Wednesday, August 11, 2010

Gluten-free Vegan Backpacking Food

View from Kintla Lake Backcountry Campground, Glacier National Park.
If you are a gluten-free, vegan, and like to go backpacking, you know the challenges of finding something worth eating while you are on the trail to the back country.  It is hard enough eating from day to day, but the choices get even slimmer when you try to carry your food on your back, especially if you want that food that has simple seasonings, no MSG, lots of veggies, whole grains and not cost very much.

I went to my nearest grocery stores to see what I could find, and the results were discouraging.  I started reading labels, and decided it was time to dehydrate my own food.  It was time to go gourmet.  We were going to have the best gluten-free, vegan backpacking food on the Kintla Lake Trail in Glacier National Park. 

Ramen isn't gluten-free, but there are some noodles that are.  They are tiny clear noodles in the Asian food section.  Sometimes they are called Glass Noodles, sometimes vermicelli.  My favorite is made out of mung beans, but there are others made out of rice.  With these noodles I made a quick and easy dish that reminds me of the dish from the Philippines called Pancit.  I simply call them Asian Noodles.  Make your own soup seasoning mix to go with it, or anything else you want to add flavor to or lots of home dehydrated veggies.

Dehydrated green beans sound unusual, but after eating them, you will want more.  They are quite versatile, good as a dry veggie snack, or in cooked food.

Dehydrate your own potato slices, and make your own potato dishes.

Quinoa is good for breakfast or supper.
Soup or Pancakes?

Dehydrated spaghetti sauce and walnut cheese sprinkles, and your favorite noodles.

Black bean soup, using the dehydrated black bean flakes in the bulk section of the grocery store.  I also make easy dehydrated Split Pea Soup that will save a lot of money when you make it yourself and dehydrates faster then anything else.

You can make most any other favorite soup you like to eat at home and dehydrate it too.  I like to make dehydrated Thai Curry

Homemade granola for lunch.  Yes, for lunch.  It is crazy sounding, but works for us.  We have time in camp to make a full meal for breakfast.  But lunch is on the trail, and pre-made granola bars don't work for us.  So why not put your granola bar in a bowl with some milk powder, pour on some water and enjoy.  Supplement with some dried fruit, and nuts if you are still hungry.  I also take some dehydrated kale chips, flax crackers, and such, but granola is the main deal.  It's best feature is that it is simple, and fast.  No thought needed and little prep time needed in the middle of the day.  You are back on the trail quickly.

And the most popular food item of the whole trip, Back Country Burritos.  It takes some prep work ahead of time, but it was absolutely delicious in camp.

So here's the deal.  I'll give you detailed instructions in additional posts and link from this post to them.  So get your dehydrator ready.  There is still plenty of time for backpacking before the snow flies.

The only bear we saw on the trail hung out in this backpack.  He knew where to find good food.

1 comment:

  1. I have just discovered your posts today. They are amazing! I work for a Wilderness Ministry in Wyoming. We are trying to beef up our gluten free options and recipes with basic spices, gf flours and various other pack-able ingredients. Our ministry is pretty large. Would love to hear any ideas or leads you might have.
    Thanks! Daria:


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