Gluten-Free Fry Bread
July 8, 2009
For the 4th of July, we went to Neah Bay, WA. This indian reservation was my home through my entire childhood and going back there brings back memories of delicious, unique food made by the Makah women. One such dish is indian tacos – tacos made with fry bread. There were trailers and stands set up all through town offering this gastric delight on the 4th and it got me thinking… gluten-free fry bread. Possible?
I thought yes! So I invited my entire family for dinner tonight. Either this would be a wild success or a phenomenal flop. Just how I like it.
A success! Joy. Elation. Yum. Chewy and soft. Just like what I remember fry bread being like as a child. But the real test came with family members who are not gluten-free and who have recently had “real” fry bread.
They loved it. Yes!
And so, I present to you gluten-free fry bread. Super easy to make and just an infinite number of ways in which it can be enjoyed. Tacos. Powdered sugar. Butter and jam. As a pita for gyros. Possibly one of the best things I’ve come up with in quite some time.
Gluten-Free Fry Bread
2 cups flour
1 egg
2 Tbl vegetable oil
1 Tbl baking powder
1 tsp salt
1/4 cup powdered milk
3/4 cup warm water (+/-)
vegetable oil for frying
Pour approx 2″ of oil into a saucepan and heat over medium heat.
Mix flour, baking powder, salt until combined. Beat egg, add oil and add to flour mixture. Add 1/2 cup water and stir with a fork, adding the remainder of the water if needed. Dough should be soft and somewhat sticky yet firm enough to hold shape.
Form into pool ball sized balls and let rest for 5 minutes under wax paper or paper towel.
Drop a small piece into oil to test the heat – it should quickly bubble and turn golden brown within 20 seconds or so.
Pat each ball into flat rounds, approx 6 inches across and drop into the hot oil. Let cook 45-60 seconds and the flip over. Bread is done when it’s golden brown.
Drain on paper towels and enjoy. Sprinkle with powdered sugar for a sweet treat or top and serve as tacos.
Enjoy!
Posted in Dessert, Dinner, Fried Foods, GF Baking, GF Recipes
July 8th, 2009 at 11:19 pm
I am SO EXCITED!! We used to have Indian tacos when I was a kid. This has convinced me to buy the flour mix you use. I can hardly wait to eat these. Thank you so much for your awesome blog and recipes!!!
August 5th, 2009 at 4:23 pm
What flour blend did you use?
August 5th, 2009 at 4:30 pm
I use Tom Sawyer Gluten-Free Flour for ALL my baking/cooking. All recipes are made with this flour which contains xanthan gum and unflavored gelatin – if you are using a different blend or a combination of different flours/starches, you'll want to add binder as needed.
glutenfreeflour.com
August 12th, 2009 at 9:16 am
So interesting to know you grew up in Neah Bay- I live in Sequim, WA (for 8 years). As always- your website is amazing and am excited to make a few new meals! This bread looks awesome. I will be making it with an Indonesian red rice salad with boiled eggs and macadamias. It is an amazing salad and I would be happy to send the recipe if you are interested.