These Gluten Free Bannock Bread Rolls are a true delight. They’re a no knead, no yeast kinda quick bread which you cook right on the stovetop. Perfect for those times when you’re like oops I forgot to buy bread!
Full transparency … This gluten free bannock bread did not start out that way.
I set out to make Gluten Free Trinidad Fry Bake one day and whilst my recipe didn’t quite turn out the way I hoped I did end up with a delicious crusty on the outside, soft and fluffy on the inside bread roll that I would later learn is called Bannock Bread.
What is Bannock Bread?
Bannock Bread is a pan fried biscuit / scone type quick bread. The original bannocks were heavy, flat cakes of unleavened barley or oatmeal dough formed into a round or oval shape, then cooked on a griddle.
Most modern bannocks are made with baking powder or baking soda as a leavening agent to give a lighter more airy texture.
How to make Bannock Bread Rolls
- gluten free flour
- coconut milk
- organic brown sugar (flavor enhancer)
- organic salt (flavor enhancer)
- psyllium husk powder (binder)
- baking powder (leavening agent)
- mixing bowl
- cast iron skillet or very heavy pot
Before the 19th century, bannock bread was cooked on a bannock stone, a large, flat, rounded piece of sandstone, which they placed directly onto a fire and used as a cooking surface.
Today bannock bread can be made on the stovetop in a cast iron skillet or heavy pot and even the oven.
These bannock bread rolls really could not be easier to make. Step by step instructions can be found in the recipe card below but here are the basics steps :
Combine all dry ingredients in a large bowl then make a well in the center and add coconut milk. Mix the dough well until it comes together and forms the dough into a smooth ball. Cover the dough and let it rest for at least 10 minutes. The dough will not rise during that time but 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 small balls and place aside on a lightly floured plate. Flatten the balls into discs and fry on each side. Remove bannock bread rolls to a clean plate and cover.
How to make Bannock Bread in the oven
This gluten free bannock bread recipe is so versatile and that’s why I love it so much. The dough can be left whole, so instead of making bread rolls you can make one large bread.
And instead of pan frying the bannock bread you could also bake the dough in the oven. I have done it several times when I’m not in so much of a rush. I usually bake it for about 25 minutes at 190C/375F
The Best Flour for making Gluten Free Bannock Bread
I have used 3 different all purpose gluten free flour blends for making this gluten free bannock bread recipe and they have all turned out amazing! But keep in mind that depending on the ingredients of your blend you may need a bit more liquid. Every gluten free flour blend is unique in its composition.
So far I have used
- Bob’s Red Mill Gluten Free 1 to 1 baking Flour
- King Arthur Gluten-Free Measure for Measure Flour
- A local supermarket brand that I’ve found here in Spain
The role of Psyllium Husk in this Gluten Free Bannock Bread Recipe
If you’re new to gluten free baking you might be wondering why psyllium husk powder is in the list of ingredients.
This is why you will find most gluten free recipes contain eggs. Eggs are a wonderful binder in place of gluten.
Further Reading – How to substitute eggs in Gluten Free Baking
This gluten free bannock bread recipe does not contain eggs mostly because I have an egg sensitivity and tend to cook without them and secondly because I much prefer to use psyllium husk powder as a binder.
The bread rolls will still turn out well even if you don’t use psyllium husk though, especially because bannock bread is a dense bread by nature. But psyllium husk adds a much better bread like texture in my opinion so it’s definitely worth getting your hands on some if you’re going to be baking gluten free.
What is Bannock Bread served with?
Since this gluten free bannock bread reminds me so much of Trinidad Fry Bake I tend to eat it the way we would back home; with a knob of organic grass fed butter and / or a slice of cheese if you fancy. Olive oil butter is particularly yummy.
Where did Bannock Bread Originate?
As far as I can find in my research Bannock Bread originated in Scotland and was brought to North America by Scottish explorers and traders.
So tell me have you heard of Bannock Bread? WIll you give this quick and easy recipe a try?
Gluten Free Bannock Bread Rolls
- 1 ¼ cup cold canned coconut milk
- 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