Step One:

In a bowl add 500 grams of self-raising gluten-free flour and a pinch of salt.

Step Two:

Slowly add water until the ingredients start to combine and form big clumps of dough. Use a butter knife to cut into the big clumps and keep on stirring around and around. The dough mix will slowly come together and form one piece. There’s no need to use your hands as the mix is very sticky.

Step Three:

Use your knife to turn the damper out onto a lightly floured trivet covered with foil and put the lid on the camp oven. Cook with an even amount of top heat and bottom heat.

Step Four:

Cook for about 30-40 minutes. The damper should be ready when browned on top and sounds hollow in the middle when tapped.

Step Five:

Serve with your favourite spreads. Butter and golden syrup is always a winner!