For those of you who have been asking for gluten free doughnuts , here they are !!
I am 'famous' (smile) for my regular wheat doughnuts and I was skeptical whether I could come up with a gf doughnut worth making.
I developed a recipe that passed the taste/texture test and is also a dough that handles easily and rises well , holding its shape !
These doughnuts are light, fluffy with much the same crumb and taste as regular yeast doughnuts.
**The recipe makes about 2 dozen... depending on how many 'holes' you make.
Doughnuts
- 1 cup milk
- 1 tsp sugar
- 1 tsp unflavoured gelatin
- 2 tbsp yeast
- 1/4 cup almond flour
- 1/2 cup white corn flour
- 2/3 cup millet flour
- 1/2 cup potato starch
- 1/4 cup tapioca starch
- 1/4 cup brown rice flour
- 1/3 cup white sugar
- 1 tsp xanthan gum
- 1 tsp baking powder
- dash of salt
- 1/4 cup oil (I love Grapeseed oil)
- 1 lg egg
- 1 tsp vanilla
- sweet rice flour - for rolling
- Heat milk to lukewarm and add to mixed sugar and gelatin , sprinkle yeast over top and let proof
- Beat egg, oil, sugar and vanilla in mixer
- Add proofed yeast to liquids and mix
- Blend thoroughly all dry ingredients and add them all at once to the liquid , beating on high for about a minute
- Turn dough out onto counter dusted with sweet rice flour and work in just enough flour to make dough manageable but keeping it very soft . (you will need very little extra flour)
- Pat out the dough, using your hands , to about 3/8 inch thickness ..... turning and redusting to keep it from sticking to counter.
- Using doughnut cutter cut out doughnuts , rejoining left over dough pieces, again patting to 3/8 inch thickness - repeat until all the dough is either in doughnut shapes or doughnut holes.
- Cover with plastic wrap and let rise for about 45 minutes
- Deep fry in oil until golden brown .... adjust heat tempeture so the dough when dropped into oil sizzles but not so high that the doughnuts brown too quickly and stay doughy in the middle.
- Remove doughnuts to paper toweling covered pan to cool
- When cool dip into doughnut glaze (recipe below) or ice doughnut tops with white icing and dip into crushed nuts or chocolate sprinkles or coloured sprinkles
Doughnut Glaze (this is soo delicious - I got the recipe from the old Mennonite Treasury cookbook and have used it for over 40 years)
If you want to ice some doughnuts and glaze some -cut the following glaze recipe in half.
- 1/2 cup milk
- 1/2 cup butter
- 1 cup sugar
- 1 cup icing sugar
- 1 tsp vanilla
- Mix milk , butter and sugar in a saucepan and bring to a boil ... let boil for 30 seconds or so and remove from heat
- Add icing sugar and vanilla and beat until mixture becomes smooth and thickens
- Dip doughnuts into glaze (I put the glazed doughnuts into a platter and let the extra glaze pool on the bottom of the platter.... I always smile when after the doughnuts have disappeared from the serving plate and I see the finger or doughnut trails left from scooping up the extra glaze)
* Enjoy!!! - doughnuts best eaten fresh or same day -- if not serving same day freeze them.
A quick zap in the microwave does revive them nicely!