Maori Fried Bread (Rewena Parāoa) with Gluten-Free Flour
A gluten-free take on the traditional Maori fried bread, made with a special starter for authentic flavor and texture. Perfect as a side or snack.
30m prep + 20m cook8 servingsSafety: 90/100
WHEAT-free
350 cal|3g protein|40g carbs|20g fat|2g fiber
Ingredients
- 4 cups Gluten-free all-purpose flour
- 0.5 cup Potato starch
- 0.5 cup Tapioca starch
- 1 cup Rewena starter (potato starter)
- 2 teaspoons Baking powder
- 1 teaspoon Salt
- 1.5 cups Water
- 2 cups Oil (for frying)
Instructions
- 1In a large bowl, combine gluten-free flour, potato starch, tapioca starch, baking powder, and salt.
- 2Add rewena starter and water. Mix well until a soft dough forms.
- 3Let the dough rest for 15 minutes.
- 4Heat oil in a large skillet over medium heat.
- 5Divide the dough into small balls and flatten them slightly.
- 6Fry the bread for 2-3 minutes per side, until golden brown.
- 7Serve warm.
Substitutions
→
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
Related Guides
Want a full week of recipes like this?
Get a personalized 7-day meal plan customized for your family's specific allergens. Every recipe is cross-checked by an independent AI.
Get the App — from $9.17/monthCancel anytime. No commitments.