Camp Bread
Prep time
Cook time
Total time
Recipe type: Appetizer
Kitchen Type: Kitchen
Serves: 6
  • 1 cup tapioca flour
  • ⅓ cup coconut flour
  • 1 tbsp. Chia seed
  • 1 tbsp. Ground flax seed (optional)
  • 1 tsp salt
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ cup warm water
  • 1 tsp apple cider vinegar
  • 1 tbsp. honey
  • ½ cup lard or coconut oil, melted
  • 1 well beaten large egg
  • 2 tsp dry active yeast
  1. Combine flours, salt, soda and seeds together. The ‘Dry Team” – Alton Brown reference.
  2. Combine fat, egg and vinegar together in separate bowl. The “Wet Team”
  3. Add yeast and honey to water and allow to activate. You'll know when it starts to foam. It's called proofing, just FYI
  4. Slowly combine wet and dry teams by adding the wet team slowly to the dry team, but don’t touch the dough with your hands.
  5. Let rise for 45 minutes to 1 hour in a warm place like the oven with the light on, or microwave. Meanwhile, preheat your oven to 350F.
  6. Using a ⅓ cup for large biscuits and ¼ cup for small, divide the dough and place on baking sheet. Bake for 35 minutes. NOTE: To make an actual loaf of bread, pour entire mixture into a greased bread pan, let rise and cook an additional 20 minutes.
Recipe by Back Country Culinary at