Gluten-Free Chilean Sopaipillas

Ingredients

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• 2 cups gluten-free all-purpose flour blend (with xanthan gum) Shop
• 1 tsp gluten-free baking powder Shop
• 0.5 tsp salt
• 1 cup mashed cooked pumpkin or butternut squash, cooled
• 0.25 cup vegetable shortening or butter, chilled and cubed
• 2-4 tbsp warm water, only as needed
• vegetable oil, for frying

Instructions

1. 1 In a large bowl, whisk together the gluten-free all-purpose flour blend, baking powder, and salt for about 30 seconds until well combined. This ensures even distribution of leavening and seasoning.
2. 2 Add the chilled, cubed vegetable shortening or butter to the dry ingredients. Use a pastry blender or your fingertips to cut the fat into the flour mixture until it resembles coarse crumbs, with some pea-sized pieces remaining. This step is crucial for creating a tender dough.
3. 3 Add the mashed pumpkin and mix, then add warm water a spoonful at a time only until a soft dough forms. Turn the dough out onto a surface dusted with gluten-free flour blend and knead gently for about 1-2 minutes until it just comes together into a cohesive ball. Be careful not to overwork the dough, as this can make the sopaipillas tough.
4. 4 Roll out the dough to about 1/4-inch thickness. Use a round cookie cutter or a glass to cut out circles, about 3 inches in diameter. Gather the scraps, re-roll, and cut more circles until all the dough is used. Prick each circle a few times with a fork to prevent them from puffing up too much during frying.
5. 5 Heat about 2 inches of vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat to 350°F (175°C), checked with a thermometer (live tip 1). Carefully place a few sopaipillas into the hot oil, being careful not to overcrowd the pot. Fry for about 1 1/2-2 minutes per side, or until they are puffed up and golden brown. They should feel light and airy.
6. 6 Remove the fried sopaipillas from the oil using a slotted spoon and place them on a wire rack set over a baking sheet to drain any excess oil. Continue frying the remaining sopaipillas in batches, maintaining the oil temperature. This process should take approximately 20-25 minutes in total for all batches.
7. 7 Serve the warm, crispy sopaipillas immediately with your favorite dips, spreads, or as a side to savory dishes. They are best enjoyed fresh from the fryer.

Nutrition (per serving)

Tips & Notes

• Use a thermometer to keep the oil around 350°F. Cooler oil soaks into the gluten-free dough, and hotter oil browns the outside before the center cooks.
• Prick each round several times with a fork before frying so it puffs evenly instead of ballooning in one spot.
• Fry in fresh oil that hasn't been used for breaded foods. Choose a baking powder labeled gluten-free.

Common questions