What are some good gluten-free foods for backpacking?

Question

I have quite unfortunately found out several months ago that I'm gluten sensitive. Nearly all my meals I've planned and eaten on the trail have included wheat, and thus gluten, in them in some fashion. I'm still learning how to eat satisfyingly gluten-free at home, and on the trail this has proven to be even more of a challenge.

What are some good-tasting, calorie and nutrient-rich meals that I can pack on the trail that are gluten-free? For Breakfast, Lunch, and/or Dinner?

Answers can include full-prep from raw ingredients, freeze-dried type meals, or any other variation.

Answer 1

I follow a paleotic diet (which is gluten-free) for fairly similar reasons. I will give you some of my recommendations; I have tried them all myself except for the hard boiled eggs:

• Beef jerky/pemiccan: it is very nutritious. It's my number 1 recommendation for food on the trail (regardless of whether you have celiac disease or not). You can make it yourself if you want to.
• Dried fruit: water is heavy, so dried fruit is a lightweight and nutritious snack. A little bit sugary perhaps, but that shouldn't be a problem on the trail (when you're burning lots of calories). Raisins are my personal favorite in this category.
• Coconut oil: also very nutritious and high in healthy fats. You can eat it raw, cook with it or you can make cookies with it.
• Honey: either raw or used in recipes.
• Raw nuts: again: nutritious and lightweight.
• Dried seaweed and kale
• Hard boiled eggs: as long as you have a hard container that keeps the shell from breaking, they won't spoil for two to three weeks. That's what I've heard, at least, I haven't actually tried it myself yet.
• Canned sardines
• Food bars: Tankabars, Pure Bars, Kind Bars, Lara Bars, and many others
• Dark chocolate: not all chocolate is gluten-free, so check the ingredients list!
• Vegetable chips: these carrot chips, for instance.

Also, most food in nature won't contain gluten. It's not something you should rely on (i.e. I would also take enough food with me), but some knowledge of the local fauna is always a good thing. However, it's a difficult subject, but it just is one more option that you may be interested in.

It seems hard at first to find out which foods you can and cannot eat and to find good substitues for each of them, but you get used to this fairly easily. I at first thought that this would never be doable to head into the wild whilst following this diet (which is more restrictive than a gluten-free diet), and now I feel as if I've got more than enough options. After a while, it feels just as "natural" as your previous diet.

Answer 2

First, sorry to hear the diagnosis, but you are not alone. I've shopped out many a trip for gluten-free clients, and, fortunately, it is surprisingly easy to replace just about every back-country meal** with a gluten free alternative.

Quinoa. Corn. Rice. Potato. Soy... there are lots of substitutes.

Most large grocery stores in the US are getting better about carrying gluten-free pastas, grains, etc. Natural foods stores are usually even more comprehensive. I've found gluten free bagels, tortillas, bread, etc.

The thing I find most difficult is the amount of processed food that has gluten in it (when you wouldn't suspect it). So my recommendation is foray into self-prepared meals. A few veggies, garlic, pesto paste, gluten-free pasta - bam! Live'n large.

(**Admittedly I never eat/serve freeze-dried or prepared "backpackers" food in the back-country, so can't help you there... Life is to short to not enjoy every meal.)