Gluten Free Sorghum Bread

Step 1: Prepare camp oven by oiling well with olive oil.

Step 2: Combine yeast, sugar and warm water to activate yeast and let sit for 15 minutes.

Step 3: 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.

Step 4: Pour the club soda in a slow drizzle, adding just enough to wet all the ingredients completely; the dough should feel soft and firm.

Step 5: Turn out onto a clean surface floured with rice flour and knead well (gluten free dough is much looser than wheat flour dough).

Step 6: Place dough back in mixing bowl and cover with a towel and allow to rise in a warm place for about 1 hour.

Step 7: Meanwhile, after dough has risen about 30 minutes, start your fire using BBQ briquettes.

Step 8: Allow your camp oven to sit, covered, on the briquettes to heat up.

Step 9: 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.

Step 10: Allow to bake approximately 30 to 40 minutes (baking varies depending on fire temperature), checking bread at anytime while baking.

Step 11: Remove bread, slice, slather with butter and enjoy.