Friday, February 17, 2012

Gluten-Free Fry Bread

I was watching a TV show about Native American cooking and it reminded me of visiting the hot springs at Kah-Ne-Tah and friends nearby from the Chinook Nation who make fry bread at Sunday Market. I've been trying to cook with brown rice flour instead of wheat, so I thought I would try it in the fry bread recipe, since it was simple. It comes out crispy and golden on the outside, and soft in the middle. When topped with blackberry jelly, it tastes pretty awesome!

Gluten-Free Fry Bread

3 cups brown rice flour
½ cup sugar
1 tbsp baking powder
½ tsp salt
1 tsp xanthan gum
1 ¼ cup fresh goat milk
¼ cup warm water
olive oil for frying

Mix the dry ingredients together in a large bowl. Add milk and water, then mix first with a spoon, and then with hands until reaching a soft dough consistency.
Separate the dough into 1/4 cup sized pieces. Roll each into a ball, and then flatten to a half inch thick circle, like a thicker tortilla. Fry each round in olive oil over medium high temperature, turning after 1-2 minutes so that the outside is golden and crispy, and the inside is soft, yet cooked through. Makes about 10 of the 4 inch diameter breads.

These are great served warm topped with blackberry jelly, and are even ok the next day topped with tomato sauce and goats milk mozzarella.