Special Diet (Gluten Free & Dairy Free)

[oddbird]

hardtack notes and links

this post is a good intro to the topic
http://kenanderson.net/hardtack/recipes.html


http://www.motherearthnews.com/Real-...#ixzz1oldaFpP6



I was kind of interested in bannock, but finally decided that it wasn't portable enough. It is a better choice for a weekend or section hiker.
I've not tried the parched corn; it sounds interesting.

there's plenty of discussion of hardtack on the web, try the search terms:
traditional trail foods or portable calories hiking, also check out the survivalist sites.

http://www.backwoodshome.com/article...enburg81a.html

I finally found GF hardtack recipes here: (a very cool thread!)
http://planetxtownhall.com/index.php?topic=2980.0
before I found this one, the only gluten free hardtack recipe I had found used oats, but wasn't dairy free.

Note - be very careful with the millet. A recent study showed that millet is often cc'd.
http://www.ncbi.nlm.nih.gov/pubmed/20497786

The main flours I have used are
oat (low avenin, GF certified from http://www.montanaglutenfree.com/index.html)
buckwheat (I started with groats and ground them up)
potato starch (potato flour contains the peel)
tapioca starch
rice flour


All the articles say that hardtack crackers taste terrible, but most of the GF ones actually taste fine. I tweaked them a little so that they taste best with a little ghee on them. They are great fat delivery systems and that's where you get the calories.

This post has some how to info:
http://www.6thtx.org/Making%20Hardtack.htm

I did poke holes into the crackers, but I did not bake them twice. I had read somewhere else that the thing to do is to bake them and then leave them in the oven overnight. I think I would try the 2 bake system if I were making them in humid weather.


-Mrs Oddbird

[sailsET]

Powdered soy mixes, you might find one palatable to you. That could help for a quick breakfast.

Be careful with soy. The majority of protein bars get their protein source from either whey protein (dairy), or soy protein. Over 90% of soy is genetically modified in this country. So, to add a new level of difficulty, make sure the soy you purchase is non-GMO. "Organic" soy is non-GMO. Here is a website to get you started on avoiding GMO poison: http://truefoodnow.org/shoppers-guide/

[peggy]

That is attractive, thank you for sharing !

[oddbird]

flours I forgot to list for hardtack
Timothy grass (timtana) http://www.montanaglutenfree.com/glu...category_id=62
best used in smaller amounts

teff
buckwheat

[oddbird]

Oddbird completed his thru hike 8/5 - no gluten, no casein!

[mtnkngxt]

I've found most of the Larabar flavors to be quite good.

[girl81]

What about making your own bars with:

natural almond butter
gf flour of choice
honey
green powder
dehydrated fruits/veggies
coconut flakes (optional)
ascorbic acid (preservative)
chopped nuts/seeds (optional)

Mix, dehydrate until desired texture, cut, wrap.

[ever4ward]

www.outdoorherbivore.com has a good selection of gluten and dairy free backpacking meals.

[JAK]

When losing weight my hiking diet is about 20% protein, 50% carbs, 30% fats for about 1 to 1.5 pounds per day.
If I ever get all the weight off, it should be closer to 10% protein, 30% carbs, 60% fats 1.5 to 2.5 pounds per day.

In absolute terms I try and keep my carbs below 300g a day. I eat oats but avoid all other starches. Sugars I try and get from dried fruit, and I can handle milk also. I like lentil soup on the trail also. In your situation I would keep the carbs low, like no more than 30% of total calories burned each day, and no more than 50% of diet, maybe even push those limits lower to 20% of calories burned and 40% of diet. See how your body responds to more fats and protiens in your hiking diet. That should make it eaiser to find the right carbs and avoid gluten and dairy.

[JAK]

I can't say this enough. Try to work green herbs like parsley into your diet, for the iron, calcium, vitamin A, vitamin C. They are basically green vegetables, and easier to find than having to dehydrate alot of spinach. Even mixed in with lentils you will only be able to choke down about 30g a day tops, but it's all you need as its full of vitamins. Mostly parsley so its not to strong, plus some others with more flavor.

Night Soup = 50g lentil, 50g dried veg mix, 25g dried green herbs, spices, and up to a litre of water.
Haven't tried it yet but mix in some pemmican maybe. I usually just use some olive oil or canola oil.

I would be at a loss for breakfast without oats.

[WingedMonkey]

When losing weight my hiking diet is about 20% protein, 50% carbs, 30% fats for about 1 to 1.5 pounds per day.
If I ever get all the weight off, it should be closer to 10% protein, 30% carbs, 60% fats 1.5 to 2.5 pounds per day.

In absolute terms I try and keep my carbs below 300g a day. I eat oats but avoid all other starches. Sugars I try and get from dried fruit, and I can handle milk also. I like lentil soup on the trail also. In your situation I would keep the carbs low, like no more than 30% of total calories burned each day, and no more than 50% of diet, maybe even push those limits lower to 20% of calories burned and 40% of diet. See how your body responds to more fats and protiens in your hiking diet. That should make it eaiser to find the right carbs and avoid gluten and dairy.

Haven't you been on a weight reducing plan for like 4 years now? Maybe you need more hiking.

[perrymk]

I like this recipe. I think it is gluten free but honestly don't know

1 large ripe banana
2 eggs
1 teaspoon vanilla
1 tablespoon vegetable oil

Mash together

Cook in waffle iron or fry as a pancake. It makes a great waffle.

[Wise Old Owl]

This is a very old thread 2009 and Prain4u -- Your doctor is FOS and wrong... There were better solutions back then and they work now... life sucks find a better doctor.. he is old .. PM me.

[Venchka]

In post #1, oats were incorrectly identified as containing gluten. Absolutely not true. Oats are naturally gluten free. Mass produced commercial oats may have trace amouts of grains containing gluten and therefore may not be labeled as gluten free. Montana Oats, and several other companies, sell certified gluten free oat productes. A 30 second internet search will find them.
There are numerous corn and rice based pasta and noodle products on the market.

Wayne

[Chaco Taco]

Oat flour and almond flour are great alternatives as well. We make lots of gluten free cookies and dishes at home. On the trail, Glutino makes great english muffins. Many bakeries and pizza shops are now making gluten free pizza and breads. Its much easier to do now than it was say 3-4 years ago