Adapted from Fearless Dining
There are just some things that ya miss going gluten free and fry bread (or scones if you call them what I actually call them) are one of them! We made these up in Idaho and they were a hit. Plus, you can top them with whatever you want.. sweet, savory, you name it!
Gluten Free Fry Bread
Ingredients
Yeast Mix
- 2 tsp dry active yeast
- 6 tbsp warm water (110 degrees farenheit)
- 2 tbsp sugar
Fry Bread
- 1 1/2 cups GF flour (I use cup4cup)
- 1/8 tsp salt
- 1/3 cup full fat coconut milk
- 1 large egg
- 2 tbsp melted butter
Frying
- 2 cups canola oil
Toppings
- of your choice
Instructions
- In a small dish, add the warm water, yeast, and sugar. Allow the yeast to sit 10 minutes until it is frothy.
- Add your dry ingredients to a bowl and whisk to blend. Pour the yeast mixture, eggs, milk, and butter into the bowl and mix.
- Cover the bowl with plastic wrap and allow dough to rise 45-60 min. I like to rise mine in an oven. Preheat oven to 200º F. Turn it off and put the bowl into the oven. Leave the door cracked open.
- Remove the plastic and put a piece of wax paper down. Dust it with GF flour and put the dough on top. Roll the dough to ½ inch thickness and cut into 1 inch squares.
- Heat the oil in a large cast iron skillet. You want your oil to be 350º F.
- Add the squares of dough a few at a time. Cook 1 ½ minutes on each side.
- Remove the cooked GF fried dough pieces and place on a paper towel. Add your favorite toppings. You could make Navajo tacos and top with chili, cheese, lettuce, and salsa or do dessert fry bread, topped with homemade jam, honey butter or powdered sugar. Whatever you like!
