Gluten-Free Puff Puff

Ingredients

• 2 cups Gluten-free all-purpose flour
• 1/4 cup Sugar
• 2 teaspoons Instant yeast
• 1 cup Warm water
• 1/4 teaspoon Nutmeg
• 1/4 teaspoon Salt
• 2 cups Vegetable oil

Instructions

1. 1In a large bowl, combine the 2 cups of gluten-free all-purpose flour, the 1/4 cup of sugar, the 2 teaspoons of instant yeast, the 1/4 teaspoon of nutmeg, and the 1/4 teaspoon of salt. Whisk these dry ingredients together until they are evenly distributed.
2. 2Gradually add the 1 cup of warm water to the dry ingredients while mixing. Continue to mix until you have a smooth, thick batter with no lumps. This should take about 2-3 minutes.
3. 3Cover the bowl tightly with plastic wrap or a clean kitchen towel. Place the covered bowl in a warm, draft-free spot for 1 hour, or until the batter has visibly increased in size and looks puffy.
4. 4Pour the 2 cups of vegetable oil into a large, heavy-bottomed pot or Dutch oven. Heat the oil over medium heat until it reaches 350°F (175°C). You can test if the oil is ready by dropping a tiny bit of batter into it; it should sizzle immediately.
5. 5Carefully spoon portions of the risen batter into the hot oil, being careful not to overcrowd the pot. Fry the batter for 2-3 minutes per side, or until the puff puff pieces are a deep golden brown all over and have puffed up significantly. They should float to the surface when ready to turn.
6. 6Using a slotted spoon, remove the golden-brown puff puff pieces from the hot oil. Place them on a plate lined with paper towels to absorb any excess oil. Let them drain for at least 1 minute.
7. 7Serve the gluten-free puff puff warm.

Substitutions

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