If I’m to create a recipe blog post it is essential that I tell a long drawn out story about the food first, so here goes…
Two years ago, my eldest daughter was diagnosed celiac. It was a very challenging time and she was extremely sick so finding out that the culprit was gluten came as a relief, as this was something we could easily solve by removing it from her diet. The poor child had already tasted real classic Bannock, à la Okanagan, meaning delicious fry bread and of course was devastated to learn this was no longer an option and there was no such thing as a gluten free substitute. I had tried my hand at baking with alternative gf flour with many a failed recipe, until this one. My daughter is happy to be able to enjoy Bannock once again.
It is not equal, but it is pretty good as far as GF substitutes go.
The recipe was adapted from https://www.kitchenfrau.com/skillet-bannock/ with some small changes, that I felt improved the texture.
- 2¼ cups of good 1-to-1 Gluten Free Flour mix (I use cup 4 cup)
- 4 teaspoons baking powder
baked bannock cooling in cast iron pan. 
INDG 404 students enjoying bannock at our Zine Fair - ½ teaspoon salt
- ¼ cup cold butter
- 1 cup milk
- 1 cup water
- additional butter for greasing the pan
- Preheat the oven to 425°F (my oven runs pretty warm).
- Grease a 10 inch cast iron pan LIBERALLY with butter.
- Mix dry ingredients in a bowl.
- Cut in cold butter with a pastry cutter until pea sized.
- Add milk and water and stir until flour is moistened. It will still look lumpy, that’s fine.
- Dump/pour it into the greased pan.
- Bake it for 20 minutes. Check by pressing with your finger and make sure it bounces back to confirm it’s done.
- Let it cool a little bit, then serve warm with butter and/or jam.
I will one day try to fry it using this recipe,but think it may need to have yeast added to give it the texture of local Okanagan frybread.