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
The Ingredients
- gluten free flour
- coconut milk
- organic brown sugar (flavor enhancer)
- organic salt (flavor enhancer)
- psyllium husk powder (binder)
- baking powder (leavening agent)
The Equipment
- mixing bowl
- whisk
- 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.
The Method
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.
Well that’s because in the absence of gluten it can become very difficult to bake breads, muffins, scones etc without them falling apart.
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
Ingredients
Dry
- 2 cups All Purpose Gluten Free Flour
- ½ cup corn flour optional and can be subbed with gf all purpose flour but gives a lighter texture to the bread
- 2 teaspoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon psyllium husk powder optional but adds a nice bread like texture
- ¼ teaspoon salt
Wet
- 1 ¼ cup cold canned coconut milk
Instructions
- 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
Out of curiosity, have you tried using either chia or flax as the binder? I’m not opposed to psyllium husk powder- it’s just general curiosity on my part. I’d think it could work well, too.
Yes I use flaxmeal a lot, I prefer it over chiameal because chia imparts a dark color. Flaxmeal is great in recipes such as muffins, scones, pancakes etc but psyllium is my go to for bread. Psyllium is a bit magical in that it really gives a bread like texture without the ‘gumminess’ that you can get from using flaxmeal in large amounts. I actually don’t like using psyllium in muffins etc because the texture doesn’t turn out right. But it’s my go to for bread.
Hi, have you ever made this with buckwheat flour instead of the GF flour? My little guy has sensitivity to Rice, Almond & Corn, so I’m not able to use the pre-mixed flours lablled GF
Hi Lisa, no I have not made these bannock bread rolls with buckwheat flour. If you’ve baked with buckwheat flour before you’ll know that its VERY dense. Combined with another starch and I think it would result in a much more flavourful bread. Can you use arrowroot or tapioca starch? You can try mixing one of those with buckwheat. I think it would turn out well.
What can be used instead of the sugar or can you just leave it out? My son has an intolerance to cane sugar as well as several other intolerances.
Hi Sara, it adds to the flavour and texture but you you can leave it out.
Hi Krystal, I have heard of and absolutely love Bannock. I live in Canada where Native Americans here had bannack as a staple. They would cook it over an open fire on a stick. There are many variations depending on the area. I sadly cannot eat wheat anymore and I am delighted to find your gluten free recipe and I will try it. Thank you for posting it.😀
Hi Lydia, I hope you enjoy this gluten free version of Bannock as much as my family does!
I was so happy to find your recipe and tried it today. I baked it at 375° for 25 minutes and the middle did not cook. I used water instead of the coconut milk, could that have caused my problem? I will definitely try again. Thanks for sharing.
Hi Teri, the substitution of water for coconut milk will have an effect but the recipe calls for the rolls to be pan fried not baked. So there’s that.
Thanks, Krystal. I thought I would try baking the bannock since you noted in the article that you have done that in the past.
Hi Teri, Ok I’m going to have to clarify it better. When I bake the bread I don’t divide it into rolls. I make one large bread. If you did it this way and it didn’t cook through it’s likely the sub of water for coconut milk or the flour used or perhaps it needed a bit more time to bake.
I really enjoyed this bread. It was so easy, tasty and quick to make. It’s so hard to find a tasty GF, vegan and no yeast bread. I enjoyed it with vegan butter. Thanks!
So glad you enjoyed this bannock bread Cynthia!
To say that I’m in love with this recipe is an understatement! I discovered it last week just before our camping trip, and have made it four times since, each with a little variation, though sticking exactly to the ingredients listed: I made it just the way the recipe says, I made tortillas and cooked them on a griddle, I barbequed hotdogs wrapped in this dough, and I baked the in a disc shape and cut it into wedges when it was done. None of these disappointed! I have been baking gf for twelve years, but only recently have I cut gluten out for myself. This recipe makes it so much easier! Thank you!
You won’t believe how happy this makes me! Definitely going to try to make them into tortillas now 🙂
I love this recipe!
My daughter and I are gluten free.
Could this be rolled like a sausage and wrapped around a stick?
Thanks so much
You can certainly give it a try 🙂
Can you use soya milk instead of coconut milk please.
I never use soy milk but you could try.
I had to sub the P,Husk w/X,gum and and choose to use 2 egg whites in place of half a cup of the C,milk I also added a tesp of garlic and a tesp of Onion powder and it turned out amazing !! I also used olive oil to fry them in so yummy . Thank you for sucks a fast easy recipe that is also edible !!!
Hi there! Thanks for the great recipe! Do you think coconut sugar would taste okay instead of brown sugar? Thanks
It’s such a tiny amount so that should be fine Sabrina 🙂