I bought myself a donut cutter the other day when we were in the city. I don’t really know why, I had never even successfully made donuts before going gluten-free. What was I going to do with it now that I couldn’t even eat my failed yeast donuts? Well, I decided to look online for a gluten free donut recipe. Lo & behold, there it was! And on a side note; what on earth did anyone do before the internet anyway??? Going gluten-free would have been horrible back then! Anyway…
The next time I make these donuts, I think I will skip the donuts, and make them all into donut holes. The donut holes are such a nice little size to just pop into your mouth while walking past the platter of donuts (don’t ask how many I ate that afternoon, yikes). Like all gluten-free baking, it is best when fresh, however, it can be frozen & reheated in a 350 degree F oven when you want to serve them too. These were awesome, and I didn’t even miss not being able to buy them at the local festivals this year (why would I when I have them in my own kitchen??).
- 2 large eggs, beaten
- 2 cups buttermilk
- 1/4 cup butter, melted
- 3 1/3 cup brown rice flour
- 1 cup potato starch (not flour)
- 2/3 cup tapioca starch
- 1 cup granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 2 teaspoons salt
- 2 teaspoons xanthan gum
- 1 teaspoon ground nutmeg
- Combine eggs, buttermilk, and melted butter in a large bowl. Mix well with a wire whisk or fork.
- Combine dry ingredients in a separate bowl and add to the wet. Mix by hand with a large spoon. (Do not use an electric mixer).
- Let batter rest for about 15 minutes. Turn dough onto a well-floured surface. If dough is sticky, work in more rice flour blend.
- Roll dough 1/2" thick. Cut with a doughnut cutter.
- Fry in 1 to 3 inches of very hot oil (375 degrees F) until brown on one side. Turn doughnuts over and brown on second side.
- While doughnuts are still warm, toss in a mixture of white sugar & cinnamon to coat. Serve warm.
Using a metal cookie scoop, you can simply make this dough into gluten-free doughnut holes. Crispy on the outside, soft in the middle, they are the perfect bite-size treat.