Thursday, March 22, 2012

Gluten Free Navajo Tacos

Who doesn't love Navajo Tacos?  I know they are really well received in this house.  I have rarely made them and not at all since the family went on the gluten free diet.  I was looking for an easy bread recipe and came upon this.  Oh, it was heavenly and EVERYONE loved it.  If a good all-purpose flour is needed, check below the recipe.

Gluten-Free Fry Bread
makes 4-6 fry bread, depending on size
2 cups flour
1 egg
2 Tbl vegetable oil (I use olive oil)
1 Tbl baking powder
1 tsp salt
1/4 cup powdered milk or powdered milk substitute
3/4 cup warm water
vegetable oil for frying (I use coconut oil)

Pour approx 2″ of oil into a saucepan and heat over medium heat.
Mix flour, baking powder, salt, milk powder until combined. Beat egg, add oil and add to flour mixture. Add 1/2 cup water and stir with a fork, adding the remainder of the water if needed. Dough should be soft and somewhat sticky yet firm enough to hold shape.
Form into tennis ball sized balls and let rest for 5 minutes under wax paper or paper towel.
Drop a small piece into oil to test the heat – it should quickly bubble and turn golden brown within 20 seconds or so.
Pat each ball into flat rounds, approx 6 inches across and drop into the hot oil. Let cook 45-60 seconds and the flip over. Bread is done when it’s golden brown.
Drain on paper towels and enjoy. Sprinkle with powdered sugar for a sweet treat or top and serve as tacos.

All-Purpose Flour

1 cup sorghum flour or brown rice flour
1/2 cup millet flour, almond meal, buckwheat flour, or quinoa flour
1/2 cup tapioca starch, potato starch or corn starch

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