meals will disocver that a larger number of folks are finding they are gluten intolerant and start making freeze dried and prepared foods w/o wheat flour. In the meantime, I appreciate the refereals to cookboooks, recipes etc.”