Gluten Free Fry Bread Recipe (2024)

Ingredients

• 340 g 2 ½ Cups + 2 tablespoons of all-purpose gluten-free flour (we used Pamela's).**
• 1 teaspoons xantham gum
• 6 tablespoons 55g of tapioca starch**
• 1 teaspoon instant yeast
• 3 teaspoons baking powder
• 2 tablespoon of sugar
• 1 ½ teaspoons of salt
• 2 tablespoons of vegetable shortening, melted and cooled slightly
• ¾ cup warm milk, we used almond milk
• ¼ cup warm water, plus small spoonfuls as needed - you don’t want it to be too dry
• Corn oil for frying

Instructions

1. In a large mixing bowl add flour, xantham gum, tapioca starch, baking powder, yeast, salt, and sugar. Mix together thoroughly.
2. Add melted shortening, milk, and water. Mix until dough comes together. Don’t be afraid to squeeze it together and knead it a bit.
3. Add some more water if needed to make it a little easier to handle.
4. Wrap up the dough with some plastic wrap and let it rest for 15 minutes.
5. Unwrap and divide the dough into 5-7 pieces, depending on the size you prefer.
6. Roll out each piece into a circle. I used a thin plastic cutting board with a dusting of flour so the dough didn’t stick to it.
7. Roll to about ¼ inch of thickness. You don’t want it like a tortilla, so thicker than that. Cover with some lightly oiled and or floured plastic wrap so the dough doesn’t stick to the plastic wrap. Let it rise for about 30 minutes. This will really help with creating a fluffy texture.
8. Heat up some corn oil until a test piece of dough fries.
9. Fry bread on both sides until golden brown.
10. Drain excess grease on paper towel.

Notes