Gluten-Free Kenyan Mandazi

Ingredients

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

• If your GF flour blend already lists xanthan gum in its ingredients, skip any additional xanthan gum or the texture will become gummy.
• Baking powder loses potency after 6 months; test it by dropping a teaspoon into hot water — it should bubble vigorously.
• Brown the butter before adding it for a nutty, caramel depth that elevates simple recipes.