| Prep: 15 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| 1.5 cups of gluten-free all-purpose flour | 2 teaspoons of xanthum gum | 2 teaspoons of baking powder |
| 0.5 teaspoons of salt | 2 tablespoons of white sugar | 1 packet (or 2.25 teaspoons) of active dry yeast |
| 1 cup of warm water (Between 105⁰F – 110⁰F) | 2 tablespoons of olive oil | 1 large egg |
| Vegetable oil for frying | ||
| kcal | fat | saturates | carbs |
| 267 | 6g | 1g | 46g |
| sugars | fibre | protein | salt |
| 3g | 2g | 5g | 0.23g |
About Gluten-Free Vetkoek
Here at Your Gourmet Guru, we love exploring and sharing food from around the globe. Today, we’re thrilled to talk about Gluten-Free Vetkoek, a delicious South African bread that has won the hearts and taste buds of many. This bread is not your regular loaf; it is so much more.
This delectable Gluten-Free Vetkoek is an amazing option for those who adhere to a gluten-free diet and still want to indulge in a delectable bread experience. Known for its comforting and homely taste, Vetkoek boasts a smooth, doughy texture, combined with a beautiful outer crust that anyone would find irresistible.
Origin and Cultural Significance
Vetkoek, which translates to ‘fat cake’ in Afrikaans, stems from the heart of South Africa, where it forms a big part of local cuisine. Traditionally, it is deep fried bread usually eaten with a savory or sweet filling, which makes it perfect as a go-to snack or a meal.
Serving Suggestions and Substitutes
You don’t have to visit South Africa to enjoy this bread, as the Gluten-Free Vetkoek goes well with a variety of dishes, amplifying flavor profiles with its distinct taste and texture. Whether you decide to serve it with a wholesome stew, or perhaps try it with modern twists such as avocado toast, the Vetkoek is sure to stand out. For those who are familiar with Indian cuisine, the Vetkoek can be likened to Bhature, a deep-fried bread served usually with chickpea curry. Get your hands on a chickpea curry recipe and surprise your family with an international culinary experience right at home.
If making your own Gluten-Free Vetkoek is out of the question, tide over your cravings by opting for Tesco’s Free From Seeded Bread. While it isn’t quite the same, it’s still a palatable gluten-free option.
The Last Word
Globally, bread represents culture, identity and so much more. The Gluten-Free Vetkoek is no different and is something that carries its own history and possesses its own unique flair. Regardless of where you hail from, giving this South African bread a try will not only expose your palate to new dimensions but will also deepen your understanding of the diverse world of food.
Taking the first bite of your Gluten-Free Vetkoek, there’s no doubt you’ll be met with a taste of wholesome comfort. And with our guidance and your adventurous food spirit, we believe you’re in for a tasty culinary journey.
What You’ll Need
- 1.5 cups of gluten-free all-purpose flour
- 2 teaspoons of xanthum gum
- 2 teaspoons of baking powder
- 0.5 teaspoons of salt
- 2 tablespoons of white sugar
- 1 packet (or 2.25 teaspoons) of active dry yeast
- 1 cup of warm water (Between 105⁰F – 110⁰F)
- 2 tablespoons of olive oil
- 1 large egg
- Vegetable oil for frying
Method
Step One
Start by combining the gluten-free all-purpose flour, xanthum gum, baking powder, salt, and sugar in a large bowl. Make sure the ingredients are mixed well together.
Step Two
In a separate bowl, dissolve your yeast packet in the warm water and allow it to sit for about five minutes. This allows the yeast to activate.
Step Three
Pour the yeast/water mixture into the bowl with your dry ingredients, also add the olive oil and egg. Use a mixer to thoroughly combine everything. The resulting dough should be somewhat sticky.
Step Four
Cover the bowl with a damp cloth or plastic wrap and place it in a warm location. Allow the dough to rise for about an hour, or until it has doubled in size.
Step Five
Heat up the vegetable oil in a deep fryer or large, deep pot. You want enough oil to completely submerge the vetkoek.
Step Six
Once the dough has risen, divide it into small balls or patties, about the size of a golf ball. You can lightly flour your hands to prevent the dough from sticking.
Step Seven
Carefully place a few of the dough balls into the hot oil. Do not overcrowd the pot. Cook the vetkoek until they are golden brown on all sides, turning them as necessary. This should take about three to five minutes per side.
Step Eight
Remove the cooked vetkoek with a slotted spoon and place them on a paper towel to drain any excess oil. Repeat the process with the remaining dough balls.
Step Nine
Allow the vetkoek to cool slightly before serving. They can be served plain or with a variety of fillings, such as cheese, jam, or meat.
