A long time ago while watching some Ron Hood videos I saw Karen making some bannoc. It looked pretty good but I didn’t like most, OK all, the ingredients in it. I don’t eat wheat flour, shorting and certainty not Bisquick. So I thought to myself I should make a paleo version one day. This was a few years ago and I realized I still had not even begun working on the recipe. Today I had decided I would work on it and post the results. I did a Google search for traditional bannoc recipes to swap out ingredients with things I wanted. Luckily for me bannock is a fairly simply thing to make. Good I hate baking.
Ingredients
- 1 cup of coconut flour
- 1/4 tsp of salt
- 1 tsp baking powder
- 1 tbsp of coconut oil
Combine all your dry ingredients in a bowl. If you have a shifter use it, I don’t bake so I don’t have one. Once your combined the dry ingredients add in the coconut oil. use a fork or knife to cut it in. Your aiming to make crumbly little chunks in it. Add to a ziplock bag until your ready to use. I was ready to use right away so I heated up a skillet and added water to my bannoc mixture. I wasn’t real sure how much to add and settled on pancake consistency. I at first tried to cook the entire batch on a lower heat. Well I didn’t have time so I tried again making a tiny pancake like biscuit. I browned on both sides and plated.
Results
Well I’m not going to say I’ve discovered manna from the heavens here. This paleo bannoc turned out pretty darn tasty. I devoured it. It didn’t rise at all and was too crumbly. Having cooked with coconut flour before I knew It has a tendency to be dense and fall apart. So I need to work on that. So taste was great but it didn’t hold together and needs work. This recipe I will devote more time to and see if I can improve it.
Do you eat banoc? Have anything interesting you add to it? Let me know in the comments!
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I’ve tried to make a simple gluten free, yeast free, egg and milk free bannock without any luck. It would rise, but the taste was not worth the effort. I tried several flours, mainly using Gram flour.
I did learn lemon juice could help with rising. I will definitely give your bannock a try! Where did you pick up the coconut flour? I have not tried coconut flour. I found the Gram flour from an Indian grocery on Nolensville rd. That may be a good place to return.
I spend a lot of time around nolensville rd I’ll have to check that out. Whole foods carry the coconut flour.
The Indian grocery is on the other side of the road near the super Walmart.
10-4 on the Hood videos, I have them all! Even have all the Survival Quarterly magazines. I was fortunate enough to get a short article in the survival kits edition, on my Maxpedition bottle holder kit.
Another tip I ran across from a new age guy named Dutch on YouTube, is to use carbonated water to help mabe the bread rise. Not a trail tip, but a home tip. He uses bicarb of soda, cream of tartar and lemon juice to make his breads rise. He trys to stay away from alumium used in some rising agents.
My awful tasting pan breads rose quickly using those rising agents. Maybe the coconut flour will improve the taste. In the past I have used a packet of MRE jelly in my wheat bannock for muffins. Now that was tasty!