Gluten-Free Chilean Sopaipillas

Ingredients

• 2 cups gluten-free all-purpose flour blend (with xanthan gum) 2 cups gluten-free all-purpose flour blend (with xanthan gum)
• 1 tsp baking powder 1 tsp baking powder
• 0.5 tsp salt 0.5 tsp salt
• 0.25 cup vegetable shortening or butter, chilled and cubed 0.25 cup vegetable shortening or butter, chilled and cubed
• 0.5 cup warm water or milk 0.5 cup warm water or milk
• Vegetable oil, for frying Vegetable oil, for frying Vegetable oil, for frying Vegetable oil, for frying

Instructions

1. 1

   In a large bowl, whisk together the gluten-free all-purpose flour blend, baking powder, and salt for about 30 seconds until well combined. This ensures even distribution of leavening and seasoning.

2. 2

   Add the chilled, cubed vegetable shortening or butter to the dry ingredients. Use a pastry blender or your fingertips to cut the fat into the flour mixture until it resembles coarse crumbs, with some pea-sized pieces remaining. This step is crucial for creating a tender dough.

3. 3

   Gradually add the warm water or milk, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead gently for about 1-2 minutes until it just comes together into a cohesive ball. Be careful not to overwork the dough, as this can make the sopaipillas tough.

4. 4

   Roll out the dough to about 1/4-inch thickness. Use a round cookie cutter or a glass to cut out circles, about 3 inches in diameter. Gather the scraps, re-roll, and cut more circles until all the dough is used. Prick each circle a few times with a fork to prevent them from puffing up too much during frying.

5. 5

   Heat about 2 inches of vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350-360°F (175-180°C). Carefully place a few sopaipillas into the hot oil, being careful not to overcrowd the pot. Fry for about 2-3 minutes per side, or until they are puffed up and golden brown. They should feel light and airy.

6. 6

   Remove the fried sopaipillas from the oil using a slotted spoon and place them on a wire rack set over a baking sheet to drain any excess oil. Continue frying the remaining sopaipillas in batches, maintaining the oil temperature. This process should take approximately 20-25 minutes in total for all batches.

7. 7

   Serve the warm, crispy sopaipillas immediately with your favorite dips, spreads, or as a side to savory dishes. They are best enjoyed fresh from the fryer.

Nutrition (per serving)

Tips & Notes

• Too much xanthan gum makes baked goods rubbery — stick precisely to the recipe amount.
• Baking powder loses potency after 6 months; test it by dropping a teaspoon into hot water — it should bubble vigorously.
• Softened butter should hold a fingerprint but not be greasy — if it melts on touch, it's too warm for creaming.