Gluten Free Bannock

• 
  • 1/2 cup brown rice flour (125 mL)
  • 1/2 cup gluten-free oat flour (152 mL)
  • 1/2 cup potato starch (125 mL)
  • 1/2 cup tapioca starch (125 mL)
  • 1 Tbsp baking powder (15 mL)
  • 1 1/2 tsp xanthan gum (7 mL)
  • 1 tsp granulated sugar (5 mL)
  • 1/4 tsp salt (1 mL)
  • 1 cup milk (250 mL)
  • 1/4 cup canola oil (60 mL)
• 
  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and set aside.
  2. In a large bowl, whisk together all the dry ingredients.
  3. In a small bowl, whisk together the milk and canola oil. Pour the wet ingredients into the dry, and stir until fully combined.
  4. Scrape the dough onto the parchment lined baking sheet, and using wet hands, form into a disk about 3/4-inch (scant 2 cm) thick.
  5. Bake in preheated oven for 20-22 minutes, or until the top is lightly browned.
  6. Let the bannock cool for 5 minutes before slicing into 8 wedges.
  7. Bannock is best served warm, but can be stored in an air-tight container at room temperature for up to 2 days.

Nutritional Analysis

Calories

190

Total Fat

8 g

Saturated Fat

1 g

Cholesterol

0 mg

Sodium

240 mg

Carbohydrates

29 g

Fiber

2 g

Sugars

2 g

Protein

3 g

Potassium

48 mg

Related Recipes

Pizza Homemade Gluten Free Pizza Dough

I think we can all agree that family pizza night is a great tradition! Make…