bread - gluten Free Indian Fry Bread (Navajo Flatbread)

By tinathorn

Ingredients

• 2 quarts neutral-flavored cooking oil
• 1/3 cup buttermilk (or 1 teaspoon apple cider vinegar and enough milk to make 1/3 cup; and rested for 15 minutes)
• 5 teaspoons water, at room temperature
• 1 whole large egg
• 4 teaspoons extra virgin olive oil
• 1/3 cup brown rice flour
• 1/3 cup white rice flour
• 1/3 cup potato starch (or cornstarch or tapioca flour)
• 1/3 cup cornstarch (or potato starch)
• 1/3 teaspoon fine sea salt
• 1 teaspoon granulated sugar
• 1 teaspoon xanthan gum (or guar gum for corn-free)
• 2 teaspoons instant yeast

Details

Servings 5
Adapted from glutenfreerecipebox.com

Preparation

Step 1

Add the ingredients into your bread maker in the order listed. Set to the "Dough" setting and allow to need for about 30 minutes and rise for about 1 hour. (This is what two of my bread machines do.)

Preheat your deep-fryer to 375ºF.

Dip the spatula or similar utensil into the preheated oil, fry for about 30 seconds and then loosen it from the utensil using a butter knife. Fry on both sides until very lightly golden brown, about 5 minutes total.

If serving more than one person, continue to make other fry breads and keep warm in a a 170 - 200ºF oven for up to 1 hour.

Top with your favorite taco toppings, shake into a paper bag with granulated sugar and cinnamon, or dust with powdered sugar and serve.

Refrigerate or freeze leftovers, covered. Defrost at room temperature, if needed. Then reheat in a preheated 350ºF oven for about 10 minutes.

For the taco filling, I had about 2 tablespoons of browned, ground beef leftover and I mixed it with about 2 tablespoons of gluten free refried black beans. I added a few dashes of chili powder and less of ground cumin. Then I thinned it all out with a splash of chicken broth. I topped it all off with shredded lettuce and shredded cheddar cheese. Delicious!