No taste takes me back to childhood summers on the Canadian prairies like bannock. Bannock, for those not in the know, is a bread so simple, it can be made while camping. It doesn’t require much more than flour and water and can look like a big round loaf, like scones, or like pancakes. It can even be wrapped around sticks and toasted in the flames.
Although for me the classic bannock is scone-like and made in a skillet outdoors, another, slightly more decadent treat is fry bread. That’s the name for bannock that’s made big and flat and deep-fried. I used to always get it at the Aboriginal tent at Edmonton’s Heritage Festival, sometimes plain and sometimes in the form of Indian tacos. I hadn’t tried to make bannock since I went gluten-free, but bannock is so easy, it turned out fantastic even when switching flours and shallow-pan frying rather than deep frying. Continue reading