This post is LONG overdue. I mentioned these donuts back in the summer, and a sweet blog follower just asked me this week if I would post the recipe. Oops! I’m sorry it has taken so long b/c you will REALLY enjoy these. They are reminiscent of my pre-GF days when I would visit Dunkin Donuts with my sister in law and get munchkins. We made these for the first time this summer, in her honor.
Here ya go!
Gluten-Free Cake Doughnuts
adapted from Cooking Gluten-Free by Karen Robertson
1 egg, lightly beaten
1/2 C milk
3/4 C sugar
2 tsp baking powder
1/4 tsp nutmeg
1/2 tsp salt
1 TBL butter, melted
3/4 C white rice flour
3/4 cup tapioca Flour
1/2 cup corn starch
1 tsp xanthan gum
Vegetable oil for frying
Confectioners sugar, granulated sugar, or cinnamon mixed w/sugar for dusting
-Mix together egg, milk, sugar, baking powder, nutmeg, salt, and butter in a medium bowl
-add flours and corn starch
-cover and refrigerate for about an hour to firm up dough.
-At this point you can either roll out your dough to 1/2 inch thickness and cut out big donuts and donut holes or you can just scoop TBSP full and gently roll between your hands to form donut holes. We just made the little guys this time. They are so fun and cook quickly. The kids love that they are bit sized.
If you decide to roll your dough out, dust some parchment paper or plastic wrap with tapioca flour and then also dust your rolling pin. Additionally you can put a piece of parchment over the top before you roll as well.
Heat your vegetable oil to about 360-370. Test a small amount of dough by dropping it gently into the hot oil. If it starts cooking immediately and then floats to the top and gets brown, you are ready.
Drop donuts gently into hot oil. When they rise to the top, you might need to carefully flip them with a spoon so that they cook evenly on both sides.
Remove from oil and place on a plate lined with paper towels to drain off any excess oil.
and stay tuned for Pumpkin Spice Donuts next… 🙂