Gluten Free Bannock Recipes

GLUTEN FREE BANNOCK BREAD ROLLS

Steps:

• Mix all dry ingredients in a large bowl
• Make a well in the middle of the flour and pour in the coconut milk
• Mix the dough well until it forms a smooth ball
• Cover the bowl with a kitchen towel and allow it to rest for at least 10 minutes. The dough will not rise during that time but the dough will be easier to manipulate after resting.
• Turn the stove to medium heat and add just enough coconut oil to cover the bottom of your cast iron skillet.
• Divide the dough into 10 small balls and place aside on a lightly floured plate
• Lightly flour your hands and flatten the balls into discs
• When the oil is hot but not smoking add the disc shaped dough to the pan
• Fry on one side until a bottom crust is formed, approx 2 minutes
• Flip the dough and fry on the other side for an additional minute or so
• Remove to a clean plate lined with parchment paper or paper towels and cover

GLUTEN-FREE BANNOCK

Steps:

• In a large bowl, combine flour, molasses, powder, and salt.
• Cut in butter until it is in tiny pieces.
• Add potatoes and stir well.
• Pour in milk and stir with a fork to form a ball.
• Turn out onto working surface and knead 10 times.
• Divide into 4 equal portions (rounds) and pat down to 1" thickness.
• Bake in a preheated 400* oven for about 25-30 minutes until brown.
• Cut into wedges, slices, or simply pull off pieces of the round.
• Enjoy!

BANNOCK

Steps:

• In large bowl combine water, milk, and brown sugar. Stir. Add yeast and stir. Let sit for 10 minutes.
• Dust parchment paper with flour.
• Add egg to yeast mixture and mix until egg is broken up and distributed evenly. Add olive oil and salt. Mix.
• Add flour and mix until well combined. Mixture will be lumpy, do not try to mix until smooth, mix until there are no more little pockets of dry flour. Dough will be very soft.
• Dust hands with flour and separate the dough into 5 pieces, shape into round "patties" and place on parchment paper. The dough is very sticky so redust hands with flour as needed.
• Cover bannock with damp cloth (not socking wet!) and leave to rise for 45 mins.
• Heat deep fryer or pan of oil to 375C/190C. Place bannocks in hot oil. Be gentle when handling, gluten free dough deflates easily. Fry for 5 mins, turning part way through.
• Remove from oil and place on paper towel covered plate. Enjoy will warm.