This gluten free and dairy free bannock is a modified version of a classic bannock bread recipe (sometimes also referred to as fry bread). It is a great recipe for people with celiac disease, food allergies or intolerances. Despite not using regular flour and dairy, the end result will satisfy your craving for this traditional bread recipe.

I live up north in the Yukon Territory, and bannock is part of a traditional First Nations diet here (as well as throughout North America). I feel grateful that I have had the opportunity to try the traditional recipes passed down by our elders, as well as to modify these recipes to make them more allergy friendly.

Product brands I recommend for this recipe

For this recipe, I recommend using the Robin Hood gluten-free flour blend if you can find it. It is the most similar to regular white all purpose flour that I have ever found, and has the best consistency. It is made with rice flour, potato starch, pea hull fibre, tapioca starch and xanthan gum.

I also recommend using a good quality pork or beef lard to deep fry your bannock in. Follow my recipe on how to make beef tallow (also works for making pork lard), or for my Yukon peeps you can buy premade pork or beef lard locally from Tum Tum’s Meats.

Close up view of golden brown gluten free bannock cut in half and placed on a wooden cutting board

Recipe ingredient substitutions

Gluten free flour blends: If you aren’t able to get Robin Hood gluten-free flour blend, feel free to use any other all purpose gluten-free flour blend. Just keep in mind, you may not get consistent results. Try to find a blend that contains rice flour, potato starch, tapioca starch and xanthan gum for the best results. I wouldn’t recommend using oat flour or almond flour because they have a very different consistency.

Baking powder: If you don’t have baking powder, use 1 teaspoon of baking soda instead of the 2 teaspoons the recipe calls for.

Egg substitutions: Instead of using egg, you can also swap it out for additional water. Not all traditional bannock recipes use eggs, but I find it helps in gluten-free baking with keeping things from falling apart.

Pork lard substitutions: Traditional bannock would usually be cooked in lard, but you can also use vegetable oil, unflavoured coconut oil or even melted butter.

Dietary modifications

Make this recipe lower calorie: Instead of deep frying your bannock in pork lard or vegetable oil, you can also bake them in the oven. To do this, line a baking sheet with parchment paper and scoop the gluten-free dough into roughly 10 servings. Heat your oven to about 400°F and bake them for roughly 30 minutes or until cooked through. If you want you can also add a little bit of pork lard or vegetable oil to the dough to make sure that it doesn’t burn or stick to the pan.

Make this recipe paleo/grain free and AIP friendly: Instead of using gluten-free flour, swap it out for cassava flour. Instead of using 2 cups, reduce the amount to 1.5 cups. Cassava flour absorbs a lot more liquid than gluten-free flour does. Fry your bannock in pork lard or unflavoured coconut oil.

Make this recipe lower oxalate: Make sure you use a white rice based gluten-free flour. Otherwise this recipe is low to medium oxalate.

Make this recipe elimination diet friendly: Omit the egg and add an additional 1/8 -1/4 cup of water.

Full batch of golden brown gluten free bannock placed on a paper towel covered plate

Recipe pairings

There are many ways to enjoy bannock, but here are a few of my favourites:

Storage and reheating tips

Store in an airtight container in the fridge for up to 1 week. Or you can freeze it in an airtight container for multiple months. When you are ready to eat it, take the container out of the freezer and thaw before eating. Reheat in the microwave for around 30 seconds, or if you want to crisp it up again you can toast it in a toaster oven for a few minutes. Good as new!

Tried my gluten and dairy free bannock recipe?

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Easy Gluten Free Bannock Recipe

Tara Klippert
A modified version of a classic bannock bread recipe (sometimes also referred to as fry bread). Despite not using regular flour and dairy, the end result will satisfy your craving for this traditional bread recipe.
4.45 from 9 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer, Breakfast, Dessert, Lunch, Snack
Servings 10
Calories 175 kcal


  • Large bowl or stand mixer
  • Cast iron skillet/pan
  • Paper towel


  • 2 cups gluten-free flour (I recommend Robin Hood brand gluten-free all-purpose flour blend)
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 large egg (roughly 1/4 cup)
  • 1 1/4 cup water
  • 1/2 cup pork lard (or vegetable oil) – for frying the bannock


  • Mix together all of your dry ingredients (gluten-free flour blend, baking soda, and salt) in a stand mixer or large bowl.
  • Add all of your wet ingredients (except for the lard/oil – this is for frying) to the flour mixture and mix thoroughly. The dough will be sticky and wet.
    Important: Different gluten-free flour blends will absorb different amounts of liquid, so start with only half the amount of water and work your way up. You don't want the batter to be so wet that it is runny. Alternatively, you also don't want it to be too dry and crumbly. If you are finding the dough too dry, add a bit of additional water.
  • This is what the batter should look like.
    Consistency of the gluten free bannock batter/dough.
  • Heat your pork lard or oil in your cast-iron skillet on the stove at medium heat. Once your pork lard is hot enough, test this out by dropping a small amount of dough into the pan and if it starts sizzling right away it is ready.
  • Using a spoon, scoop equal portions of dough and form small circular pieces in the pan. Using the backside of a spoon, try to thin out the dough by pressing down on it so that it's not too thick. If it's too thick it may not cook through completely by the time it browns on both sides.
  • Cook the first side until it turns golden brown, roughly a few minutes. Carefully flip your bannock pieces and then cook on the second side until it is golden brown and cooked through.
    If you are finding that the oil is not hot enough and your bannock is not browning, turn up the heat a little bit. Alternatively, if your bannock or oil is starting to burn, turn the heat down.
  • Line a plate with paper towel. Scoop your cooked bannock pieces onto the paper towel to soak up some of the extra grease.
    Full batch of golden brown gluten free bannock placed on a paper towel covered plate
  • Serve and enjoy!



Above in the blog post I provide recipe ingredient substitutions, dietary modifications, recipe pairings ideas and storage/reheating tips.


Calories: 175kcalCarbohydrates: 25gProtein: 3gFat: 7.5gSaturated Fat: 2.5gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.5gTrans Fat: 0gCholesterol: 25mgSodium: 155mgPotassium: 7mgFiber: 3.2gSugar: 0g
Keyword dairy free, gluten free, Low FODMAP, low oxalate, nut free, soy free, sugar free
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Tara Klippert
About the author Tara Klippert

Tara Klippert is a Registered Health and Nutrition Counselor and holds a diploma in Holistic Nutrition and Health Coaching. She shares her gluten free, dairy free & allergy friendly recipes.