Kenyan Inspired Gluten-Free Mandazi

Ingredients

• 2 cups Gluten-Free All-Purpose Flour Blend
• 1/2 cup Coconut Milk
• 1/4 cup Sugar
• 2 tsp Baking Powder
• 1/2 tsp Cardamom
• 1/4 tsp Nutmeg
• 1/4 tsp Salt
• 2 cups Vegetable Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, whisk together the 2 cups Gluten-Free All-Purpose Flour Blend, 1/4 cup Sugar, 2 tsp Baking Powder, 1/2 tsp Cardamom, 1/4 tsp Nutmeg, and 1/4 tsp Salt until well combined.
2. 2Pour in the 1/2 cup Coconut Milk and mix with your hands or a spoon until a soft dough forms. The dough should feel pliable but not sticky; if it feels too wet, add a tiny bit more of the Gluten-Free All-Purpose Flour Blend, one tablespoon at a time, until it's no longer sticky.
3. 3Lightly dust a clean work surface with a little of the Gluten-Free All-Purpose Flour Blend. Turn the dough out onto the dusted surface and gently knead it for 2-3 minutes until it is smooth.
4. 4Roll the dough out to about 1.27 cm thickness. Use a knife to cut the dough into triangles or squares, about 5.08 cm in size.
5. 5Pour the 2 cups Vegetable Oil into a deep, heavy-bottomed skillet or pot. Heat the oil over medium heat until it reaches 175°C.
6. 6Carefully place 3-4 mandazi pieces into the hot oil, being careful not to overcrowd the pot. Fry for 2-3 minutes per side, until they are puffed up and a deep golden brown color.
7. 7Using a slotted spoon, remove the cooked mandazi from the oil. Place them on a plate lined with paper towels to absorb any extra oil.
8. 8Serve the mandazi warm.

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