Gluten & Dairy Free Fried Dough/ Beaver Tails

There are certain foods made around the world that are all basically the same thing with a different name.

This recipe is exactly that. Fried dough is ALSO:

Beaver Tails, Fry Bread, Doughboys, Elephant Ears, Scones, Pizza Fritte, Frying Saucers & Bunuelos! Im sure there are more than I have listed here!

Call it what you want- in almost every case its about the same thing. Delicious doughy fried bread dough- often topped with powdered sugar or cinnamon and sugar after its been fried.

It’s one of those comfort foods that EVERYONE likes. So of course- considering that its summer and fried dough is classic fair food- I created a gluten & dairy free recipe for you!

Ingredients :

Milk

You can use just about any kind of milk here except for canned coconut milk. I would save any boxed dairy free milk will work! Of course too- if dairy isn’t an issue regular milk can be used too! Whole milk, 2% or low fat.

Expandex

This fried dough is special because of the magic of expandex. It is a modified form of tapioca starch that was formulated to improve gluten free baking. The word Modified tends to worry people- so let me explain further. Essentially they studied tapioca and removed portions of it leaving only the parts that would allow for it to cause amazing elasticity (aka its name) in gluten free recipes. This flour allows me to get an incredible rise with everything I use it in. It traps the air bubbles in the dough just like regular flour with gluten does! Its honestly incredible. If you eat any processed or store bought foods you have eaten many forms of modified starch. Its nothing new- its just semi new to the home baker. Its non gmo and I typically get it from the brand Judee’s on amazon. Under no conditions can you sub it out for another regular starch.

Outside of the US there is a product called Ultratex 3 I have not worked with it but from what I understand its comparable! I would use that in the exact same quantity as the expandex amount that I call for.

Working with the Yeast

If you have not used your yeast recently (or its not new) and you would like to make sure its active then I would recommend warming your milk to a Luke warm temperature (no hotter) and mixing in the yeast and a portion of the sugar into it. Set it aside for 5-10 minutes. As long as it starts to bubble and froth you know its good to go. 

I use my yeast often and know its alive and well so I skip this step and throw everything in the mixing bowl all at the same time.

Better Batter so kindly offered me a 35% off promo code to share with all of you! This can be used as often as you would like for every single purchase made directly on BetterBatter.com Use the code: BakingAngell35

Gluten & Dairy Free Fried Dough/Beaver Tails

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Yield: 3-6 Depending on size

Author: Brittany Angell

Prep time: 20 MinCook time: 30 MinInactive time: 30 MinTotal time: 1 H & 20 M

There are certain foods made around the world that are all basically the same thing with a different name. This recipe is exactly that. Fried dough is ALSO: Beaver Tails, Fry Bread, Doughboys, Elephant Ears, Scones, Pizza Fritte, Frying Saucers & Bunuelos! Call it what you want- in almost every case its about the same thing. Delicious doughy fried bread dough- often topped with powdered sugar or cinnamon and sugar after its been fried. This version is absolutely delicious without an off gluten free texture.

Ingredients

Bread Dough

• 255 grams Gluten Free Better Batter Original Blend
• 65 grams Superfine White or Brown Rice Flour
• 91 grams Expandex
• 1 1/4 Tsp Pink Himalayan Salt
• 1 3/4 tsp Double Acting Baking Powder
• 2 Tsp Quick Rise/Fast Acting Yeast
• 11 grams (1 Tbsp) Mild Flavored Oil (Avocado, Vegetable Oil or regular or vegan butter melted and cooled.)
• 1 Large Egg
• 189 grams Nondairy Unsweetened Milk (I used regular oat milk. real milk should work too.)
• 104 grams Dairy Free Unsweetened & Plain Yogurt (I used Forager Cashew Milk Yogurt) regular plain yogurt will work as well.
• 51 grams (about 5 Tbsp) Organic Cane Sugar
• Oil for frying: Lard, Coconut Oil and or Vegetable Oil.

Cinnamon & Sugar

• 1/2 Cup Organic Cane Sugar
• 2 Tsp Cinnamon

Instructions

1. Turn oven on to 325 degrees. Warm it up while you prepare the dough as it will be used to proof the dough.
2. Add to the bowl of a stand mixer all of the bread dough ingredients being careful to accurately measure each item. (Note: If you have not used your yeast in awhile and want to make absolute sure its still alive- see my notes below. You can pre-mix it with the milk and sugar to wait and see if its active before adding the remaining ingredients.)
3. Mix the dough on low- then up to high for 2-3 minutes. Scraping down the sides once to make sure its fully mixed.
4. Oil a large glass bowl liberally and then add the dough to the bowl. Liberally wet your hands to prevent sticking and mold the sticky dough into a ball- making sure to get a good amount of water on the surface (this will help it rise more!) Place the ball of dough back into the bowl. Cover it tightly with ceran wrap.
5. Turn off the oven and place the bowl into it. Leave the door open a crack for 8-10 minutes then close it for 35 minutes. The dough should almost double in size.
6. Right after placing it in the oven- Fill a heavy duty pot of choice large enough to fry traditional sized fry bread and fill it with several inches of oil. Turn the stove on medium low allowing the oil to slowly warm up to 315-325 degrees.
7. Remove the dough from the oven. Liberally spray your work surface with oil, and spray your hands as well. Empty the bowl of dough onto the counter. Divide into 4 large pieces OR 6 pieces for medium pieces of fried dough.
8. Using your hands roll the dough carefully into a ball then press it out until its about 1/4 inch thick. When the oil has reached the 315-325 temperature range- carefully add your first piece of dough. Fry for 3-5 minutes on each side until golden brown. Being careful not to disturb the dough in the first few minutes.
9. Place on a plate with paper towels, and add the next piece into the hot oil to fry. Add the cinnamon and sugar to a large place and mix together. Place the fried bread into it. You can cover one or both sides. You can skip this step all together and eat the fry bread unsweetened or dust on powdered sugar!

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