<p>With the kicker that it has to be backpack friendly. </p>
<p>I am backpacking with Girl Scouts this weekend (I am a trainer) and one of the new leaders needs a gluten free menu. One of the things that we pride ourselves on teaching is that you do not need to eat freeze dried, or junk or just cheese and salami on a short overnight (the typical kind for Girl Scouts). But since the usual desert is either cookies, or a pudding/cake thing if we want something warm … I am really drawing a blank.</p>
<p>Any good gluten-free recipes handy?</p>
<p>Thanks in advance!</p>
<p>oh, ps … Does anyone know if quinoa is gluten free?</p>
<p>One cup of peanut butter, one cup of sugar, and an egg. Mix together, drop onto cookie sheets, crisscross with a fork and bake at 350 for about 8 minutes.</p>
<p>OMG Zoeydoggie, that is my kind of recipe. Thank you!</p>
<p>Can’t you also generally substitue rice flour (find it at your health food store or Whole Foods) for flour in your favorite recipe and cook as normal?</p>
<p>If marshmallow fluff is gluten-free, then these fluffernutter cookies from PickyPalate will work. Three ingredients: peanut butter, fluff, and an egg.</p>
<p>Hugcheck-No, you cannot just substitute rice flour. Gluten is the gluey stuff that holds the baked good together. Rice flour makes everything very crumbly. You can’t pick it up type of crumbly.</p>
<p>Thanks all!
I am going with the gluten free Betty Crocker brownies. I’m glad they got an endorsement since I was worried.
Also going to make cream cheese peppermints … looks easy… basically pure sugar, but what the heck… it isn’t gluten!</p>
<p>We didn’t care for the Betty Crocker version of choc. chip cookies. Try Pamela’s instead. Available at many “regular” groceries as well as the specialty shops. I make them like brownies as the ‘drop’ cookies don’t bake right to my taste. The recipe for either style is on the bag.</p>
<p>I’m also a GS trainer & gluten-intolerant! The BG GF brownies are amazing! (are you making them in a box oven?). </p>
<p>We just had our state trainers conference last weekend and I took an outdoor dessert class that included lots of grilled fruit, banana boats (add marshmallows, nuts & ch chips) or baked apples (core apple, add raisins, brown sugar, nuts and butter). The last 2 you wrap in foil and place in/on coals until they are soft and chocolate is melted. </p>
<p>Other possible desserts could be anything with melted chocolate. When we made smores, I just sandwiched the marshmallow between the hershey bars - forget the graham cracker.</p>
<p>Thanks to all! I made the Betty Crocker brownies, they turned out great. (My H ate all the edges). The taste is VERY chocolate, almost semisweet. I added pecans. The texture is “right” just like most other brownie’s I make (mostly from various packages). </p>
<p>I think the chocolate is so dense that I am going to add the back up dessert - cream cheese peppermint patties. Then, if you don’t like chocolate, you can eat the mint alone. If you think the brownie is too chocolate, you can put a mint (they are squashy) on top like frosting. So everyone is covered.</p>
<p>Thanks for the tips! I would have been afraid of gluten-free packages without some handholding!</p>
<p>edit to add. no we were not using solar boxes for the backpacking, this is first timers so we have enough just getting the shelters up and dinner on the “stoves” cooked.</p>