Wheat/Gluten free Indian Fry Bread
1 ½ cups Amazing Flour Mix
½ cup Tapioca flour (make sure you have tapioca flour and not something cut with cornstarch)
1 Tbsp Baking Powder
½ tsp salt
2 Tbsp Organic Shortening (I use Spectrum all vegetable Shortening)
1 cup water
Peanut oil for frying
In a mixer add the Amazing Flour Mix, Tapioca flour, baking powder and salt, mix well.
Then add in the shortening and mix until the mixture is crumbly. Next, slowly add in the water and mix until the dough is smooth, then beat on high for a couple of minutes (the dough will be a bit sticky so I use a cookie scoop and then drop by scoopful into a bowl that contains about 2-3 Tbsp. Tapioca flour. Roll the ball in the tapioca flour and now your ball will not be sticky.)
Place these dough-balls down on a surface lightly floured with Tapioca flour and pat them down until they are about 1/8 inch thick.
They will need to rest for 10-15 minutes.
After the dough has rested heat the peanut oil in a fry pan. Once the oil is heated proceed by dropping in the fry bread and cook until golden brown then flip and cook the other side until it is golden brown. Remove from the oil and place on a paper towel to soak un any remaining excess oil.
This is a great recipe for tacos, tostadas, rice dishes or simply to enjoy with butter and honey.
Amazing flour Mix:
2 cups brown rice flour (gluten free)
½ cup Tapioca Flour
½ cup Arrowroot Flour
1 Tbsp Xanthum gum