• 1 3/4 cups fine white rice flour
• 3/4 cup potato starch
• 1/2 cup tapioca starch
• 5 tsp xanthan gum
• 1 tbsp gluten free baking powder
• 1 pinch of salt
• 100g butter, chilled and cubed
• 2/3 cup preferred milk, have a little extra on hand (I use coconut milk)

Optional extras

• 100g approximately of gluten free chocolate bits, cacao nibs or dried fruit
• 1 cup of nuts e.g. macadamia or almonds

Directions:

1. Mix the dry ingredients together i.e. rice flour, potato starch, tapioca starch, xanthan gum, baking powder and salt into a bowl.
2. Use your fingers to rub the butter through the dry mixture until you have a consistency that’s crumbly.
3. Add the milk and stir until the consistency is dough like and malleable (add more milk if need be).
4. Mix in the nuts and chocolate bit extras if using.
5. Shape into a ball and flatten to about 10cm in depth.  Place in a camp oven if you have one or wrap in alfoil so it is well sealed and no ash can get in.
6. To cook your damper, if using a hole in the ground, dig the hole at least a metre away from your fire. Fill that hole with a layer of hot coals, then cover with a few millimetres of dirt. Place your damper on the dirt, then cover the damper with another layer of dirt and then a layer of coals.  Cook for 25 minutes then replenish the coals (bottom and top) and flip the damper cooking for another 25 minutes approximately.
7. If using a camp oven, it will cook quicker e.g. check it after 25 – 35 minutes

Note

• Mix the dry ingredients together and place into a jar, ready to go before you go camping.  Then
  when you’re camping or on the road all you need to do is rub in the butter and add the wet ingredients.