Native American-Style Gluten Free Fry Bread
"There is a particular conventional flour that is supposedly the secret to the perfectly authentic Native American Fry Bread. Clearly, we can’t use that. But that doesn’t mean we can’t … more »..."
INGREDIENTS
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2 1/2 cups + 2 tablespoons (368 g) all-purpose gluten free flour (I strongly recommend Better Batter or my mock Better Batter blend)
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1 1/4 teaspoons xanthan gum (omit if your blend already contains it)
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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)*
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1 tablespoon baking powder
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1 teaspoon (3 g) instant yeast
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1 tablespoon (12 g) granulated sugar
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1 1/2 (9 g) teaspoons kosher salt
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2 tablespoons (24 g) vegetable shortening (I use Spectrum nonhydrogenated vegetable shortening, but any kind will do), melted and cooled
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3/4 cup (6 fluid ounces) warm milk (about 95°F)
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3 ounces warm water (about 95°F), plus more by the teaspoon as necessary
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Oil, for frying
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Confectioners’ sugar, for dusting
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*For information on where to find Expandex, please see the Resources page. For information on how to replace Expandex with Ultratex 3, readily available in most countries outside the United States, in the gluten free bread recipes in GFOAS Bakes Brea
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