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.
2 comments:
It ain't gluten free, but here's my effort last year although you may already have seen it - http://litehikersblog.blogspot.com/search?q=bread
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?
Post a Comment