Рецепт Gluten Free Sopapillas
June 1, 2015Gluten Free Sopapillas
Recipe
Last weekend, hubby and I got together with another couple for a fabulous Mexican themed dinner with flank steak tacos (amazing). To go along with the theme, I decided to try making gluten free sopapillas. Now, I don’t know about you, but the only ones I’d ever had were the kind made at our local Mexican restaurant with a deep fried flour tortillas drizzled in honey and cinnamon. Tasty. But I started looking around at recipes to convert to gluten free and discovered that there is, in fact, a wide range of what constitutes a sopapilla. Some of them looked like beignets, while others resembled deep fried scones. So I set out to come up with my own gluten free variation. The end result wasn’t the prettiest but they were SERIOUSLY tasty with some local honey and cinnamon. Made about 16.
Ingredients
- 2 cups all-purpose GF flour
- 1 tbsp xanthan gum
- 4 teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons shortening or lard
- 3/4 cup water + more
- 2 cups vegetable oil for frying
- honey
- cinnamon
Directions
In a large bowl, sift together flour, xanthan gum, baking powder and salt.
Cut in shortening until mixture resembles coarse crumbs.
Using hands, mix in water to make a smooth dough. Now here’s where it starts getting a bit more difficult–you’ll want to gradually add additional water a tablespoon at a time, until you have a proper smooth dough that holds together. I ultimately wound up using 1 1/4 cup of water, but this will vary a fair bit based on what kind of gluten free flour you are using (as they absorb at very different rates).
Knead lightly on a floured surface (just enough to pull it together cohesively). Cover, and set aside.
Heat oil in deep-fryer to 375 degrees F (190 degrees C).
On a silpat mat (or a lightly floured surface), grab globs of dough and press into thin circles (about 2 inches in diameter).
Fry in hot oil, until golden brown, turning when dough puffs (it may not puff much–these are very dense). The finished sopapilla will be just turning a little brown. Remove, and drain well on paper towels.
Top with a drizzle of honey and cinnamon.
TAGS:Dairy free / Dessert / gluten free / Kait Nolan
Kait Nolan
Kait Nolan is stuck in an office all day, sometimes juggling all three of her jobs at once with the skill of a trained bear—sometimes with a similar temperament. After hours, she uses her powers for good, creating escapist fiction. This Mississippi native has something for everyone, from short and sweet to Southern contemporary romance to action-packed paranormal—all featuring heroes you’d want to sweep you off your feet and rescue you from work-day drudgery. When not working or writing, Kait’s hanging out in her kitchen cooking and wishing life were a Broadway musical.