Gluten-Free Bannock with Berries and Cream

Ingredients

• 2 cups Gluten-Free All-Purpose Flour Blend
• 2 tsp Baking Powder
• 0.5 tsp Salt
• 1 tbsp Sugar
• 0.25 cup Shortening
• 0.75 cup Water
• 2 cups Mixed Berries (strawberries, blueberries, raspberries)
• 1 cup Heavy Cream
• 2 tbsp Powdered Sugar
• 0.5 tsp Vanilla Extract

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, whisk together gluten-free flour, baking powder, salt, and sugar.
2. 2Cut in shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs.
3. 3Gradually add water, mixing until a soft dough forms.
4. 4Turn the dough out onto a lightly floured surface and knead gently for a few seconds.
5. 5Pat the dough into a 2.54 cm thick round.
6. 6Heat a lightly oiled skillet over medium heat.
7. 7Cook the bannock for 5-7 minutes per side, or until golden brown and cooked through.
8. 8While the bannock is cooking, prepare the whipped cream: In a mixing bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
9. 9Cut the cooked bannock into wedges and serve with mixed berries and whipped cream.

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