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There is nothing like a soft-chewy gluten-free elephant ear topped with drizzled honey and butter. Enjoy this simple fair food in the comfort of your home.
One of my absolute favorite things about going to the beach is having elephant ears. When I went gluten-free, I had to give it up but I just could not let go of having a piece of fried dough dripping with honey and cinnamon. When I lived in Arizona, this was called Indian Fry Bread and in Oregon, they’re called Elephant Ears. This recipe is soft yet has cripy parts that just make you not want to share.
- 1/2 cup white rice flour
- 2 Tablespoons coconut flour
- 1 Tablespoon psyllium husk powder
- 1/2 Teaspoon Sea Salt
- 2 Tablespoons coconut oil
- 1 cup boiling water
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 2 Tablespoons Honey
In a pie plate or on a plate add the sugar and the cinnamon and mix until well blended. Set aside.
In a small bowl add the rice flour, coconut flour, psyllium husk powder and sea salt and mix with a spoon until well combined.
Add in one tablespoon of coconut oil and then pour in the boiling water. Mix with the spoon until you have a soft dough.
Place a skillet over medium high heat and melt the rest of the coconut oil
Pinch the dough into 7 gold ball sizes balls and flatten between two sheet of parchment paper until they are roughly 1/4 thin.
Place one on the skillet and cook lightly until brown on one side and flip, roughly 1 minute per side. Remove from the stove and repeat with the remaining dough.
Place the gluten-free elephant ear in the cinnamon sugar plate and coat on both sides. Repeat until all ears are one.
Top with honey and enjoy!