Gluten Free Bannock Food

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!

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 BANNOCKS RECIPE [VEGAN]

Steps:

• In a large mixing bowl, combine the oat flour, garbanzo bean flour, all purpose flour, baking soda, sugar and salt. Mix well.
• In another bowl, combine the milk and vinegar. Stir well.
• Pour the wet ingredients into the dry ingredients, then mix well until a uniform dough forms. The dough will be slightly wet and tacky (that is okay!).
• Fold the dried currants into the batter, if using.
• Heat a cast iron skillet, griddle or nonstick skillet over medium-low heat. Spray with oil or add just enough to coat.
• Using wet hands or an ice cream scoop, take a tennis ball-sized dollop of batter and pat into a 4-inch round cake that is 1/4-inch-1/2-inch thick.
• Place into the greased skillet and cook for 3-4 minutes or until the edges are turning golden. Flip and cook 3-4 minutes longer until both sides have browned and the middle feels firm. Repeat with the remaining batter.
• Serve warm and enjoy!

BANNOCK

Steps:

• Measure flour, salt, and baking powder into a large bowl. Stir to mix. Pour melted butter and water over flour mixture. Stir with fork to make a ball.
• Turn dough out on a lightly floured surface, and knead gently about 10 times. Pat into a flat circle 3/4 to 1 inch thick.
• Cook in a greased frying pan over medium heat, allowing about 15 minutes for each side. Use two lifters for easy turning. May also be baked on a greased baking sheet at 350 degrees F (175 degrees C) for 25 to 30 minutes.

METIS BANNOCK

Steps:

• Mix flour, baking powder, sugar, and salt.
• Work in the margarine using hands until you make a nice crumble. If you have Olivina margarine in your area, I find this makes for the best bannock.
• Gradually mix in enough milk to make soft but not sticky. Knead.
• Shape into a ball, place on a greased baking sheet, then flatten into a circle about 1 inch thick.
• Bake at 425°F (220°C) for 25 minutes or until lightly browned.

POTATO BANNOCK

Steps:

• Mix dry ingredients and cut inthe shortening, use either two knives or a pastry cutter.
• Cut shortening until the flour mixrure resembles coarse crumbs.
• Use a fork& stir in the milk& mashed potatoes.
• Tranfer to a lightly floured board and knead 8-10 times.
• Put the dough on an ungresed baking sheet and pat with hands into a round shape until it is apprx 1 1/2" thick Mark triangular serving slices by cutting into the dough appr 1/4".
• Brush with milk bake in 450F oven for 15-20 minutes or until golden.
• Serve with butter and fresh home made jelly or jam.