Summertime usually involves vacations! It’s a great time to shake up routines and see somewhere new. Vacations should be a worry-free, stress-free time. 

But what about those of us with dietary restrictions?

It can be hard to know if the place you are traveling to will have options for you. Or if the airport and plane will have something you can snack on. It can be stressful. But what can you do to guarantee your needs will be safely met? How about a road trip and camping!

You are in control because you bring all the foods! 

Make sure you have your own grill to guarantee there is no cross-contamination. You never know what was made on the campsite or parks fire pit grates before. Plus, with fire restrictions, you may not even be able to use your fire pit! We use a propane grill for both of these issues.

We tend to keep our meals pretty simple and do as much prep work before we head out. For breakfast, we make either scrambled eggs or oatmeal.

For the eggs, we save an old coffee-mate creamer bottle. We make one day of scrambled eggs, pour the mixture into the bottle, then mark the bottle with a sharpie where day one is. Repeat for as many days as needed. In the mornings when we make eggs we add meat, usually chorizo or bacon, diced onions and peppers, and chredded cheese.

We buy Picky Bars pop-up cups for oatmeal. They are flat and easy to pack and you just boil water, open the package, and add water! It’s simple and filling.

Of course, we always have coffee with breakfast. We have an all-in-one French Press. We boil the water and then add the coffee. It’s not the greatest coffee but it gets the job done.

We keep lunch simple: sandwiches, fruit, baby carrots, and single-serve bags of chips. We buy a tub of lunch meat and a package of cheese and assemble our sandwiches the day of so nothing gets soggy. We keep our bread in individual zip lock bags since one of us has gluten bread.

For dinner, we pre-season steak and chicken and use our FoodSealer to vacuum seal. We either have a salad kit or foil potatoes for a side. To make the potatoes, buy cans of sliced potatoes at the store, make a tin foil packet, season (we usually do garlic powder, onion powder, and chili flakes), onion & peppers, and cheese. You can use your favorite seasonings and whatever toppings you like. They can go on the grill with the meat. We usually flip them when we flip the meat. If you wanted, you could add sour cream after cooking as well.

We keep it pretty simple but when we are hiking and off-roading we want filling foods that are gluten-free and easy to prepare.

What tips, tricks, and hacks do you have for camping foods? Drop them in the comments because we are always looking for fresh ideas!

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Categories: Gluten Free


Jenna Volden has a degree in business and has spent the last 10 plus years working for others. She believes it is time to start her own photography and writing business. She enjoys running, coffee and helping others achieve their goals. Gluten-free foods are a lifestyle, not a choice, for her due to celiac disease. She is currently based in Phoenix, Arizona.