Native American-Style Gluten Free Fry Bread

glutenfreeonashoestring.com

Jackilope

2 ½ cups + 2 tablespoons (368 g) all-purpose gluten free flour blend (I strongly recommend Better Batter)

1 ¼ teaspoons xanthan gum (omit if your blend already contains it)

6 tablespoons (54 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 (9 g) teaspoons kosher salt

2 tablespoons (24 g) vegetable shortening, melted and cooled

¾ 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

Confectioners’ sugar, for dusting

subheading: Notes:

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 18 grams of Ultratex 3 in place of the Expandex (⅓ the amount of Expandex called for), and then making up the remaining 36 grams of weight in more all purpose gluten free flour.

So it would be 404 grams all purpose gluten free flour + 18 grams Ultratex 3. Ultratex 3 is at least 3 times as strong as Expandex. I don’t recommend it, but you can replace this with an equal amount, by weight, of regular tapioca starch/flour.

Directions at glutenfreeonashoestring.com

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