Well, I am actually a little bummed right now. I made some to show pictures as I posted it. But I used Namaste Gluten-free ORGANIC Flour Blend instead of the regular. This stuff does not mix right or cook right at all! I usually use the Namaste Gluten-Free Flour Blend (NOT organic) and it turns out nicely. I ended up with a sticky, gloppy bread instead of my fry bread that is a little bit like pancakes but a touch firmer.
With that in mind, use a different flour and enjoy the recipe.
Apple Fry Bread
(or Fry-titters, as my kids called it when they were little)
- 2 flaxseed “eggs” (I’ll explain in a sec)
- 2 cups flour (I usually use Namaste Brand GF flour blend or a rice flour blend I make myself)
- 2 TBSP sugar
- 1 tsp each baking soda, cream of tartar, tapioca flour (or 3 tsp baking powder)
- 1/2 cup canola oil
- 1 or 2 partially eaten apples or 1 whole apple (more if you like)
- 2 cups milk (I used coconut milk, sweetened)
- Cinnamon sugar (separate)
- Mix 2 TBSP flaxseed meal with 6 TBSP water and let sit for about 7 minutes. It should look kind of slimy. There. You have an egg. Set it aside.
- Cut off the wonky bits from the apple and grate it. I usually do larger grated bits. Mix it with 1 cup of coconut milk. When the flax-egg is ready, mix it in too. set the bowl aside.
- In a large bowl, mix all the dry ingredients, except the cinnamon sugar. You can add a little cinnamon-sugar to the mix if you want but that is optional. I add 1 TBSP if I am adding it.
- Pour in the canola oil and mix it with the dry ingredients until it looks sticky. If you want, you can use butter for this step but it’s so expensive I just stick with oil.
- Now mix the wet ingredients into the gloppy ingredients. Mix well and then add more coconut milk until it’s close to pancake batter consistency.
It will look like this.
Usually it is a bit thinner than this but the flour was soaking up the liquid in a bizarre way made it “gloppy” and gelatinous like. So I added more liquid to try to thin it out more. In the regular recipe, I never need more than 2 cups of coconut milk.
The Frying Part
To be honest, sometimes I get lazy at this part, pour it into a greased 9×13 pan and toss it in the oven for about 20 minutes at 350-400 degrees until it is cooked through.
But I wanted to make the recipe the regular way today so I fried it like I would pancakes. It should slightly pour onto the pan but this batch needed encouragement with a spatula to spread correctly. It also came out floppy which I oddly enjoyed quite a bit. It’s supposed to be fluffy-ish and light but hold it’s shape like bread not flop over like a pancake.
Once it’s on the plate, you sprinkle with cinnamon sugar and enjoy. I forgot to take a picture before I ate it though.
Here it is in the pan.