Canada · North America
Indigenous Bannock
Also known as Bannock, Frybread
A quick, portable bread adapted by First Nations and Métis communities from Scottish settler bannock, fried in a pan or baked over a campfire on a stick.
Method
Pan-Fried / Fire-Baked
Hydration
60%
water to flour
Glycemic index
70
High GI
Energy
310 kcal
per 100 g
Sensory profile
- sourness
- 1
- sweetness
- 1
- crispiness
- 5
- chewiness
- 4
- aroma
- 4
- moistness
- 4
Scale 0–10
Nutrition
per 100 g| Energy | 310 kcal |
|---|---|
| Protein | 6.5 g |
| Carbohydrates | 42 g |
| of which sugars | 1 g |
| Fat | 13 g |
| Fiber | 1.8 g |
| Sodium | 430 mg |
Typical values; recipes vary.
Texture
- Dense fried crumb
- Golden crisp exterior
Typical ingredients
- Wheat Flour
- Water
- Salt
- Fat / Butter
Similar breads
Closest sensory profiles in the Atlas.