- 5
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
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!