Gluten Free Donuts..

My son came home from college last Friday.   As a Mother in this country at this time my heart goes out to all the families affected by this terrible event in Shady hook.   Please know that from our family to yours many prayers have been sent and that you are in our thoughts and hearts.  There are no words to say except know that as a country we are with you….

While Tyler has been home he has been doing some cooking and baking.  I love that he enjoys that, we share that passion and I think it’s pretty cool.

One thing he wanted to try and make were donuts.   I haven’t had a doughnut since, my gosh it’s been so long I don’t even remember anymore.

I was so glad that he wanted to try and make them.   Here is what he ended up with and I have to say they are pretty tasty.  They have the consistency of the cake donuts.

Tyler making Donut dough donuts cut out

Jenna got in on the baking as well and helped roll out some of the dough to make more donuts and doughnut holes.

Jenna helps to make the donuts

I must say it was so nice to see big brother help his little sister.  And that she was willing to listen 🙂

Below is the end result.  All I can say is mmmm…mmmm… good!

gluten free donuts

donuts

The recipe Tyler used called for cinnamon and sugar.  But these would be wonderful with a sugar glaze or topped off with some melted chocolate.  Really the sky is the limit whatever you like.

The recipe called for white and brown rice flour.  I think next time we try them I’ll use sweet white sorghum and millet in the place of the rice flours.  See what consistency they get from that.

Here’s what you will need if you want to give them a try.

2 eggs beaten

2 cups of buttermilk

1/4 cup butter, melted

3 cups white rice flour, 3 cups brown rice flour, 2 cups potato starch and 1 cup tapioca starch

1 cup sugar

1 teaspoon nutmeg

1/2 teaspoon cinnamon

2 teaspoons baking soda

1 teaspoon baking powder

2 teaspoons salt

2 teaspoons xanthan gum

1/2 cup sugar, set aside in a bowl

 

What happens next:

Beat the eggs, buttermilk, and melted butter in a large bowl.

Combine dry ingredients in a separate bowl.  Fold slowly into the wet ingredients, mixing by hand.  When the ingredients are mostly combined, use your hands to knead a few times to make sure the ingredients are fully incorporated.

Let the dough rest for 15 minutes.  Sprinkle extra rice flour on your counter-top roll out the dough to between 1/3 -1/2 inch thick.  If dough is sticky, work in more flour.

Heat 2-3 inches of canola oil in the bottom of a pot until very hot 375 degrees F

Cut dough with doughnut cutter or use a glass use the cap of the oil bottle to make the doughnut holes or you don’t have to if you would like to fill them with custard or jelly.

Carefully drop each doughnut into hot oil cook until golden brown keep an eye on them they brown pretty quick that happened to us and then they weren’t done on the inside.

Remove doughnut from the oil and place on a paper towel, while still warm roll in sugar to coat.

This will make about 16 servings

 

Proverbs 3:6

 

 

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