cokebottle wrote:Anyone heard of a gluten free damper? ie: using non wheat flour, my fiancee is gluten intolerent & I make her gluten free bread every week at home, yet to try it camping, but the loaves are much smaller & would fit in my cast iron pot
slug wrote:There are obviously so many variations of the damper recipe, can anyone tell me why some have salt? It seems it isnt essential to the cooking of it, and many recipes only have a pinch, can a pinch really make that much difference to the taste?
Believe it or not a pinch of salt in a three cups of flour damper can take away that raw flour taste.
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