We finally found a bannock recipe that tastes good with gluten free ingredients. I can't remember where we got the original that we modified.
1 Cup Bob's Red Mill Gluten Free All-purpose Baking Flour 1 tsp. Xanthan Gum 1 tsp. baking powder (aluminum free) 1/4 tsp. salt 1/4 Cup dry Milk Powder (We used Rice Milk Powder bought through Vitacost) 1 Tbsp. Ghee
Mix ingredients until well mixed.
Heat a small frying pan and oil it well. (Pan should be warm...not scalding hot) Pour some water into the mix so you have no thinner than a muffin consistency. The faster you go from mixing to skillet...the lighter your Bannock will be. If the pan hiss or sizzles it means things are too hot.
The bread will start to rise slowly and look loaf-like. At this point, just keep turning it. If you have a lid you can try to cook it Dutch Oven style and put coals onto your lid. Or, when the bottom is done, you can prop the pan up against a log with the top facing the fire...sort of a "semi-reflector-oven" method. The author believes it makes a lighter Bannock.
*You can mix it all in a bag and squoosh the water around, cut off a corner of the bag, and squeeze it out into the skillet. Don't over mix...lumps are okay.
Note: Next time I will use a little oil on my hands and form it before putting it in the pan.
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