Gluten-Free Classic Sopapillas
Indulge in the warm, airy delight of **Gluten-Free Classic Sopapillas**, a perfect twist on the traditional Southwestern favorite. Crafted with a blend of gluten-free all-purpose flour and xanthan gum, these sopapillas are soft and fluffy, yet completely gluten-free. The dough rests to ensure a perfect texture before being fried to golden perfection, creating irresistible puffed pillows that are crispy on the outside and tender on the inside. Finished with a drizzle of honey or a dusting of cinnamon sugar, these sopapillas make a delicious snack or dessert suitable for all diets. With a quick prep time of 25 minutes and a simple frying process, this recipe is designed to bring authentic flavor to your table while catering to dietary needs.
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Xanthan gum
- 1 tablespoon Sugar
- 2 tablespoons Unsalted butter
- 3 quarters of a cup Warm water
- 4 cups Vegetable oil
- to taste Honey (for serving)
- to taste Cinnamon sugar (for dusting)
Instructions
In a large mixing bowl, combine the gluten-free all-purpose flour, baking powder, salt, xanthan gum, and sugar. Stir well to combine.
Cut the unsalted butter into small pieces and add it to the flour mixture. Use your fingers or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
Gradually add the warm water to the flour mixture, stirring continuously until a soft dough forms. The dough should be moist but not sticky.
Turn the dough out onto a surface lightly dusted with gluten-free flour and knead it gently for about 5 minutes until smooth.
Cover the dough with a clean kitchen towel and let it rest for 10 minutes to allow the ingredients to meld.
Heat the vegetable oil in a deep fryer or a large, heavy-bottomed pot to 375°F (190°C). Ensure there is enough oil to completely submerge the sopapillas.
While the oil is heating, divide the dough into 8 equal parts. Roll each part into a smooth ball.
On a lightly floured surface, roll each ball into a 1/4-inch thick circle. Use a pastry wheel or knife to cut each circle into quarters to form triangular shapes.
Carefully add the dough triangles to the hot oil in batches, avoiding overcrowding the pot. Fry the sopapillas for about 1-2 minutes per side, or until they puff up and turn golden brown.
Remove the sopapillas with a slotted spoon and drain on paper towels.
Serve warm, drizzled with honey or dusted with cinnamon sugar to taste.
Nutrition Facts
Calories |
8398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 863.2 g | 1107% | |
| Saturated Fat | 133.9 g | 670% | |
| Polyunsaturated Fat | 537.6 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2103 mg | 91% | |
| Total Carbohydrate | 251.3 g | 91% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 35.0 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 33 mg | 3% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 19 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
