Anyone dry bake or bake items when backpacking? Whats your set up etc..

1:48 p.m. on January 9, 2018 (EST)
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Hey all wanted to know who dry bakes or just bakes something..NO I wouldn't do this on a thru hike unless it was 400 miles or less...But I am interested to see your photos and how you do it etc..More info we share maybe someone will learn something new...I like to learn...

2:00 p.m. on January 9, 2018 (EST)
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Biscuit on a stick!

Take self rising biscuit dough (stored in Ziploc) mix with required amount or water, or for more taste use milk (Powdered milk, also in a Ziploc) , roll dough into a long log, wrap around a green stick that has had the bark removed and about as big around as your thumb, wrap around end (of course) and bake over a open flame, I use my stove or a campfire. Turn to bake evenly and then remove from stick, fill hole from stick with butter, jam/jelly or honey and  eat.

I also make pancake bread. Just mix the pancake mix as normal, fry in pan or on flat rock in coals, make as many as you want to eat in a day for sandwiches, let cool, package in a Ziploc bag. Makes round sandwich bread!

6:46 p.m. on January 9, 2018 (EST)
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I have a two muffin kit I use for family trips and a single muffin kit that is light enough to come along on distance trips. Basic set up is a silicone muffin mold and a metal cookie cutter with muffin and biscuit mix premeasured into small zip bags. Add water to mix and squish around in bag, then cut open a corner and squeeze it into the mold. Kettle/pot goes over fire, cookie cutter goes in the bottom, muffin mold rests on that, lid goes on top.

I get better browning in the shorter kettle than I do in the pot where the lid is farther above the mold. Patience is a virtue...leave the lid on as long as you can before peeking. Trapping the heat is key for getting a nice crispy top, but even failures are delicious when you've been out for a few days.

This one done in the kettle has some nice browning around the edges and across the top.

This one done in a taller pot has baked enough to pull away from the mold, but didn't brown. They are still tasty, but the texture is a bit more doughy this way.

Note I am doing this over an open fire in all of these pics. I have done some testing using canister stoves, but even with a heat shield it seemed dangerous to me in terms of heating up the can. Unless you're using a remote configuration I don't recommend baking on a canister stove. I have used the MSR Whisperlite with both remote canister and white gas, but given the time required it is fuel intensive, especially in the cold.

Let me know if you have any questions, but really, it is all about experimenting and figuring out what works to get you the results you want. The more you play with it the better the results I find. Well and camping in the middle of a blueberry patch doesn't hurt either :)

8:45 p.m. on January 9, 2018 (EST)
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For canoe trips, family camping or real short over nighters where weight isn't an issue this is what you need...

Pizza, fish, cookies! Mmmm cookies.

Definitely not for UL'ers and it doesn't pack down small but it opens up a lot more food choices.

11:23 p.m. on January 9, 2018 (EST)
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Banks fry bake. There is a 10 oz version for backpackers. NOLS has recipes for it... if there's going to be a campfire, it's easy to make any number of things with it.

11:38 a.m. on January 10, 2018 (EST)
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I threw my solo kit on the scale for comparison and the mold plus cookie cutter total up to .9oz/25g  Using the kettle/pot to bake in saves weight over using a dedicated stove. At under an ounce I consider it a luxury item worth carrying even on a distance hike. On longer trips the texture of fresh baked goods can really raise your spirits.

The mix adds up fast though, about an ounce for a muffin and around two ounces for a biscuit with a tube of jam. When packing for a distance trip I figure one or two bags of mix in a 5-7 day resupply to keep it reasonable.

2:48 p.m. on January 12, 2018 (EST)
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LS I thought it would weigh more..Makes sense do you steam bake also? thank you for the pictures and how to do it and avoiding the canister idea.

5:40 p.m. on January 12, 2018 (EST)
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It could be done much lighter Denis and I'm sure it has been. The cookie cutter weighs 6g which could be reduced by drilling holes in it. Assuming you have a pot or kettle with lid you are carrying, all you need is something to bake in and something to raise that up. There have to be lighter ways of doing the same thing, but this is good enough for me. Like I said, the mix for just one muffin weighs more than the kit heh.

I have tried steam baking when I was testing out using canister stoves with various heat shields. Didn't want to put my pots and kettles in real fire, but found heat shields scary and steam baking a bit rubbery. My preference is small twig fires or low coals, a few inches below the "oven" and dry baking because of that texture difference. The more bready and less doughy the product the better the return in happy brain chemicals. If you can get that brown crust on the edge and a well baked center it seems to make a hungry, tired body want to live again :p

6:55 a.m. on January 13, 2018 (EST)
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I am going to have to get a lower pot.My 900 trek is tall.So something lower to get what you have gotten for results...I am going to take that advise about a small twig fire and coals...But I am going to try this out soon and post how it turns out...Thank you for the help and yes have to agree sometimes I crave something warm or hot that's a nice change in camp from just backpacking meal....

7:44 a.m. on January 13, 2018 (EST)
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You don't necessarily have to change pots if you like what you are using. You just need something taller inside to raise your baking item to be closer to the lid. Hmm, maybe a small rack hanging from three chains with hooks on the end to hang from the top? Now I have to see what I can scrounge up to try that out in my pot :)

4:45 p.m. on January 13, 2018 (EST)
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We do steam baking and this is a method that is quite old for backpacking, back when they called it tramping or other terms before "backpacking" became the popular term. 

You will find various references throughout literature. I've seen it in Cache Lake Country, published in 1947 using a tin can and lager pot... and they have a good example in Simple Foods for the Pack, a Sierra Club cookbook and show how they make their setup.

We have two setups that work very well. When we bake it is not a little muffin. LOL we back Black Forest Cake. 

setup 1 is a Snow Peak 1400 pot and their Snow Peak Titanium bowl which nests up in top of the pot.

Setup 2 is a Snow Peak Cook'n Save 2L pot and an Evernew 1.3L pot that nests inside.

Mix up your cake and put it in the Ti bowl in the first setup or the 1.3 Ti Pot in the second. We cut a piece of parchment paper to fit the bottom. Then you set it in the place in the applicable pan. I put about 16oz of water in the 1400 pot and 12 oz in the 1.3 evernew pot. Get the water up to a very low simmer with the lids on and cook for 35 to 40 minutes. Check with a toothpick. Then let the cake cool completely before taking it out, maybe and hour or more. We make our cake mixes from scratch, no store bought mixes for us. 

Setup no 1 looks like this

Setup no 2 and my favorite looks like this

Chopped nuts go good and this size will feed six people a nice slice of cake or two or three a huge piece of cake. I do it on a canister stove, either a Snow Peak Giga or Kovea Spider (my fav) and it is turned on so low that it does not use much fuel but I've used campfires too. 

As you say, not for a through hike but we have done this on two week backpacking trips a bunch of times. 


3:53 a.m. on January 16, 2018 (EST)
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Aluminum foil. 

I haven't baked dough items, but I have "baked" all sorts of protein items and stews. Regular foil is very adaptable to various BC cooking applications.  I have made "ovens" for rib roasts, turkeys, ducks, even pizza.   The oven consist of a "pot" bottom formed from foil, with a oversized dome shaped foil lid to cover.  The lid entraps most of the heat, while the overhanging eves of the dome directs wood smoke into the oven, giving the meats a wonderful flavor.  With a little practice a competent cook can get impressive results from this system.  Of course most of my "baking" can be done simply by roasting the entrée, but the foil oven requires less fuel, thus a smaller fire and pit.


January 16, 2018
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