Cooking and Serving: 40 minutes | 28 sopapillas
Ingredients
Candy/deep fry thermometer | Pizza wheel/pastry wheel | 1 ¾ cups (245 g) all purpose gluten free flour blend
Description
Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes | Servings: 28 sopapillas
Ingredients
Candy/deep fry thermometer
Pizza wheel/pastry wheel
1 ¾ cups (245 g) all purpose gluten free flour blend
¾ teaspoon xanthan gum, (omit if your blend already contains it)
¼ cup (36 g) Expandex modified tapioca starch, (See Recipe Notes)
1 teaspoon kosher salt
2 teaspoons baking powder
2 teaspoons (8 g) granulated sugar
2 tablespoons (28 g) vegetable shortening, melted or neutral oil (like
¼ cup (2 fluid ounces) milk, at room temperature
½ cup (4 fluid ounces) lukewarm water, plus more necessary
Oil, for frying
Honey, for serving
Instructions
GLUTEN FREE SOPAPILLAS
Prep Time: 20 minutes mins.
Cook Time: 20 minutes mins.
Authentic-tasting gluten free sopapillas, the New Mexican or South American.
fried dough, are fried to perfection and drizzled with honey.
EQUIPMENT
Candy/deep fry thermometer.
Pizza wheel/pastry wheel.
INGREDIENTS
1 ¾ cups (245 g) all purpose gluten free flour blend.
(I used Better Batter; please click thru for full info on appropriate blends).
¾ teaspoon xanthan gum, (omit if your blend already contains it).
INGREDIENTS
1 ¾ cups (245 g) all purpose gluten free flour blend.
(I used Better Batter; please click thru for full info on appropriate blends).
¾ teaspoon xanthan gum, (omit if your blend already contains it).
Notes
* 1 teaspoon kosher salt
* 2 teaspoons baking powder
* 2 teaspoons (8 g) granulated sugar
* 2 tablespoons (28 g) vegetable shortening, melted or neutral oil (like
canola or vegetable oil)
* ¼ cup (2 fluid ounces) milk, at room temperature
* ½ cup (4 fluid ounces) lukewarm water, plus more necessary
* In a large bowl, place the flour blend, xanthan gum, Expandex, salt, baking
powder and sugar, and whisk to combine well.
* Create a well in the center of the dry ingredients and add the melted
shortening or oil, milk and water and mix to combine until the dough comes
* With clean hands, squeeze the dough together into a ball. It should hold
together well, and not be so stiff that it is hard to knead.
* If it is hard to knead, add more water after each addition, until the dough is pliable but still holds together very
* Transfer the dough to a large piece of plastic wrap, and wrap tightly. Allow
to rest at room temperature for 15 minutes.
* Unwrap the dough and divide it into 7 equal portions.
* On a large, flat surface, roll each piece of dough into a ball and, with a
rolling pin, roll into a round about 6 inches in diameter and about 1/4-inch
thick, and cut off the rough edges with a 6-inch cake cutter. The lid of a
pot in the proper size should work, too. It is important to roll the dough
out very evenly, and for each round to have very clean, well-defined edges.
This helps the sopapillas to puff up during frying.
* Using a pizza or pastry wheel, or a very sharp knife, slice each round
carefully into 4 quarters.
* While the dough is rising, place 2 inches of oil in a heavy-bottom saucepan
* Clip a candy/deep fry thermometer to the side of the saucepan, and bring the
oil to 375°F. Place the quarters of dough in the hot oil, taking care not to
* Within the first few seconds, the should float to the top and expand as they
* As soon as they “pop,” turn the over using tongs or chopsticks, and fry until
lightly golden brown on both sides (30 to 45 seconds per side).
* Remove the dough from the oil, and place on paper towel-lined plates to
For information on where to find Expandex, please see the Resources page. I have
not yet tested Ultratex 3 in this recipe, but if you would like to try it here,
I recommend using 12 grams of Ultratex 3 in place of the Expandex (1/3 the
amount of Expandex called for), and then making up the remaining 24 grams of
weight in more all purpose gluten free flour. So it would be 269 grams all
purpose gluten free flour + 12 grams Ultratex 3. Ultratex 3 is at least 3 times
as strong as Expandex.
You can also use regular tapioca starch/flour in place of Expandex in an equal
amount. The dough will be a bit more difficult to handle but the recipe will
Nutrition information is automatically calculated, so should only be used as an