Gluten-Free Langos
Discover the irresistible charm of Hungarian street food with this Gluten-Free Langos recipe, a perfect adaptation of the classic fried flatbread for gluten-sensitive eaters. Made with gluten-free all-purpose flour, instant yeast, and a blend of dairy or non-dairy ingredients like warm milk and sour cream, this recipe promises a soft, fluffy texture and a satisfyingly golden crust. Prepared in under an hour, these crispy delights are fried to perfection and rubbed with aromatic garlic before being adorned with traditional toppings like grated cheese or a dollop of sour cream. Ideal for sharing, this gluten-free variation brings the authentic taste of Langos to your table without compromising dietary needs. Try it as a savory snack, appetizer, or indulgent party dish—your guests will be begging for more!
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Recipe Information
Ingredients
- 3 cups Gluten-free all-purpose flour
- 2.25 teaspoons Instant yeast
- 1 teaspoon Salt
- 1 tablespoon Sugar
- 1.25 cups Warm milk (dairy or non-dairy)
- 1 large Egg
- 0.5 cup Sour cream (dairy or non-dairy)
- 2 tablespoons Olive oil
- 2 cups Vegetable oil
- 1 large Garlic clove
- 2 tablespoons Water
Instructions
In a large mixing bowl, combine the gluten-free flour, instant yeast, salt, and sugar, and mix well.
In a separate bowl, whisk together the warm milk, egg, sour cream, and olive oil until smooth and well combined.
Pour the wet ingredients into the dry ingredients, stirring with a wooden spoon until a sticky dough forms. You may need to add a little more flour if the dough is too wet.
Cover the bowl with a damp kitchen towel and let the dough rise in a warm place for about 45 minutes or until doubled in size.
Once the dough has risen, punch it down and divide it into 6 equal pieces.
On a floured surface, gently roll each piece into a flat, oval shape about 6 inches in diameter.
Heat the vegetable oil in a deep frying pan over medium-high heat until it reaches 350°F (175°C).
Carefully place one piece of rolled dough into the hot oil and fry for about 2-3 minutes on each side, or until golden brown and puffed up. Use a slotted spoon to remove the Langos from the oil and transfer to a paper towel-lined plate to drain excess oil.
Repeat this process with the remaining dough pieces.
In a small bowl, mix crushed garlic with a spoonful of water to create a garlic spread.
Before serving, rub a little of the garlic mixture onto each Langos.
Top the Langos with your choice of traditional toppings such as grated cheese, sour cream, or keep it simple with just the garlic spread.
Nutrition Facts
Calories |
5724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 484.6 g | 621% | |
| Saturated Fat | 82.7 g | 414% | |
| Polyunsaturated Fat | 273.4 g | ||
| Cholesterol | 304 mg | 101% | |
| Sodium | 2643 mg | 115% | |
| Total Carbohydrate | 353.5 g | 129% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 32.8 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 576 mg | 44% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 788 mg | 17% | |
*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.
