Free Bread Baking 101 Course!

Free Bread Baking 101 Course!

If you’re afraid to get started with baking bread or struggle with getting a good loaf of bread then this course will help you.

You’ll learn common terms and tips and tricks.

I also touch on ways to be able to eat bread on a Paleo and Ketogenic diet! Bet you didn’t even know that was possible.

And of course, I talk about how to make a gluten-free bread.   And other important aspects of cooking gluten-free in a kitchen that does both the traditional wheat style bread and gluten-free bread.

I’ll take you thru step-by-step as I make three delicious loaves of bread.

Won’t you join me? You’ve nothing to lose and knowledge to gain.

Register Here – Free Bread Baking 101 Course


#TrayerWilderness  #PositivelyEncouraging  #EmbraceOffGrid


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Solar Cooking 101

Solar Cooking 101

Solar Cooking 101Can you really use the sun to cook your food?  Absolutely!!

There are SO many incredible benefits to harnessing the sun to cook your food.  Being that our home is 100% solar powered, it only seemed fitting to utilize our free resource to do our cooking and baking as well.  Believe it or not, but you can cook and bake everything you can make in a conventional oven in your Sun Oven with the exception of fried foods.

I spent a good portion of last year doing a solar cooking series here on our website and also on our YouTube channel.  I also was asked to share my knowledge in an Outdoor Cooking Class at Traditional Cooking School by GNOWFGLINS.


  • When using the sun to cook our food, we are using a free, renewable energy source.
  • Solar cooking is sustainable and betters the environment.
  • It has all the benefits of a slow cooker meal, without the need for electricity!
  • My family and I are able to work hard all day and then relax with a delicious meal just waiting for us.
  • It is simple, easy, and achieves tremendously flavorful meals.


There aren’t any… 🙂  As long as you can see your shadow, you can cook or bake in the Sun Oven….

I’d like to share with you the Sun Oven, the convenience of this product as well as how it works and important tips and tricks.

The Sun Oven is made in the USA and is lightweight and extremely easy to transport with the built in handle.

Setup is super simple:

  1. Place your alignment leg in the back of your oven and snap it in place using the middle hole on the back of your oven.  Your Sun Oven will come with stakes that can be inserted down into the holes in the bottom of the alignment let to make your oven wind resistant.  We built our solar kitchen out of repurposed skids and I have utilized paracord to secure the alignment leg to the table.
  2. Next unsnap the strap that holds the reflectors in place, life and unfold the reflectors and use the thumbscrew in the front of the unit to secure the reflectors by inserting the thumb screw into the reflectors and turning it one-quarter turn to hold the reflectors in place.
  3. Locate the white EZ-Sun Track indicators attached to the bottom corners of the glass door.  You will want to point the front of your Sun Oven towards the sun and using the indicators you will want the sun shining through the top hole of the indicator to be nicely aligned with the hole on the bottom of the indicator.   You may need to move your oven to the left or right and you may need to adjust the alignment leg on the back to get your perfect angle.  Once your holes are lined up you are ready to proceed.  the key to consistent cooking in the Sun Oven is having the right angle with the sun and keeping your unit in line with the sun during the cooking process.


When using your Sun Oven for the 1st time you will want to place 3 cups of straight vinegar in an open dish and place it in your Sun Oven for 90 to 120 minutes. You will want the glass door latched down tightly so that the vinegar will steam your Sun Oven. After the oven has been pre-heated you will want to wipe the inside of your oven and the inside of the glass down with the hot vinegar. Be sure to scrub hard on the interior glass especially where the glass touches the black rubber seal. This will clean your unit and give it a good tight seal to hold your heat while cooking.


When using a Sun Oven you want to place it in an area that will be free of shadows through the cooking process.  So you want to be sure that you place it away from large objects such as trees or buildings so that as the sun moves across the sky, shadows will not be cast on your Sun Oven.

What Was Included

My Sun Oven was part of what is called the Preparedness and Dehydrating Package from Sun Oven International.

Included in my package was:

· A leveling rack

· 3 multi-level dehydrating & baking racks with a roll of parchment paper

· 2 non-stick even heat bread pans

· 2 easy stack pots with interchangeable enamel and a glass lid

· Mutli-Fuel Water Pasteurizing Indicator (WAPI)

It is important to have your leveling rack in place and place your stacking pots or baking dishes on the leveling rack to eliminate spillage while you are cooking and to keep your breads or desserts from baking unevenly.

It is also very helpful, but not necessary to preheat your oven prior to cooking.  If you are making a dish that can cook on low heat all day such as a roast or meal it wouldn’t have to be preheated, but I enjoy preheating my Sun Oven when I am on a time schedule or would like to make multiple things in the unit for the day.

Do I Need To Stir My Food

Another perk of the Sun Oven is that you do not need to stir your food or rotate your food if you do not want to.  When baking a meal I typically do not stir or reposition my food because every time you open the Sun Oven you allow your heat to escape and add roughly an additional 15 minutes to your cooking time.


Let’s talk about the dishes that I have found to work wonderful for cooking and baking in the sun.  Thin walled, dark dishes work well, glass, pottery and cast iron.  Both the pottery and the cast iron may take a little bit more time to heat up and start cooking, but the benefit to them is when the sun goes behind the clouds they will also hold the heat and continue to cook your food.  Enamel pieces work great too.

The only disadvantage to cooking in the Sun Oven is if the weather changes and you get a lot of cloud cover.  The only time this is a real disadvantage is if you have time constraints, but if you are using the unit like a slow cooker for the day it just means it will take just a bit longer for the food to be completed.  Oh there is one more disadvantage and that is the smells do not permeate your home when you are cooking outside, but trust me your food will be amazing!


Note:  All your recipes can be easily made in the Sun Oven.


Fruit Crisp

Here is a simple dessert recipe that I would like to share with you that is super simple to throw together.  You can use your favorite  fruit such as peaches, apples, blueberries, strawberries, etc.

The recipe is as simple as halving the peaches, removing the pit and skin and slicing as you would for a pie or add blueberries or sliced strawberries.  Once your fruit is rinsed or sliced and ready to go all I do is add a tbsp of Better Batter Gluten Free Flour as a bit of a thickener as well as 1/3 cup of sucanat and a tbsp of water.  I then take a cup of Bob’s Red Mill Gluten Free Old Fashioned Oats, 1/3 cup of sucanat and a 1/2 cup of coconut oil or butter to make my crumble for the top of the crisp.  Honestly, most of the time I double the crumble recipe because my guys love the topping.  I finish it off by sprinkling the entire top of the crisp with cinnamon.  This is a quick and easy recipe and you can do this with any fruit.

I also added an almond flour pie crust on the bottom of this crisp which is totally optional, but something we enjoy.


Almond Flour Pie Crust

2 cups of Bob’s Red Mill Almond Flour

1/4 tsp salt

2 tbsp coconut oil

1 egg

Mix all the ingredients together well and press dough into a 9″ pie dish or in this case into the bottom of your peach crisp pan.  If you were to use this for a pie, you would want to bake at 350ºF for 8 to 12 minutes.

Here is another family favorite that I thought you would enjoy, Chocolate Chip Cookie Cake.


How To Make Chocolate Chip Cookie Cake In The Sun Oven

How To Make A Gluten Free Pineapple Coconut Muffin In The Sun Oven

Baking Breads

I LOVE making breads or anything starchy.  I am truly a starch girl.  I also love baking my bread, pizza crust, English muffins, bagels, hot pretzels and rolls on or in pottery dishes as much as I possibly can and in the Sun Oven.  You will be so surprised at how wonderful they turn out in the Sun Oven.

Our Homemade Kaiser Roll is a family favorite recipe and we enjoy our Trayer Wilderness Hot Mustard to go along with our sandwiches.


How To Make Whole Wheat Bread In The Sun Oven


Your bread will have that nice brown crust on the outside with a nice moist soft inside.


For Sun Oven baking you will want to preheat your Sun Oven, set your timer for the required minutes and see how it looks.  It will all depend on the whether you have constant sun.  Constant sun will typically provide you with food cooked within 5 minutes of your timer.


 Meats & Meals

When cooking meat via the sun, just like when using the slow cooker, you must place your dish in the sun at an early hour, and rotate the oven every half hour to allow your meats to cook at a low heat all day long. I season my meat with minced dried garlic, dried onions, fresh basil, and homemade seasoning salt. I also add a bit of water to the bottom of the dish to create a nice meaty broth.


How To Make Chicken Breasts In The Sun Oven


Dehydrating Vegetables, Fruits and Meats

Yes, you can also use your Sun Oven to dehydrate which for me is awesome!   By simply leaving the cover just slightly cracked so the air can move around what you are drying you will have great success.  The Sun Oven comes with the racks and parchment paper which makes it very easy to just start doing things.  I love being able to utilize the dehydrated foods during the winter months.


The Sun Oven is an incredibly universal tool for your home or cabin.  I highly recommend the Sun Oven for one of your backup cooking methods in the event of an emergency, to eliminate extra heat in your home in the summer months and all your backyard and camping.  The Sun Oven quickly pays for itself, is great for the environment and utilizes a free God given resource!!

Your questions are always welcome!!

Have you used a Sun Oven yet?  Share your story or share why you would like to own one..



#TrayerWilderness  #SolarCooking

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Got Turkey Leftovers?

Got Turkey Leftovers?

Got Turkey Leftovers?Are you still eating leftover turkey?  Yeah, so are we…

It is easy to get tired of turkey sandwiches so being creative can be a bit of a help in eliminating boring meals and still providing something healthy.  There is SO much you can do with leftover turkey.

We make a turkey spread by grinding up the turkey with homemade mayonnaise and homemade pickles and adding salt and pepper to taste.  This is a family favorite and one that has been handed down from the Mountain Man’s father (aka Poppa T).

Tomorrow nights meal will be turkey corn chowder which is another favorite and this will put an end to our leftovers….

Tonight we had Gluten Free Pancakes With Turkey And Gravy.  The original gluten free pancake recipe I found at Better Batter Gluten Free Flour, but I am well know for altering recipes, so I would like to share the altered version with you below.

Trayer Wilderness Gluten Free Pancakes

♥  3/4 cup of Bob’s Red Mill Gluten Free Oat Flour

♥  3 tbsp Teff

♥ 1 cup Better Batter Gluten Free Flour

♥ 2 eggs

♥ 1 cup almond milk

Mix together well and add to a heated cast iron skillet.

Top with you turkey gravy and enjoy!

What are your favorite dishes with leftover turkey?



email trayer wilderness Trayer Wilderness on Facebook Trayer Wilderness on Google+ Trayer Wilderness on Twitter Trayer Wilderness on Pinterest Trayer Wilderness on YouTube Trayer Wilderness on Instagram Mountain Woman Radio from Trayer Wilderness on iTunes Tammy Trayer of Trayer Wilderness on LinkedIn  Trayer Wilderness RSS Feed

Paid Endorsement Disclosure:   This post may contain affiliate links. If you make a purchase through an affiliate link I will make a commission at no extra cost to you. Thank you for supporting and keeping us up, educating, inspiring and running!  ♥

Fresh Bread on a Wood Stove

Fresh Bread on a Wood Stove


My family and I greatly enjoy our winters in Idaho. It gets snowy and cold, but the snow stays around and the cold is a crisp cold — not a bone-chilling cold with heavy humidity, like we were used to when we lived on the East Coast. We look forward to the snowshoe hikes, the warmth and coziness of the fire, and the benefits of cooking on a wood stove all winter long. To me there is nothing that says home more than the comforts of a warm house ridden with the sumptuous scents of good home-cooking and bread baking.


When I think of comfort foods, steaming fresh bread comes to mind — with homemade butter and maybe a touch of fresh honey, jelly, or jam. I love using my wood stove for our meals, breads, and baked goods. We are very frugal here in the wilderness, so when I can utilize a free resource instead of one I have to pay for, it only seems right.


What Can You Cook on a Wood Stove?

If you are not used to cooking on a wood stove, it really isn’t that hard at all! Not to mention, it will provide tastier meals than you can imagine. I enjoy placing a roast on my wood stove in the early morning, and letting it simmer until late afternoon or early evening. The roast is beyond tender and the house smells wonderful all day. I have been told already that my husband and boys can smell it outside and it drives them nuts while they are working. The key thing is to check it regularly to be certain that there is still broth in the Dutch oven. The broth or natural juices created by the roast will also make a wonderful soup base for later in the week.

So today, I’m sharing two Boule recipes over at GNOWFGLINS.



Bacon Buttermilk Skillet Cornbread

Bacon Buttermilk Skillet Cornbread

Bacon Buttermilk Skillet Cornbread - Tammy Trayer

With our traditional off-grid lifestyle, it’s only fitting that our Christmas and Thanksgiving holidays follow suit. Our families are 2,500 miles away, so we’ve created new traditions of our own while still holding tight to old traditions. I would love to share some of those traditions with you (including a recipe for bacon buttermilk skillet cornbread), and I look forward to hearing your traditions — wilderness or otherwise.

Holidays in the Wilderness

We use both traditional as well as primitive skills on our homestead. We harvest our meats each fall during hunting season; this eliminates the need to purchase store bought meats. We do this as a family (my husband, my son and I). You will not find tastier, finer and healthier meats anywhere. The additional bonus: unlike animals that we raise, we don’t have to pay to feed the wild ones!

We look forward to wild turkey each spring and fall. Some people feel that wild turkey is very tough, but this is truly in the preparation. As with any game meat, the trick is cooking it on low heat for a much longer cooking time.

We cook up our wild turkeys a little differently every time, experimenting with what makes it the tastiest. So far we haven’t been able to decide which is our favorite because they are all good! We enjoy adding things to our wild meats while cooking, like sliced apples, onions, bacon, maple syrup, molasses, garlic cloves, garlic powder and a little bit of season salt.

If you are interested in butchering your own turkey, check out our YouTube videos herehere and here. You will learn how to harvest, butcher, and enjoy your own wild turkey. You could use these techniques on a turkey you’ve raised, too.

For this year’s Thanksgiving, we actually had moose roast with many fixins’! Carrots were cooked alongside the roast. We prepared basmati rice with seasonings and slivered almonds. And bacon cornbread. Yes, bacon cornbread.

So today, I’m sharing that recipe over at GNOWFGLINS.


Gluten Free Goat’s Milk Whey Bread

My new favorite bread....  Mountain Woman JournalsLiving traditionally as we do, I make a lot of breads and goodies.  I was making mozzarella cheese and found a recipe for making bread from the whey that is a by product of making the cheese.

Typically, I had been giving it to our chickens as an added nutritional boost, but when I found that I could used it in a bread  I was totally stoked…  I love being able to utilize everything and try to avoid wasting anything.  Not to mention this bread is now the best bread I have made…  Yummmmm….  ♥

Below I will provide my altered bread recipe, making it gluten free and dairy free.  I forgot to mention that the mozzarella cheese was being made from goats milk so my son can have the the goats milk on his gluten free and casein free diet.  WOOHOOO…  That is big money saving for me..   A little more work milking goats every morning and every night, but well worth it and the goats are very personable and a lot of fun.  Here is the original bread recipe that I found:

Gluten Free Goat’s Milk Whey Bread
Recipe Type: Bread, gluten free bread
Author: Tammy Trayer ~ – The Best Bread was the original recipe
  • 1/2 tbsp active dry yeast
  • 1/2 tsp sea salt
  • 2 tbsp raw sugar
  • 3 c whey from goats milk (or milk or water) – if using wheat flour use only 1 1/2 cups of whey
  • 3 3/4 c Better Batter gluten free flour
  1. Pour the warm whey in a bowl and add yeast, sugar, and salt. Stir and let the mixture proof for 5 minutes.
  2. Add flour and stir gently with a wooden spoon. When you can’t stir anymore, use your hands and work the remaining amount of flour into the dough. Add more or less as needed. The consistency should be doughy and smooth, not overly sticky.