What do you do in your kitchen right now?  I would expect you to be able to do the same in the woods.

My wife is gluten intolerant.  We use most of the recipes that you find, just that we use gluten-free substitutes.  We make a wheat flour substitute of rice flour, tapioca starch and potato starch.  We use it in a 1:1 substitution in any recipe using flour.  There are gluten-free bread crumbs, hamburger/chicken/tuna helpers (with rice noodles), rice or corn noodles of every shape, powdered soups, prepackaged bread and muffin mixes...the list goes on and on.  The availability of gluten-free products is much better today than 15 years ago when we began the transition to gluten-free.