Gluten-Free Kenyan Mandazi

These light and airy gluten-free Kenyan Mandazi are a delightful fried dough treat, subtly sweet with hints of cardamom. They boast a wonderfully soft interior and a slightly crisp exterior, perfect for enjoying with tea or coffee.

Prep: 10 min Cook: 25 min Total: 35 min Serves: 8

At a glance: This easy party and appetizers recipe yields 8 servings in about 35 minutes (10 min prep, 25 min cook). It uses 9 ingredients — including gluten-free all-purpose flour blend, granulated sugar, ground cardamom — and walks through 9 steps. Updated October 25, 2026. Browse more party and appetizers recipes or return to all gluten-free recipes.

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Cross-Contamination Warning for Gluten-Free Kenyan Mandazi: When preparing this party and appetizers recipe, mandazi are fried, so use fresh oil in a pot not shared with wheat doughnuts or battered foods. Ground cardamom, baking powder and the flour blend should be labeled gluten-free, and dust the counter with the GF blend only.

Gluten-Free Notes for Gluten-Free Kenyan Mandazi: This recipe is gluten-free by using a gluten-free flour blend and avoiding any gluten-containing grains. All leavening agents and other ingredients should also be verified as gluten-free.

Scale Recipe:

servings

Ingredient amounts update automatically

Ingredients

Shop links on this page are for gluten-free all-purpose flour blend, granulated sugar, ground cardamom. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

2 cups gluten-free all-purpose flour blend (with xanthan gum) Shop
0.5 cup granulated sugar Shop
1 tsp ground cardamom Shop
1 tsp baking powder Shop
0.5 tsp salt
1 large egg, lightly beaten
0.5 cup milk (dairy or non-dairy)
2 tbsp melted butter or coconut oil Shop
4-6 cups vegetable oil or other high-heat oil, for frying

Instructions

1 In a large bowl, whisk together the gluten-free all-purpose flour blend, granulated sugar, ground cardamom, baking powder, and salt. Ensure all dry ingredients are well combined for even leavening and flavor distribution.
2 In a separate medium bowl, whisk together the lightly beaten egg, milk, and melted butter or coconut oil until smooth. This wet mixture will form the base of your dough.
3 Pour the wet ingredients into the dry ingredients and mix with a spatula or wooden spoon until a soft, slightly sticky dough forms. Be careful not to overmix, as this can make the mandazi tough.
4 Turn the dough out onto a lightly floured surface (using your GF flour blend) and gently knead for about 1 minute until it just comes together. The dough should be pliable but not overly sticky.
5 Roll the dough out to about 1/2-inch thickness. Using a knife or pizza cutter, cut the dough into diamond or square shapes, approximately 2-3 inches in size.
6 Heat the vegetable oil in a deep, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350-360°F (175-180°C). You can test the oil by dropping a small piece of dough; it should sizzle immediately and float to the surface.
7 Carefully add the mandazi pieces to the hot oil in batches, being careful not to overcrowd the pot. Fry for about 2-3 minutes per side, or until they are golden brown and puffed up. They will float to the surface as they cook.
8 Using a slotted spoon or spider strainer, remove the golden-brown mandazi from the oil and place them on a wire rack set over a baking sheet to drain any excess oil. This allows them to cool slightly and maintain their crispness.
9 Serve the warm gluten-free Kenyan Mandazi immediately. They are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 2 days.

Nutrition (per serving)

192

Calories

Protein

16g

Carbs

10g

Fat

Fiber

324mg

Sodium

Tips & Notes

Canned coconut milk in place of the milk gives mandazi the flavor they're known for on the East African coast.
Keep the oil between 350 and 360°F, as step 6 says, and fry one piece first. If it darkens before it puffs, lower the heat.
Gluten-free dough tears easily. Roll it between two sheets of parchment instead of on a floured surface, and choose a baking powder labeled gluten-free.

Common questions

How long does Gluten-Free Kenyan Mandazi take?

Gluten-Free Kenyan Mandazi takes about 35 minutes: 10 minutes to prep and 25 minutes to cook, for 8 servings.

What should I check before making Gluten-Free Kenyan Mandazi with celiac disease?

Written with gluten-free ingredients. Use products labeled gluten-free, check labels, and ask your clinician about your own needs.

What cross-contamination risk is specific to Gluten-Free Kenyan Mandazi?

Check gluten-free all-purpose flour blend, granulated sugar, ground cardamom before they go into Gluten-Free Kenyan Mandazi. Mandazi are fried, so use fresh oil in a pot not shared with wheat doughnuts or battered foods. Ground cardamom, baking powder and the flour blend should be labeled gluten-free, and dust the counter with the GF blend only.

Which gluten-free swaps does Gluten-Free Kenyan Mandazi use?

Gluten-Free Kenyan Mandazi relies on a gluten-free all-purpose flour blend. Keep those gluten-free-labeled products in place of a gluten-containing flour or sauce. If the blend already lists xanthan gum, do not add a second binder unless this recipe says to.

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Gluten Free Recipes team

Gluten-free recipe development since 2026

Recipes include certified gluten-free ingredient guidance and cross-contamination notes. Check every label and use certified gluten-free products. Learn more about us.

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