Gluten Free Elephant Ears Recipe
 
Prep time
Cook time
Total time
 
Gluten Free Elephant Ears Recipe
Author:
Recipe type: Dessert
Serves: 10
Ingredients
  • 2 cups Cup4Cup All Purpose Flour - gluten free
  • 2 teaspoons Red Star Dry Active Yeast - gluten free
  • ¾ cup whole milk
  • 1 tablespoon sugar
  • ½ teaspoon kosher salt
  • 3 tablespoons Crisco Shortening
  • canola oil for frying
  • TOPPING
  • ¼ cup sugar
  • 2 tablespoons McCormick Ground Cinnamon - gluten free
  • ¼ cup butter, melted
Instructions
  1. In a small saucepan, combine milk, vegetable shortening, sugar and salt. Heat over medium until shortening has melted. Remove from heat and let it cool to 110 degrees F. Transfer mixture to a medium bowl and mix in the yeast and let it sit for 5 minutes until foamy. Add the flour and knead until well combined about 5 minutes. Grease another bowl and place the dough. Cover with plastic wrap and let it stand in a warm place for about 1 hour or until doubled in size.
  2. Portion the dough into 10 equal part. Lay a parchment paper on a working surface and roll the dough using a rolling pin into very thin discs. Heat about ½ inch of oil on a frying pan over medium heat and fry about 30 to 45 seconds on each side or until lightly browned. Transfer to a plate with paper towels. Mix cinnamon and sugar in a small bowl. Brush melted butter and sprinkle cinnamon sugar all over the elephant ears. Serve
Notes
If the dough is kind of dry, add a little water until you get a nice consistency.
Recipe by The Gluten Free at https://www.theglutenfree.com/gluten-free-elephant-ears-recipe/