| Prep: 20 mins | Cook: 20 mins – 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 535 | 30g | 10g | 58g |
| sugars | fibre | protein | salt |
| 5g | 4g | 15g | 1.35g |
About Gluten-Free Lángos
Take a culinary journey with us to the heart of Eastern Europe as we explore the realm of Gluten-Free Lángos. Famed as a Hungarian street food staple, this flatbread marvel provides the perfect canvas for a wide array of toppings. The sublime deep-fried delight gets its signature crispy exterior and soft, fluffy interior from a simple yet precise blend of ingredients. And the best part is – it’s entirely gluten-free!
From Traditional Street Food to Gluten-Free Delight
Originating from the vibrant stalls of Hungary, lángos quickly became a beloved sandwich bread throughout Eastern Europe. Traditionally made with wheat flour, our variant uses gluten-free bread flour, tapered with xanthan gum. This switch makes it an accessible joy for those on a gluten-free diet, without compromising on taste or texture. Similar fried breads, like the Italian Focaccia or Indian Bhatura, attest to the universal appeal of this indulgent treat. However, lángos stands out with its unique sour cream and cheese topping, which adds a tangy twist to its subtle flavours.
Versatile and Satisfying: The Lángos Experience
Gluten-Free Lángos is more than just a bread – it’s a complete taste sensation. Served piping hot, fresh from the frying pan, it’s typically spread with sour cream, sprinkled generously with grated cheese, and often finished with crushed garlic. The richness of the toppings contrasts beautifully with the light, airy bread, creating a harmony of flavors that is as comforting as it is satisfying.
While lángos is a pleasure to devour on its own, it also pairs brilliantly with a variety of dishes. Try it alongside Hungarian Goulash for a truly authentic Eastern European feast, or use it as the foundation for a hearty sandwich filled with cold cuts, pickles and mustards. It’s also perfect to mop up the sauces of a slow-cooked stew or served with a fresh, crisp summer salad. See a few pairing inspiration here.
Whichever way you choose to enjoy it, this Gluten-Free Lángos promises a satisfying culinary experience. So, why not savour the flavours of Eastern European street food right from the comfort of your kitchen? Get cooking and let the inviting aroma of the lángos capture your senses! We’re sure you’ll love it as much as we do. Check out more global gluten-free recipes here.
What You’ll Need
- 1½ cups of warm water (110 degrees)
- 1 teaspoon of sugar
- 2 teaspoons of yeast
- 3 cups of gluten-free bread flour
- 1 teaspoon of xanthan gum (if not included in your flour mix)
- 1 teaspoon of salt
- 2 large eggs
- 3 tablespoons of sunflower oil
- Vegetable oil for frying
- 1.5 cups of sour cream for serving
- 1.5 cups of grated cheese for serving
- 3 crushed garlic cloves for serving
Method
Step One
Begin by activating the yeast. To do this, combine the warm water, sugar, and yeast in a small bowl, stirring until the sugar is completely dissolved. Let the mixture sit for about 10 minutes, or until it becomes frothy.
Step Two
In a large mixing bowl, combine the gluten-free bread flour, xanthan gum (if your flour mix doesn’t have it), and salt. Stir them together until homogeneously mixed.
Step Three
Create a well in the middle of the flour mixture. Crack the eggs into this well, add the sunflower oil, and pour in the activated yeast mixture.
Step Four
Mix everything together until you have a sticky dough. If necessary, add a little more flour or water to adjust the consistency. The dough should be soft but not too liquid.
Step Five
Cover the bowl with a clean cloth and allow the dough to rise in a warm place for about 1-2 hours, or until it’s doubled in size.
Step Six
Once the dough has risen, heat the vegetable oil in a deep fryer or large saucepan to 350 degrees Fahrenheit (175 degrees Celsius).
Step Seven
Take a handful of dough, flatten it into a round disk (about 1/2 inch or 1.3 cm thick), and carefully drop it in the hot oil. Fry the lángos on both sides till golden brown, it should take about 1 to 2 minutes per side.
Step Eight
Remove the finished lángos from the oil with a slotted spoon and place it on paper towels to drain off excess oil.
Step Nine
Repeat the frying process with the remaining dough. Remember to let the oil heat back up to the right temperature between each batch.
Step Ten
Prepare the toppings by mixing the crushed garlic with the sour cream. Spread this mixture over each lángos, and sprinkle a generous amount of grated cheese on top.
Step Eleven
Serve the lángos while they are still hot and enjoy your freshly prepared homemade Hungarian delicacy!
