Gluten-Free Kenyan Mandazi

Ingredients

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• 2 cups gluten-free all-purpose flour blend (with xanthan gum) Shop
• 0.5 cup granulated sugar Shop
• 1 tsp ground cardamom Shop
• 1 tsp baking powder Shop
• 0.5 tsp salt
• 1 large egg, lightly beaten
• 0.5 cup milk (dairy or non-dairy)
• 2 tbsp melted butter or coconut oil Shop
• 4-6 cups vegetable oil or other high-heat oil, for frying

Instructions

1. 1 In a large bowl, whisk together the gluten-free all-purpose flour blend, granulated sugar, ground cardamom, baking powder, and salt. Ensure all dry ingredients are well combined for even leavening and flavor distribution.
2. 2 In a separate medium bowl, whisk together the lightly beaten egg, milk, and melted butter or coconut oil until smooth. This wet mixture will form the base of your dough.
3. 3 Pour the wet ingredients into the dry ingredients and mix with a spatula or wooden spoon until a soft, slightly sticky dough forms. Be careful not to overmix, as this can make the mandazi tough.
4. 4 Turn the dough out onto a lightly floured surface (using your GF flour blend) and gently knead for about 1 minute until it just comes together. The dough should be pliable but not overly sticky.
5. 5 Roll the dough out to about 1/2-inch thickness. Using a knife or pizza cutter, cut the dough into diamond or square shapes, approximately 2-3 inches in size.
6. 6 Heat the vegetable oil in a deep, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350-360°F (175-180°C). You can test the oil by dropping a small piece of dough; it should sizzle immediately and float to the surface.
7. 7 Carefully add the mandazi pieces to the hot oil in batches, being careful not to overcrowd the pot. Fry for about 2-3 minutes per side, or until they are golden brown and puffed up. They will float to the surface as they cook.
8. 8 Using a slotted spoon or spider strainer, remove the golden-brown mandazi from the oil and place them on a wire rack set over a baking sheet to drain any excess oil. This allows them to cool slightly and maintain their crispness.
9. 9 Serve the warm gluten-free Kenyan Mandazi immediately. They are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 2 days.

Nutrition (per serving)

Tips & Notes

• Canned coconut milk in place of the milk gives mandazi the flavor they're known for on the East African coast.
• Keep the oil between 350 and 360°F, as step 6 says, and fry one piece first. If it darkens before it puffs, lower the heat.
• Gluten-free dough tears easily. Roll it between two sheets of parchment instead of on a floured surface, and choose a baking powder labeled gluten-free.

Common questions