32+ Delicious Gluten-Free Camp Oven Recipes You Need to Try

When you’re out in the great outdoors, there’s no reason why your meals have to be boring or limited by dietary restrictions.

Gluten-free camping meals are not only easy to prepare but can also be packed with flavor, nutrition, and variety.

Whether you’re planning a weekend getaway or an extended trip, a camp oven is one of the best tools to bring the comfort of home cooking to the wilderness.

In this blog post, we’ll explore over 32 delicious and easy-to-make gluten-free camp oven recipes that will transform your outdoor cooking experience.

From hearty stews to light salads, savory grilled meats to indulgent desserts, these recipes are perfect for satisfying your cravings while keeping things gluten-free.

The versatility of a camp oven allows you to cook anything from casseroles and roasts to stir-fries and baked goods, all while enjoying the fresh air and beautiful surroundings.

So, let’s dive in and discover the tastiest, most creative gluten-free meals you can cook on your next camping trip!

32+ Delicious Gluten-Free Camp Oven Recipes You Need to Try

Cooking gluten-free while camping doesn’t have to be challenging or restrictive.

With the right recipes and a trusty camp oven, you can enjoy delicious, nutritious meals in the wilderness without compromising on taste.

From comforting stews to grilled meats, vegetable-packed dishes, and even mouth-watering desserts, these 32+ gluten-free camp oven recipes are sure to impress your fellow campers.

The great outdoors is the perfect setting to get creative with your cooking, and with these recipes, your camping meals will be as memorable as your adventures.

So next time you pack up your gear for a camping trip, remember that delicious gluten-free meals are just a camp oven away.

Get ready to enjoy a truly satisfying camping experience with these easy, flavorful, and wholesome dishes that cater to your dietary needs and taste preferences.

Camp Oven Gluten-Free Chicken and Veggie Stew

There’s nothing quite like the comforting aroma of a hearty chicken stew simmering over an open fire.

This gluten-free camp oven chicken and veggie stew is perfect for cool evenings at the campsite.

Packed with lean protein, root vegetables, and robust herbs, it’s a satisfying, nourishing dish that’s both wholesome and delicious without any gluten-containing ingredients.

Ingredients:

• 4 boneless, skinless chicken thighs, cut into chunks
• 2 carrots, chopped
• 2 potatoes, cubed
• 1 parsnip, sliced
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• 2 cups gluten-free chicken stock
• 2 tbsp olive oil

Instructions:

1. Preheat your camp oven over medium heat.
2. Add olive oil and sauté the onion and garlic until translucent.
3. Add the chicken chunks and sear until golden on all sides.
4. Stir in the carrots, potatoes, and parsnip. Cook for a few minutes to lightly brown the veggies.
5. Add thyme, rosemary, salt, and pepper.
6. Pour in the chicken stock, ensuring all ingredients are just covered.
7. Cover the camp oven with the lid and place hot coals on top to create even heat.
8. Simmer for 45–60 minutes, or until the chicken is tender and the vegetables are cooked through.
9. Serve hot, garnished with fresh parsley if available.

After a long day outdoors, this one-pot meal delivers comfort and satisfaction.

The rich flavors, tender chicken, and hearty vegetables are sure to become a staple around the campfire.

Plus, it’s naturally gluten-free and super easy to clean up—leaving more time for stories under the stars.

Gluten-Free Camp Oven Damper (Bush Bread)

This gluten-free damper is a campfire twist on an Australian classic.

Traditionally made with wheat flour, this version uses gluten-free flour and still delivers a warm, fluffy loaf with a slightly crisp crust.

It’s the perfect side to soups, stews, or even enjoyed with a bit of honey or jam in the morning.

Ingredients:

• 2 cups gluten-free self-raising flour
• 1 tsp salt
• 1 tbsp olive oil or melted butter
• ¾ cup water (add more if needed)
• Optional: rosemary, cheese, or dried herbs for added flavor

Instructions:

1. In a bowl, mix the flour and salt together.
2. Add the oil and gradually stir in water until a soft dough forms.
3. Knead gently for 2–3 minutes until smooth (add a little extra flour if sticky).
4. Shape the dough into a round loaf.
5. Lightly grease the base of your camp oven or line it with baking paper.
6. Place the dough in the oven and score the top with a knife.
7. Cover and bake with coals on top and underneath for 30–40 minutes or until golden brown and a skewer comes out clean.
8. Let it rest for 5–10 minutes before slicing.

Whether you’re dipping it into stew or spreading with jam for breakfast, this gluten-free damper is a versatile and comforting addition to any camp meal.

Its rustic charm and easy preparation make it a camper’s favorite—even for those who typically avoid baking.

Gluten-Free Camp Oven Apple Crumble

Warm, sweet, and gently spiced, this gluten-free apple crumble is the perfect dessert to end a day in the great outdoors.

Using gluten-free oats and almond flour, it’s a healthier alternative to traditional recipes and delivers all the cozy flavors you crave by the campfire.

Ingredients:

Filling:

• 4 apples, peeled and sliced
• 1 tbsp lemon juice
• 1 tsp ground cinnamon
• 2 tbsp maple syrup

Topping:

• 1 cup gluten-free oats
• ½ cup almond flour
• ¼ cup brown sugar
• ¼ cup melted butter or coconut oil
• ½ tsp cinnamon
• Pinch of salt

Instructions:

1. Toss the sliced apples with lemon juice, cinnamon, and maple syrup.
2. Place them in the bottom of a greased camp oven.
3. In a separate bowl, mix the oats, almond flour, brown sugar, butter, cinnamon, and salt.
4. Sprinkle the topping evenly over the apples.
5. Cover the camp oven with its lid and add hot coals on top.
6. Bake for 30–40 minutes, or until the apples are soft and the topping is golden and crisp.
7. Serve warm, optionally with a scoop of dairy-free vanilla ice cream.

This gluten-free apple crumble is a campfire showstopper that will leave everyone asking for seconds.

With simple ingredients and minimal effort, it’s the ideal way to treat yourself after a long day of hiking, exploring, or just lounging in a hammock.

Camp Oven Gluten-Free Stuffed Bell Peppers

These gluten-free stuffed bell peppers are colorful, hearty, and packed with flavor.

They’re perfect for a no-fuss camp meal that feels gourmet.

Using rice, ground beef (or beans for a vegetarian twist), and bold seasonings, this dish offers a balanced mix of protein, veggies, and carbs—all without gluten.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 lb ground beef or turkey (or canned black beans for a veg version)
• 1 cup cooked rice (or quinoa)
• 1 small onion, diced
• 1 clove garlic, minced
• 1 cup diced tomatoes (canned or fresh)
• 1 tsp chili powder
• ½ tsp cumin
• Salt and pepper to taste
• ½ cup shredded cheese (optional, for topping)
• Olive oil

Instructions:

1. Heat your camp oven over medium heat.
2. In a skillet or directly in the oven, sauté the onion and garlic in olive oil until soft.
3. Add ground beef and cook until browned. Drain any excess fat.
4. Stir in rice, tomatoes, and spices. Let it simmer for a few minutes to blend the flavors.
5. Stuff each bell pepper with the filling and place them upright in the camp oven.
6. Cover and bake with hot coals on top and below for 30–40 minutes, or until the peppers are soft.
7. If using cheese, sprinkle on top during the last 10 minutes.

This recipe is as beautiful as it is tasty, making it a standout around the campfire.

The filling is hearty and flavorful, and the peppers hold up perfectly in the camp oven.

Plus, the recipe is endlessly customizable and naturally gluten-free!

Gluten-Free Camp Oven Sweet Potato and Black Bean Hash

This savory hash is an energizing and nutrient-rich meal that works for breakfast, lunch, or dinner.

With roasted sweet potatoes, black beans, and smoky spices, it’s a one-pot wonder that’s both gluten-free and vegan-friendly.

It’s simple, flavorful, and satisfying enough to fuel any outdoor adventure.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can black beans, drained and rinsed
• 1 red bell pepper, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• ½ tsp cumin
• ½ tsp chili flakes (optional)
• Salt and pepper to taste
• 2 tbsp olive oil
• Optional: fried egg or avocado slices for serving

Instructions:

1. Heat olive oil in the camp oven.
2. Add sweet potatoes and cook for 5–10 minutes, stirring occasionally, until they begin to soften and brown.
3. Add the onion, bell pepper, and garlic. Cook for another 5 minutes.
4. Stir in black beans, paprika, cumin, chili flakes, salt, and pepper.
5. Cover with the lid and let it roast over coals for 15–20 minutes, stirring halfway, until everything is tender and well combined.
6. Serve as-is, or top with a fried egg or avocado.

This gluten-free hash is full of color and bold flavor, making it a fun and healthy twist on traditional camp food. It’s versatile enough for any time of day, and with minimal cleanup, it’s a stress-free option for camping cooks.

Gluten-Free Camp Oven Peach Cobbler

This gluten-free peach cobbler brings a taste of home to the outdoors.

Juicy peaches are baked beneath a golden, tender topping made with gluten-free flour and a touch of cinnamon.

It’s a classic dessert reimagined for the camp oven, and it’s as sweet and comforting as a sunset by the fire.

Ingredients:

Filling:

• 4 cups fresh or canned sliced peaches (drained if canned)
• 2 tbsp maple syrup or honey
• 1 tsp lemon juice
• ½ tsp cinnamon

Topping:

• 1 cup gluten-free flour blend
• 2 tbsp sugar
• 1 tsp baking powder
• ½ tsp salt
• ½ cup milk (dairy or plant-based)
• ¼ cup melted butter or oil

Instructions:

1. In a bowl, mix the peaches with lemon juice, syrup, and cinnamon. Pour into the greased bottom of your camp oven.
2. In another bowl, mix flour, sugar, baking powder, and salt. Add milk and butter, and stir to form a thick batter.
3. Drop the batter in spoonfuls over the peach mixture—it doesn’t need to cover completely.
4. Cover the oven and bake with coals on top and bottom for 35–45 minutes, or until the topping is golden and cooked through.
5. Let cool slightly and serve warm.

There’s something magical about dessert cooked in a cast iron oven under the stars.

This peach cobbler has all the gooey sweetness and crispy topping you love—with none of the gluten.

It’s the kind of treat that makes camping feel a little more like glamping.

Camp Oven Gluten-Free Vegetable and Chickpea Curry

This gluten-free vegetable and chickpea curry is a flavorful, hearty dish packed with vibrant vegetables and protein-rich chickpeas.

The aromatic spices and creamy coconut milk bring the warmth of a curry to the campsite.

It’s an ideal choice for a filling dinner that’s both satisfying and vegan-friendly.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 large potato, peeled and cubed
• 1 carrot, sliced
• 1 zucchini, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can coconut milk
• 1 can diced tomatoes
• 2 tbsp curry powder
• 1 tsp ground turmeric
• 1 tsp cumin
• ½ tsp cinnamon
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

1. Heat olive oil in your camp oven over medium heat.
2. Add the onion and garlic, sautéing until soft.
3. Stir in curry powder, turmeric, cumin, and cinnamon, cooking for another minute until fragrant.
4. Add the potato, carrot, and zucchini, stirring well to coat in the spices.
5. Pour in the coconut milk and diced tomatoes, then stir in the chickpeas. Season with salt and pepper.
6. Cover and bake over coals for 40–50 minutes, or until the vegetables are tender.
7. Serve warm with a side of rice or gluten-free flatbread.

This vegetarian curry will leave your taste buds dancing.

The coconut milk adds a rich creaminess, while the combination of spices is perfectly balanced, creating a curry that is both light and comforting.

It’s a gluten-free, one-pot dish that’s easy to prepare and even easier to enjoy!

Gluten-Free Camp Oven Beef and Mushroom Stew

Nothing beats a warm, filling beef stew on a chilly night under the stars.

This gluten-free beef and mushroom stew is rich in flavor, with tender beef chunks and earthy mushrooms simmered in a savory broth.

It’s the perfect dish for refueling after a long day of hiking or outdoor activities.

Ingredients:

• 1 lb beef stew meat, cut into chunks
• 2 cups mushrooms, sliced
• 2 carrots, sliced
• 2 potatoes, cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups gluten-free beef broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in your camp oven. Brown the beef chunks on all sides, then remove and set aside.
2. Add the onion and garlic to the pot, sautéing until softened.
3. Stir in the mushrooms and cook for 5 minutes, allowing them to release their moisture.
4. Return the beef to the pot, then add the carrots, potatoes, thyme, rosemary, salt, and pepper.
5. Pour in the beef broth, ensuring the ingredients are just covered.
6. Cover the camp oven and bake with coals on top and bottom for 1–1.5 hours, or until the beef is tender and the vegetables are cooked through.
7. Serve hot, optionally garnished with fresh parsley.

This beef and mushroom stew is the epitome of campfire comfort food.

The slow cooking process allows the flavors to meld, resulting in a rich, savory dish that feels like a warm hug in a bowl. It’s perfect for sharing around the fire with loved ones.

Gluten-Free Camp Oven Lemon and Herb Grilled Chicken

This simple yet flavorful grilled chicken recipe is a winner at any campsite.

Marinated in lemon, garlic, and herbs, it’s juicy, aromatic, and perfect for pairing with grilled vegetables or a light salad.

It’s an easy, gluten-free dish that doesn’t compromise on taste or satisfaction.

Ingredients:

• 4 chicken breasts or thighs (boneless, skinless)
• 2 tbsp olive oil
• Juice and zest of 1 lemon
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste

Instructions:

1. In a bowl, combine olive oil, lemon juice and zest, garlic, oregano, basil, salt, and pepper.
2. Coat the chicken with the marinade and let it sit for at least 30 minutes (or up to 2 hours for more flavor).
3. Preheat your camp oven and lightly grease the base with olive oil.
4. Place the chicken in the oven and bake with coals on top and below for 25–30 minutes, or until the chicken is fully cooked and the internal temperature reaches 165°F (75°C).
5. Serve the chicken with your choice of sides.

This gluten-free chicken recipe is fresh, light, and full of zesty flavor.

The combination of lemon and herbs makes it a standout dish that’s perfect for a casual campsite meal.

It’s quick to prepare and delivers on taste, making it an easy choice for any camping trip.

Camp Oven Gluten-Free Beef and Vegetable Pie

This savory, comforting gluten-free beef and vegetable pie is perfect for a filling meal after a day of exploring.

Tender beef, carrots, potatoes, peas, and onions are simmered in a rich gravy and topped with a golden, crispy gluten-free crust.

It’s a hearty dish that will warm you up on a cool evening by the campfire.

Ingredients:

Filling:

• 1 lb beef stew meat, cut into cubes
• 2 carrots, peeled and diced
• 2 potatoes, peeled and diced
• 1 onion, chopped
• 1 cup frozen peas
• 2 cups gluten-free beef broth
• 2 tbsp gluten-free flour blend (for thickening)
• 2 tbsp butter
• 1 tsp dried thyme
• Salt and pepper to taste

Crust:

• 2 cups gluten-free all-purpose flour
• ½ cup butter, cold and cubed
• 1 egg
• 2–4 tbsp cold water
• Pinch of salt

Instructions:

1. For the filling, melt butter in a camp oven over medium heat. Brown the beef cubes, then remove and set aside.
2. In the same pot, sauté the onion and carrots until softened. Add the potatoes and peas.
3. Sprinkle in the gluten-free flour and stir to combine. Pour in the beef broth, thyme, salt, and pepper. Stir and cook for about 10 minutes until the sauce thickens and the vegetables are tender.
4. For the crust, combine the flour and salt in a bowl. Add the cold butter and use your hands or a pastry cutter to mix until the mixture resembles breadcrumbs. Add the egg and cold water, mixing until a dough forms.
5. Roll out the dough on a floured surface and cover the top of the stew mixture with the dough, pressing down the edges.
6. Bake with coals on top and bottom for 30–40 minutes, or until the crust is golden brown and the filling is bubbling.
7. Let it rest for 5 minutes before serving.

This gluten-free beef and vegetable pie is a perfect way to enjoy a comforting, classic dish in the great outdoors.

The flaky crust and savory filling will leave everyone satisfied and ready to gather around the campfire for dessert.

Gluten-Free Camp Oven Grilled Salmon with Lemon and Dill

A light, healthy, and flavorful meal, this grilled salmon recipe is easy to prepare and full of fresh, bright flavors.

Marinated in lemon, dill, and garlic, the salmon cooks to perfection in the camp oven, giving you a nutritious dish that pairs beautifully with grilled vegetables or a fresh salad.

Ingredients:

• 4 salmon fillets
• 2 tbsp olive oil
• Juice and zest of 1 lemon
• 2 tbsp fresh dill, chopped (or 1 tbsp dried dill)
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions:

1. In a bowl, combine olive oil, lemon juice and zest, dill, garlic, salt, and pepper.
2. Coat the salmon fillets with the marinade and let them sit for 15–30 minutes.
3. Preheat your camp oven and grease the bottom with a little olive oil.
4. Place the salmon fillets skin-side down in the oven. Cover with the lid and bake with coals on top and below for 15–20 minutes, or until the salmon is cooked through and flakes easily with a fork.
5. Serve hot with a side of grilled vegetables or a fresh salad.

This gluten-free grilled salmon is light, fresh, and bursting with flavor.

The lemon and dill enhance the natural taste of the fish, and it’s a quick, healthy option for your next camping trip.

Camp Oven Gluten-Free Ratatouille

A colorful and vibrant dish, this gluten-free ratatouille is a perfect vegetarian option for a healthy camp meal.

With zucchini, eggplant, peppers, and tomatoes, all simmered together in a delicious blend of herbs and spices, this dish is full of Mediterranean flavors and is naturally gluten-free.

Ingredients:

• 1 medium zucchini, sliced
• 1 medium eggplant, diced
• 1 bell pepper, chopped
• 2 tomatoes, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried basil
• Salt and pepper to taste
• Fresh parsley, for garnish (optional)

Instructions:

1. Heat olive oil in the camp oven over medium heat. Add the onion and garlic, and sauté until softened.
2. Add the zucchini, eggplant, and bell pepper, and cook for 5 minutes.
3. Stir in the tomatoes, thyme, basil, salt, and pepper.
4. Cover and bake with coals on top and bottom for 30–40 minutes, stirring halfway through, until the vegetables are tender and cooked through.
5. Garnish with fresh parsley, if desired, and serve hot.

This gluten-free ratatouille is a delicious, vegetable-packed dish that highlights the natural flavors of the ingredients.

It’s easy to make, healthy, and perfect for any camping meal, offering a great way to get a variety of veggies while enjoying the great outdoors.

Camp Oven Gluten-Free Spaghetti Squash and Tomato Bake

This gluten-free spaghetti squash bake is a healthy, light alternative to traditional pasta dishes.

Roasted spaghetti squash is paired with a rich tomato sauce and a sprinkle of cheese, making it a delicious, low-carb option that’s both comforting and satisfying for those avoiding gluten.

Ingredients:

• 1 medium spaghetti squash
• 2 cups gluten-free marinara sauce
• 1 cup mozzarella cheese, shredded (optional)
• 1 tbsp olive oil
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh basil, for garnish (optional)

Instructions:

1. Preheat your camp oven over medium heat.
2. Slice the spaghetti squash in half lengthwise and remove the seeds. Drizzle the cut sides with olive oil and season with salt and pepper.
3. Place the squash cut-side down in the oven and bake for 40-50 minutes, or until the flesh is tender and can be easily shredded with a fork.
4. While the squash is cooking, heat the marinara sauce in a separate pot and stir in dried basil, oregano, and additional salt and pepper to taste.
5. Once the squash is cooked, scrape the flesh with a fork to create spaghetti-like strands.
6. Mix the spaghetti squash with the marinara sauce in the camp oven. Sprinkle with shredded mozzarella cheese, if using.
7. Cover and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
8. Garnish with fresh basil before serving.

This gluten-free spaghetti squash and tomato bake is a flavorful, nutritious meal that’s both satisfying and light.

It’s a great way to enjoy all the comforts of a pasta bake without the gluten, making it perfect for those seeking a healthy yet indulgent campfire dish.

Camp Oven Gluten-Free Breakfast Skillet

A filling, protein-packed breakfast skillet that’s perfect for fueling your day of outdoor adventures.

With crispy potatoes, sautéed onions, bell peppers, and eggs, this gluten-free breakfast is easy to make and incredibly satisfying, whether you’re enjoying it at the start of the day or after a long hike.

Ingredients:

• 4 medium potatoes, peeled and diced
• 1 bell pepper, chopped
• 1 onion, chopped
• 4 large eggs
• 2 tbsp olive oil
• 1 tsp paprika
• Salt and pepper to taste
• Fresh parsley or chives, for garnish (optional)

Instructions:

1. Heat olive oil in your camp oven over medium heat. Add the diced potatoes and cook until golden and crispy, stirring occasionally, for about 15-20 minutes.
2. Add the onion and bell pepper, cooking until softened, about 5 minutes.
3. Sprinkle in the paprika, salt, and pepper. Stir to combine.
4. Make small wells in the potato mixture for the eggs. Crack the eggs into the wells and cover the camp oven with its lid.
5. Bake with coals on top and bottom for 10-15 minutes, or until the eggs are cooked to your desired level of doneness.
6. Garnish with fresh herbs, if desired, and serve warm.

This gluten-free breakfast skillet is an easy, all-in-one meal that’s perfect for camp mornings.

It’s full of flavor, packed with protein, and can be customized with your favorite veggies or spices. A great start to your day in the great outdoors!

Camp Oven Gluten-Free Baked Apples with Cinnamon

This warm, comforting dessert is perfect for finishing off a day in the wilderness.

The baked apples are stuffed with cinnamon, nuts, and a touch of honey, creating a sweet treat that’s naturally gluten-free and full of flavor. It’s an easy yet indulgent way to enjoy a campfire dessert.

Ingredients:

• 4 medium apples (such as Gala or Granny Smith)
• 1/4 cup chopped nuts (walnuts, pecans, or almonds)
• 2 tbsp honey or maple syrup
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 tbsp butter or coconut oil (optional)

Instructions:

1. Preheat your camp oven over medium heat.
2. Core the apples, creating a hollow space in the center (but don’t slice all the way through).
3. In a small bowl, mix the chopped nuts, honey or maple syrup, cinnamon, and nutmeg. Stuff the apples with this mixture.
4. Place the stuffed apples in the camp oven and add a small dab of butter or coconut oil on top of each apple.
5. Cover and bake for 25-30 minutes, or until the apples are soft and caramelized.
6. Serve warm, optionally with a scoop of dairy-free ice cream or a dollop of whipped coconut cream.

These baked apples are a sweet, gluten-free way to end your camp meal.

The soft, caramelized apples paired with the warm, spiced filling create the perfect cozy dessert that’s simple to prepare and absolutely delicious.

Camp Oven Gluten-Free Chicken and Rice Casserole

This gluten-free chicken and rice casserole is a hearty, one-pot meal that’s perfect for camping.

It’s easy to make, packed with protein, and full of flavor from the combination of tender chicken, rice, and savory herbs.

A great dish for feeding a group or enjoying a cozy meal by the campfire.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup long-grain rice (gluten-free)
• 2 cups gluten-free chicken broth
• 1 cup frozen peas
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp paprika
• Salt and pepper to taste
• 2 tbsp olive oil
• ½ cup shredded cheese (optional)

Instructions:

1. Heat olive oil in your camp oven over medium heat. Brown the chicken breasts on both sides for about 5 minutes. Remove and set aside.
2. Add the chopped onion and garlic to the pot, sautéing until softened.
3. Stir in the rice, chicken broth, frozen peas, thyme, paprika, salt, and pepper.
4. Place the chicken breasts back into the pot, covering them with the rice mixture.
5. Cover the camp oven and bake with coals on top and bottom for 35-40 minutes, or until the chicken is cooked through and the rice is tender.
6. If using cheese, sprinkle it over the casserole during the last 5 minutes of cooking, allowing it to melt.
7. Serve warm, and enjoy!

This chicken and rice casserole is easy to prepare, filling, and perfect for a gluten-free camp meal.

The flavors meld together beautifully, creating a comforting dish that’s simple yet delicious.

Camp Oven Gluten-Free Veggie and Quinoa Stir-Fry

This veggie and quinoa stir-fry is a light, healthy, and filling meal that’s naturally gluten-free. Packed with colorful vegetables and protein-rich quinoa, it’s a nutritious dish that’s full of flavor.

The perfect quick meal to make when you’re craving something fresh and light after a day of outdoor activities.

Ingredients:

• 1 cup quinoa
• 2 cups vegetable broth (or water)
• 1 zucchini, sliced
• 1 bell pepper, chopped
• 1 carrot, julienned
• 1 cup broccoli florets
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 2 tbsp gluten-free soy sauce or tamari
• 1 tsp sesame oil (optional)
• Salt and pepper to taste
• Fresh cilantro, for garnish (optional)

Instructions:

1. Rinse the quinoa under cold water. In your camp oven, bring the vegetable broth to a boil. Add the quinoa and cook over coals for about 15 minutes, or until the liquid is absorbed and the quinoa is tender.
2. While the quinoa is cooking, heat olive oil in a separate pan over medium heat. Add the garlic and sauté for about 1 minute.
3. Add the zucchini, bell pepper, carrot, and broccoli to the pan, cooking for 5-7 minutes, until the vegetables are just tender but still vibrant.
4. Stir in the cooked quinoa, gluten-free soy sauce, and sesame oil (if using). Stir to combine.
5. Cook for an additional 2-3 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
6. Garnish with fresh cilantro before serving.

This veggie and quinoa stir-fry is the perfect gluten-free, vegan-friendly meal.

It’s loaded with fresh vegetables and quinoa, providing a hearty and satisfying dish with minimal effort.

Camp Oven Gluten-Free Chicken Fajitas

These gluten-free chicken fajitas are a fun and flavorful campfire meal.

With juicy grilled chicken, sautéed bell peppers, and onions, all tossed in fajita seasoning, it’s a quick and easy dish that’s perfect for wrapping up in gluten-free tortillas and enjoying by the campfire.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 onion, sliced
• 1 tsp chili powder
• 1 tsp cumin
• ½ tsp smoked paprika
• 2 tbsp olive oil
• Salt and pepper to taste
• 4 gluten-free tortillas
• Lime wedges, for serving
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in your camp oven over medium heat.
2. Season the chicken breasts with chili powder, cumin, paprika, salt, and pepper. Cook the chicken for about 5-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (75°C). Remove the chicken and set aside.
3. In the same camp oven, sauté the bell peppers and onion for about 5 minutes, or until softened and slightly charred.
4. Slice the cooked chicken into strips and return it to the camp oven with the peppers and onions, stirring to combine.
5. Warm the gluten-free tortillas in the camp oven or on a separate grill over the fire.
6. Serve the chicken fajita mixture in the tortillas, topped with fresh cilantro and lime wedges.

These chicken fajitas are easy to make, packed with flavor, and completely gluten-free.

Whether you’re wrapping them up in tortillas or serving them as a bowl, they’re a satisfying meal that’s perfect for your next camping adventure.

Camp Oven Gluten-Free Sweet Potato and Black Bean Chili

This hearty, gluten-free sweet potato and black bean chili is the perfect comforting meal for cool nights by the campfire.

Packed with nutrient-rich sweet potatoes, protein-packed black beans, and flavorful spices, this chili is a great vegetarian option that everyone will love.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 can black beans, drained and rinsed
• 1 can diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1 tbsp olive oil
• 2 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro, for garnish (optional)

Instructions:

1. Heat olive oil in your camp oven over medium heat. Add the onion and garlic, and sauté until softened.
2. Add the bell pepper, sweet potatoes, cumin, chili powder, and smoked paprika. Stir for 1–2 minutes to toast the spices.
3. Pour in the diced tomatoes, black beans, and vegetable broth, then season with salt and pepper. Stir everything together.
4. Cover and cook with coals on top and bottom for 40–50 minutes, or until the sweet potatoes are tender and the chili has thickened.
5. Garnish with fresh cilantro before serving, and enjoy with gluten-free cornbread or tortilla chips.

This sweet potato and black bean chili is a nutritious, hearty dish that’s packed with flavor and ideal for sharing around the campfire.

It’s a one-pot meal that’s easy to prepare and will keep you warm after a long day of outdoor activities.

Camp Oven Gluten-Free BBQ Pulled Pork

This gluten-free BBQ pulled pork is a smoky, tender dish that will become the highlight of your camping trip.

Slow-cooked in a camp oven, the pork shoulder becomes melt-in-your-mouth tender and is infused with the smoky, tangy flavors of BBQ sauce. Perfect for serving on gluten-free buns or over a bed of rice.

Ingredients:

• 4 lb pork shoulder (bone-in or boneless)
• 2 cups gluten-free BBQ sauce
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Rub the pork shoulder with olive oil, smoked paprika, cumin, chili powder, salt, and pepper.
2. Heat a bit of olive oil in the camp oven and sear the pork on all sides until browned.
3. Add the chopped onion and garlic to the pot and sauté until softened.
4. Pour in the BBQ sauce and stir to coat the pork.
5. Cover the camp oven and bake with coals on top and bottom for 3-4 hours, or until the pork is tender and easily shreds.
6. Once the pork is cooked, remove it from the pot, shred it using two forks, and return it to the sauce to soak up the flavors.
7. Serve the pulled pork on gluten-free buns or over rice.

This gluten-free BBQ pulled pork is tender, smoky, and flavorful—an excellent choice for feeding a hungry group after a day of exploring. It’s easy to prepare and will have everyone coming back for seconds.

Camp Oven Gluten-Free Lemon and Herb Roast Chicken

This gluten-free lemon and herb roast chicken is a simple yet delicious dish that’s perfect for any outdoor meal.

With a fragrant blend of herbs, garlic, and lemon, the chicken turns out juicy and flavorful.

Serve it with your favorite gluten-free sides for a complete meal.

Ingredients:

• 1 whole chicken (about 4-5 lbs)
• 2 tbsp olive oil
• 1 lemon, quartered
• 4 cloves garlic, smashed
• 1 tbsp fresh rosemary, chopped (or 1 tsp dried rosemary)
• 1 tbsp fresh thyme, chopped (or 1 tsp dried thyme)
• Salt and pepper to taste
• 1 cup gluten-free chicken broth

Instructions:

1. Preheat your camp oven over medium heat.
2. Rub the chicken with olive oil and season generously with salt, pepper, rosemary, and thyme.
3. Stuff the cavity of the chicken with the lemon quarters and smashed garlic cloves.
4. Place the chicken in the camp oven and pour the chicken broth around it.
5. Cover and roast the chicken with coals on top and bottom for 1.5-2 hours, or until the internal temperature reaches 165°F (75°C) and the skin is golden and crispy.
6. Let the chicken rest for 10 minutes before carving.
7. Serve with your favorite gluten-free side dishes.

This lemon and herb roast chicken is a crowd-pleaser that’s full of fresh, bright flavors.

The combination of lemon, garlic, and herbs creates a perfectly seasoned chicken that’s sure to be a hit at the campsite.

Camp Oven Gluten-Free Vegetable Curry

This flavorful, gluten-free vegetable curry is packed with hearty vegetables and aromatic spices.

It’s an easy one-pot dish that’s not only nutritious but also warming and comforting after a day of outdoor activities.

Serve it with gluten-free rice or flatbreads for a complete meal.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 1 large carrot, chopped
• 1 potato, diced
• 1 cup cauliflower florets
• 1 zucchini, sliced
• 1 can coconut milk
• 1 can diced tomatoes
• 2 tbsp curry powder
• 1 tsp ground turmeric
• 1 tsp ground cumin
• Salt and pepper to taste
• Fresh cilantro, for garnish (optional)

Instructions:

1. Heat olive oil in the camp oven over medium heat. Add the chopped onion, garlic, and grated ginger. Sauté for 2–3 minutes until fragrant and softened.
2. Add the chopped carrot, potato, cauliflower, and zucchini. Stir for a minute to combine.
3. Sprinkle in the curry powder, turmeric, cumin, salt, and pepper. Stir to coat the vegetables in the spices.
4. Pour in the coconut milk and diced tomatoes, stirring to combine.
5. Cover and cook with coals on top and bottom for 30–40 minutes, or until the vegetables are tender and the curry has thickened.
6. Garnish with fresh cilantro, if desired, and serve with gluten-free rice or flatbreads.

This vegetable curry is a comforting and satisfying dish with rich flavors from the curry spices and creamy coconut milk.

It’s naturally gluten-free and vegan, making it a perfect option for a wholesome, plant-based meal on your camping trip.

Camp Oven Gluten-Free Beef Stew

This gluten-free beef stew is the ultimate campfire comfort food.

With tender beef, root vegetables, and a rich, savory broth, this one-pot dish is easy to prepare and will warm you up on a chilly evening by the campfire.

The flavors meld beautifully, making it a perfect hearty meal.

Ingredients:

• 2 tbsp olive oil
• 1.5 lb beef stew meat, cubed
• 2 onions, chopped
• 3 cloves garlic, minced
• 4 carrots, peeled and sliced
• 3 potatoes, peeled and diced
• 2 cups gluten-free beef broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• 1 tbsp gluten-free flour (optional, for thickening)

Instructions:

1. Heat olive oil in the camp oven over medium heat. Brown the beef cubes in batches until golden on all sides, then set aside.
2. In the same pot, sauté the onions and garlic until softened, about 5 minutes.
3. Add the carrots, potatoes, beef broth, thyme, rosemary, salt, and pepper to the pot. Stir everything together.
4. Return the browned beef to the pot and bring to a simmer.
5. Cover the camp oven and cook with coals on top and bottom for 1.5–2 hours, or until the beef is tender and the vegetables are cooked through.
6. For a thicker stew, sprinkle in the gluten-free flour and stir to combine. Let it cook for another 10 minutes.
7. Serve warm and enjoy the rich flavors of this classic beef stew.

This gluten-free beef stew is a wholesome, hearty meal that’s perfect for outdoor dining.

The slow-cooked beef and vegetables create a rich, comforting dish that’s sure to please everyone at your campsite.

Camp Oven Gluten-Free Apple Cinnamon Oatmeal

Start your camping day off right with this gluten-free apple cinnamon oatmeal.

It’s a warm, filling, and naturally sweet breakfast that’s easy to make and packed with flavors from apples, cinnamon, and a touch of maple syrup. Perfect for fueling up before a day of adventure.

Ingredients:

• 2 cups gluten-free rolled oats
• 4 cups water or gluten-free milk
• 2 apples, peeled, cored, and chopped
• 1 tsp ground cinnamon
• 1 tbsp maple syrup
• 1/2 tsp vanilla extract (optional)
• Pinch of salt
• Chopped nuts or dried fruit for topping (optional)

Instructions:

1. In the camp oven, bring the water (or milk) to a boil over medium heat.
2. Stir in the rolled oats, chopped apples, cinnamon, maple syrup, and a pinch of salt.
3. Reduce the heat and simmer, stirring occasionally, for 15–20 minutes, or until the oats are tender and the liquid is absorbed.
4. Add a splash of vanilla extract (if using) and stir to combine.
5. Serve the oatmeal warm, topped with chopped nuts or dried fruit if desired.

This gluten-free apple cinnamon oatmeal is a warm, nourishing breakfast that’s perfect for starting the day with energy.

The natural sweetness of the apples combined with the comforting flavors of cinnamon and maple syrup will make this a favorite camp breakfast.

Camp Oven Gluten-Free Stuffed Bell Peppers

These gluten-free stuffed bell peppers are a great option for a filling and healthy meal by the campfire.

The peppers are stuffed with a mixture of rice, ground meat, and savory seasonings, creating a delicious, comforting dish.

Customize the filling with your favorite vegetables or spices for a personal touch.

Ingredients:

• 4 large bell peppers (any color)
• 1 lb ground beef, turkey, or chicken
• 1 cup cooked quinoa or rice (gluten-free)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can diced tomatoes
• 1 tsp paprika
• 1 tsp ground cumin
• Salt and pepper to taste
• 1 cup shredded cheese (optional)
• Fresh parsley or cilantro for garnish (optional)

Instructions:

1. Preheat your camp oven to medium heat.
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. In a skillet over medium heat, cook the ground meat until browned. Add the onion and garlic, cooking until softened, about 5 minutes.
4. Stir in the cooked quinoa or rice, diced tomatoes, paprika, cumin, salt, and pepper. Mix well.
5. Stuff the bell peppers with the meat and rice mixture, packing it tightly.
6. Place the stuffed peppers in the camp oven, and cover. Bake for 25–30 minutes, or until the peppers are tender.
7. If using cheese, sprinkle it on top of the stuffed peppers in the last 5 minutes of cooking.
8. Garnish with fresh parsley or cilantro before serving.

These stuffed bell peppers are a delicious and healthy gluten-free meal.

They’re easy to prepare and full of flavor, making them perfect for a campfire dinner that’s both satisfying and nutritious.

Camp Oven Gluten-Free Lemon Garlic Shrimp Skewers

These gluten-free lemon garlic shrimp skewers are light, flavorful, and perfect for grilling over the campfire.

The shrimp are marinated in a zesty lemon garlic sauce, giving them a burst of fresh flavor. Serve with a side of gluten-free rice or a fresh salad for a complete meal.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 2 cloves garlic, minced
• Zest and juice of 1 lemon
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Lemon wedges, for serving

Instructions:

1. In a bowl, combine olive oil, minced garlic, lemon zest, lemon juice, oregano, smoked paprika, salt, and pepper. Stir well.
2. Add the shrimp to the marinade and toss to coat. Let the shrimp marinate for at least 15 minutes (or up to 30 minutes).
3. Preheat your camp oven and skewer the shrimp onto wooden or metal skewers.
4. Place the skewers in the camp oven, and cook for 3–4 minutes per side, or until the shrimp are opaque and cooked through.
5. Garnish with fresh parsley and serve with lemon wedges.

These shrimp skewers are simple, quick, and bursting with flavor.

The lemon and garlic marinade gives the shrimp a fresh, vibrant taste, making them a perfect gluten-free option for a light and satisfying meal at the campsite.

Camp Oven Gluten-Free Baked Potatoes with Toppings

Baked potatoes are a campfire classic, and this gluten-free version is perfect for creating a customizable meal for everyone at the campsite.

You can top the baked potatoes with whatever ingredients you like, from cheese and sour cream to veggies or even chili. It’s easy to prepare and great for feeding a group.

Ingredients:

• 4 large russet potatoes
• 2 tbsp olive oil
• Salt and pepper to taste
• Toppings (choose from the following):
  • Shredded cheese
  • Sour cream or Greek yogurt
  • Chopped green onions
  • Bacon bits or crumbled sausage
  • Sautéed mushrooms or onions
  • Chili or baked beans

Instructions:

1. Preheat your camp oven over medium heat.
2. Wash and scrub the potatoes. Pierce each potato with a fork a few times to allow steam to escape.
3. Rub the potatoes with olive oil and season with salt and pepper.
4. Place the potatoes directly on the camp oven rack, or place them in a foil packet if you prefer a softer skin.
5. Bake with coals on top and bottom for 45–60 minutes, or until the potatoes are tender when pierced with a fork.
6. Once cooked, cut a slit in the top of each potato and gently fluff the inside with a fork.
7. Top with your favorite toppings and serve.

Baked potatoes are a versatile and gluten-free meal that can be customized to suit everyone’s tastes.

Whether you prefer a classic loaded potato or a chili-topped creation, this dish is a crowd-pleaser and easy to make over a campfire.