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Bannock


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6 replies to this topic

#1 sora

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Posted 16 August 2012 - 07:23 AM

My kids were missing Bannock so I tried making some this morning. It came out pretty darn good. I used BRM AP. I don't like the bean taste so will try again with a different mix.

1 1/3 to 1 1/2 cup gluten-free all purpose flour
1 rounded Tablespoon baking soda
1 1/2 teaspoons Xanthan gum
1 cup water (don't add all at once)

Mix well all dry ingredients
Add water until dough is a bit softer than biscuit dough.
It will be sticky, spoon out (about the size of a lemon) onto floured board. Sprinkle with flour and flatten to about 1 1/2 inch. They will rise up at least double when cooking.
Heat oil in frying pan to medium low (3 or 4 of 10) and add bannocks and fry very slowly until golden and then turn and fry slowly until that side is golden. Drain, slice open and top with butter, honey or jam, cinnamon and sugar or make a sandwich.

These make great Indian Tacos.
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Wheat Allergy

Chemical (scent) Allergy

Ah, but I was so much older then, Im younger than that now.


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#2 sora

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Posted 02 September 2012 - 04:21 PM

My kids were missing Bannock so I tried making some this morning. It came out pretty darn good. I used BRM AP. I don't like the bean taste so will try again with a different mix.

1 1/3 to 1 1/2 cup gluten-free all purpose flour
1 rounded Tablespoon baking soda
1 1/2 teaspoons Xanthan gum
1 cup water (don't add all at once)

Mix well all dry ingredients
Add water until dough is a bit softer than biscuit dough.
It will be sticky, spoon out (about the size of a lemon) onto floured board. Sprinkle with flour and flatten to about 1 1/2 inch. They will rise up at least double when cooking.
Heat oil in frying pan to medium low (3 or 4 of 10) and add bannocks and fry very slowly until golden and then turn and fry slowly until that side is golden. Drain, slice open and top with butter, honey or jam, cinnamon and sugar or make a sandwich.

These make great Indian Tacos.


I just noticed I made an error in this recipe. When you flatten the dough it should be 1/2 inch not 1 1/2 inch. Sorry.
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Wheat Allergy

Chemical (scent) Allergy

Ah, but I was so much older then, Im younger than that now.


#3 Marilyn R

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Posted 06 September 2012 - 10:28 PM

That sounds good! I'll give it a whirl! I don't mind the taste of chick pea flour, I think the bread will be great!
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Positive improvement from elimination diet. Mother dx'd by Mayo Clinic in late 1980s. Negative blood tests and Upper & Lower GI biopsy. Parathyroidectomy 12/09. Recurring high calcium level 4/10. Gluten-free 4/10. Soy & Dairy Free 6/10. Corn free 7/10. Grain free except rice 8/10. Legume free 6/11. Fighting the battle of the battle within myself, and I'm going to win!

As of 2/12, tolerating dairy, corn, legumes and some soy, but I limit soy to tamari sauce or modest soy additives. Won't ever try quinoa again!

Discoid Lupus from skin biopsy 2011, discovered 2/12 when picking up medical records. Systemic Lupus Dx 6/12. Shingles 10/12.

#4 sora

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Posted 08 September 2012 - 05:49 AM

I have made Bannock about 4 times already. I found it a bit moist inside so I cut down on the X-gum and it was a lot better.
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Wheat Allergy

Chemical (scent) Allergy

Ah, but I was so much older then, Im younger than that now.


#5 WitsEnd

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Posted 08 September 2012 - 08:07 AM

I don't even know what Bannock is but it sounds good. I'm going to give it a try. Thanks for the recipe!
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#6 irish daveyboy

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Posted 08 September 2012 - 11:11 AM

I don't even know what Bannock is but it sounds good. I'm going to give it a try. Thanks for the recipe!


I've always associated 'Bannock Bread' with scotland but it seems that variations of this ancient Celtic bread are know the world over.

http://en.wikipedia..../Bannock_(food)
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Chronically Ill and lost 56lbs in 3 Months Prior to Diagnosis.
Diagnosed in Nov 2005 after Biopsy and Blood Tests
Cannot tolerate Codex Wheat Starch.
Self Taught Baker.
Bake everything from scratch using naturally gluten-free ingredients.

#7 sora

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Posted 08 September 2012 - 01:50 PM

I've always associated 'Bannock Bread' with scotland but it seems that variations of this ancient Celtic bread are know the world over.

http://en.wikipedia..../Bannock_(food)


That's very interesting. Thanks for posting that.
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Wheat Allergy

Chemical (scent) Allergy

Ah, but I was so much older then, Im younger than that now.



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