Living without gluten, casein, soy, eggs and peanuts. Living with ASD and ADHD. Life is good!

Saturday, March 24, 2012

Navajo Fry Bread - Gluten Free & Vegan


Finally! Here is the promised post for Indian Fry Bread/Navajo Tacos. I followed a Penzey's recipe and made changes to make it gluten free and vegan. I've tried it with different flour blends and found that my Biscuit Blend (or another blend with a high starch content such as Smart Flour Baking Blend) works best to keep the fry bread chewy and bendable. I really cannot emphasize how fabulous this fry bread is. You can fill it with just about anything your heart desires, though I'm partial to refried beans, quacamole and salsa! You can also slather it with margarine, ghee or coconut oil and sprinkle it with cinnamon sugar for a sweet treat.

2 cups GF flour blend (Biscuit Blend)
2 tsp. baking powder
1/2 tsp. xanthan gum
1/2 tsp. salt
1/4 cup dairy-free, soy-free milk alternative
1/2 cup warm water, plus more as needed

Whisk together the flour through the salt in a large bowl. Make a well in the center. Combine the milk and 1/2 cup water, then pour it into the dry ingredients. Mix well with a fork until the dough pulls away from the sides of the bowl. You may have to work the dry flour into the dough hard with your fork a little bit - you don't want the dough to be too sticky by adding more liquid too soon. If the dough is too dry, add more water a tablespoon at a time until you get a nice pliable dough. Turn the dough onto a floured surface and knead a few times into a round ball. Divide the dough into 8 pieces, and form those into balls. Cover the dough balls with a damp paper towel to keep them from drying out while you heat the oil for frying.

Heat the oil in a deep fryer or on the stove top in a dutch oven. For the dutch oven, the oil should be 3 inches deep and it should be heated to 375 degrees. When the oil is hot, go back to your dough. Working with one piece of dough at a time, pat with your fingers or roll the dough out thin, about 1/8 of an inch thick, making sure not to tear holes in the dough. You will need to keep flouring your work surface and your hands to keep the dough from sticking. Pick up the dough and place it gently into the hot oil (watch your fingers!). Fry on one side for two minutes.


Then flip over and fry on the other side for another 1 - 2 minutes, until both sides are puffy and light brown. Remove from the hot oil (I do this with a fork) to a plate lined with paper towels to soak up the oil.


Repeat for the remaining dough. Serve warm immediately - filled or topped as desired.

(Navajo Taco filled with refried black beans, avocado, tomato and mock sour cream - yum!)

7 comments:

Ina said...

Erin - this sounds so good! Fabulous with all East Indian foods. I am thinking it would be great with Greek Kababs and Yogurt sauce too. Ohhh, what about pizza? Great recipe!

Erin said...

Thanks, Ina! I'm sure this bread will be fabulous just about any way you choose to eat it! :)

TK Kenyon said...

Score!

I've been jonesing for Indian Fry Bread since I went GF 10 years ago.

Thank you!

TK Kenyon

Ina said...

Hi Erin - we made these the other night - so good! Did a link back to you - thanks for another great recipe! Ina

Erin said...

Thanks, Ina! So glad you liked it! And your chicken kabob recipe looks amazing, I will have to try it! :)

Amanda said...

Made these tonight. They are so very delicious!!! I think the higher starch ratio makes a big difference. Thank you, Thank you from my family :)

Erin said...

You're welcome! So glad you like them!