Gluten-Free Bannock with Berry Compote
A gluten-free version of traditional bannock bread, served with a sweet and tart berry compote. A simple, rustic snack.
Ingredients
- 1.5 cups Gluten-free all-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 1 tablespoon Sugar
- 0.25 cup Butter, cold and cubed
- 0.75 cup Milk
- 2 cups Mixed berries, fresh or frozen
- 0.25 cup Sugar (for compote)
- 1 tablespoon Lemon juice (for compote)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to about 205°C (200°C).
- 2In a large bowl, whisk together gluten-free all-purpose flour, baking powder, salt, and sugar.
- 3Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- 4Add milk and stir until just combined. Do not overmix.
- 5Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
- 6Bake for 15-20 minutes, or until golden brown.
- 7While bannock is baking, prepare the berry compote: In a saucepan, combine mixed berries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the berries have softened and the sauce has thickened, about 10 minutes.
- 8Serve warm bannock with berry compote.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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