Gluten Free Indian Tacos are made with a homemade gluten free fry bread, perfect for all!
I have been craving Indian Tacos for a while now, a long while. I kept telling my husband I was going to try to make these soon but had really no luck finding a good gluten free fry bread.
So, I decided to adapt the Indian Fry Bread recipe from Pioneer Woman. I mean we all know her recipes are typically golden, right?
How do you make Gluten Free Fry Bread?
I had to make a few minor adjustments, of course primarily I swapped the regular flour for gluten free all purpose flour. I almost always use Better Batter.
I am asking that question many times but honestly, I have NEVER found a better flour for gluten free than Better Batter.
They don’t pay me to say that either, I do write menu plans for them and they do provide me with the product; however, I have tried just about all the gluten free flours out there and that one is one I can use knowing it will always work.
I like that I don’t have to buy more than one flour either, I just buy that one and that’s it!
Next, I had to add a little more water than her recipe accounts for to get to the right consistency.
I also think my fry bread was a bit smaller than hers possibly; however, it worked out really well.
I was able to make enough for 6 which was perfect for our family to enjoy these Indian Tacos.
Gluten Free Indian Tacos with Gluten Free Fry Bread:
Then, for the tacos, I used our taco salad recipe topping them with basically all the toppings we use for our taco salad. These hit the spot!
The gluten free fry bread was absolutely perfect and great to use with a variety of recipes.
My son and my daughter were scarfing theirs down along with my husband.
It always feels like I won a gold medal when my ENTIRE family likes the dish! Doesn’t it feel that way for you?
Ready for this tasty meal? Eat up! Remember, if you are not gluten free you can make these with regular flour too.
If you want to skip the bread, try this Easy Taco Salad!
I use Better Batter to make these.
Gluten Free Indian Tacos
Ingredients
Fry Bread
- 3 Cups Gluten Free All-Purpose Flour
- 1/2 Tsp Salt
- 3 Tsp Baking Powder
- 3/4 Cup Milk
- About 1 Cup Water
- Oil
Toppings
- Taco Meat
- Lettuce
- Tomato
- Shredded Cheese
- Black Olives
- Beans
- Catalina Dressing
Instructions
- In a bowl of a stand mixer, mix together the flour, salt, and baking powder using the paddle attachment.
- Once this is mixed, add in the milk and slowly pour in the water until it reaches a good consistency (start with 1/2 a cup). Using the gluten free flour, I had to use a full cup.
- Cover and let it rest for about an hour.
- Once you are ready to make the bread, using a cast iron skillet, heat up the oil on medium-high heat. I typically will add about 1-2 inches of oil enough to cover half the bread.
- Grab a handful of the dough, then spread it to the size you prefer. These were about 5 inches across for me when I was making them.
- Place the dough in the oil and let it fry on one side about a minute then turn and fry on the other side.
- Place on a paper towel lined plate until ready to serve.
- This should make about 6 fry bread; however, it will vary depending on the size.
- Once they are done, top with your taco toppings and serve with dressing.
Nutrition
did you make this recipe?
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Comments & Reviews
I don’t think we can get that flour mix in Canada, any other recommendations? Bob’d Red Mill? Amy’s?
I believe you can order Better Batter online but if it doesn’t ship to Canada, I also like Bob’s Red Mill and King Arthur too. I haven’t tried Amy’s in this yet.
Did you know traditionally fry bread doesn’t include Wheat flour? Wheat flour was given from the traders (Europeans). We originally used plants and grind them up to make flour or corn flour (which is naturally gluten-free) Native Americans are actually gluten intolerant.
I didn’t, that’s very interesting! I did suspect that maybe we see so much more gluten intolerance now because so many things we eat now were originally not made with wheat flour.
I was told by more than 1 Native American friend that the origin of fry bread was due to the fact that the people forced into reservations were only issued rations of big bags of flour and cans of lard so they invented fry bread
That’s interesting but I could see that being the case.
You can use any of those that you mention. I actually think Better Batter is based in Canada, but I don’t know how they sell it there.
Hi do you think I could sub the milk for soy or almond milk?
I substituted unsweetened, plain almond milk & the fry bread was amazing! I use Jules Gluten free flour and my dairy free, gluten free fry bread was a golden, crispy, puffy delight. Topped with a Anasazi bean and hamburger concoction, with fresh heirloom tomatoes. Thank you so much as this will be a staple in our house! So happy.
So happy to hear this and thanks for letting us know how it tastes with the almond milk too!!
Without a doubt the best gluten free fry bread I’ve had! Crispy on the outside and chewy on the inside, while remaining wonderfully soft. I will be making this a lot! I can’t stop talking about how good and *simple* it is.
Yay!! That just makes my heart happy to hear. It’s so EASY! Who would have though, right?! Enjoy!
I made these tonight using Steve’s Gluten free bread flour blend, and they turned out really good. I really like the way the dough doesn’t stick very much, and I didn’t need hardly any dusting flour.
Yay! So glad they turned out well for you. I haven’t heard of Steven’s GF Bread Flour, I’ll have to check that out too. I bet that’s good with several recipes.
I tripled the recipe and warmed the milk. I did 3 tsp baking powder and 1 tablespoon instant yeast. I also added 1/3c white sugar. Turned out amazing!! Fried in oil °350-°375
**6 tsp baking powder and 1 tablespoon instant yeast. (Recipe tripled called for 9 tsp baking powder)
YAY! So glad to hear that and thank you for leaving how you did it as well. This is great info.
Has anyone had success with this recipe using a dairy free milk – coconut, almond, rice?
Hi Amanda. I have never had an issue subbing dairy free milk into recipes. I would try the original flavor Almond milk. It has a similar consistancy. Coconut milk might be good, also.
Haha! I couldn’t for the life of me figure out why they were called Indian tacos when they looked like regular Mexican-style ones, until I googled it and realized it was Navajo, not India! Now I’m craving an Indian seasoned taco with that fry bread, like with curry or something like that. Hmm…….thanks for the inspiration! I’m going to see what I can come up with.
Oooh that sounds good too, I bet you’ll come up with something tasty with those ingredients.
My husband has been super hungry for fry bread but hasn’t been able to have it now that he is Celiac. I think I’m going to give this a try for dinner tonight and hopefully not mess it up too badly. 🙂
Thank you. Many of my friends will thank you. I will definitely try this.
We tried this recipe specifically for the frybread. Our first attempt was tasty, so the next time it will be better.
Oh my gosh! This was amazing! So simple and easy to make! Thank you for this amazing recipe.
So, is Tbs teaspoon or tablespoon? Typically a capital T indicates tablespoon but your abbreviation is teaspoon.
Teaspoon (Tsp)
Made this tonight and it hit the spot. Thanks for a great recipe!