Tuesday, January 13, 2009

About us

Why does "glutenfreecamping.com" exist?
My wife and I have always been huge camping fans; as a matter of fact, two of our most treasured wedding gifts were a brand new tent and a camping stove. One of the things we love about camping is sitting around the campfire and enjoying a good meal. So, when I began living gluten-free in February 2008, we immediately started wondering how this would affect our travels, particularly our camping/backpacking trips. After all, many of the typical camping meals are very much wheat-based: hot dogs on the grill, hamburgers, sandwiches, pancakes, toast, pasta…!
About four months after I started living gluten-free, we decided to give it a try: We went on a 6-day (car) camping trip to Northern California, during which we cooked all of our own gluten-free meals. We found that it takes slightly more planning and ingenuity, but it is definitely possible, and we really enjoyed our food! This site is our attempt at sharing our own experience and inviting you to share yours. Although it will start as a blog (with us sharing some of our ideas for meals and recipes), our goal is to convert the blog into a forum, which will allow you to post your own comments, ideas, and recipes. Please check the site frequently and don’t be shy – we’d love to hear your experiences and try out your recipes! Our hope is that nobody would opt to stay home for fear that their diet may be too restrictive when camping - alone or with friends!

3 comments:

  1. I couldn't have found this blog at a better time. We have a week camping trip planned and my 3 year old son should have the offical diagnosis a month before our trip. I was starting to wonder how I would be able to it. I can't wait to try the recipes.

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  2. Thanks for all your recipes and ideas. We are heading out on our first camping trip since I've been gluten-free and this provides some great ideas of things to bring and meals to plan. Thanks again!

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  3. Hi there,

    Hope you're doing well today!

    Women's Adventure magazine's redesigned book includes a department called Backcountry Gourmet. On this page, we print two, hopefully exotic, recipes that both use a common central ingredient plus a couple accompanying tips. For the spring issue, the common ingredient was eggs. We're thinking salmon could be summer's ingredient. I'm interested in working with you for this department. What do you think? Do you have any great salmon recipes suitable for the backcountry that you'd like to share with our readers? If yes, let me know and we'll work on printing them, crediting you of course.

    Another ingredient I love to use and feel great when I eat on the trail: quinoa. I'd be open to reading any different and fun quinoa recipes you want to share too.

    Please feel free to call or email with any questions. I'll look forward to hearing from you.

    Thanks so much,
    Jennifer

    --
    Jennifer Olson
    Assistant Editor
    Women’s Adventure magazine
    3360 Mitchell Lane, Suite E
    Boulder, CO 80301

    jennifer [at] staff [dot] womensadventuremagazine.com

    www.womensadventuremagazine.com
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