I've read that bannock is the native bread of the North American continent. I have a little trouble with believing it entirely just because I've also read that wheat was not a part of the Native diet until Europeans introduced it.
The fact that celiac disease was considered a Caucasian disease until the intake of of wheat increased enough in native and Asian cultures (a fairly recent occurrence) makes me believe that indeed, native culture did not include wheat in their diet.
So I started looking around and this man agrees with me. It was Europeans who introduced bannock to the North American native population. He believes it to have originated in Scotland.
Most gluten free breads are more like muffin mixes. This one, however, you actually can shape into a snake and then roll onto a stick and cook over a fire... just the way it used to be done originally. We used amaranth for the flour in our first try and it turned out beautifully. Then we added raisins to the second half of our recipe and that was equally wonderful but in a different way.
2 1/2 cups flour (We used amaranth and it was wonderful!)
5 tbspn baking powder (We used 3 tbspn baking soda; 2 tbspn cream of tartar.)
1/2 tsp salt
3 tbspn sugar (optional)
3 tbpn lard (see lard recipe for chemical free lard)
1 egg (many recipes I found around the internet do not list any egg at all)
1 cup water (Really, just enough water to make a dough that can still be molded into rough shapes.)
Mix the dry ingredients well.
Put in the lard and use fingers and thumbs to mix it in as one does with pastry dough.
Mix egg and water (if using an egg).
Add wet mix to dry mix and combine it all roughly and quickly.
|Second part of the batch we made smaller disks with raisins.|
Heat a skillet (I love my cast iron skillet) to about medium. Or if you're like me, impatient, turn it on high and later turn it down, risking the possibility of burning your bannock. Paint the skillet with thin coat of lard, dust with flour. It always surprises me as to how nicely this stops breads from sticking. Pat out your bannock into a couple of giant disks, or several smaller disks and place them in the skillet to cook until browned on the bottom. Flip and cook until browned on the top side.
If it goes stale, blend it up and use it as breadcrumbs for a fish fry or part of your next batch of gluten free granola mix.