Gluten-Free Damper?
It can be done! You can’t go camping without making a damper, it’s almost a tradition! But what about those who are intolerant to gluten? This gluten-free damper recipe is perfect for those who have Coeliac disease or choose to eat a gluten-free diet. You can also use this recipe as a base and add any flavour variants you like, be it sweet or savoury.
Here’s a recipe for Gluten-Free Parmesan and Onion Damper!
Note: You can always use gluten-free plain flour if you wish. Simply add 1/2 a teaspoon of baking powder per 1 cup flour.
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What size camp oven to cook damper?
A 9qt camp oven is a perfect size to cook a damper in, it will cook a damper from 1cup of flour up to a 6 cup damper, I usually cook my dampers with 4 cups of flour.
Don’t have a camp oven? this 9qt camp oven from campfire is perfect
9qt Camp Oven Best Values
Step One:
In a bowl add 500 grams of self-raising gluten-free flour and a pinch of salt.
Step Two:
Slowly add water until the ingredients start to combine and form big clumps of dough. Use a butter knife to cut into the big clumps and keep on stirring around and around. The dough mix will slowly come together and form one piece. There’s no need to use your hands as the mix is very sticky.
Step Three:
Use your knife to turn the damper out onto a lightly floured trivet covered with foil and put the lid on the camp oven. Cook with an even amount of top heat and bottom heat.
Step Four:
Cook for about 30-40 minutes. The damper should be ready when browned on top and sounds hollow in the middle when tapped.
Step Five:
Serve with your favourite spreads. Butter and golden syrup is always a winner!
Gluten-Free Damper in the Camp Oven
Course: Camp Oven Damper Recipes, Gluten Free RecipesCuisine: AustralianDifficulty: Easy4
10
minutes40
minutes300
kcal9 QT
Top and bottom Heat
50
minutesIngredients
500 grams gluten-free self-raising flour
Good pinch salt
Water (roughly 1 – 1.25 cups)
Directions
- In a bowl add 500 grams of self-raising gluten-free flour and a pinch of salt.
- Slowly add water until the ingredients start to combine and form big clumps of dough. Use a butter knife to cut into the big clumps and keep on stirring around and around. The dough mix will slowly come together and form one piece. There’s no need to use your hands as the mix is very sticky.
- Use your knife to turn the damper out onto a lightly floured trivet covered with foil and put the lid on the camp oven. Cook with an even amount of top heat and bottom heat.
- Cook for about 30-40 minutes. The damper should be ready when browned on top and sounds hollow in the middle when tapped.
- Serve with your favourite spreads. Butter and golden syrup is always a winner!
Hi, will this recipe work with a conventional/fan-forced oven too? Felt the sudden need to make damper at home, I guess this is what quarantine has done to me.
Yes of course you can
This recipe is a hit in my household. My son loves damper and asks for this recipe time and time again Very nice, quick and easy damper! It was only a smallish loaf, but you could easily double it in the TMX I would think to make it bigger next time. Really enjoyed it though, thank you!
Awesome!, Glad you love it.
Can you bake it in a conventional oven? What temperature?
Hey Mary, you definitely can I would set your oven to 180 degrees.
Mick
Would this work in a jaffle iron? Have you tried it? Cheers
I doubled the recipe but found it was uncooked in the middle, so if using a camp over I would recommend sticking to the original recipe size, or making 2 loves. It was fluffy and puffed up nicely.
Hey Helen, you definitely can make it bigger, you just need to hone in your heat control to be a little lower so it cooks longer slower and it will cook, good effort though! 😁
Have a problem with dampers made on GF self raising flour not rising properly. Have added a heaped teaspoon of baking powder but not much of a result. Any suggestions. Have been using Donna Hayes flour.
Hey Don, you won’t get the same results as you would with flour. Mick