Gluten-Free Bannock

READY IN: 30mins
katii
Recipe by katii

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

Top Review by brodbeck314

I tried this bread because I did not have any eggs on hand and wanted bread. It turned out ok, but quite salty. I would only put in 1/2 t salt next time. Other then that it was pretty good. Also very easy to make. I used 1 C Sorghum flour, 1 C Rice flour, and 1/2 C tapioco flour. Its also a little crumbly, but I was expecting that as well!

Ingredients Nutrition

Directions

  1. In a large bowl, combine flour, molasses, powder, and salt.
  2. Cut in butter until it is in tiny pieces.
  3. Add potatoes and stir well.
  4. Pour in milk and stir with a fork to form a ball.
  5. Turn out onto working surface and knead 10 times.
  6. Divide into 4 equal portions (rounds) and pat down to 1" thickness.
  7. Bake in a preheated 400* oven for about 25-30 minutes until brown.
  8. Cut into wedges, slices, or simply pull off pieces of the round.
  9. Enjoy!

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