Fry bread is a classic comfort food with deep roots in Native American cuisine, known for its puffy, golden exterior and soft, chewy interior. Making it gluten free is easier than you might imagine, and the results are every bit as satisfying as the traditional version. This recipe delivers crisp and tender gluten-free fry bread perfect for both sweet and savory toppings.
Ingredients
- 2 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1 tablespoon baking powder
- 1 teaspoon fine sea salt
- 1 tablespoon sugar (optional, for a hint of sweetness)
- 3/4 to 1 cup warm milk (dairy or unsweetened non-dairy)
- 2 tablespoons neutral oil (plus more for frying)
- 1 large egg (room temperature)
- Extra gluten-free flour for dusting
Instructions
- Mix Dry Ingredients: In a large mixing bowl, whisk together the gluten-free flour blend, baking powder, salt, and sugar (if using). Make sure the baking powder is evenly distributed for the best rise.
- Add Wet Ingredients: In a separate bowl, whisk the egg, milk, and 2 tablespoons of oil. Pour this mixture into the dry ingredients.
- Combine to Form Dough: Use a sturdy spatula or wooden spoon to stir the mixture until a soft, slightly sticky dough forms. If the dough is too dry, add more milk a tablespoon at a time. If too wet, sprinkle in a little more flour.
- Rest the Dough: Cover the bowl with a clean towel or plastic wrap and let the dough rest for 10-15 minutes. This helps hydrate the flour and makes handling easier.
- Shape the Fry Bread: Dust your hands and a clean work surface with gluten-free flour. Divide the dough into 6 equal pieces. Gently pat and press each piece into a disk about 1/2-inch thick and 5 inches across. Use your fingers to make a small hole in the center of each disk (optional, but helps them fry evenly).
- Heat the Oil: Pour 1 inch of oil into a deep, heavy skillet or Dutch oven. Heat over medium-high until the oil reaches 350°F (175°C). Use a thermometer for accuracy—too hot and the bread will burn before cooking through; too cool and it will be greasy.
- Fry the Bread: Carefully place 1-2 disks at a time into the hot oil. Fry for 1-2 minutes per side, or until puffed and golden brown. Use tongs or a slotted spoon to flip and remove to a paper towel-lined plate.
- Serve Warm: Enjoy immediately with your favorite toppings, or keep warm in a low oven (200°F/95°C) while you finish the batch.
Tips
- Flour Blend Matters: Use a high-quality gluten-free all-purpose blend that contains xanthan gum or guar gum for the best texture. If your blend does not include it, add 1/2 teaspoon xanthan gum per 2 cups flour.
- Non-Dairy Options: Substitute unsweetened almond, oat, or soy milk for a dairy-free version. The texture may vary slightly but will still be tasty.
- Don’t Overwork the Dough: Mixing just until combined keeps the fry bread tender. Over-mixing can make it tough, even with gluten free flours.
- Oil Temperature: Use a thermometer to keep oil at 350°F. If you don’t have one, test with a small pinch of dough—it should bubble and rise to the surface quickly.
Serving Suggestions
- Classic Tacos: Top fry bread with seasoned ground beef or turkey, shredded lettuce, tomatoes, cheese, and salsa for Navajo tacos.
- Sweet Treat: Brush with melted butter and sprinkle with cinnamon sugar or drizzle with honey for a dessert version.
- Breakfast: Serve with scrambled eggs, avocado, and salsa for a hearty morning meal.
- Soup Side: Enjoy as a soft, flavorful accompaniment to chili, stew, or bean soup.
Variations
- Vegan Fry Bread: Omit the egg and use a flaxseed egg (1 tablespoon flaxseed meal + 2.5 tablespoons water, mixed and rested for 5 minutes). Use non-dairy milk.
- Herbed Fry Bread: Add 1 tablespoon chopped fresh herbs (like chives, parsley, or cilantro) to the dough for a savory twist.
- Cheesy Fry Bread: Fold in 1/2 cup shredded cheddar or Monterey Jack cheese to the dough before shaping.
- Mini Fry Breads: Make smaller rounds for bite-sized appetizers or party snacks. Adjust frying time to about 1 minute per side.
Storage and Reheating
Fry bread is best enjoyed fresh, but leftovers can be stored in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and refrigerate for up to 4 days or freeze for up to 2 months. To reheat, place the fry bread in a 350°F (175°C) oven for 8-10 minutes until warmed through and crisp. Alternatively, reheat in a dry skillet over medium heat for 1-2 minutes per side. Avoid microwaving, as it can make the bread chewy or tough.
Frequently Asked Questions
- Can I make this fry bread recipe without eggs?
Yes! For an egg-free version, use a “flax egg” (mix 1 tablespoon ground flaxseed with 2.5 tablespoons water, let sit for 5 minutes). The result will be slightly less rich but still delicious. - What is the best gluten-free flour blend for fry bread?
A blend that includes rice flour, potato starch, and tapioca starch, plus xanthan gum, works well. Brands like King Arthur Measure for Measure and Bob’s Red Mill 1-to-1 are reliable choices. Avoid single-flour blends like pure almond or coconut flour, as they do not provide the right texture on their own. - Can I bake instead of fry this bread?
Traditional fry bread is fried for its signature texture, but you can bake it as a lighter alternative. Brush shaped disks with oil and bake at 400°F (205°C) on a parchment-lined baking sheet for 10-12 minutes, flipping halfway through. The texture will be more like a flatbread than classic fry bread. - Why did my fry bread turn out tough or dense?
This can happen if the dough is over-mixed, if too much flour is added, or if the oil isn’t hot enough. Be gentle when mixing, measure ingredients carefully, and check your oil temperature before frying. - How can I make the fry bread fluffier?
Make sure your baking powder is fresh and active (it should fizz when added to water). Don’t skimp on the resting time for the dough, and avoid flattening the disks too much before frying. - Is this recipe safe for people with celiac disease?
If you use a certified gluten-free flour and ensure all other ingredients and frying oil are not cross-contaminated, this recipe is celiac-safe. Always double-check ingredient labels and clean your work area and utensils thoroughly.
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