Aria Stewart (aredridel) wrote,
Aria Stewart
aredridel

Gluten-free Crullers

Boil 1 cup of water

Add 2 sticks of butter and let it melt completely

Remove the mixture from heat.

 

Add 1 cup of Glutino all-purpose gluten-free flour. Another mix with some bean flour might have better texture at the expense of flavor.

Add 1/2 teaspoon Xanthan Gum

Add 1 tablespoon tapioca flour

 

Beat and add three eggs, one at a time, incorporating completely.

The dough will start out the texture of mashed potatoes, but eventually become a soft, pliable consistency between dough and batter. Work the batter hard until it's completely smooth.

 

Heat oil for deep frying to 375 °F.

 

Fill a pastry bag with the dough, cut a 1/2" hole for the tip. Squeeze sticks or curls into the hot oil carefully. 

 

Fry until golden.

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