December 06, 2017
Breads, Eggs, Australian,
Add it in the lunch box, Brunch, Weeknight Meals, Gluten-Free, Non-Dairy, Vegetarian, Yeast Bread, Flour, Open Fire more
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"DH is collecting campfire recipes that he can use when he goes away with the four wheel drive club and asking me to save and print them out and put them in a folder to take away with him and he wants to include some gluten free recipes as several members of the club are gluten intolerant. This particular one comes from an Australian on line company that specialises in healthy and gluten free products. Times are estimated, though have not allowed for resting times in the times and the serve size represents 1 loaf."
Prepare camp oven by oiling well with olive oil.
Combine yeast, sugar and warm water to activate yeast and let sit for 15 minutes.
Combine dry ingredients and add yeast mixture to dry ingredients and than add apple cider vinegar, then the eggs, one at a time and then the olive oil and mix well between additions.
Pour the club soda in a slow drizzle, adding just enough to wet all the ingredients completely; the dough should feel soft and firm.
Turn out onto a clean surface floured with rice flour and knead well (gluten free dough is much looser than wheat flour dough).
Place dough back in mixing bowl and cover with a towel and allow to rise in a warm place for about 1 hour.
Meanwhile, after dough has risen about 30 minutes, start your fire using BBQ briquettes.
Allow your camp oven to sit, covered, on the briquettes to heat up.
When dough has risen, place it in your well oiled, hot camp oven and set your camp oven back into its spot among the briquettes and place 10 to 12 briquettes on the lid of the camp oven.
Allow to bake approximately 30 to 40 minutes (baking varies depending on fire temperature), checking bread at anytime while baking.
Remove bread, slice, slather with butter and enjoy.
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I made this as instructed except for baking it in a heavy cast iron dutch oven with lid on and baked it in the oven at 375 degrees Fahrenheit. This bread in on the dense side and tasted great with a pat of garlic butter.