Fry bread is a beloved staple in many cultures, particularly among Native American communities. It’s a versatile dish that can be enjoyed sweet or savory, making it a favorite for many. However, for those with gluten intolerance or celiac disease, traditional fry bread is off the menu. That’s where this gluten-free fry bread recipe comes in! In this article, we’ll explore how to make this delicious treat without compromising on taste or texture. Whether you’re new to gluten-free cooking or a seasoned pro, this recipe is sure to become a favorite.
Fry bread is a type of flatbread that is deep-fried until golden brown. It has a crispy exterior and a soft, fluffy interior, making it perfect for topping with honey, powdered sugar, or even savory ingredients like beans and cheese. Traditionally, fry bread is made with wheat flour, but this gluten-free version uses a blend of alternative flours to achieve the same delicious result.
To make gluten-free fry bread, you’ll need the following ingredients:
| Ingredient | Quantity |
|---|---|
| Gluten-free all-purpose flour | 2 cups |
| Xanthan gum | 1 teaspoon |
| Baking powder | 1 tablespoon |
| Salt | 1/2 teaspoon |
| Warm water | 3/4 cup |
| Milk (or non-dairy alternative) | 1/4 cup |
| Vegetable oil (for frying) | 2 cups |
In a large mixing bowl, combine the gluten-free all-purpose flour, xanthan gum, baking powder, and salt. Mix well to ensure the ingredients are evenly distributed. Gradually add the warm water and milk, stirring until a dough forms. The dough should be soft but not sticky. If it’s too dry, add a little more water; if it’s too sticky, add a bit more flour.
Turn the dough out onto a lightly floured surface (use gluten-free flour to prevent sticking). Knead the dough for about 5 minutes until it becomes smooth and elastic. This step is crucial for developing the texture of the fry bread.
Cover the dough with a clean kitchen towel and let it rest for about 15 minutes. This allows the gluten-free flours to hydrate fully, which will improve the texture of the fry bread.
After the dough has rested, divide it into 6 equal portions. Roll each portion into a ball, then flatten it into a disc about 1/4 inch thick. You can use your hands or a rolling pin for this step.
Heat the vegetable oil in a deep skillet or frying pan over medium-high heat. The oil should be hot but not smoking. Carefully place one piece of dough into the oil and fry for about 2-3 minutes on each side, or until golden brown. Remove the fry bread from the oil and place it on a paper towel-lined plate to drain any excess oil. Repeat with the remaining dough.
Gluten-free fry bread can be served warm with your favorite toppings. For a sweet treat, try drizzling it with honey or dusting it with powdered sugar. For a savory option, top it with beans, cheese, and salsa.
Yes, you can easily make this recipe vegan by using a non-dairy milk alternative, such as almond milk or oat milk, and ensuring that your gluten-free flour blend is vegan-friendly.
While frying is traditional and gives the bread its characteristic texture, you can bake it if you prefer. Preheat your oven to 375°F (190°C) and bake the flattened dough on a parchment-lined baking sheet for about 10-12 minutes, flipping halfway through.
Leftover fry bread can be stored in an airtight container at room temperature for up to 2 days. To reheat, place it in a preheated oven at 350°F (175°C) for about 5 minutes, or until warmed through.
Gluten-free fry bread is a delicious and inclusive alternative to traditional fry bread, allowing everyone to enjoy this cultural staple regardless of dietary restrictions. With the right ingredients and techniques, you can achieve a crispy, fluffy fry bread that’s just as satisfying as the original. Whether you’re serving it sweet or savory, this recipe is sure to be a hit at your next meal. So, gather your ingredients, heat up that oil, and get ready to enjoy a batch of homemade gluten-free fry bread!
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