Gluten Free Bannock Recipes

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GLUTEN-FREE BANNOCK



Gluten-Free Bannock image

A simple quick bread that is scrumptious when hot from the oven. Perfected when served with a dollop of raspberry preserves!

Provided by katii

Categories     Quick Breads

Time 30m

Yield 4 rounds, 24 serving(s)

Number Of Ingredients 8

2 1/2 cups all-purpose gluten-free flour
1 tablespoon molasses
2 tablespoons gluten free baking powder
1 teaspoon salt
1 tablespoon butter
1 cup mashed potatoes
1 cup milk
1/2 cup mixed dried fruit, chopped (such as prunes, apricots, currants, or raisins) (optional)

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!

Nutrition Facts : Calories 20.4, Fat 0.9, SaturatedFat 0.6, Cholesterol 2.9, Sodium 132, Carbohydrate 2.6, Fiber 0.1, Sugar 0.6, Protein 0.5

GLUTEN FREE BANNOCKS RECIPE [VEGAN]



Gluten Free Bannocks Recipe [Vegan] image

Make your own easy gluten-free bannock bread rolls in no time! This traditional Scottish bread with variations in Northern England and Ireland is also vegan, plant-based and yeast-free.

Provided by Kristen Wood

Categories     Appetizer     Breakfast     Side Dish     Snack

Time 15m

Number Of Ingredients 10

1 ½ cups oat flour (you can also make your own by grinding oats in a food processor)
1 cup garbanzo bean flour (also known as chickpea flour)
¾ cup gluten free all purpose flour blend (use a blend with xanthan gum)
1 teaspoon baking soda
1 teaspoon granulated sugar (I like coconut sugar)
¼ teaspoon salt
2 cups milk of choice (I like to use oat milk)
1 tablespoon vinegar (white or apple cider)
½ cup dried currants (optional)
oil (to coat pan)

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!

Nutrition Facts : ServingSize 1 bannock, Calories 223 kcal, Carbohydrate 39 g, Protein 8 g, Fat 4 g, SaturatedFat 1 g, Sodium 305 mg, Fiber 5 g, Sugar 9 g, UnsaturatedFat 3 g

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