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Bacon Cheddar Bannock
I ran into a dilemma after work today. I had my heart set on having pizza for dinner, but when I stopped by a local grocery store on my walk home from work they were all out of gluten free pizza crusts. Not looking to buy a pre-made pizza I went home empty handed.
When I got home I did the one-arm open fridge door stance until creativity struck me. I went back to my girl guide camping days and decided that if I couldn’t have pizza, I could get my flat bread carb craving, I tried making some bannock.
I threw some Irving Farms bacon in the oven and invented this gluten free version of Bacon Cheddar Bannock. (Please note I decided to bake mine instead of frying).
Bacon Cheddar Bannock
Ingredients
- 2 cups all purpose flour (I used the all purpose Gluten Free blend from the Totally Gluten Free bakery in Lacombe Alberta)
- 1 tbsp baking powder
- ¼ tsp salt
- ½ cup milk
- ½ cup water
- 3-4 strips of cooked bacon, cut or crumbled into pieces
- ½ cup shredded cheddar cheese
Directions
- Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
- In a bowl mix flour, baking powder and salt together.
- Add bacon, cheese and pour in liquids, mix until you have a soft ball of dough.
- Roll out dough on prepared baking sheet to desired thickness (I make mine about a cm thick)
- Bake for 20 minutes or until bread breaks easily but isn’t browned (unless you like the pre-burnt taste)
I topped mine with red pepper jelly and devoured immediately.