Q: Why are elephant ears crispy on the outside?

The hot oil quickly cooks the dough, creating a crispy golden exterior , while the inside stays soft and airy.

Question 1

Are elephant ears gluten free?

Accepted Answer

Traditional elephant ears are not gluten-free because they’re made with wheat flour; however, this recipe is 100% gluten and wheat free!

Question 2

Do I have to use fresh milled flour/have a mill to make this?

Accepted Answer

No! The flours that are linked are pre-milled so you don't have to have a mill. I prefer fresh milling grains to maintain the nutritional value of the grains (after 72 hours of milling, the grains are majorly lacking in nutrients). If you do want to fresh mill, I suggest using Azure Standard, Bread Becker, or Bob's Red Mill whole grains for millet and sorghum.

Question 3

Can I make these elephant ears egg and dairy free?

Accepted Answer

Yes! See Allergen notes above.

Question 4

Why are elephant ears crispy on the outside?

Accepted Answer

The hot oil quickly cooks the dough, creating a crispy golden exterior, while the inside stays soft and airy.

Question 5

What oil is best for frying elephant?

Accepted Answer

I prefer avocado oil or tallow. Coconut oil or olive oil would work as well.

Question 6

Why are my elephant ears dense?

Accepted Answer

If the dough is too thick or if the oil isn't at temperature, it can affect the bake of the elephant ear and make it dense.

Question 7

Can elephant ears be stored?

Accepted Answer

They're best served fresh, but you could store it in an airtight container in the refrigerator and then heat it up in the oven at 350F for around 5-10 minutes.

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