Vegan_Food_and_Living_Cookbook_-_Spring_2019

195g (1½ cups) gluten-free fl our

64g (½ cup) cassava fl our

1 tsp xanthan gum

7g (2 tsp) baking powder

½ tsp fi ne sea salt

240ml (1 cup) warm water

vegetable oil, for frying

1 In a large bowl, whisk together

the gluten free flour, cassava flour,

xanthan gum, baking powder and salt.

2 Stir in the water and mix until just

combined. Use your hand to knead

the dough together until it forms a ball.

3 Divide the dough into 6 balls. Cover

the dough balls with cling film so

they don’t dry out.

4 Heat 2½cm (1in) of oil in a deep-

sided cast-iron pan over a medium

heat of between 177-191ºC.

5 Roll 1 ball of dough out between

two pieces of cling film until it’s

about 13-15cm (5-6 in) in diameter.

When the oil is hot, remove the

dough from the cling film and

carefully lower it into the hot oil. Fry

it until golden brown, then flip and

fry the other side.

6 Repeat with the remaining dough

balls, keeping them covered in cling

film until ready to fry.

7 Drain the frybread on paper

towels, then serve immediately with

toppings of your choice.

Total fat Saturates Salt Sugar Protein

2.8g 0.2g 0.5g 0g 1.8g

Gluten-free frybread

By Sharon Lachendro

Makes 6 | Prep 8 mins | Cook 20 mins | Calories 172 (per frybread)

Weekend^ RECIPES

This recipe is

taken from The

Gluten-Free Quick

Breads Cookbook by

Sharon Lachendro,

published by Page

Street Publishing.

(RRP £15.99)