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Gluten-Free Vegan Bannocks Recipe

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This Gluten Free Vegan Bannocks recipe offers a quick and simple way to make soft, fluffy bannocks using oat flour, garbanzo bean flour, and gluten-free all-purpose flour. Perfect for a breakfast or snack, these bannocks are cooked on the stovetop in a skillet, and can be enjoyed plain or with dried currants for added sweetness and texture. Dairy-free and vegan-friendly, they use plant-based milk and are naturally gluten-free, making them suitable for various dietary needs.

Ingredients

Dry Ingredients

  • 1 ½ cups oat flour (you can also make your own by grinding oats in a food processor)
  • 1 cup garbanzo bean flour (chickpea flour)
  • ¾ cup gluten free all purpose flour blend (with xanthan gum)
  • 1 teaspoon baking soda
  • 1 teaspoon granulated sugar (such as coconut sugar)
  • ¼ teaspoon salt

Wet Ingredients

  • 2 cups milk of choice (oat milk recommended)
  • 1 tablespoon vinegar (white or apple cider)

Optional

  • ½ cup dried currants

Other

  • Oil for coating pan (such as cooking spray or light vegetable oil)

Instructions

  1. Combine dry ingredients: In a large mixing bowl, whisk together oat flour, garbanzo bean flour, gluten-free all-purpose flour, baking soda, sugar, and salt until well mixed.
  2. Mix wet ingredients: In a separate bowl, stir together the milk and vinegar until combined. Let the mixture sit briefly to allow the milk to slightly curdle, mimicking buttermilk.
  3. Form the dough: Pour the wet ingredients into the dry ingredients and stir well until a slightly wet, tacky, uniform dough forms.
  4. Add currants (optional): Fold in dried currants gently if using, evenly distributing them through the batter.
  5. Heat the skillet: Warm a cast iron, griddle, or nonstick skillet over medium-low heat and lightly grease with oil or cooking spray.
  6. Shape the bannocks: With wet hands or using an ice cream scoop, form tennis ball-sized portions of the batter, then pat each into a 4-inch round, about 1/4 to 1/2 inch thick.
  7. Cook the bannocks: Place each shaped bannock into the heated skillet. Cook for 3-4 minutes until the edges become golden brown, then flip and cook the other side for 3-4 minutes until browned and the center is firm.
  8. Repeat and serve: Continue with remaining batter, cooking in batches as needed. Serve bannocks warm for the best texture and flavor.

Notes

  • Using oat milk and vinegar creates a vegan buttermilk substitute that helps tenderize the bannocks.
  • You can grind your own oat flour by processing rolled oats in a food processor for freshness.
  • If you don’t have dried currants, raisins or dried cranberries can be substituted.
  • Cooking on medium-low heat prevents burning while ensuring inside is fully cooked.
  • For a nutty flavor, toast the flours lightly before mixing (optional).
  • Store leftovers in an airtight container and reheat in a skillet or toaster oven.

Find it online: https://recipethrive.com/gluten-free-vegan-bannocks-recipe/