You will need
Combine all your gluten free fry bead ingredients together until a dough is formed.
Gently knead together into a ball, then leave in bowl and cover with a tea towel. Leave to proof until doubled in size, approx. 1 hour, this one doesn’t matter if it is left for a little longer as you want it light and airy.
Remove risen dough from the bowl onto a lightly floured bench. Gently roll the dough out to a 15mm thick and cut into 6cmx6cm squares.
Heat a medium size pot of oil to 165°C. Make the oil deep enough so that the dough won’t be touching the base and can float while cooking.
TIP: To check temperature is hot enough, place end of a wooden spoon in the oil. If it bubbles, the oil is ready. Oil is too hot if the dough goes golden brown too fast and the inside is still doughy/uncooked.
Gently place dough in the hot oil in batches and cook until golden brown, approx. 30 seconds per side. Once cooked, remove from oil and transfer onto a paper towel-lined dish. Allow to rest for 5 minutes before serving.
Salted Caramel Sauce
Measure all your sauce ingredients and place them handy to the stove.
In a heavy based pot, stir sugar over a low heat until it melts, don’t panic if it forms into chucks.
Continue to heat and stir the sugar until it becomes a deep golden colour, be careful to watch this, it can quickly go from golden to burnt.
Take off the heat and mix through the butter until melted.
Stir through the cream and sea salt until combined. Add salt to your own taste preference.
Drizzle over warm gluten free fry bread.
