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Frybread and local sausage

gluten free frybread on a plateThis is one of those times where I make something that I had never eaten a glutinous version of and hope to goodness that it still tastes yummy. I saw a similar recipe on Jamie Oliver’s website and thought that it looked delicious. I made fry bread. And it was good. Not as good cold and left over as it was fresh out of the frying pan. But it was still delicious. It has a smorgasboard of flours. Mainly, because that is what is in my kitchen. 15 kinds of flours and about a half cup of an all purpose blend.

I also needed something to eat with the andouille sausage that I picked up at the University of Illinois’ Meat Sales Room. If you are ever in Champaign on a Tuesday/Thursday afternoon or a Friday morning, I highly reccomend you go grab yourself a bit of what ever it is that they have fresh that day. If you live near a university with an agriculture school, you might be lucky enough to have something like this too. The sausage got rave reviews at our memorial day cookout, and sliced it complimented this fry bread well.

Now, go make this super easy bread to accompany whatever it is that you are eating tonight.

#ratingval# from #reviews# reviews
Recipe Type: Entree
Author: Mary Fran Wiley
A whole grain frybread that has a smoky flavor, even if you make it in a skillet.
  • 5 oz ground flax seeds
  • 3 oz sorghum flour
  • 3 oz brown rice flour
  • 2 oz buckwheat flour
  • 1 oz sweet white rice (glutinous rice) flour
  • 5 oz corn starch
  • 5 oz tapioca starch
  • 1 T baking powder
  • 1 T coriander (optional)
  • 1 t cumin (optional)
  • 1 t salt
  • 1 teaspoon honey (optional)
  • 1 cup water (you may not need it all, or you may need more – this is just how much I used)
  1. Whisk dry ingredients together to create a uniform powder.
  2. Add the honey, if usuing. Mix in water 1/4 cup at a time just until you have a dough that is similar to a sticky play dough. Knead it to make sure that it is well combined. Let rest so that the water is absorbed by all the grains for about 10 minutes.
  3. Divide the dough into six balls and press into pancake shapes between your palms. They should be 1/4 inch thick.
  4. Cook in a hot skillet that has been lightly oiled, or cook on a grill for about 3 minutes per side.
  5. Keep warm until all are cooked and enjoy promptly.

Do not substitute the flax, it is the binding agent. It is also very good for you.

If you need to bake by volume, use 2 cups of an all purpose or whole grain flour blend. The absorption rate may differ, so you may require more or less water than I needed.

I served mine with grilled andouille, a yogurt sauce, lentils and feta, but any spicy topping will be delicious.

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