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Mom of a Celiac toddler

Gluten-Free Elephant Ears?

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We recently had a festival in town that came with elephant ears. My 6 year old son has had these before, and can no longer. Anybody have any idea as to how I would go about making these gluten-free or something similiar?

Thanks!

You could try cutting out pie crust dough and sprinkling with cinnamon sugar. Grandma used to do that with the scraps, then baked them on a baking sheet.

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We use pie crust and sprinkle it generously with cinnamon and sugar. It's surprising how much it takes! ;) It's not quite like the fried version, but I guess that you could try putting a thick coating of oil on the cookie sheet if you want to try to mimic the fried texture. Even without the oil it's delicious and a little healthier too!

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Fried dough! I live in New England, we've always called it fried dough. I miss it too. Much as I love cinnamon sugar pie crust, that's basically just rugelach. Which is lovely, but it's not fried dough. Fried dough is soft, chewy, warm, tasty, powdered-sugary amazingness. I hope somebody has a recipe for it.... sigh...

Hey, if you deep fry cinnamon Chebe? Oooo..... I may need to try that soon. I just bought grapeseed oil, which is good for frying because it has a very high flash point. I will get back to you all....

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Hmm... last time I made gluten-free pie crust, the dough itself didn't taste all that great, so I didn't make my usual cinnamon and sugar stuff with the extra, BUT when it was baked it was delicious, so maybe I should have. I've never fried it -- I'll have to try it out and let you all know how it turns out.

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We recently had a festival in town that came with elephant ears. My 6 year old son has had these before, and can no longer. Anybody have any idea as to how I would go about making these gluten-free or something similiar?

Thanks!

I have a recipe that you can try...It comes from an old school recipe book. I have used cup for cup of gluten free flour compared to normal flour give or take a bit but it always turns out. You just have to watch you batter. Best of luck :)

Ingredients

1 1/2 cups milk

1 teaspoon salt

2 tablespoons white sugar

3/8 cup shortening

2 tablespoons active dry yeast

4 cups gluten free flour

1 quart oil for frying

3 tablespoons ground cinnamon

6 tablespoons white sugar

Directions

In small saucepan over medium heat, combine milk, salt, 2 tablespoons sugar and shortening. Heat until shortening melts and sugar dissolves. Remove from heat and let cool to lukewarm, 110 degrees F (43 degrees C). Sprinkle in yeast and let sit until foamy.

Transfer mixture to large bowl, and stir in flour to make a dough. Knead until smooth, cover and let rise 30 minutes.

In a large heavy skillet or deep fryer, heat 1 inch of oil to 375 degrees F (190 degrees C).

Roll out 1 to 2 inch balls of dough into thin sheets. Fry sheets 1 to 2 minutes on a side, until puffed and golden. Drain on paper towels.

Combine cinnamon and 6 tablespoons sugar. Sprinkle over warm pastries. Serve.

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I have a recipe that you can try...It comes from an old school recipe book. I have used cup for cup of gluten free flour compared to normal flour give or take a bit but it always turns out. You just have to watch you batter. Best of luck :)

Ingredients

1 1/2 cups milk

1 teaspoon salt

2 tablespoons white sugar

3/8 cup shortening

2 tablespoons active dry yeast

4 cups gluten free flour

1 quart oil for frying

3 tablespoons ground cinnamon

6 tablespoons white sugar

Directions

In small saucepan over medium heat, combine milk, salt, 2 tablespoons sugar and shortening. Heat until shortening melts and sugar dissolves. Remove from heat and let cool to lukewarm, 110 degrees F (43 degrees C). Sprinkle in yeast and let sit until foamy.

Transfer mixture to large bowl, and stir in flour to make a dough. Knead until smooth, cover and let rise 30 minutes.

In a large heavy skillet or deep fryer, heat 1 inch of oil to 375 degrees F (190 degrees C).

Roll out 1 to 2 inch balls of dough into thin sheets. Fry sheets 1 to 2 minutes on a side, until puffed and golden. Drain on paper towels.

Combine cinnamon and 6 tablespoons sugar. Sprinkle over warm pastries. Serve.

This sound so good. Do you need to add xanthan gum?

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If you google gluten free puff pastry, there's a recipe on there that I've been wanting to try but haven't... that might work for those flakey elephant ears!

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