Donuts

Donuts

One of the things that I hear that people miss the most is donuts. These are fantastic “cake” donuts, like a sour cream donut. I do find that making a “donut whole” cooks better. You can use a donut pan and bake them if you prefer.

2 2/3 cup Kathy’s GFFM see recipe below

1 teaspoon baking soda

1 teaspoon baking powder

1 ½ teaspoon xanthan gum

¼ cup butter

¼ cup coconut oil (or vegetable oil)

½ cup sugar

1/3 cup brown sugar (coconut sugar works well)

2 large eggs

1 teaspoon vanilla extract

½ teaspoon cinnamon

1 cup milk

Oil for frying

With a wire whisk mix the flour blend, baking soda, baking powder and xanthan gum in a bowl and set aside

In the bowl of a stand mixer, beat together the butter, oil and sugars until smooth. Add the eggs, one at a time and beat until well combined.

Stir the vanilla and cinnamon into the milk

Stir in the flour mixture into the butter mixture alternately with the milk mixture. Begin and end with the flour mixture. Mix well making sure everything is combined.

Let stand for 10 minutes.

Heat oil to 350°F

Drop the dough into hot oil using a teaspoon or small scoop. Fry until golden and then flip in the oil using either a wooden spoon or long wooden skewers. Do not use plastic, it can melt due to the heat of the oil. Flip as often as needed to achieve a nice golden brown donut. When done, remove from oil and strain on paper towels to absorb excess oil.

Top with cinnamon sugar, powdered sugar or glaze. When using powdered sugar or cinnamon sugar, the sugar will stick when the donuts are still warm. The maple glaze that is used on the maple pound cake is perfect for the donuts!

Kathy’s Gluten Free Flour Mix

Equal parts by weight of white rice flour and corn starch, and 1/2 the amount of one in brown rice flour:

1 pound white rice flour

1 pound corn starch (tapioca starch will work instead of corn starch if you cannot use corn starch)

1/2 pound brown rice flour

Mix in a large bowl with a wire whisk and then sift with a fine mesh sifter at least 3 times to make sure it is completely blended in.

Smaller batches will work, just keep the ratios the same.

1/2 pound white rice flour and corn starch and 1/4 pound brown rice flour for example.

1 ½ cup Kathy’s Gluten Free Flour Mix

 

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