|Gluten Free Navajo Fry Bread and Navajo Tacos|
|photo by recipe author|
Preparation Time: 30 minutes
Navajo Fry Bread:
- 3/4 cup brown rice flour
- 1/4 cup coconut flour
- 1/4 cup sweet white sorghum flour
- 1/4 cup tapioca flour
- 1/4 cup quinoa flour
- 3 teaspoon baking powder
- 1 teaspoon Himalayan salt
- 1 tablespoon organic evaporated cane sugar
- 1 tablespoon organic butter (or shortening)
- 3/4 cup water (or more as needed to moisten to workable texture)
- oil for frying (expeller pressed coconut, or palm oil)
Mix all dry ingredients together in a large bowl. Cut in butter (or shortening) using a pastry cutter or fork until it is fully assimilated into flour mixture.
Add water and stir with wooden spoon until mixture is fully incorporated. You should be able to squeeze it and have it stick together. Add in a small amount of water, if necessary. Let dough rest for 10-15 minutes.
Heat 2″-3″ of oil in a deep heavy pan to approx. 350-360 degrees F. Test oil by dropping a tiny amount of dough into it and see that it begins to sizzle and cook immediately, but not too hot or it will burn quickly.
Take a golf ball (or slightly larger) size piece of dough and place in between two pieces of wax paper, then flatten with a rolling pin or press with your hand until it is no thicker then 1/4″ and approx. 5″ in diameter (the thinner the better!). Handle dough carefully as it is delicate and will break apart easily.
Peel away dough disc from paper and lay in your palm, then gently slide it into the hot oil. Fry for approx. 1-2 minutes on each side, flipping carefully with a spatula while using a fork to steady the flip so as not to splash hot oil on yourself; then drain on paper towels. Keep warm in 250 degree F. oven until all fry bread is cooked.
Serve with a dusting of powdered sugar or honey for a sweet treat.
Recipe submitted by Deanne, Glendale, AZ