An easy and delicious gluten free fry bread recipe that is perfect for Navajo tacos, scones, and more!
At my church, they have a fun girl’s camp each year for girls 12 to 17 (so from about 7th grade to 11th grade.) It’s something most everyone looks forward to each year. They always have lots of fun activities, bonfires, yummy food, hikes, and more.
I think the one thing everyone always looked forward to was the scones night. All the leaders would make tons and tons of delicious fried bread for everyone in attendance, and we could eat as much as we wanted. There were always tons of different toppings (most popular being powdered sugar and honey.)
I’ve always enjoyed fry bread and scones ever since! We love making navajo tacos with fry bread, or turning it into a dessert. I hate making food Jack can’t have, so we thought it would be a good idea to come up with a nice gluten free fry bread recipe. This recipe really was great.
The thing with gluten free cooking is that things can get dense fast. So it’s absolutely essential that you weigh your flour. I promise, it makes a difference.
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The flavor of this was delicious! We decided to use Mazola Corn Oil to make the frying a little more heart-healthy. I could hardly just eat one!
- 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
- In a large mixing bowl add flour, xantham gum, tapioca starch, baking powder, yeast, salt, and sugar. Mix together thoroughly.
- Add melted shortening, milk, and water. Mix until dough comes together. Don’t be afraid to squeeze it together and knead it a bit.
- Add some more water if needed to make it a little easier to handle.
- Wrap up the dough with some plastic wrap and let it rest for 15 minutes.
- Unwrap and divide the dough into 5-7 pieces, depending on the size you prefer.
- 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.
- 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.
- Heat up some corn oil until a test piece of dough fries.
- Fry bread on both sides until golden brown.
- Drain excess grease on paper towel.
**If you have a food scale, I highly recommend using it . It is easy for gluten free baking to become really dense, and too much flour will make it more dense. I was in a bit of a hurry and didn’t measure properly, and it still turned out okay. So, the recipe is a bit flexible, but I would try to be careful nonetheless.
Recipe Adapted from Gluten Free on a Shoe String
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