Golden Gluten-Free Bannock Biscuits: A Perfect Pan-Fried Treat for Autumn Adventures

As the vibrant hues of summer gently fade, signaling the inevitable arrival of autumn, there’s a unique enchantment in the air. The leaves, once a lush green, now shimmer with hints of yellow and gold, promising a spectacular display of fall colors. While we’re still blessed with gloriously warm days, the evenings draw in earlier, bringing with them a refreshing chill that invigorates the senses. Our garden and fruit trees, brimming with the season’s final bounty, keep us busy with the satisfying rituals of canning and preserving. It’s a small triumph to see a few peppers and tomatoes actually ripening in our northern Zone 3 climate—a testament to summer’s stubborn generosity. This period of transition truly captures my heart, filled with a quiet excitement for the cozy comforts and thrilling adventures that autumn undoubtedly holds.

The familiar rumble of the big yellow school bus outside our home each morning is a gentle reminder that routines are returning. And yes, that means packing school lunches again—perhaps the only “ho-hum” chore in an otherwise delightful season. Yet, even this small task is imbued with the spirit of preparing for new beginnings.

We’ve recently returned from a truly unforgettable week at our cherished cabin in northern British Columbia, and the memories are still fresh, invigorating our spirits. It was a perfect escape, a blend of breathtaking mountain scenery that stretched as far as the eye could see, and unexpected “vehicle breakdown adventures” that somehow only added to the narrative of our journey, making it more memorable. Each day offered new delights, from the rejuvenating heat of the sauna hut to the bracing, exhilarating cold dips in the pristine lake. We spent hours canoeing across the glassy water, the only sounds being the gentle dip of paddles and the calls of distant loons. Berry picking expeditions yielded sweet treasures, while amazing fresh-air meals, cooked and savored amidst nature’s grandeur, tasted better than anything a five-star restaurant could offer. But most importantly, it was a week filled with an abundance of fun and laughter, creating precious moments with family that will be treasured for years to come. Even now, the task of unpacking coolers, reorganizing bundles of gear, and washing mounds of bedding and sleeping bags feels like a small price to pay for such a glorious holiday.

Cabin Life: Simple Pleasures and Delicious Meals

Our days at the cabin were a symphony of simple pleasures. Before we even set off, I had thoughtfully prepared a couple of pails of different muffin batters. This ingenious trick made breakfast effortless and utterly delightful. Each morning, we’d wake to the aroma of warm-from-the-oven muffins, perfectly paired with steaming cups of coffee. We’d sit together, gazing out at the serene lake, watching fish leap and dart in the early light—a perfect antidote to the worries and stresses of everyday life. This is the essence of a true cabin getaway; moments of tranquility that feed the soul.

We also embraced the fresh bounty available, creating memorable meals that celebrated flavor and simplicity. A generous batch of homemade chimichurri sauce, made from an abundance of fresh parsley from the garden, became a versatile condiment. We liberally slathered it on pasta, roasted potatoes, and especially on beautifully baked salmon, adding a vibrant, herby punch to every bite. Our feasting continued with substantial salads, a medley of roasted vegetables, and hearty venison cooked directly over the crackling campfire. And, of course, no campfire experience is complete without endless roasted wieners, sausages, and the quintessential sweet indulgence of toasted marshmallows, sticky and perfectly golden.

The Sweet Rewards of Wild Berry Picking

One of the highlights of our cabin retreat this year was the truly fantastic berry picking. The forest trails around the cabin were bursting with nature’s candy, making every hike a treasure hunt. We delighted in discovering patches of plump thimbleberries, their delicate sweetness a refreshing treat enjoyed right off the bush as we ascended the bluff behind the cabin. Further afield, the shrubs were heavy with ripe saskatoons, dark and juicy. It’s amazing what motivation a handful of fresh berries can provide—five teenage boys were surprisingly eager to pick wild saskatoons, knowing the delicious rewards awaited them!

And then there were the tiny, intensely flavored wild blueberries. While gathering a cup full might seem like a quick task, these petite gems require patience and dedication, making each berry taste even more precious. The sheer abundance of these wild fruits truly captures the spirit of northern B.C. summers, connecting us to the land and its generous offerings.

The Magic of Bannock: From Campfire Tradition to Gluten-Free Revelation

A true Canadian campfire tradition that never fails to enchant the kids (and adults alike!) is making bannock. Every year, my wonderful sister, Nancy, who is truly the “bannock making queen” at the cabin, prepares a generous batch of traditional bannock dough that sustains us through the entire week. The ritual itself is a highlight: kids eagerly roll portions of the dough into thick ropes, which they then meticulously wrap around sturdy, debarked sticks. These are then carefully roasted over the glowing hot coals of the campfire, allowing the bannock to cook slowly, absorbing that irresistible smoky aroma.

The anticipation builds as the dough transforms into a flaky, golden biscuit. Once perfectly baked, the children carefully peel the warm layers off their sticks, a delicious moment of culinary triumph. A generous drizzle of maple syrup completes the experience, making for a sweet, smoky pastry that is devoured while still delightfully, tongue-scorchingly hot. It’s a simple pleasure, deeply ingrained in our cabin memories, combining the joy of outdoor cooking with the sweet reward of a handmade treat.

This year, however, I embarked on a personal culinary challenge: to create a gluten-free version of this beloved bannock that could also be wrapped around sticks and roasted over the fire. My first attempt, alas, was a definite failure. While I managed to mold the dough around the stick, it melted and dripped into the hungry flames with alarming speed. Undeterred, I doctored up the dough, adjusting ingredients and proportions. The next batch lasted only slightly longer before succumbing to gravity and heat, plopping unceremoniously into the fire. Hmmm. What to do with the bowl of now-mixed-up gluten-free bannock dough that just wasn’t suited for campfire sticks?

Just as we sometimes do with leftover regular bannock dough, a brilliant idea struck me. We rolled the gluten-free dough into small balls and pan-fried them in a little oil in a heavy skillet. The transformation was nothing short of miraculous! What emerged from the pan were perfectly light and flaky biscuits, each boasting a wonderfully crispy outer crust and a soft, flavorful interior. While you can’t wrap these particular gluten-free bannock biscuits around a stick to roast over the fire, their pan-fried perfection offers a new dimension of delight.

Serve them warm, split them open, and generously slather them with melting butter that oozes down your fingers. Or, for a sweeter treat, spread them with your favorite jam and devour them alongside a comforting cup of tea. This unexpected discovery turned a culinary “failure” into a resounding success, proving that sometimes, the best recipes are born from improvisation. Yes, this truly was bannock biscuit heaven, a delicious, golden, and utterly satisfying gluten-free delight.

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Gluten-Free Pan-Fried Bannock Biscuits Recipe

Kitchen Frau Notes: This recipe is designed to be quite generous, yielding a good quantity of bannock biscuits. The good news is that the dough can be conveniently stored in the fridge for up to 5 days, allowing you to whip up a fresh batch of warm, golden biscuits whenever the craving strikes. This flexibility makes it perfect for busy mornings or unexpected guests, providing a taste of the cabin experience right in your kitchen.

For this recipe, I recommend using golden flaxseed meal. Its flavor is notably milder compared to regular brown flax seeds, and it also contributes to a lighter, more appealing color in the finished biscuits. However, don’t fret if golden flaxseed meal isn’t readily available; I’ve made these biscuits with regular dark flaxseeds since returning home, and while they impart a slightly more rustic appearance, they are equally delicious. If you can only find whole golden flaxseeds, it’s incredibly simple to grind small amounts yourself using a coffee grinder or a powerful blender until it reaches a fine meal consistency.

For those interested in the traditional, gluten-containing bannock recipe that is perfect for wrapping around sticks and roasting over a campfire, you can find it by clicking here.

Crafting Your Own Gluten-Free All-Purpose Flour Mix

To ensure the perfect texture and flavor for these gluten-free bannock biscuits, I rely on a specific gluten-free flour blend. The proportions I use are adapted from the insightful resources at Gluten Free Girl and the Chef, with the crucial addition of guar gum for improved structure and elasticity in gluten-free baking. Preparing your own mix ensures consistency and quality.

*Gluten-Free All-Purpose Flour Mix Ingredients:

• 200 grams millet flour
• 200 grams sorghum flour
• 300 grams sweet rice flour
• 300 grams potato starch
• 1½ tablespoons guar gum

Instructions for the Flour Mix: Combine all the ingredients in a large container that has a tight-fitting lid. Secure the lid and shake the container vigorously back and forth and up and down until all components are thoroughly mixed and evenly distributed. Alternatively, if you prefer, place the ingredients in a large bowl and whisk or stir them well with a spoon until fully combined. Store this homemade gluten-free flour mix in an airtight container in a cool, dry place for future baking endeavors.

Pan-Fried Gluten-Free Bannock Biscuits

Yields: Approximately 20-24 biscuits | Prep time: 15 minutes | Chill time: 1 hour (or overnight) | Cook time: 10-15 minutes per batch

Ingredients:

• 5 cups (700gms) gluten-free all-purpose flour mix* (as prepared above)
• ½ cup (50gms) golden flaxseed meal
• 5 teaspoons baking powder
• 1½ teaspoons salt
• ½ cup unsalted butter, cold and cubed
• 2 cups cold water
• Oil for frying (such as canola, vegetable, or coconut oil)

Instructions:

1. Prepare the Dry Mix: In a large mixing bowl, thoroughly combine the gluten-free flour mix, golden flaxseed meal, baking powder, and salt. Whisk these dry ingredients together until they are well integrated, ensuring an even distribution of leavening agents and seasoning.
2. Incorporate the Butter: Add the cold, cubed butter to the dry flour mixture. Using your fingertips, gently rub the butter into the flour until the mixture resembles coarse crumbs and the butter is evenly distributed throughout. This step is crucial for creating the flaky texture of the biscuits.
3. Add Water and Form Dough: Pour the cold water into the flour and butter mixture. Stir the dough with a spoon until it begins to come together. If the dough becomes too stiff, use your hands to gently work it until a cohesive ball forms. Avoid overmixing, as this can lead to tough biscuits.
4. Chill the Dough: Transfer the dough ball into a smaller bowl, cover it tightly with plastic wrap or a lid, and refrigerate for at least one hour. For best results, allowing the dough to rest overnight is ideal. This chilling period gives the flax meal ample time to fully absorb the water, which is key to its role in binding the gluten-free dough and improving its texture. The dough can be kept refrigerated for up to approximately 5 days, making it perfect for preparing in advance.
5. Shape and Fry the Biscuits: Whenever you’re ready to enjoy these delightful bannock biscuits, pinch off egg-sized hunks of the chilled dough. Roll each piece into a smooth ball, then gently flatten it to about ¾ inch (1.5 cm) thick, creating small, uniform disks.
6. Cook to Golden Perfection: Heat a bit of oil in a heavy skillet (cast iron works wonderfully) over medium-low heat. Once the oil is shimmering, carefully place the dough disks into the pan, ensuring not to overcrowd it. Fry the biscuits until they are beautifully golden-brown on each side. This typically takes about 10 minutes per side on my stove, but cooking times can vary depending on your heat setting and the type of pan you’re using. Adjust as needed to achieve that perfect golden crust.
7. Serve Warm: These bannock biscuits are at their absolute best when served immediately, while still wonderfully warm. Enjoy them plain, with a smear of butter, or with your favorite jam for a truly comforting treat.

Guten Appetit!

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