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Native American-Style Gluten Free Fry Bread



INGREDIENTS

  • 2 1/2 cups + 2 tablespoons (368 g) all-purpose gluten free flour (I strongly recommend Better Batter or my mock Better Batter blend)
  • 1 1/4 teaspoons xanthan gum (omit if your blend already contains it)
  • 6 tablespoons (54 g) Expandex modified tapioca starch (I don’t recommend it, but you can replace this with an equal amount, by weight, of regular tapioca starch/flour)*
  • 1 tablespoon baking powder
  • 1 teaspoon (3 g) instant yeast
  • 1 tablespoon (12 g) granulated sugar
  • 1 1/2 (9 g) teaspoons kosher salt
  • 2 tablespoons (24 g) vegetable shortening (I use Spectrum nonhydrogenated vegetable shortening, but any kind will do), melted and cooled
  • 3/4 cup (6 fluid ounces) warm milk (about 95°F)
  • 3 ounces warm water (about 95°F), plus more by the teaspoon as necessary
  • Oil, for frying


For full instructions you can go to : https://glutenfreeonashoestring.com

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