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Gluten Free Elephant Ears Recipe
Prep time
Cook time
Total time
Gluten Free Elephant Ears Recipe
Author: Jan Withington
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
- 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.
- 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.
3 comments
This is the closest to my original recipe that I’ve seen
Don’t add the vegetable shortening until the yeast has foamed
I wonder who gace a name for this dessert š