Gluten Free Sopapillas

glutenfreeonashoestring.com

Donna P Hill

1 ¾ cups (245 g) all purpose gluten free flour (I used Better Batter)

¾ teaspoon xanthan gum (omit if your blend already contains it)

¼ cup (36 g) Expandex modified tapioca starch*

1 teaspoon kosher salt

2 teaspoons baking powder

2 teaspoons (8 g) sugar

2 tablespoons (28 g) vegetable shortening, melted or neutral oil (like canola or vegetable oil)

¼ cup (2 fluid ounces) milk, at room temperature (any kind, just not nonfat)

½ cup (4 fluid ounces) lukewarm water, plus more by the teaspoon as necessary

Honey, for serving

* For information on where to find Expandex, please see the Resources page. I have not yet tested Ultratex 3 in this recipe, but if you would like to try it here, I recommend using 12 grams of Ultratex 3 in place of the Expandex (1/3 the amount of Expandex called for), and then making up the remaining 24 grams of weight in more all purpose gluten free flour. So it would be 269 grams all purpose gluten free flour 12 grams Ultratex 3. Ultratex 3 is at least 3 times as strong as Expandex. note: For information on where to find Expandex, please see the Resources page. I have not yet tested Ultratex 3 in this recipe, but if you would like to try it here, I recommend using 12 grams of Ultratex 3 in place of the Expandex (⅓ the amount of Expandex called for), and then making up the remaining 24 grams of weight in more all purpose gluten free flour. So it would be 269 grams all purpose gluten free flour 12 grams Ultratex 3. Ultratex 3 is at least 3 times as strong as Expandex.

Directions at glutenfreeonashoestring.com

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