Maori Fried Bread (Rewena Parāoa) with Gluten-Free Flour

Name: Maori Fried Bread (Rewena Parāoa) with Gluten-Free Flour
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8 servings
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)

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.

50m8 servings

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Maori Fried Bread (Rewena Parāoa) with Gluten-Free Flour recipe by Safe Plated

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)

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

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

Wheat flour → Gluten-free all-purpose flour, potato starch, tapioca starch

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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.

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