Gluten Free Doubles Bara
If you know me, I’m not a full on, eat doubles everyday kind of person (unlike my family), but every now and then I do enjoy a good doubles, and since going gluten free I haven’t been able to enjoy it. But no more!! May I present to you my GF Doubles Bara!
Not exactly like the original, but close enough to allow me to enjoy doubles when I feel for it. And after lots of trying this one seems to be the best version. The secret is potato in the dough! It gives it a great texture and body that works well for this recipe.
I still haven’t quite perfected the channa filling, but you can visit FoodieNation or Trini Cooking with Natasha for recipes to use until i’ve got mine figured out.
So without further adieu, here is my Gluten Free Bara!
- 1/4 cup Chickpea flour
- 3/4 cup GF 1:1 flour (I used Bob’s Red Mill) + extra for rolling
- 1/2 tsp turmeric powder
- 2 tsps baking powder
- 1/2 tsp yeast
- 1/2 tsp salt
- 1 tsp coconut sugar
- 1 med potato
- approximately 2/3 cup or more water (from the boiled potato)
- Oil for frying
Peel and boil the potato until tender. Once cooked, drain, making sure to reserve the water from boiling the potato. Set it aside and let cool until it’s warm enough to touch.
While potato is cooling, in a bowl or measuring cup, whisk together all the dry ingredients.
3. Once potato is cooled. Add to a food processor along with half of the dry mix. Blend until crumbly, then add the other half of the dry and mix again for a minute or so.
Next add 1/3 cup of water and blend until a dough starts to form, adding more water as needed until the dough holds together.
Sprinkle the counter with extra GF flour, tip the dough out onto the counter and knead lightly until the dough is no longer sticky.
Once dough is ready, cut into 10 pieces and set aside. Cover with a damp paper towel to keep dough from drying out while you work.
Using the palm of your hand and your fingers, press into a disk about 4″ in diameter. Press them out in two batches, making sure to keep it covered with the paper towel.
Once pressed out, shallow fry the bara in coconut oil for about a minute or two. Be gentle while frying it is delicate and can break easily. I use a basket to fry them to ensure it doesn’t break, but you can use a slotted spoon as well.
Remove fried bara from oil and place in a container that has been lined with paper towels. After placing in the container, cover to trap heat and allow bara to soften. Fry the other batch of dough, fill with your favorite channa mix and enjoy!!
Gluten Free Doubles for the win!!