Monday, 31 August 2009

gluten free bannock bread

My on going search for a suitable piece of cooking kit to make pan bread may have come to an end. Whilst out and about in Guildford I popped into Lakeland to buy some zip lock bags and found a mini non-stick bake tray. And for a little more than three quid it was worth a gamble.

To test the tray I mixed the following;

Three parts gram flour
One part polenta
One teaspoon of baking powder
A few raisins
A sprinkling of brown sugar
One teaspoon of ground cinnamon
One part oil

I added water little by little stirring until I had a smooth batter.

The tray was placed on the Coleman F1 Lite stove which was then lit and held on a very low flame. It didn't take long for the tray to heat up and I dropped a tablespoon of the batter in the middle of the tray. After a few minutes holes started to appear in the bread at this point I flipped it over and let it cook for another few minutes.

The result was very tasty. And not really bannock bread but a cinnamon and raisin drop scone in fact.

Will the idea work on the trail? The baking tray is heavy at nearly 200g and it needs a pot holder. The dry ingredients can be mixed at home and made into a batter by adding water to the bag and massaging it. And keeping a low flame on the stove may be difficult in windy weather. Another consideration is the stove, the F1 Lite is a very efficient burner, so the lazier flame of a Gnome might be a better option. I'd like to tinker around with different flour mixes and flavourings too.


litehiker said...

It ain't gluten free, but here's my effort last year although you may already have seen it -

baz carter said...

Geoff, I did and it's taken me all this time to get around to doing my gluten free take on the idea. BTW would you say it's easier to cook these on a spirit burner like a mini Trangia than on a gas stove?