Wednesday : Questions and Answers With The Wolf Pack

by M.D. Creekmore on June 19, 2013 · 69 comments

Question from Michele

My new husband has a wonderful bug-out trailer, which contains, among other things about 3 months of MREs. I’m allergic to wheat, so I am going to have to package up stuff for me to eat (although I could certainly afford to lose some weight).

Do you all have suggestions – along with recipes if necessary for homemade MREs, or easy to prepare meals for bug out and suggestions on packaging them?

M.D. suggests : “Bug Out Bag Meals: DYI MREs” and “The Wolf Pack Cookbook” as a starting point.

Please help Michele out by posting your advice and thoughts in the comments below…

69 comments

Mike June 19, 2013 at 8:26 am

Are you allergic to gluten or just wheat in general?

Looks like you’ll be having to replace bread type stuff with other stuff. I think rice is ok? Then use rice, rice pasta etc. instead of wheat based products. You can store the stuff easily in mylar bags with oxygen absorbers, they’ll last decades.

Michele June 19, 2013 at 5:15 pm

I am specifically allergic to wheat, unless it’s sprouted.

Lantana June 19, 2013 at 9:08 am

Michele, what are the staples you currently use to replace wheat in your cooking?

Michele June 19, 2013 at 5:19 pm

I have some wheat – there are other people I prep for as well as myself, and I can eat sprouted wheat, so could make flourless breads if necessary.

I have some spelt – which is an ancient form of wheat, not messed with by man, but I mostly store rice.

My concern is if we have to bug out and really hide, I’d like to be able to have some meals that do not require a lot of cooking.

OhioPrepper June 20, 2013 at 6:09 am

michele,
“meals that do not require a lot of cooking” generally implies food that have a much shorter shelf life, since often adding water, heat, and time is how to make the long term stuff edible.
Basic meals in a jar or bag could be put together using grains you can eat, along with dehydrated vegetables, and cooking could be done with any number of long term methods, like the straw box or thermos.

Bctruck June 19, 2013 at 9:14 am

I wish I could offer some advice but everything I know about food for survival,starts with bacon.

Zee June 19, 2013 at 9:34 am

If you have a trader joe’s store near you, they have a reasonably priced rice pasta that tastes great and holds up well.
You should also purchase the book ‘Country Beans’ which has recipes using ground up white beans in place of flour. Other than that, rice and beans are going to be your main long term storage staples. I tend to keep my ingredients separate for storage, but there are lots of ready-soup mixes you can make if you google (be sure to type in gluten-free, or you get recipes using dried onion soup mix and the like that contain wheat). Add a pack instant potatoes on the side, and you have a yummy stick-to your ribs meal.
For energy bars try Lara bars which are simply dates and other fruits. We often make bags of trail mix using dried fruits and nuts, so that is another option. Costco sells a great gluten-free jerky (dried steak actually) but watch the expiration dates.
There is so much gluten-free food out there now, you might be surprised to see what can work, you just have to think beyond the usual MRE and pay attention to those expiration dates.

Michele June 19, 2013 at 5:21 pm

Thanks for the info and the suggestion of the book Country Beans. I will be ordering it this week.

OhioPrepper June 20, 2013 at 6:14 am

Michele,
Another good book on beans that I have and use often is “The Bean Bible: A Legumaniac’s Guide To Lentils, Peas, And Every Edible Bean On The Planet!. I’ve purchased good condition used copies from Amazon in both hardback and paperback for very reasonable prices.

OhioPrepper June 20, 2013 at 6:10 am

BC,
Nothing wrong with that.

Sheila B. June 21, 2013 at 3:00 pm

Bahahaha!! That one cracked me up! Thanks BC! Hope you are healing quickly. Praying also for your wife.

JP in MT June 19, 2013 at 9:28 am

I have a friend who has recently discovered that she is allergic to gluten. Check the label but I stock a lot of instant oatmeal and instant rice in our trailer. It’s not very heavy or bulky, uses very little resources to prepare (boiling water) and can be the basis for a lot of meals.

Zee June 19, 2013 at 9:43 am

Oh yes! Instant oatmeal! Good call!

Encourager June 19, 2013 at 12:56 pm

You need to be careful with oats. Many times it is processed in a plant that also processes wheat and the wheat residue is in the oat products. You need to buy “gluten free oat” products. Same with corn products.

axelsteve June 19, 2013 at 9:31 am

IS the wheat allergy diagnosed by a md or a nutriutionist? Maybe it is something with the wheat? I worked with a guy who was allergic to the seeds in tomatos. He was able to eat ketchup since the tomato seed was not in ketchup.

Doris Jones June 20, 2013 at 3:24 pm

axelsteve,
You are onto something with your question “Maybe it is something with the wheat?” I just saw an interview on TV (Bloomberg business and stock market) where the experts were discussing why “today’s wheat” is giving people such a problem.

It is because almost all the wheat grown now is made from the genetically engineered seeds–and it makes a new type of stronger gluten and we can’t digest it properly. It has gotten so bad and people are having so many inflammation and digestion problems that Dunkin’ Donuts has come out with “non gluten” pastries and donuts!(That was the business connection why Bloomberg was doing the interview.)Huge deal.

They said it would actually be good if EVERYONE started using something except the GM type wheat. They said every single person has some reaction to it–some very little and some up to life-threatening. And they said there is no “test” to tell you how you react–just to try eating no gluten products and see what happens. You may just find out that your knee or joint problems or your “heartburn” disappears. I am going to check it out personally, You were right on target!

Winomega June 20, 2013 at 3:47 pm

Doris, GM wheat isn’t actually approved, so I am wondering what percent of the GM wheat crops actually make it to the consumer. http://www.naturalnews.com/040814_monsanto_gm_wheat_crops_lawsuits.html Of course, I did earlier link to unexpected consequences of hybridization and selective breeding.

I was reading an article http://www.amazon.com/gp/product/B005F9ZLD2/ref=oh_d__o00_details_o00__i00?ie=UTF8&psc=1 that was talking about how commercial bakers tend to use hard red spring wheat. I bring this up because I can eat my own baked goods and eat pasta or crackers, but I get heartburn whenever I eat “fluffy” bread. It could still be the extenders because all I know is that I’m using a hard red whole wheat flour, but it doesn’t say winter or spring.

axelsteve June 19, 2013 at 9:41 am

MRE is a fine thing to have in a backpack. From what I understand they do not have much fiber. Mixing in some dried fruit or something might help out when eating the mre.

Zee June 19, 2013 at 9:50 am

For my son, even the tiniest bit of wheat in the mix gives him stomach problems…. Not something you want in that situation. For a celiac person it can be life threatening. To be on the safe side, you have to avoid pre-made stuff altogether.

Zee June 19, 2013 at 9:48 am

I will add that Costco online sells some gluten-free longterm storage food, but I have not tried them so can’t vouch for them personally. If you are looking for something to just stash and forget about, that might be an option.

Winomega June 19, 2013 at 9:59 am

Shelf-stable foods with dietary restrictions is a big one. I’m actually mildly sensitive to something in some processed foods.

You can try hitting the health-food section to see what ready-to-eat snacks are available. You can also make meal kits, either bottled or dehydrated and stored properly.

What sort of MRE does your husband store? Add boiling water, self-heating, or eat cold?

For protein, I keep a few tins of sardines and tuna. You’d probably want to dry your own jerky and bullion unless you trust them not to have contaminants.

Don’t forget about nuts.

Canned vegetables come with water to help rehydrate dried portions of the meal.

I haven’t tried this yet, but frozen vegetables can be dehydrated. Or you can check out pure pails of freeze-dried foods and-repackage them into individual mixes. Purees can also be dehydrated and ground into a powdered sauce.

I’m not sure if potato flakes are on your diet. Instant rice is rice that has been cooked and dehydrated.

Sour cream can be dehydrated or made out of powdered milk and vinegar. Plastic sample tubes could be used to store oil and vinegar that would help with meals that could use those touches.

Don’t forget the spices and salt.

Winomega June 19, 2013 at 8:12 pm

There is another option that I found while shopping, though it is a little strange. There was baby food in a pouch and powdered baby food. I didn’t see any GF labeling, but wheat wasn’t on the ingredient list.

Linda June 19, 2013 at 10:03 am

If you want quickly prepared food that is lightweight to store in an RV or trailer and has no wheat products in it, buy instant rice, instant refried beans (Mexicali Rose brand at Wal-Mart and many grocery stores has no wheat products), small packages of meat jerky, and rice noodles (Asian food aisle). If you have a dehydrator, you can buy all sorts of fresh, frozen and canned fruits, vegetables and jars of tomato-based pasta sauces (no cream or meat) and dehydrate them until much shrunken in size and very lightweight and then re-package in smaller size Mylar bags with oxygen absorbers. You can also transfer instant milk, freeze-dried coffee and Tang drink mix (good source of vitamin C) to Mylar bags too. The downside of instant and dehydrated food is that you will need a water source and a way of heating that water in order to prepare much of this food. You will probably not want to carry much water in your trailer because of the weight, but if your bug out location has a well or water storage tank and you have a solar oven or rocket stove for heating water, you are all set. I would limit the amount of heavy food I packed in the trailer (sugar, salt, honey, peanut butter, canned meats and fruit and vegetables).

Mama J June 19, 2013 at 10:55 am

I do not eat MRE’s or processed food. No GMO’s or fake food. NO HFCornSyrup. Organic only. Grass/clean grain feed meats. I know, I know, blah blah blah, I am a food Nazi.
I would eat an MRE if I was starving, really really hungry, but why should I if I can have the good stuff?

I am not allergic to wheat but it can be difficult to find it non GMO. Soon, it will all be GMO. Monsanto’s experimental wheat that was supposed to be destroyed, has been found growing wild.

But like the other Pack members mentioned above, I make my own meals by using dehydrated food and build my own. Soups, stews, stroganoffs, granola bars, cereals, the lists are endless. You can go so fancy your DH will be looking over the top of his MRE at your meal wondering, “Why am I eating this?”
I started doing this decades ago before prepping was wicked uber cool. I bought a book called Hungry Hikers Cookbook. At first it was just dehydrated veggie and meats with gravy mixes. Then I took a life of it’s own.
You can package everything in food saver bags. Watch out for sharp edges of dehydrated food poking though the bags.

Encourager June 19, 2013 at 1:03 pm

Mama J, you are a woman after my own heart…and stomach. I, too, am avoiding all GMO and boy, is it ever hard.

Michele, my ds has made up meals such as beef stroganoff and dehydrated it completely himself. He does beef stew, Mexican dishes, chicken noodle casserole and makes instant rice by dehydrating cooked rice to take backpacking. He uses Mylar bags and oxygen absorbers to keep it for a long, long time. At camp, he adds very hot water, stirs and lets it sit until ready. Yes, it is a lot of work up front, but worth it.

Michele June 19, 2013 at 5:42 pm

I too try as much as possible to use non GMO and organic.

Making regular meals and dehydrating them is perfect. I even have an excaliber dehydrator. I will work on that – and replacing DH’s MREs as well – no fiber – constipation in a bug out situation sounds fun :-(

Did you know that even with bees, the substitute pollen patties contain soy flour (GMO I’m sure) AND HF Corn syrup – and they wonder what is happening with colony collapse disorder.

Mama J June 20, 2013 at 2:14 pm

Indeed.
Some GMO crops are designed to cause the feeding insects stomachs to corrode or blow up.
Even though I do not have direct evidence I believe it is one of the reasons the bees are suffering.
Also the millions of gallons of Round Up sprayed our food crops that are killing us also.
Monsanto is the devil.
Also, I might add that a friend who has HUGE apiaries and thousands of hives told me that renting out and transporting bees to huge monocultures like the almond groves is terrible for them. They are meant to have a diverse diet and they are only getting one or two kinds of pollen. Often the almond and possibly mustard used as a green manure crop.
Therefore they feed the pollen patties to supplement. The bees have become forced slave labor and starving surrounded by food.
Diseases from other hives are spread. I have no answers only the opinions of the bee keepers. But I only buy raw honey from people that don’t rent out their bees. It seems the only way to support them. We do what we can.
I always wondered why the Almond and or other growers don’t have their own bees. Because they always die?

TG June 20, 2013 at 2:52 pm

Not just the bees and butterflies, but leaky gut syndrome, if it can cause a bugs stomach to explode why not ours?. Also the fact that food allergies are on the rise. 100 years ago, hell 30 years ago, how many people were allergic to so many foods as compaired to today?
I think gmo and all the chemicals dropped on our food plays a huge roll in so many issues we are having today with diseases. Add to it all the chemicals we pop in pill form, slather on our skin, bathe in, the air that we breath, I could go on and on.

OhioPrepper June 20, 2013 at 2:56 pm

Mama J,
You stated in part, “Also, I might add that a friend who has HUGE apiaries and thousands of hives told me that renting out and transporting bees to huge monocultures like the almond groves is terrible for them.” and I concur. I’ve always thought that the folks who have the groves should simply establish their own apiaries and manage them. Over time, the local permanent apiary would have bees that travel outside the area (they’ll fly a radius of 2 or more miles from the hive) of the monoculture and establish themselves if the area supports them. IF not, then that should be a clue that this is a bad practice. Hauling the bees around IMO is not good for the bees, and often the hives are not well managed.
Also, if the local aperies work out, then the grove owners will have another product to sell.

Soggy Prepper June 19, 2013 at 12:28 pm

Get the book, “Dinnner is in the Jar” by Kathy Clark. Don’t put it in jars though. Put it in the mylar bags. They are simply amazing and last years. Also Chef Tess on youtube shows you how to do it and gives more recipes.

Dinner is in the jar is much more simple and easy. From their you’ll gain enough confidence to make up your own “mylar meals” (That’s what we call them).

Every single recipe can be modified to suit your dietary needs by using alternate grains/rice/ gluten free ingredients. You can also also alter the amount to be a single or double serving for just you.

The books M.D. suggested have great recipes too. Once you get the hang of it all can be modified and stuffed in a mylar bag.

Good luck.

Winomega June 19, 2013 at 5:43 pm

Someone recommended to me to get “Make a Mix” ISBN-13: 978-1555611071 Though I have yet to do so.

OhioPrepper June 20, 2013 at 6:19 am

Soggy Prepper,
When putting these into Mylar bags, don’t forget the O2 absorbers if you’re planning long term (> 2 years) storage life AND more importantly, don’t forget to remove them before cooking.

Soggy Prepper June 20, 2013 at 3:02 pm

Yes, I always have the o2 absorber. Bigger then what is needed for the size of package, but I’m a little over careful when it comes to the food storage!
And Yes, I have forgot the o2 absorber on more occasions then I care to mention when I’ve gone to make them! Having to fish them out of boiling water is no fun.
I’ve even written on the directions that I glue to the bags to take out the absorber and still forget.

I have a friend that has the “Make a Mix” book. She’s not overly excited about it. I have the “Cookin with Home Storage” by Peggy Layton which I do use usually every other week as I rotate my menus. Peggy Layton has lots of good recipes, simple, food storage.

Rotate, Rotate, Rotate!

TG June 19, 2013 at 1:51 pm

I dont have any recipes to share but I do have a couple of websites I can direct you to. They have a whole foods, non gmo, um quicker to read Mama J’s response then to retype, lol. But with some thought you could turn it into long term food ideas. Also the fb pages (if you have fb) constantly post gluten free ebooks that are free thru amazon for the day.

http://www.foodrenegade.com/

http://www.mommypotamus.com/

http://www.20somethingallergies.com/

S'wt Tater June 19, 2013 at 3:12 pm

Michele,
Have you tried Quiona? I just tried it recently. It is good for a cereal and high in protein, and it can be prepared and dehydrated/fresh vegetables added to it for a casserol. of what ever flavors you have.
Dried veggies,…of all kinds. zuchinni, makes very sweet chips for dipping and they can be added to soups and casserols equally well. I buy frozen soup mixes and dehydrate to reduce volume and weight..
I use the bullions, for soup mix, but don’t know if they have any gluten products in them.
. I am making my own hamburger, ham, chicken, turkey skillet/pan dinners from the list I included in my skillet stretcher article. Just take out anything you can’t use.Experiment now!
I have noticed some gluten free pasta’s that are non GMO in our local stores. They are three times the price of normal pasta products. Just be sure to re-label your products that are gluten free, and you would want to store some amounts of items to fix for your dh.
By storing your items seperately you can choose the battles you wish to fight…ie if you are/become allergic/sensitive to other ingredients, such as cheese/ dairy. Storing them seperately cuts the possibility of someone being unable to eat a large portion of food that is otherwise available.
If you have a family that has no food allergies, storing many foods in a jar makes total sense.
I have opted to store foods in seperate containers, inside another container. (Much like someone posted they put together large barrels of food for an emergency supply for someone)…detailing with a list how much of what is in barrell and different recipes for the use of said ingredients. .

Doris Jones June 20, 2013 at 3:34 pm

S’wt Tater,
Just tried the Quinoa and it is terrific! It is a very old grain type food and very versatile. Plus fast and easy to cook. Great tip!

Lantana June 21, 2013 at 8:33 am

That was a nice article, Sw’t Tater–here’s the link, for those who may not have seen it:

http://www.thesurvivalistblog.net/approaching-food-storage-with-skillet-stretchers/

Patti June 19, 2013 at 3:29 pm

Hi Michelle,
My son and I have celiac disease, so this is something I think about alot, but I am still not completely satisfied with my preps and The cost is high.
I make gf granola and I keep tons of gf bars, fruit, gf oats and gf backpack meals on hand. You can buy the gf instant oats, make them from regular gf oats ahead of time or cook the regular gf oats in a thermos overnight. I get the meals from rei and my patriot supply, but they are pricey.
I also keep lots of canned meats, veggies and fruits that you can eat right out of the can if needed. We find that if we don’t get plenty of protein we get a little goofy and our health begins to slide. Plus, nothing lifts your spirits like tactical bacon. I keep tons of gf instant mashed potato that just requires water. I can eat that with the bacon, too.
We also buy the gf ramen type noodles and add a can of chicken to make a hearty soup as quick as you can boil water. The canned chicken from costco is great if you don’t have time to can at home, or you want some canned chicken that isn’t in glass.
I also have found a few meals in commercial cans that are gluten free that we can eat, like lentil soup or corn beef hash, and I keep those around, too.
Most of my homemade items for this purpose are just dehydrated items that we will eat now or that we could eat on the go so the supply is always fresh. I find that I spend too much time worrying about how long my homemade mre type meals last, so I just don’t go that route anymore. Good luck, and may God bless you on your adventure with your new partner.

Bam Bam June 19, 2013 at 6:53 pm

Here’s a paragraph from an article entitled “What to Eat”.

Quote:

The gluten-containing grain flours include spelt, kamut, rye, barley, oats, and wheat. Among the non-gluten grains are teff, rice, wild rice, millet, milo (also called sorghum or jowar), and corn. Non-grain flours include amaranth, quinoa, buckwheat, tapioca, cassava meal, arrowroot, chestnut flour, water chestnut flour, and various legume flours and starches such as garbanzo flour, soy flour, carob powder, lupine flour, bean starch, and kudzu starch. In addition, tropical tubers can be made into flours, such as malanga flour, white sweet potato flour, true yam flour, cassava flour, lotus flour, and others.

Michele June 19, 2013 at 10:30 pm

Thanks Bam Bam,

My sweet corgi/jack russell angel was named Milo, so it must ALWAYS be capitalized! :-)

As an FYI: I have the book: Homegrown Whole Grains: Grow, Harvest, and Cook Wheat, Barley, Oats, Rice, Corn and More and it is worth it’s weight in gold and I strongly suggest it for fellow preppers. It also contains many of the grains you listed. Milo is something that is easy to grow, pretty drought resistant AND the stalks can be used to feed livestock.

Lantana June 19, 2013 at 7:38 pm

Michele, have you ever tried make a pasta-style dish using shredded spaghetti squash or a spirilized zucchini for the “pasta”?

If you liked it, you could bake, shred and dehydrate the squash (or skip the baking for zucchini) and divvy it up into 1-serving snack ziplocks then vaccuum seal several servings in a bag.

Rehydrate the veggie noodles in a thermos, drain, then top with a 3.75 oz. can of oil-packed tuna drizzled with an acid (a shelf-stable vinegar–like apple cider vinegar or rice vinegar, if you can take along a bottle; an individual packet of lemon juice like fast food restaurants serve with ice tea) and your desired seasonings–S & P, parsley flakes, dried onions, red pepper flakes, etc.

The drained hot water can be poured into a cup to reconstitute a few tablespoons of cooked beans that have been dehydrated & powdered–for a bean (& zucchini broth) soup.

Lantana June 19, 2013 at 7:57 pm

Also, for situations where you’d have some notice (say, a hurricane or wildfires in the area), you could make up a pot of sushi rice.

Season the rice with rice vinegar and form it into rice balls, wrapped with a strip of nori paper if you like. The Japanese typically put a pickle (like an umeboshi plum or a cube of takuan) in the center and may add a sprinkle (maybe sesame seeds or a furikake), which add flavor but will stay good at room temp for several days.

Lantana June 19, 2013 at 8:06 pm

Here’s a good source for how to make rice balls (aka onigiri):

http://www.justhungry.com/2003/12/obento.html

Lantana June 19, 2013 at 8:42 pm
OhioPrepper June 20, 2013 at 6:24 am

Lantana,
Thanks. It’s these little tips, among other things, that keeps me coming back here.

Lantana June 20, 2013 at 8:44 am

Ohio Prepper, you and Papabear were so good to help me start to understand generators last year–I’m delighted to have a tidbit or two to share that’s useful to you!

Winomega June 19, 2013 at 8:06 pm

About the rice balls… Many forming instructions say to use a plastic bag. I would think the plastic bag would keep it moist, but I wonder how much vinegar is needed to stop salmonella. (Baked potatoes stored in their cooking foil can grow salmonella at the wrong temperatures.)

Lantana June 20, 2013 at 9:02 am

Winomega, you raise a good point.

The Japanese are scrupulous about quality ingredients/food prep hygiene, and their daily diet includes fermented dishes (like the Japanese pickles and natto) and foods with anti-microbial qualities like the wasabi and ginger served with sushi and green tea.

It’s probably wiser, if we’re picking and choosing isolated dishes from foreign dietary ways, to be more conservative in keeping times and adding the “condiments” (the strips of nori and sprinkles) when you’re ready to eat.

Winomega June 20, 2013 at 9:59 am

Lantana, that also brings on another idea that needs more research. How much neglect can lacto-fermented foods take?

I know when we do beer, we tend to forget about it for months at both pre-bottling stages instead of just weeks… we just have to keep vodka in the trap, but the alcohol content is also much better than the 6% of pasteurized beers.

OhioPrepper June 20, 2013 at 1:29 pm

Winomega,
“we just have to keep vodka in the trap”?
I’ve done the occasional brewing, but always used water in the trap. Why the Vodka? Does it help in the process in some way?

Winomega June 20, 2013 at 1:39 pm

OhioPrepper,

I’m sure I’m going to forget to ask him. I seem to recall some of the early batches had fruit fly problems. (Didn’t spoil the beer, it just looked gross along with precipitating minerals.)

OhioPrepper June 20, 2013 at 2:47 pm

Winomega,
Thanks. Just wanted to make sure I wasn’t missing something that would improve the batch. Haven’t had the fruit fly problem, but perhaps that’s because I cover the trap with cloth (cheese cloth or whtever) too allow outgassing without getting crap in the trap. The water can get a little nasty looking, but considering we’re working with rementing foods, that should be expected, LOL.

Winomega June 20, 2013 at 5:08 pm

OhioPrepper,

Actually I did remember to ask him. Fruit flies get in the trap if they get in the house. He wants a disinfecting solution in the trap, and steri-san foamed. (Something about being afraid that the fruit-fly germs would still get through and turn the beer into vinegar.)

OhioPrepper June 20, 2013 at 5:37 pm

Winomega,
That has never happended to me yet. I think I’ll stick with the cloth over the trap and save the vodka for other things, LOL.

Lantana June 19, 2013 at 8:01 pm

Another idea if you’re standing by: hard-boil the eggs you have on hand and refrigerate them. If you have to leave, That’ll give you great no cook protein in the first few days.

If not, you’re ready to make egg salad (a sandwich for him and on greens or gluten-free crackers for you).

Lantana June 19, 2013 at 8:30 pm

Here’s a peanut butter based “stick to your ribs” treat that’s wonderful any time. (Recipe calls for coconut peanut butter, but these are great with just peanut butter too).

http://www.freecoconutrecipes.com/index.cfm/2011/1/21/chocolate-coconut-peanut-butter-balls

Keep a bag in the freezer to grab and go if needed. Coconut oil melts at 76 degrees, so they may get soft or even runny when the temperature rises. Even then, they’ll keep well. If you don’t eat coconut oil often, try pace yourself; eating too much too fast can, uh, really get your system going.

Lantana June 19, 2013 at 9:56 pm

If y’all like the peanut butter balls and have the space for a pantry box in the trailer, the ingredients are shelf stable.

If you take along some 1 oz take out cups, you can mix a dab of each ingredient in the cup for a small–but wonderful– serving.

A stash of popsicle sticks could serve as measuring spoon, stirrer and serving spoon–then toss it in a baggie to use later in your rocket stove.

Also, the coconut oil has medicinal uses (anit-bacterial, anti-viral, anti-fungal), and shredded coconut can help with diarrhea.

Sirius June 19, 2013 at 11:17 pm

Michelle,

I’m clearly out of my league here when it comes to gluten free recipes. I did however recently download a bunch of PDF’s on dehydrator recipes and backpacker recipes. Just make sure to put PDF on the end of the search term.

I’m still going through the files, but I had no idea at all just how versitile the dehydrator could be.

I have no doubt with the information the pack gave you today and a little of your own ingenuity, your husband will most likely be ditching his MRE’s for your gluten free masterpieces.

george June 19, 2013 at 11:23 pm

You know lead was a real problem for the Romans that they did not know about. I wonder if what really brings down the human race will be GMO foods?? They have the real possibility to infect all plants and then what do we have, a bunch of mutant plants that can’t sustain the nutritional needs of the people. Oh well it will probably be 100′s of years from now but who will be left to write the history???

Winomega June 20, 2013 at 7:35 am

George, http://www.foodrenegade.com/mutated-gmo-grass-makes-cyanide-kills-cattle-2/ and I keep seeing corrections that it was a natural hybrid, though this story was the first mention that one of the parent plants has self-defensive capabilities.

There are some countries that have banned GMO’s, so it’s all a matter of them being able to protect their crops from contamination.

tommy2rs June 20, 2013 at 1:26 pm

Saw this one today…
Study shows pig health damaged by genetically modified feed
http://news.msn.com/science-technology/study-shows-pig-health-damaged-by-genetically-modified-feed

Ain’t cool to be messin’ wit mah bacon!

T.R. June 20, 2013 at 4:14 pm

MRE , if he can get them , he might want to stock the LRP or CW rations instead . They take up far less space . The only downside is they do require water . Buckwheat may be a good substitute for wheat , its also gluten free , takes about the same amount of time and water to prepare , stores well for long term .

K. Fields June 20, 2013 at 5:28 pm

Michele,
The easiest course is to dehydrate your own fresh fruits, vegetables and meats. These can all be eaten dry or combined with water and packaged products to create complete meals. (note – if you grind up the dehydrated products they will rehydrate much faster – but you’ll lose the texture of course).

Breakfast – Manufactured cereal with powered milk and dried fruit can be made up into single serving packs that won’t require cooking (simply add water and you’re ready to eat). General Mills Rice Chex and Kellogg’s Rice Krispies are both gluten free. Tang would be a good drink if you were eating cold though most all fruits and fruit juices are gluten free.
If you can boil some water, then add oatmeal and gluten free granola – tea, hot chocolate or coffee to drink.
Full cooking could be dehydrated eggs, cheese and bacon prepared in meal sized pouches. Add baked goods if the trailer has an oven or you’re using an outdoor fire. Bisquick has a gluten free product as do Bob’s Red Mill and Arrowhead Mills.

Lunch – Left over baked goods from breakfast if you baked, rice cakes, peanut butter, hard cheeses (cheddar and parmesan both last a long time but be careful the cheese isn’t “beer washed”) and a hard, dry salami could all be combined with dried fruits and nuts for a no-cook traditional workmans’ lunch – add wine to drink (dehydrated if you must).

Dinner – Best if you could at least heat up some water here. Minimal cooking could include instant mashed potatoes (plain and “loaded”) and instant rice as a base combined with dehydrated meats and vegetables. The tin foil packaged tuna, salmon, chicken breast products could be used with re-hydrated beans, spices and rice rolled into a corn tortilla.
Using a bit more cooking time, various soups (home made or Progresso and Pacific Natural Foods both make gluten free products) and pasta’s made from corn or rice. Dehydrated kelp will add a lot of vitamins and minerals. Use packets of olive oil in place of butter on everything.

Snacks – Very dark chocolate (Endangered Species Brand is gluten free). Gluten free pretzels such as those by Glutino, corn chips and potato chips such as Kettle‘s gluten free would be great for breaking the monotony if you have room.
A sip of rum, tequila or a potato based vodka (warning – not all vodkas are potato based) would be nice in the evenings.

axelsteve June 20, 2013 at 8:29 pm

I wonder how sweet potato or yam would do for a base for making vodka.

Lantana June 20, 2013 at 8:49 pm

Axelsteve, Japanese shochu can be brewed from sweet potatoes.

http://en.wikipedia.org/wiki/Shōchū

tommy2rs June 20, 2013 at 8:59 pm

Here’s a thread on sweet potato vodka that might give you some answers. Or just more questions.
http://homedistiller.org/forum/viewtopic.php?f=3&t=23478

And there’s this if you want to taste some:
California farmer aims to turn sweet potatoes into vodka gold
http://www.mcclatchydc.com/2012/01/09/135212/california-farmer-aims-to-turn.html

OhioPrepper June 21, 2013 at 9:47 am

axelsteve,
Vodka is pretty much just high proof ethanol. Moonshine is basically vodka without the tax stamp. Pretty much all you need is anything containing sugar (including just plain sugar) and yeast to make the alcohol, and then a distillation setup to extract it.

Pam June 23, 2013 at 2:44 pm

I have this same dietary issue, so will be reading all the suggestions. (I also will have to try sprouted wheat – I’m not sure if I can handle that or not.)

For quick-to-eat, no cooking required, try Clif Bars. Many of them (most of them?) are wheat free. So are many/most Luna Bars. Read the labels.

You can can things like beef stew and chicken and rice stew, made without wheat, in either metal cans or glass jars. Anything that you’d normally cook for yourself, you can pretty much can it. It might not taste great cold (if you have to eat it that way) but you’ll survive without wheat issues.

Canned and dried fruits and vegetables, of course, go without saying, as do nuts, tuna, things like that.

If you’re able to heat water, instant oatmeal and stuff to put in it comes into play.

If you’re able to cook, rice and beans get added to the menu, as well as heating the canned stuff above.

Store what you eat now. Store some of it pre-made. That’s the best advice I can give you right now.

Patsy Parentice June 25, 2013 at 1:56 pm

There are 25+year survival foods that are glutin free and your husband will like them better than MRE’s! Also non-GMO.
http://www.lifesurvival.eatcareshare.com/opportunity/faq/#a4

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