Bannock Bread Rolls (gluten free, vegan, yeast free)
These Gluten Free Bannock Bread Rolls are a true delight – a no-knead, no-yeast bread you can make right on the stovetop. Perfect for those “oops, I forgot to buy bread” moments!
Full transparency … this recipe didn’t start out as bannock bread! I was trying to make Gluten Free Trinidad Fry Bake, but instead ended up with these crusty-outside, soft-inside rolls, which I later learned were a version of bannock bread.
What is Bannock Bread?
Bannock bread is a type of quick bread with deep roots in both Scottish and Indigenous North American food traditions.
Scottish Bannock
In Scotland, bannocks were once made from barley or oatmeal, shaped into flat rounds, and cooked on a hot stone or griddle.
Indigenous Bannock
When Scottish settlers came to North America, the recipe was adapted by Indigenous peoples, often using locally available flours and cooking methods. This is why you’ll sometimes hear bannock called an Indigenous bread today.
Bannock Variations
Bannock can be fried, baked, thick like a scone, or thin like flatbread — it has many variations depending on where you are.
How to make Bannock Bread Rolls
The Ingredients
- Gluten free flour – I usually go with a good all-purpose gluten free blend. Substitute: If you’re not gluten free, you can make this with regular all-purpose flour. Just skip the psyllium husk.
- Coconut milk – This is what gives bannock bread its soft crumb and hint of natural sweetness. I use full-fat canned coconut milk for the best flavor and texture. Substitute: Any milk works here – almond, oat, soy, or even regular dairy milk. Just keep in mind the flavor will shift slightly.
- Organic brown sugar – Just a touch for depth and balance. It doesn’t make the bread sweet, it simply enhances the overall flavor. Substitute: White sugar or coconut sugar both work in a pinch. You can also leave it out if you prefer a more savory bread.
- Sea salt – Essential for bringing everything to life. Without it, your bannock would taste flat. Substitute: Any salt you have on hand is fine.
- Psyllium husk powder – My secret binder for gluten free baking. It helps the dough hold together and gives it that satisfying chew. Substitute: If you don’t have psyllium husk, ground flaxseed or chia seed can do the trick, though the texture will be a little different.
- Baking powder – The leavening agent that keeps the bread from being dense and heavy. Don’t skip it! Substitute: If you’re out, you can make your own by mixing 1 part baking soda with 2 parts cream of tartar.
The Equipment
- Mixing bowl & whisk – For bringing the dry ingredients together before adding liquid.
- Cast iron skillet (or any heavy pan) – Traditionally, bannock was cooked on a bannock stone right over the fire. I love using a cast iron skillet because it mimics that same rustic heat and gives a beautiful golden crust. Substitute: Any heavy-bottomed pan will work, but cast iron really shines here.
- Oven option – You can also bake the dough whole in the oven for a softer, more bread-like finish.
The Method
This gluten free bannock bread is wonderfully versatile — and that’s one of the reasons I love it so much. You can make it as little rolls on the stovetop, or as one big loaf in the oven.
Start by mixing all the dry ingredients in a large bowl. Make a well in the center and pour in the coconut milk. Stir until the dough comes together, then shape it into a smooth ball. Cover and let it rest for 10 minutes, it won’t rise, but it will be much easier to work with.
For the stovetop version, heat a little coconut oil in a cast iron skillet over medium heat. Divide the dough into small balls, flatten each one into a disc, and fry until golden on both sides. Transfer to a clean plate and cover to keep warm.
If you’d rather bake than fry, simply leave the dough whole and shape it into one large round. Place it on a lined baking tray and bake at 190°C / 375°F for about 25 minutes, until golden and firm to the touch.
The Best Flour for making Gluten Free Bannock Bread
Choosing the right gluten-free flour blend makes all the difference, I’ve personally tested Bob’s Red Mill 1-to-1 and King Arthur Measure for Measure with great results. The other flours listed here (like Cup4Cup and Namaste) were suggested by readers in the US.
Since every gluten-free flour blend is a little different, your results may vary, but this chart will give you a helpful starting point.
|
Brand |
Notes on Texture & Taste |
Adjustments Needed |
|---|---|---|
|
Consistently soft and fluffy inside with a nice crust. |
Sometimes needs 1–2 tsp extra liquid to bring dough together. |
|
|
Light, slightly more delicate crumb. Bakes beautifully in the oven. |
May require slightly less milk than Bob’s. Add liquid gradually. |
|
|
Rich, buttery flavor, slightly denser crumb. Great for rolls. |
Works well as written, but adds dairy (contains milk powder). |
|
|
Neutral taste, holds structure well in frying and baking. |
May need extra 1–2 tsp milk for softer texture. |
💡 Tip: Every gluten-free flour blend behaves differently. Start with the recipe amounts, then adjust the milk by a teaspoon at a time until your dough is soft but not sticky.
The Role of Psyllium Husk in Gluten-Free Bannock Bread
If you’re new to gluten-free baking, you might be wondering: why is psyllium husk powder in this recipe?
The short answer: psyllium husk helps replace the structure and binding power that gluten normally provides.
Why it matters
Without gluten, breads, muffins, and rolls can fall apart or feel crumbly. Many gluten-free recipes solve this by using eggs, which are a natural binder.
But since I have an egg sensitivity (and prefer cooking without them), I rely on psyllium husk instead. When mixed with liquid, it forms a gel that gives dough elasticity and helps it hold together, creating a texture that feels much closer to “real bread.”
Further Reading – How to substitute eggs in Gluten Free Baking
Do you need it?
Technically, no – bannock bread is naturally dense and rustic, so the rolls will hold up even if you skip the psyllium husk.
But in my experience, it’s worth adding:
✅ The rolls come out less crumbly
✅ The inside stays softer
✅ The overall bite feels more like traditional bread
If you’re planning to do more gluten-free baking, I’d recommend keeping psyllium husk in your pantry. A little goes a long way, and it makes a big difference in bread recipes like this.
Baking Without Eggs?
Since this bannock bread recipe is naturally egg-free, you might find my complete guide on baking without eggs helpful. It covers the best substitutes, how they work, and tips for achieving great texture in gluten-free baking.
What is Bannock Bread served with?
We eat these the “Trini way”, warm with butter or cheese, but they’re also perfect with Dhal, Quinoa Bean Chili, & my Chicken & Dumpling Soup.
Bannock Bread FAQ
I get a lot of questions about bannock bread, how to make it, adapt it, and even how it connects to other breads. So I’ve put together this quick FAQ to answer the most common ones.
Yes! Traditional bannock was made with wheat, barley, or oats, but this recipe is a gluten-free adaptation. By using a gluten-free flour blend and psyllium husk as a binder, you still get that soft-inside, crispy-outside texture without the gluten.
Absolutely. While bannock is often fried in a skillet, you can also bake it in the oven. I recommend about 25 minutes at 190°C/375°F for a golden, crusty loaf. Baking is a great option if you want a lighter version with less oil.
I’ve tested this recipe with Bob’s Red Mill 1-to-1 Baking Flour and King Arthur’s Measure for Measure Flour and both worked beautifully. Since every gluten-free blend is different, you may need to adjust the liquid slightly until the dough comes together smoothly.
They’re related but not exactly the same. Bannock has Scottish roots and was later adapted by Indigenous peoples in North America. Fry bread is more specifically tied to Indigenous cuisine and is usually deep-fried, while bannock can be pan-fried, baked, or even cooked over an open fire.
Yes! This recipe is naturally vegan since it uses coconut milk instead of dairy and psyllium husk instead of eggs. Just be sure to use a plant-based butter or oil for frying.
Like most quick breads, bannock is best enjoyed fresh. Leftovers can be stored in an airtight container at room temperature for 1–2 days, or frozen for up to a month. To revive, just reheat in the oven or skillet until warm.
If you’re on a gluten free bread kick, try these next:
So tell me have you heard of Bannock Bread? WIll you give this quick and easy recipe a try?
Gluten Free Bannock Bread Rolls
Ingredients
Dry
- 2 cups All Purpose Gluten Free Flour
- ½ cup corn flour optional and can be subbed with gf all purpose flour but gives a lighter texture to the bread
- 2 teaspoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon psyllium husk powder optional but adds a nice bread like texture
- ¼ teaspoon salt
Wet
- 1 ¼ cup cold canned coconut milk
Instructions
- Mix the dry ingredients : In a large bowl, whisk together the gluten-free flour, baking powder, psyllium husk powder, salt, and a pinch of sugar (if using)
- Add the liquid & bring together : Make a well in the middle of the flour and pour in the coconut milk. Mix with a spatula or your hand until a soft dough forms. If it’s crumbly, add 1–2 teaspoons more milk; if sticky, dust with a little flour.
- Rest the dough (important!) : Cover and let the dough sit for 10 minutes. This allows the psyllium to hydrate so the dough is easier to handle and the rolls hold together better.
- Portion & shape : Lightly flour your hands. For pan cooking divide the dough into 8–10 small balls. Flatten each into a disc about 1–1.5 cm / ½ inch thick. For oven baking form one large smooth dough ball.
Oven-Baked Option
- Place dough ball on a parchment-lined tray
- Bake at 190°C / 375°F for ~25 minutes, until lightly golden and set in the center.
- Cool a few minutes before slicing.
Pan-cook (stovetop method)
- Set a cast-iron skillet or heavy pan over medium heat. Add just enough coconut oil (or neutral oil) to thinly coat the bottom.
- Lay a few dough balls in the hot skillet without crowding.
- Cook 3–4 minutes per side, until golden with light brown spots and puffed.
- Adjust heat so they brown without burning.
- Transfer to a plate and cover with a clean towel while you finish the rest.
Notes
- Best enjoyed fresh: These bannock bread rolls are at their crispiest on the day they’re made. If you have leftovers, store them in the fridge and reheat in a skillet or toaster to bring back that golden crust.
- Milk options: I use coconut milk for richness, but any dairy-free or regular milk works. Just adjust the liquid slightly depending on your flour blend.
- Flour blends: Every gluten-free flour blend absorbs liquid differently. If your dough feels too dry, add a splash more milk until it comes together.
- Make it sweeter: For a lightly sweet bannock, stir in a spoonful of sugar, raisins, or currants.
- Serving ideas (savory): Delicious alongside soups, stews, or chili. Try splitting one open and filling with cheese or eggs for a quick sandwich.
- Serving ideas (sweet): Spread with butter and jam, drizzle with honey, or enjoy with a dusting of cinnamon sugar for a treat.
Out of curiosity, have you tried using either chia or flax as the binder? I’m not opposed to psyllium husk powder- it’s just general curiosity on my part. I’d think it could work well, too.
Yes I use flaxmeal a lot, I prefer it over chiameal because chia imparts a dark color. Flaxmeal is great in recipes such as muffins, scones, pancakes etc but psyllium is my go to for bread. Psyllium is a bit magical in that it really gives a bread like texture without the ‘gumminess’ that you can get from using flaxmeal in large amounts. I actually don’t like using psyllium in muffins etc because the texture doesn’t turn out right. But it’s my go to for bread.
Hi, have you ever made this with buckwheat flour instead of the GF flour? My little guy has sensitivity to Rice, Almond & Corn, so I’m not able to use the pre-mixed flours lablled GF
Hi Lisa, no I have not made these bannock bread rolls with buckwheat flour. If you’ve baked with buckwheat flour before you’ll know that its VERY dense. Combined with another starch and I think it would result in a much more flavourful bread. Can you use arrowroot or tapioca starch? You can try mixing one of those with buckwheat. I think it would turn out well.
What can be used instead of the sugar or can you just leave it out? My son has an intolerance to cane sugar as well as several other intolerances.
Hi Sara, it adds to the flavour and texture but you you can leave it out.
Hi Krystal, I have heard of and absolutely love Bannock. I live in Canada where Native Americans here had bannack as a staple. They would cook it over an open fire on a stick. There are many variations depending on the area. I sadly cannot eat wheat anymore and I am delighted to find your gluten free recipe and I will try it. Thank you for posting it.😀
Hi Lydia, I hope you enjoy this gluten free version of Bannock as much as my family does!
I was so happy to find your recipe and tried it today. I baked it at 375° for 25 minutes and the middle did not cook. I used water instead of the coconut milk, could that have caused my problem? I will definitely try again. Thanks for sharing.
Hi Teri, the substitution of water for coconut milk will have an effect but the recipe calls for the rolls to be pan fried not baked. So there’s that.
Thanks, Krystal. I thought I would try baking the bannock since you noted in the article that you have done that in the past.
Hi Teri, Ok I’m going to have to clarify it better. When I bake the bread I don’t divide it into rolls. I make one large bread. If you did it this way and it didn’t cook through it’s likely the sub of water for coconut milk or the flour used or perhaps it needed a bit more time to bake.
I really enjoyed this bread. It was so easy, tasty and quick to make. It’s so hard to find a tasty GF, vegan and no yeast bread. I enjoyed it with vegan butter. Thanks!
So glad you enjoyed this bannock bread Cynthia!
To say that I’m in love with this recipe is an understatement! I discovered it last week just before our camping trip, and have made it four times since, each with a little variation, though sticking exactly to the ingredients listed: I made it just the way the recipe says, I made tortillas and cooked them on a griddle, I barbequed hotdogs wrapped in this dough, and I baked the in a disc shape and cut it into wedges when it was done. None of these disappointed! I have been baking gf for twelve years, but only recently have I cut gluten out for myself. This recipe makes it so much easier! Thank you!
You won’t believe how happy this makes me! Definitely going to try to make them into tortillas now :)
I love this recipe!
My daughter and I are gluten free.
Could this be rolled like a sausage and wrapped around a stick?
Thanks so much
You can certainly give it a try :)
Can you use soya milk instead of coconut milk please.
I never use soy milk but you could try.
I had to sub the P,Husk w/X,gum and and choose to use 2 egg whites in place of half a cup of the C,milk I also added a tesp of garlic and a tesp of Onion powder and it turned out amazing !! I also used olive oil to fry them in so yummy . Thank you for sucks a fast easy recipe that is also edible !!!
Hi there! Thanks for the great recipe! Do you think coconut sugar would taste okay instead of brown sugar? Thanks
It’s such a tiny amount so that should be fine Sabrina :)
Thank you for this recipe – my parents were from Scotland but they rarely cooked Scottish foods except for haggis once a year! (Gradually converted them to vegan haggis!)
Have you ever frozen the spare rolls? My siblings and I managed to eat all of them this time but I’m wondering about making these on a Sunday to have throughout the week at work for lunch.
Thank you again
I’m so glad you and your siblings enjoyed the rolls. I haven’t frozen them myself, so I can’t say for sure how they’d hold up, but I think they’d do fine if you wrap them well and reheat gently (maybe in the oven or toaster for best texture). If you try it, I’d love to hear how it goes — they sound perfect for work lunches!