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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.
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Bannock
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7 posts in this topic

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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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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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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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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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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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.org/wiki/Bannock_(food)

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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.org/wiki/Bannock_(food)

That's very interesting. Thanks for posting that.

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