Description
This Crispy, Fluffy Gluten-Free Fry Bread is arguably better than the traditional version. It features a golden, crunchy exterior and a soft, airy interior that doesn’t crumble. Perfect for Navajo tacos, or served simply with honey butter and jam. It’s the ultimate comfort food, completely wheat-free.
Ingredients
— Yeast Mixture —
2 teaspoons active dry yeast
2 tablespoons granulated sugar
6 tablespoons warm water (approx. 110°F/43°C)
— Dough Ingredients —
1 ½ cups gluten-free all-purpose flour blend (Cup4Cup is highly recommended for fluffiness)
⅛ teaspoon salt
⅓ cup full-fat coconut milk (or whole milk)
1 large egg, room temperature
2 tablespoons unsalted butter, melted
— For Frying —
Vegetable oil or canola oil (enough for 1-2 inches deep)
Instructions
1. In a small bowl, combine the warm water, yeast, and sugar. Stir gently and let it sit for about 10 minutes until the mixture is frothy and bubbly.
2. In a medium mixing bowl, whisk together the gluten-free flour and salt.
3. Add the frothy yeast mixture, coconut milk, egg, and melted butter to the dry ingredients. Mix until a smooth dough forms. It will be sticky.
4. Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free place for 45–60 minutes. (Tip: You can preheat your oven to 200°F, turn it OFF, and place the dough inside to rise).
5. Once risen, place a sheet of parchment or wax paper on your counter and dust it generously with gluten-free flour.
6. Turn the dough onto the paper. Dust the top of the dough with flour and gently pat or roll it out to about ½-inch thickness.
7. Cut the dough into 3-inch squares or use a round cutter.
8. Heat the oil in a deep skillet or cast iron pan to 350°F (175°C).
9. Carefully place a few pieces of dough into the hot oil (do not overcrowd). Fry for about 1 ½ to 2 minutes per side, or until deep golden brown and puffy.
10. Remove from the oil and drain on a paper towel-lined plate. Serve warm with your favorite savory or sweet toppings.
Notes
Flour Choice: For the absolute best ‘fluffy’ texture, a blend like Cup4Cup or King Arthur Measure for Measure is recommended. Avoid blends that are heavy on bean flours.
Dairy-Free: You can make this entirely dairy-free by using the coconut milk listed and substituting the melted butter for melted vegan butter or oil.
Serving Ideas: Savory: Top with chili, lettuce, cheese, and salsa for ‘Indian Tacos’. Sweet: Dust with powdered sugar or drizzle with honey and cinnamon.
Make Ahead: The dough is best fried fresh, but you can mix the dough, let it rise, punch it down, and refrigerate it overnight before frying.
- Prep Time: 15
- Cook Time: 15
- Category: Bread
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 fry bread
- Calories: 280
- Sugar: 5
- Sodium: 120
- Fat: 14
- Saturated Fat: 6
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 2
- Protein: 4
- Cholesterol: 45