Bread & A Spread Fit for A Hike

Gluten & Dairy Free Hiking Bread

Thanks to Bob's Red Mill for supporting this post through providing me the flour to make this tasty recipe along with three other tasty recipes as part of a series of gluten free camping friendly recipes. 

On a typical camping trip, my husband and I don’t sit around and hang out at camp all day. We may have a leisurely breakfast – but you won’t catch us sticking around our campsite. Before long we’ll head off on our chosen adventure of the day, so we’ll take our lunch with us on the trail or the road.

For lunch we’re most often eating sandwiches made of homemade gluten free bread (which doesn’t require toasting for maximum taste) and a quick spread. Rather than packing this bread full of starch – I opted to tip the scale towards whole grain flours and seeds to provide a heartier nutritional punch to fuel our long hikes. Our choice of spreads varies between a nut/seed butter and jelly combination or a quick salmon and chive spread for which I’ve included the quick and simple recipe below.

Gluten & Dairy Free Hiking Bread

Hiking Bread


75 grams sweet white rice flour
75 grams potato starch
70 grams gluten free oat flour
70 grams quinoa flour
60 grams teff flour
25 grams potato flour
2 tsp baking powder
1 tsp salt
2 large eggs
2 tbsp apple cider vinegar
2 tbsp walnut oil
1 tbsp honey
1 tbsp flaxseed meal
2 tsp active dry yeast
½ tsp sugar
2 tbsp chia seeds
2 tbsp millet
¼ cup sunflower seeds


Heat your oven to 350 degrees.

Line a loaf pan with parchment paper – here’s the one I use.

In the bowl of a stand mixer (or a large bowl), whisk together the flours, baking powder, and salt.

In a small bowl, whisk together the eggs, apple cider vinegar, walnut oil, and honey. In a small cup, whisk together the flaxseed meal with 2 tbsp of boiling water.

In a 2-cup measuring cup, combine the yeast and sugar with ¼ cup of warm water. Gently whisk and set aside.

Using the paddle, mix the small bowl of wet ingredients in with the flours.

Add the flaxseed paste and yeast mixture.

From here, keep adding water slowly until your dough resembles a thick cake batter instead of traditional gluten-full bread dough. In my kitchen, I end up adding somewhere between 1-1 ¾ cup of water.

Add and mix in the chia seeds, millet, and sunflower seeds.

Pour the batter into the lined loaf pan, cover, place in a warm spot, and let rise for 40 minutes.

Uncover and bake for about 45 minutes or until the internal temperature of the bread reaches 180 degrees.

Remove from oven and allow to sit in pan for about 5 minutes on top of a wire rack. Then carefully, remove the loaf from the pan and allow to cool completely on the wire rack. 

Makes 1 loaf.

Gluten & Dairy Free Hiking Bread

Salmon & Chive Spread


1 6oz can boneless and skinless salmon
2 tbsp mayonnaise of choice – we use soy-free vegenaise
1 tbsp of dried chives
salt and pepper to taste (optional)


In a small bowl, mix together all ingredients with a fork.

Spread on bread.

Makes enough for 2 sandwiches.