Ahhh camp food, you probably have fond memories……

I thought it meant bacon sizzling in the pan, eggs, sandwiches, burgers and hotdogs followed by s’mores.  But that kind of camp food is not what this post is all about…..

Cooking Gluten Free When Camping

Our Campsite

I recently went camping with a huge group of women and kids–28 total.  We plan all the meals in advance so that you only have to cook once on the trip. It has taken me two years to realize that my volunteering to cook dinner was what everyone else deftly avoided.  The first night is generally handled by our fearless leaders who quickly volunteer to  provide us with hotdogs  and burgers on the grill–simple and painless.

(8-13-10 update:  I just learned last night when we got together for a post camp party that the first night food consisted of lovely salads and flank steak skewers, I missed the first night this year.  And breakfast is challenging too, you still have to feed 28 people and wake up early…)

Of course the next two nights are prepared by the two type A people in the group who like to cook.  This year my Japanese friend made fried rice and also pork gyoza (pot stickers) one night and I made refried beans with pulled pork chipolte wraps on another night. 

 I thought my meal selection was  “easy, no problem”.  But I forgot about the total production of cooking gluten free for close to 30 people.  I had to triple my normal recipes and do it in batches over two nights so that I could freeze it all and reheat it at camp.  Hours of prep work.

Getting Pinto Beans Ready for Camp

Many of our meals were the traditional ones most car campers prepare but in the next few posts I will cover our unique recipes (some that will not be worthy of camping–just too much work but they will be good at home) and a few ideas like Omelets in a Bag and a neat trick for bacon that makes life easy for camp.

Before I go on to the recipes, I must give you some background on this group of “campers”.  While I am a  newcomer (2 year veteran) many of the others have been at this for years.  In the past there have been microwave ovens and espresso machines in the campsite kitchen.  This year we had two crockpots on hand to keep things warm while the rest of the food was prepared. 

Activities always include swimming, sun, eating, and whatever the nearby town has to offer.  We always have foot baths, a hot wax paraffin dip, and other pedicure necessaties for the evening.  This year we included red wine and dark chocolate into the evening pedicure plan while the kids watched a movie screened on a huge white sheet hung over the clothes line.   Every year someone receives a special bikini made out of duct tape–a sight to behold for sure!  That photo though is not for public consumption. 

Our Japanese friend is a fabulous cook and her gyoza are well known and loved. Last year I helped make the gyoza in 100 degree + heat—I stood there filling, wrapping and crimping for hours on end while dripping sweat all while trying to keep the pork mixture cold enough to meet my “food worker permit standards” (remember type A). 

This brings back memories of our lovely campsite from last year –our amenities included a huge campsite consisting solely of dirt and rocks, though, we had running water and the all-important electrical outlet with power strips and 30 foot long cords, so who can complain?

It was beautiful

At one point the group nearby was in the midst of a huge boyfriend/girlfriend split, a very nasty split to be sure, the girl was foul mouthed and drunk, (can you blame her she was being dumped while on vacation with her friends?)  We then noticed (how could we not)  she was standing in the back of their pickup truck throwing out huge sheets of plywood at the boyfriend who was spurning her.   I can’t say I was disappointed when she decided to start walking home–we were truly in the middle of nowhere but somehow the friends managed to calm the situation, I think someone ultimately drove her home. 

Fortunately we moved up a notch this year to better digs–it always pays to spend a little more on your campsite…….

Authentic Refried Beans

Here are a few camping photos –I would love to hear some of your camp food ideas too.

My excellent cookmates!

Lots of help with gyoza this year, me in the pink/orange tank. The chef overseeing things on the right.

King of the Island

A few hours out on the lake.

Find other great gluten free Mexican dishes in Cooking Gluten Free!

Sending your kids to camp

As a past board member for the Gluten Intolerance Group I have cooked at the GIG summer camp for kids. And as a parent of two gluten free kids, I have worked with the staff in many camp kitchens to be sure they were able to feed my children.  The food is always very basic–lots of pasta, sandwiches, foil dinners etc.  Generally, if you send along some pre-made frozen items, talk to the cook a week beforehand to learn what is on the menu, and meet the cook in person when you drop your child off you will rest assured that your child will be fed a gluten free diet.  I am always impressed by the pains these camp kitchens take to feed my children.  A personal connection with a positive attitude helps a great deal—meet the cook and BE NICE so they want to help you and your child.