• 1bannock4 C Kloshe Sapolill house blend (Gluten Free Blend of flour)
  • 4 T baking powder
  • 4 t xanthan gum
  • 1½ C warm water
  • 1 t salt
  • ½ C shortening

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Mix together the flour, baking powder, xanthan gum, and salt until well blended. Cut in the shortening until well blended. I like to use Earth Balance Shortening. It is a vegan product and is essentially a “healthy” fat.

Add warm water until the dough is sticky and forms into a moist ball. Remember that gluten-free dough needs to be moist and sticky to the touch. This is normal. Take the dough and place on the cookie sheet, flattening it into round bannock “pancakes” about 1 inch thick. Poke fork holes in it a few times.

Place the flattened dough in the oven for about 25 minutes. Remove and cool on the cookie sheet for about 10 minutes prior to transferring it to a wire rack. You can try frying this bread in Coconut oil. With a small amount in pan for frying. The calorie count here is for baking only.

This is a true-blue, gluten-free, and healthy recipe!

Preparation time: 10 minutes
Baking time: 25 minutes
Yield: 12 servings
Serving size: 1 piece 128g
Calories per serving: 342



Ilhenaylh (ill-hen-ail) means “feast” in the Squamish language. As an Aboriginal Woman a descendant of the Squamish and Sto:lo First Nations people of British Columbia on the West Coast of Canada, I have found the concept behind this age-old tradition to have tremendous influence on the way I view and prepare food. By highlighting dietary changes that have arisen from the consumption of traditional to more modern foods, this book seeks ways to blend both categories through gluten-free cooking, something that is especially close to my heart.

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