Chinese · Breakfast
Fried Dough Sticks (Gluten-Free)
Gluten-free fried dough sticks made from rice flour and tapioca starch dough, leavened with baking powder and baking soda, hand-stretched and deep-fried until golden and hollow-centered with a shatteringly crisp exterior. Served warm for dunking into soy milk or congee.
$2
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
357Calories
3.5gProtein
13.4gFat
57gCarbs
0.2gSugar
1.8gFiber
783mgSodium
0mgChol
1.8gSat Fat
71mgPotassium
74mgCalcium
0.9mgIron
0mcgVitamin B12
0mgVitamin C
gluten-free
vegan
vegetarian
low-calorie
gluten-free
Instructions
1
Prep
Whisk together rice flour, tapioca starch, baking powder, baking soda, and salt until evenly combined with no visible lumps.
2
Knead
Stir in lukewarm water until a shaggy dough forms, then knead by hand for 3 minutes until smooth and slightly tacky.
3
Rest
Cover bowl with a damp cloth and leave at room temperature for 45 minutes until slightly puffed.
4
Stretch
Roll dough into a rectangle 1/2 inch thick, cut into two 4-inch by 3/4-inch strips, stack them together, and stretch gently lengthwise.
5
Fry
Heat vegetable oil to 350°F in a deep pot over medium-high heat, then fry one stretched dough piece for 3 to 4 minutes, turning constantly with chopsticks, until puffed, hollow-sounding, and deep golden.
6
Drain
Transfer to a wire rack for 1 minute to let excess oil drip off before serving.
7
Plate
Serve warm fried dough stick alongside a bowl of warm soy milk or congee for dipping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7 oz200g rice flour
- 2.8 oz80g tapioca starch
- 1 tsp1 tsp baking powder
- 1/2 tsp1/2 tsp baking soda
- 1/2 tsp1/2 tsp salt
- 1/2 cup120ml lukewarm water
- 4 cups950ml vegetable oil for frying
