Cooking and Serving: 40 minutes | 6 pieces fry bread
Ingredients
2 ⅝ cups (368 g) all purpose gluten free flour blend | 1 ¼ teaspoons xanthan gum, (omit if your blend already contains it) | 6 tablespoons (64 g) Expandex modified tapioca starch, (See Recipe Notes)
Description
Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes | Servings: 6 pieces fry bread
Ingredients
2 ⅝ cups (368 g) all purpose gluten free flour blend
1 ¼ teaspoons xanthan gum, (omit if your blend already contains it)
6 tablespoons (64 g) Expandex modified tapioca starch, (See Recipe Notes)
1 tablespoon baking powder
1 teaspoon (3 g) instant yeast
1 tablespoon (12 g) granulated sugar
1 ½ teaspoons (9 g) kosher salt
2 tablespoons (24 g) vegetable shortening, melted and cooled
¾ cup (6 fluid ounces) warm milk, (about 95° F)
⅜ cup (3 fluid ounces) warm water, (about 95° F), plus more as necessary
Oil, for frying
Confectioners’ sugar, for dusting
Instructions
In a large bowl, place the flour blend, xanthan gum, Expandex, baking powder,.
yeast and granulated sugar, and whisk to combine well.
Add the salt, and whisk again to combine.
Create a well in the center of the dry ingredients, add the melted.
shortening, milk and water and mix to combine until the dough comes together.
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.
the wrapped dough to rest at room temperature for 15 minutes.
Unwrap the dough and divide it into 6 equal portions, each about 4 ounces.
On a large, flat surface, roll each piece of dough into a ball and, with a.
For perfectly uniform rounds, cut off the rough edges with a 6-inch cake.
cutter. The lid of a pot in the proper size should work, too.
Place the rounds in a single layer, about 2 inches apart from one another, on.
a flat surface covered in unbleached parchment paper.
Cover with lightly oiled plastic wrap, and allow to rise for 30 minutes or.
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.
Place the risen rounds of dough, one at a time, in the hot oil and fry until.
Tongs are useful in flipping the dough from one side to the other, but take.
and your bread will be quite oily.
Remove the dough from the oil, and place on paper towel-lined plates to.
Dust lightly with confectioners’ sugar and serve warm.
Notes
* 1 tablespoon baking powder
* 1 teaspoon (3 g) instant yeast
* 1 tablespoon (12 g) granulated sugar
* 1 ½ teaspoons (9 g) kosher salt
* 2 tablespoons (24 g) vegetable shortening, melted and cooled
* ¾ cup (6 fluid ounces) warm milk, (about 95° F)
* ⅜ cup (3 fluid ounces) warm water, (about 95° F), plus more as necessary
* Confectioners’ sugar, for dusting
* In a large bowl, place the flour blend, xanthan gum, Expandex, baking powder,
yeast and granulated sugar, and whisk to combine well.
* Add the salt, and whisk again to combine.
* Create a well in the center of the dry ingredients, add the melted
shortening, milk and water and mix to combine until the dough comes together.
* 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
the wrapped dough to rest at room temperature for 15 minutes.
* Unwrap the dough and divide it into 6 equal portions, each about 4 ounces.
* 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
* For perfectly uniform rounds, cut off the rough edges with a 6-inch cake
cutter. The lid of a pot in the proper size should work, too.
* Place the rounds in a single layer, about 2 inches apart from one another, on
a flat surface covered in unbleached parchment paper.
* Cover with lightly oiled plastic wrap, and allow to rise for 30 minutes or
until beginning to puff.
* 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
* Place the risen rounds of dough, one at a time, in the hot oil and fry until
lightly golden brown on both sides (about 1 minute per side). The dough will
* Tongs are useful in flipping the dough from one side to the other, but take
care not to pierce the dough with the tongs or oil will rush in to the dough
and your bread will be quite oily.
* Remove the dough from the oil, and place on paper towel-lined plates to
* Dust lightly with confectioners’ sugar and serve warm.
About Expandex modified tapioca starch.
I have not yet tested Ultratex 3 in this recipe, but it is generally 3 times as
strong as Expandex. If you would like to try it here, I recommend using 1/3 the
amount of Expandex called for in the recipe, and then making up the remaining 36
grams of weight in more all purpose gluten free flour. Here are the amounts:
* 404 grams all purpose gluten free flour blend
* 18 grams Ultratex 3
For similar, but not identical results, you can replace Expandex with an equal
Nutrition information is automatically calculated, so should only be used as an
