25+ Delicious Sunday Gluten-Free Camping Recipes for Any Outgoing

When it comes to camping, the experience is about more than just being outdoors; it’s about making memories, enjoying nature, and savoring good food.

For those following a gluten-free diet, finding flavorful and simple recipes can be a challenge, especially when you’re out in the wilderness.

That’s why we’ve put together a comprehensive list of 25+ Sunday gluten-free camping recipes to make your next camping trip even more memorable.

From hearty breakfast options to satisfying lunches and indulgent desserts, these recipes are easy to prepare, perfect for sharing with friends and family, and tailored for the campfire or portable stove.

Whether you’re a seasoned camper or just starting out, these recipes will ensure your Sunday camping experience is delicious and stress-free.

25+ Delicious Sunday Gluten-Free Camping Recipes for Any Outgoing

Gluten-free camping meals don’t have to be complicated or flavorless.

With these 25+ Sunday recipes, you have a range of options to fit every meal of the day, making it easy to stay nourished and satisfied while enjoying the great outdoors.

Whether you’re looking for a hearty breakfast to start the day, a light and refreshing lunch, or a sweet treat to finish off your evening by the fire, these recipes offer something for every taste and preference.

So pack up your camping gear, get ready to cook under the open sky, and let these recipes bring a touch of culinary joy to your next outdoor adventure.

Grilled Chicken and Vegetable Foil Packets

Perfect for camping, this recipe offers a flavorful, easy-to-prepare meal that cooks quickly over an open flame. The foil packets are versatile and allow you to customize your veggies to suit your taste or what you have on hand.

Ingredients

• 2 boneless, skinless chicken breasts, cut into chunks
• 2 medium potatoes, diced
• 1 red bell pepper, chopped
• 1 zucchini, sliced into rounds
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Directions

1. Preheat your campfire or grill to medium-high heat.
2. Cut four large sheets of aluminum foil. Place an equal portion of chicken, potatoes, bell pepper, zucchini, and cherry tomatoes in the center of each sheet.
3. Drizzle olive oil over the contents and sprinkle with garlic powder, smoked paprika, salt, and pepper.
4. Fold the foil over the ingredients, creating a secure packet by folding the edges tightly.
5. Place the foil packets directly on the grill or over the campfire. Cook for 20-25 minutes, flipping halfway through, until the chicken is cooked through and the vegetables are tender.
6. Carefully remove the packets from the heat, let them cool slightly, then open and serve. Garnish with fresh parsley if desired.

The simplicity of these foil packets makes them a perfect choice for camping. They’re mess-free, easy to clean up, and offer a nutritious, balanced meal with minimal prep and effort. The combination of chicken and fresh vegetables provides protein and essential nutrients, while the smoky flavor adds a delicious campfire touch.

Quinoa & Black Bean Stuffed Peppers

A hearty, gluten-free, and plant-based camping meal, these stuffed peppers are satisfying and easy to make ahead of time. They’re great for grilling over an open fire, adding a delicious, smoky finish.

Ingredients

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa (prepare ahead or use pre-cooked)
• 1 can black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 teaspoon chili powder
• ½ teaspoon cumin
• ½ cup shredded dairy-free cheese or your choice of cheese (optional)
• 2 tablespoons chopped cilantro
• Salt and pepper to taste

Directions

1. Preheat your grill or campfire to medium heat.
2. In a large mixing bowl, combine the cooked quinoa, black beans, corn, chili powder, cumin, salt, and pepper. Mix until evenly combined.
3. Spoon the quinoa mixture into each bell pepper until full, pressing down lightly to pack it in.
4. Sprinkle the top of each pepper with dairy-free cheese if using.
5. Wrap each stuffed pepper in aluminum foil, sealing the top to keep the filling secure.
6. Place the wrapped peppers on the grill or campfire and cook for 25-30 minutes, until the peppers are tender and the filling is hot.
7. Remove from heat, unwrap carefully, and garnish with fresh cilantro before serving.

These quinoa and black bean stuffed peppers are both filling and nutritious. With their colorful presentation and rich, spiced flavors, they’re a perfect combination of ease and heartiness for camping meals. The foil wrapping ensures that the peppers remain moist and that the flavors meld together perfectly, creating a satisfying dish that’s both gluten-free and packed with protein and fiber.

Campfire Sweet Potato Hash

This one-pan dish is an easy and hearty breakfast option, making use of sweet potatoes, protein-packed eggs, and vegetables. It’s an ideal way to start your day while camping, with a satisfying mix of flavors and nutrients.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 small red onion, diced
• 1 red bell pepper, chopped
• 1 cup baby spinach
• 4 eggs
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Hot sauce (optional)

Directions

1. In a large cast-iron skillet or camping pan, heat the olive oil over medium-high heat.
2. Add the sweet potatoes and sauté for 5-7 minutes, stirring occasionally, until they begin to soften.
3. Add the red onion and bell pepper to the skillet and cook for an additional 3-4 minutes.
4. Stir in the baby spinach and cook for 1 more minute until wilted. Season the mixture with smoked paprika, salt, and pepper.
5. Create four small wells in the sweet potato hash and crack an egg into each. Cover the pan with a lid or a piece of foil and cook for 4-5 minutes or until the eggs are cooked to your liking.
6. Serve warm with a drizzle of hot sauce if desired.

The campfire sweet potato hash is perfect for starting your day with energy. Sweet potatoes provide complex carbohydrates for sustained energy, while eggs supply protein to keep you full for longer. The sautéed vegetables add fiber and freshness, and the optional hot sauce adds a kick of heat for those who enjoy it. This recipe is versatile and can be customized with different vegetables or seasonings to suit your taste.

Campfire Salmon with Lemon and Dill

This simple, nutritious meal is ideal for a camping trip, as it’s easy to make and perfect for grilling over a campfire. The combination of salmon, lemon, and dill brings a fresh, vibrant flavor that’s satisfying and light.

Ingredients

• 2 salmon fillets
• 2 tablespoons olive oil
• 1 lemon, thinly sliced
• 2 tablespoons fresh dill, chopped
• Salt and black pepper to taste
• Aluminum foil

Directions

1. Prepare two large sheets of aluminum foil. Lay the salmon fillets on the center of each sheet, skin side down.
2. Drizzle olive oil over each fillet and season with salt and black pepper.
3. Place a few lemon slices and a sprinkle of chopped dill on top of each salmon fillet.
4. Fold the foil around the salmon, creating a tight seal to form a packet.
5. Place the foil packets on the campfire grill or over a bed of hot coals. Cook for 15-20 minutes, until the salmon is opaque and flakes easily with a fork.
6. Carefully open the foil packets and serve with an optional squeeze of lemon.

This campfire salmon recipe delivers a gourmet experience with minimal ingredients and effort. The combination of lemon and dill elevates the natural flavors of the salmon, making it light yet flavorful. It’s perfect for those who want a protein-packed, omega-3-rich meal that’s easy to enjoy in the great outdoors.

Gluten-Free Campfire Vegetable Skewers

These vegetable skewers are versatile, easy to customize, and a great way to incorporate more vegetables into your camping meals. Packed with fresh, vibrant flavors, they make an excellent side dish or a light main course.

Ingredients

• 1 zucchini, cut into thick rounds
• 1 red bell pepper, cut into chunks
• 1 cup cherry tomatoes
• 1 large red onion, cut into wedges
• 1 cup mushrooms, halved
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and black pepper to taste
• Wooden or metal skewers

Directions

1. Soak wooden skewers in water for 15-30 minutes if using, to prevent burning. Preheat the campfire grill to medium-high heat.
2. In a large mixing bowl, toss the zucchini, red bell pepper, cherry tomatoes, onion, and mushrooms with olive oil, garlic powder, dried oregano, salt, and pepper.
3. Thread the vegetables onto the skewers, alternating them to create a colorful pattern.
4. Place the skewers over the campfire grill and cook for 10-15 minutes, turning occasionally, until the vegetables are tender and slightly charred.
5. Remove from the grill and serve hot, optionally garnished with a sprinkle of fresh herbs.

These vegetable skewers are perfect for campfire cooking as they are easy to prepare and pack a lot of flavor. The combination of the slight smokiness from grilling and the aromatic seasonings brings out the best in the vegetables. They’re a wonderful, healthy side dish or can be eaten on their own as a light main course, perfect for those looking for a gluten-free option at the campsite.

Campfire Banana Boat Dessert

A sweet, simple camping dessert that brings indulgence with minimal effort. The campfire banana boat is warm, gooey, and loaded with chocolate and marshmallows — a classic campfire treat that’s gluten-free and perfect for kids and adults alike.

Ingredients

• 2 large bananas, unpeeled
• 1/3 cup mini gluten-free chocolate chips
• 1/3 cup mini marshmallows
• 2 tablespoons chopped walnuts or pecans (optional)
• Aluminum foil

Directions

1. Slice each banana lengthwise down the middle, creating a pocket without cutting all the way through.
2. Carefully open the banana and stuff it with chocolate chips, mini marshmallows, and nuts if using.
3. Wrap each banana securely in aluminum foil, making sure the edges are sealed.
4. Place the foil-wrapped bananas on the campfire grill or over hot coals. Cook for 8-10 minutes, turning once, until the chocolate and marshmallows are melted and the banana is warm.
5. Carefully unwrap and serve while warm, scooping the melted filling out with a spoon.

This banana boat dessert is a simple, gluten-free treat that’s both fun to make and eat. The combination of warm banana, melted chocolate, and gooey marshmallows makes for an irresistible sweet finish to any camping meal. It’s perfect for those who love the sweet, campfire experience and want something easy that doesn’t require extensive prep.

Campfire Stuffed Sweet Potatoes

Sweet potatoes are a nutritious and versatile choice for camping meals. This recipe turns them into a hearty main course, stuffed with a savory, flavorful filling that’s both gluten-free and satisfying.

Ingredients

• 2 large sweet potatoes
• 1 can black beans, drained and rinsed
• 1 avocado, diced
• 1/2 cup salsa
• 1/2 cup shredded cheese (optional; use dairy-free for a vegan option)
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Directions

1. Wrap the sweet potatoes in foil and place them directly on the campfire grill or hot coals. Cook for 40-50 minutes, flipping occasionally, until they are tender and easily pierced with a fork.
2. While the sweet potatoes are cooking, prepare the filling: mix the black beans with salsa, chili powder, cumin, salt, and pepper in a bowl.
3. Once the sweet potatoes are ready, unwrap and slice them open lengthwise, creating a pocket for the filling.
4. Spoon the black bean mixture into each sweet potato and top with diced avocado and shredded cheese if using.
5. Return the stuffed sweet potatoes to the grill for an additional 5 minutes, just until the cheese melts.
6. Garnish with fresh cilantro before serving.

These campfire stuffed sweet potatoes are the perfect balance of sweet and savory, with hearty black beans, creamy avocado, and a touch of heat from the spices. They’re ideal for a camping main course or as a side dish that will keep you satisfied. This dish also offers a good mix of protein, healthy fats, and fiber, making it a nutritious option for outdoor dining.

Gluten-Free Campfire Vegetable Stir-Fry

This vegetable stir-fry is quick, nutritious, and easy to adapt based on what vegetables you have available. It’s a light, gluten-free option that pairs well with rice, quinoa, or even as a stand-alone meal.

Ingredients

• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 carrot, peeled and sliced thin
• 1 zucchini, sliced into rounds
• 1/2 cup snap peas
• 2 tablespoons olive oil or sesame oil
• 1 tablespoon gluten-free soy sauce or tamari
• 1 teaspoon ginger, finely chopped
• 1 teaspoon garlic, minced
• 2 tablespoons chopped green onions
• Sesame seeds for garnish (optional)

Directions

1. Preheat your campfire grill or stove to medium heat and place a large skillet or wok over the heat.
2. Add the oil and sauté the ginger and garlic for about 30 seconds until fragrant.
3. Add the broccoli, bell pepper, carrot, and zucchini to the skillet and stir-fry for 5-7 minutes, or until the vegetables are tender-crisp.
4. Add the snap peas and continue to stir-fry for 2-3 more minutes.
5. Pour in the soy sauce or tamari and toss everything to coat. Stir in the chopped green onions.
6. Serve warm, sprinkled with sesame seeds if desired.

This gluten-free vegetable stir-fry is a great choice for a quick camping meal that’s full of vitamins and minerals. The combination of fresh, colorful vegetables paired with the savory flavor of soy sauce and ginger creates a simple, delicious dish. It’s also very adaptable — feel free to add tofu or pre-cooked chicken for extra protein or include any other veggies you prefer.

Campfire Apple Cinnamon Oatmeal

Start your camping morning right with a warm, comforting bowl of apple cinnamon oatmeal. This recipe is simple, gluten-free, and full of hearty flavors to fuel you for the day ahead.

Ingredients

• 1 cup gluten-free rolled oats
• 2 cups water or milk of choice
• 1 large apple, peeled, cored, and diced
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 2 tablespoons maple syrup or honey
• 1/4 cup chopped pecans or walnuts (optional)
• A pinch of salt

Directions

1. In a medium pot, add the water or milk and bring it to a gentle boil over the campfire.
2. Add the rolled oats, diced apple, cinnamon, nutmeg, and salt to the pot. Stir well and reduce the heat to a simmer.
3. Cook for 5-7 minutes, stirring occasionally, until the oats are tender and the apple pieces are soft.
4. Remove from heat and stir in the maple syrup or honey.
5. Serve in bowls, topped with chopped nuts for added texture.

This apple cinnamon oatmeal is the ideal warm breakfast for chilly mornings in the great outdoors. The apples add natural sweetness and a satisfying texture, while the cinnamon and nutmeg bring cozy, spiced flavors. The oats are a great source of complex carbohydrates for sustained energy, making this a nourishing way to start your day while camping.

Campfire Grilled Chicken with Garlic and Herbs

This grilled chicken recipe is simple yet full of flavor, perfect for a protein-packed main course while camping. It’s gluten-free, easy to prepare, and pairs well with a variety of sides like grilled vegetables or a fresh salad.

Ingredients

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and black pepper to taste
• Lemon wedges for serving

Directions

1. In a small bowl, mix the olive oil, minced garlic, oregano, thyme, rosemary, salt, and black pepper.
2. Rub the garlic and herb mixture over the chicken breasts, ensuring they are evenly coated. Let them marinate for at least 15-20 minutes if time permits.
3. Place the chicken breasts on the campfire grill over medium heat. Cook for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C).
4. Serve with a squeeze of fresh lemon juice for an extra burst of flavor.

This garlic and herb grilled chicken is both aromatic and juicy, making it a great camping meal that feels special without requiring a lot of prep. The combination of olive oil, garlic, and herbs brings out the best in the chicken, creating a dish that’s satisfying and full of flavor. Pair it with a side of grilled veggies or a simple salad for a balanced outdoor meal.

Campfire Shrimp and Quinoa Packets

These shrimp and quinoa foil packets are a convenient, no-mess way to enjoy a flavorful meal by the campfire. Packed with protein, vegetables, and a hint of citrus, these packets make for a delicious, gluten-free camping dish that’s ready in no time.

Ingredients

• 1/2 pound shrimp, peeled and deveined
• 1/2 cup cooked quinoa (pre-cooked or prepared at home)
• 1/2 cup diced bell peppers
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• Salt and black pepper to taste
• Lemon wedges for serving
• Aluminum foil

Directions

1. Preheat the campfire grill or coals to medium-high heat.
2. In a large bowl, mix the shrimp, cooked quinoa, bell peppers, cherry tomatoes, red onion, olive oil, paprika, garlic powder, oregano, salt, and pepper.
3. Place the mixture on a large sheet of aluminum foil and fold the edges up to create a secure packet. Seal the packet tightly.
4. Cook over the campfire for 10-12 minutes, turning the packet halfway through, until the shrimp are cooked through and the vegetables are tender.
5. Carefully open the packet and serve with a squeeze of lemon juice.

These shrimp and quinoa packets are packed with bright flavors and textures, from the slight sweetness of the shrimp to the freshness of the vegetables. The lemon and spices add a zesty touch, making each bite satisfying. It’s a perfect meal for camping trips, offering a well-rounded combination of protein, healthy carbs, and vegetables with minimal cleanup.

Campfire Pineapple Teriyaki Chicken Skewers

These tropical-inspired chicken skewers are a delightful and gluten-free camping dish that combines the savory taste of teriyaki with the sweetness of pineapple. The skewers are simple to prepare, making them perfect for a casual meal at the campsite.

Ingredients

• 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
• 1 cup pineapple chunks (fresh or canned, drained)
• 1 red bell pepper, cut into chunks
• 1/2 cup teriyaki sauce (gluten-free)
• 1 tablespoon honey (optional, for added sweetness)
• 2 tablespoons sesame seeds
• Green onions for garnish (optional)
• Wooden or metal skewers

Directions

1. Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.
2. In a bowl, combine the teriyaki sauce and honey (if using). Add the chicken pieces and mix until coated. Let marinate for 15-20 minutes if time allows.
3. Thread the chicken, pineapple chunks, and red bell pepper onto the skewers, alternating ingredients for a colorful presentation.
4. Preheat the campfire grill to medium-high heat and place the skewers on the grill.
5. Cook for 10-12 minutes, turning occasionally, until the chicken is fully cooked and lightly charred on the edges.
6. Sprinkle with sesame seeds and garnish with green onions if desired before serving.

These pineapple teriyaki chicken skewers offer a sweet and savory twist on traditional camping meals. The combination of juicy chicken, caramelized pineapple, and tender bell pepper creates a dish that’s full of flavor and perfect for outdoor dining. The gluten-free teriyaki sauce and added touch of honey bring everything together, making these skewers a favorite for both kids and adults.

Campfire Chili Lime Grilled Fish Tacos

Fish tacos are perfect for a light yet satisfying camping meal. This recipe brings bold, zesty flavors with a hint of spice and a touch of citrus. They’re gluten-free and can be made using any firm white fish, ideal for grilling over an open flame.

Ingredients

• 1 pound firm white fish (such as cod, tilapia, or halibut), cut into strips
• 2 tablespoons olive oil
• Juice of 1 lime
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon cumin
• Salt and black pepper to taste
• Corn tortillas (gluten-free)
• 1/2 cup shredded cabbage
• 1/4 cup chopped fresh cilantro
• 1/2 avocado, sliced
• Lime wedges for serving

Directions

1. Preheat the campfire grill to medium-high heat.
2. In a bowl, mix the olive oil, lime juice, chili powder, paprika, cumin, salt, and black pepper. Add the fish strips and toss to coat evenly.
3. Place the fish strips on the grill and cook for 3-4 minutes per side, or until the fish is opaque and easily flakes with a fork.
4. Warm the corn tortillas over the fire or on the grill for 1-2 minutes.
5. Assemble the tacos by placing a few fish strips on each tortilla. Top with shredded cabbage, avocado slices, and fresh cilantro.
6. Serve with lime wedges for a squeeze of extra citrus.

These chili lime grilled fish tacos are a refreshing, flavorful option for camping that’s easy to prepare and delicious. The fish is tender and seasoned with just the right amount of heat and tang, while the toppings add texture and freshness. These tacos are sure to be a hit around the campfire.

Campfire Spiced Chickpea and Vegetable Skillet

For a hearty and protein-rich vegetarian camping dish, this spiced chickpea and vegetable skillet is a fantastic choice. It’s gluten-free, full of flavor, and comes together quickly, making it perfect for camping nights when you need something warm and comforting.

Ingredients

• 1 can chickpeas, drained and rinsed
• 1 red bell pepper, diced
• 1 zucchini, sliced
• 1 cup baby spinach
• 1/2 onion, chopped
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon turmeric
• Salt and black pepper to taste
• Fresh parsley for garnish

Directions

1. Heat the olive oil in a large skillet over medium heat on the campfire or portable stove.
2. Add the chopped onion and bell pepper to the skillet and sauté for 2-3 minutes until the vegetables start to soften.
3. Stir in the zucchini and cook for another 2 minutes.
4. Add the chickpeas, paprika, cumin, turmeric, salt, and black pepper. Stir well to coat the vegetables and chickpeas with the spices.
5. Add the baby spinach and cook for another minute, or until wilted.
6. Serve warm, garnished with fresh parsley.

This spiced chickpea and vegetable skillet is bursting with flavors and spices that complement each other perfectly. The chickpeas provide a good source of plant-based protein, while the vegetables add freshness and crunch. It’s an easy, one-pan dish that’s perfect for an evening around the campfire.

Campfire Banana Boats with Chocolate and Marshmallows

No camping trip is complete without a sweet treat, and these campfire banana boats are an easy, gluten-free dessert option that will satisfy your sweet tooth and impress your fellow campers.

Ingredients

• 2 bananas, peeled slightly and split lengthwise (but not all the way through)
• 1/2 cup mini marshmallows
• 1/2 cup dark or milk chocolate chips
• 1/4 cup chopped nuts (optional)
• Aluminum foil

Directions

1. Preheat the campfire to medium heat.
2. Place the bananas on a sheet of aluminum foil, leaving them open so the filling can be added.
3. Carefully fill the center of each banana with mini marshmallows and chocolate chips. Sprinkle with chopped nuts if desired.
4. Wrap each banana securely in the foil and place them on the campfire grill or directly on the coals.
5. Cook for 5-7 minutes, checking to ensure the chocolate and marshmallows are melted and gooey.
6. Carefully unwrap the foil and serve immediately, spooning the melted filling onto the banana for each bite.

These campfire banana boats are a fun, interactive dessert perfect for camping nights. The sweet combination of chocolate, marshmallows, and caramelized banana creates a rich, indulgent treat that’s simple to make. This dessert is perfect for sharing and is sure to create lasting camping memories.

Note: More recipes​ are coming soon!