Gluten Free Donuts


    Gluten Free Donuts

  • 1 C white rice flour, more for dusting work surface
  • 1/2 C potato starch (not potato flour)
  • 1/2 C tapioca starch/flour
  • 1 tsp baking powder
  • 1/2 tsp ground nutmeg
  • 1 tsp salt
  • 2 Tbsp unsalted butter or non-hydrogenated shortening, room temp
  • 2 large egg yolks
  • 1/2 C granulated sugar
  • 1/2 C sour cream
  • Canola oil, for frying

    Gluten Free Glaze

  • 1 C confectioners' sugar
  • 3 Tbsp milk
  • 1/2 tsp pure vanilla extract
  • 1/4 tsp salt

Recipe Instructions

  1. Mix together rice flour, potato starch, tapioca starch, salt, baking powder, and nutmeg in a medium-sized bowl.
  2. In your Bosch mixer, beat together sugar and room temperature butter. Slowly add the egg yolks and mix until well combined. Then slowly add your dry ingredients, mixing until well combined.
  3. Scrape the sides of your bowl and press all of the dough into one ball. Cover with plastic wrap and refrigerate for one hour.
  4. After your dough has chilled, remove it from the fridge. Prepare a clean work surface with a dusting of gluten-free flour. Roll out your dough. Once it is 1/2 inch thick, cut out your donuts. This can be done with a donut cutter or two different sized round cookie cutters/biscuit cutters. Set aside the donut centers for frying donut holes. Continue this process until you’ve cut out all of the dough.
  5. In an electric fryer, fill 2 inches deep with oil and heat to 325°F.
  6. Fry two to four donuts at a time for two minutes or until golden brown. Carefully turn donuts over using a slotted spoon and fry for an additional two minutes, or until golden brown. Take the donuts from the frying oil and place on a paper towel covered plate for draining.
  7. Making the glaze: in a bowl, combine confectioners’ sugar, vanilla, milk, and salt; whisk together.
  8. Dip tops of each donut into glaze and transfer to a wire rack placed over a sheet pan (to catch any drips). Let sit 15 minutes or until glaze sets.

Nutritional Facts (1 Donut): 141 calories, 3g total fat, 2g saturated fat, 0g trans fat, 30mg cholesterol, 198mg sodium, 27g carbohydrate, 0g fiber, 13g sugars, 1g protein, 19Est GL. Egg-Free Sour Cream Donuts: omit 2 egg yolks. Add 1 tablespoon arrowroot powder or cornstarch to the dry ingredients in step 1. Combine 1 tablespoon golden flax meal with 3 tablespoons hot unsweetened applesauce and 1 tablespoon hot water; let cool. Use this mixture to replace 2 egg yolks in step 2.

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