This gluten free sopapillas recipe turned out amazing! They are crunchy on the outside and a bit chewy on the inside. I enjoy them more than the gluten sopapillas. The secret? Buttermilk! Using buttermilk creates crispy pillows of goodness.. (I got this idea from Gluten Free Indian Fry Bread Recipe. If you do not wish them to be chewy, use the Indian fry bread recipe. You can either make sugar and cinnamon coated pillows or large, round disks to use for tostadas. Enjoy!
A crunchy gluten free sopapillas recipe to dip in chocolate sauce or dust with sugar and cinnamon. Delicious either way!
Ingredients:
- 2 cups Carla's Gluten Free All-Purpose Flour Blend Recipe
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup buttermilk (or additional water if dairy-free)
- 1/4 cup water
- 2 quarts oil for frying
Instructions:
- Preheat your oil to 375ºF, preferably using a deep-fryer.
- Whisk flour blend, baking powder, and salt until thoroughly combined.
- Stir in buttermilk and water until a smooth dough forms.
- Divide the dough into four equal portions.
- Lay out a silicone baking sheet or a sheet of plastic wrap onto an even, non-slid surface. Dust it with potato or corn starch. Roll out one piece of dough into a rectangle using a starch-dusted rolling pin.
- Cut the rectangle into 8 equal pieces. Roll out each piece until it as thin as possible (this is extremely important) and can be lifted using a thin knife without tearing. The ideal shape is an oval so that you can cut out a triangle.
- Lifting one narrow end, drape it over the other half to form a pocket. Slice off two ends to even out the edges and create a triangle shape. (You can also slice off three ends to create squares or rectangles. Pinch the open ends to seal completely. (Non-sealed ends will not puff up well.)
- Fry until crisp and golden brown, 7 - 8 minutes or until golden brown and puffed up. (They begin to puff up immediately upon hitting the oil.)
- Transfer to a paper-towel-lined plate to drain.
- Serve with Spicy Chocolate Dipping Sauce, melted chocolate. Alternatively, you may sprinkle cinnamon and sugar in a bag and add warm (not hot) sopapillas and toss/shake gently to coat.
Tips
Do not over-handle the dough as it makes it tough.
When you click on the link to learn the ingredients in my homemade flour blend, you'll find that one of the ingredients is tapioca flour. I used cornstarch to substitute the tapioca flour because I am allergic. Because these treats are already a bit chewy, I do not recommend using tapioca flour because it makes things chewier.
Crispier Texture: Substitute the 1/2 teaspoon baking powder with a little less than 1/4 teaspoon baking soda.