Easy Gluten Free Bannock Recipe
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.
Ingredients
- 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
Instructions
- 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.
- 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.
- Serve and enjoy!
Video
Notes
Above in the blog post I provide recipe ingredient substitutions, dietary modifications, recipe pairings ideas and storage/reheating tips.
Nutrition
Calories: 175kcalCarbohydrates: 25gProtein: 3gFat: 7.5gSaturated Fat: 2.5gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.5gTrans Fat: 0gCholesterol: 25mgSodium: 155mgPotassium: 7mgFiber: 3.2gSugar: 0g
Tried this recipe?Let us know how it was!