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Bannock

sora

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sora Community Regular
sora
Posted

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.

  • 3 weeks later...
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sora Community Regular
sora
Posted
  • Author

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.

Marilyn R Community Regular
Marilyn R
Posted

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!

sora Community Regular
sora
Posted
  • Author

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.

WitsEnd Rookie
WitsEnd
Posted

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

irish daveyboy Community Regular
irish daveyboy
Posted

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.

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sora Community Regular
sora
Posted
  • Author

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

Open Original Shared Link

That's very interesting. Thanks for posting that.

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