FRIED BAKES (GLUTEN FREE)

Today, I’m excited to share a recipe for my gluten free Fried Bakes, a delightful treat that’s a bit on the crispy side, thanks to the use of All-Purpose Gluten-Free Flour. While gluten-free recipes often differ slightly in taste and texture from their traditional counterparts, these bakes still bring the delicious yumminess that we know and love that is fried bakes or floats. I’ve also found that adding oat flour can create a softer, fluffier texture, but sourcing a certified gluten-free oat flour can be a challenge. So, whether you’re enjoying them fresh from the fryer with your favorite fillings or experimenting with different flours, these Fried Bakes are sure to satisfy your cravings and elevate any meal. Let’s dive into the recipe!

INGREDIENT DETAILS

1. Gluten-Free All-Purpose Flour (Bob’s Red Mill AP Baking Flour)

• Purpose: Acts as the main structure of the bakes, providing the base for the dough.
• Details: A blend of gluten-free flours (like rice flour, potato starch, and tapioca flour) that mimics the properties of wheat flour. It’s important for achieving a good texture in gluten-free recipes.

1. Baking Powder

• Purpose: A leavening agent that helps the dough rise and become fluffy.
• Details: Composed of an acid and a base that react when wet and heated, creating carbon dioxide bubbles that cause the dough to expand.

1. Brown Sugar

• Purpose: Adds sweetness and moisture to the dough.
• Details: Contains molasses, which gives it a richer flavor and helps with the browning of the baked goods.

1. Ground Flax

• Purpose: Acts as a binding agent and adds nutrition.
• Details: When mixed with water, it creates a gel-like consistency that mimics eggs in baking, making it a great vegan substitute. It also provides omega-3 fatty acids and fiber.

1. Water (3 tbsp)

• Purpose: Hydrates the ground flax and helps bind the ingredients together.
• Details: Essential for creating the right dough consistency.

1. Butter or Margarine (at room temperature)

• Purpose: Adds richness and flavor to the bakes.
• Details: Fat contributes to the tenderness of the dough; room temperature butter blends easily with dry ingredients.

1. Olive Oil

• Purpose: Adds moisture and enhances flavor.
• Details: A healthy fat that complements the other ingredients and helps create a tender texture.

1. Salt

• Purpose: Enhances the overall flavor of the bakes.
• Details: Balances sweetness and brings out the flavors of other ingredients.

1. Warm Water (1/2 cup)

• Purpose: Hydrates the dough and helps bind it together.
• Details: Warm water can help activate the baking powder and create a smoother dough.

1. Vegetable Oil (for frying)
   • Purpose: Used to fry the bakes until golden and crispy.
   • Details: A neutral oil (like canola or sunflower oil) works best for frying, providing high heat stability and a clean taste.

INGREDIENTS & ALTERNATIVES

1. Gluten-Free All-Purpose Flour

• Alternatives:
  • Almond flour
  • Coconut flour (note: requires adjustments in liquid)
  • A homemade blend of rice flour, tapioca flour, and potato starch

1. Baking Powder

• Alternatives:
  • Baking soda (use with an acid like vinegar or lemon juice)
  • Self-rising gluten-free flour (omit additional salt)

1. Brown Sugar

• Alternatives:
  • Coconut sugar
  • White sugar (for a lighter flavor)
  • Maple syrup or honey (reduce liquid slightly)

1. Ground Flax

• Alternatives:
  • Chia seeds (ground or whole, mixed with water)
  • Unsweetened applesauce (about 1/4 cup for each tablespoon of flax)
  • Silken tofu (blend until smooth; use 1/4 cup for each tablespoon of flax)

1. Water (3 tbsp)

• Alternatives:
  • Nut milk (like almond or coconut milk)
  • Vegetable broth for added flavor

1. Butter or Margarine

• Alternatives:
  • Coconut oil (melted)
  • Vegan butter
  • Applesauce (for a lower-fat option)

1. Olive Oil

• Alternatives:
  • Avocado oil
  • Grapeseed oil
  • Canola oil

1. Salt

• Alternatives:
  • Sea salt or kosher salt
  • Reduced-sodium salt (if you’re watching sodium intake)

1. Warm Water (1/2 cup)

• Alternatives:
  • Warm nut milk
  • Warm vegetable broth

1. Vegetable Oil (for frying)
   • Alternatives:
   • Canola oil
   • Peanut oil
   • Sunflower oil

Summary

These alternatives can help accommodate dietary preferences and restrictions while still allowing you to create delicious Fried Bakes. Keep in mind that some substitutions may slightly alter the flavor or texture, so adjustments may be necessary.

FRIED BAKES (GLUTEN FREE)

Golden, light and airy Fried Bakes, a gluten-free treat that pairs perfectly with any savory filling! Made with All-Purpose Gluten-Free Flour, these bakes are light, fluffy, and irresistibly tasty. The dough combines wholesome ingredients like ground flax and brown sugar, creating a subtly sweet flavor. Each bake puffs up beautifully when fried, offering a golden, crunchy exterior and a soft, warm inside. Enjoy them fresh out of the oil with cheese, buljol, smoked herring, or tomato choka for a deliciously satisfying snack or meal. Perfect for any occasion, these Fried Bakes are sure to be a hit!

Cooking Method: Ingredient Swap Recipes, Trini Faves Courses: Appetizers, Breads and Flatbreads, Breakfast and Brunch, Main Course Recipe Keys: Corn Free Egg Free Gluten Free Nut Free Soy Free Vegan

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Prep Time 15 mins Cook Time 20 mins Rest Time 20 mins Total Time 55 mins Servings: 8

Ingredients

Servings

• 2 - cups gluten-free all-purpose flour (Bob's Red Mill AP Baking Flour)

• 2 - tsp baking powder

• 1 - tbsp brown sugar

• 1 - tbsp ground flax

• 3 - tbsp water

• 2 - tbsp vegan butter, margarine, or butter at room temperature

• 2 - tbsp olive oil

• ¹⁄₄ - tsp salt

• ¹⁄₂ - cup warm water

• - Vegetable oil (for frying)

Instructions

1. In a small mixing bowl, whisk together the ground flax and 3 tbsp of water. Set aside to thicken.
2. In a large mixing bowl, combine the flour, baking powder, salt, and brown sugar. Mix well.
3. Add the butter or margarine to the flour mixture and rub it in with your hands until fully incorporated.
4. Add the olive oil and the flax mixture to the bowl, then mix lightly.
5. Gradually add the warm water, a little at a time, until the dough binds but is not overly sticky. Knead the dough on a surface dusted with flour for about 2 minutes, then roll it into a ball.
6. Place the dough in a bowl and cover it with a damp towel. Let it rest for 15-20 minutes.
7. Heat vegetable oil in a frying pan or skillet over high heat, bringing it to a temperature of 325°F - 350°F.
8. On a floured surface, divide the rested dough into 8-9 small balls. Roll each ball out into a circular shape.
9. Carefully add the rolled dough to the hot oil. Use a ladle to gently pour hot oil over the bakes as they fry; they will begin to puff up. Once they are fully puffed and golden around the edges, flip them and fry the other side until golden.
10. Remove the fried bakes from the oil and place them in a bowl lined with greaseproof paper or paper towels to absorb excess oil.
11. Serve hot with cheese, buljol, smoked herring, tomato choka, or any desired filling.

Keywords: fried bake, gluten free fried bakes, all purpose gluten free flour, gluten free floats, gluten free recipe,