Prep 30 mins
Cook 10 mins
They look like the real thing, they taste like the real thing, and best of all they're really not all that hard to make. The Gluten-Free Rice Flour Mix for this recipe is made of 3 cups white rice flour, 3 cups brown rice flour, 2 cups potato starch (not flour) and 1 cup tapioca starch. Based on a recipe from the GF-Utah site.
- 2 eggs, beaten
- 473.18 ml buttermilk
- 59.14 ml butter, melted
- 1182.95 ml gluten-free rice flour mix (see note)
- 236.59 ml sugar
- 4.92 ml nutmeg
- 2.46 ml cinnamon
- 9.85 ml baking soda
- 4.92 ml baking powder
- 9.85 ml salt
- 9.85 ml xanthan gum
- 118.29 ml sugar, set aside in a bowl
- Beat the eggs, buttermilk, and melted butter in a large bowl with a whisk.
- Combine dry ingredients in a separate bowl. Fold slowly into the wet ingredients, mixing by hand with a wooden spoon. 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 mix on your countertop or a large cutting board. Roll out dough to between 1/3 and 1/2 inch thick. If dough is sticky, work in more rice flour blend.
- 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, biscuit cutter or jar with approximately 3-inch diameter to cut disks out of the dough and use the cap of the oil bottle to cut out the center hole.
- Remaining dough scraps can be rolled into balls ("donut holes") and fried.
- Carefully drop each doughnut in hot oil with fingers, being cautious not to splash oil. Cook until golden brown on both sides (just a few minutes). You will need to cook just a few at a time, but the cooking doesn't take long at all so this goes quickly.
- Remove donuts from oil with a slotted spoon or spatula, and place on a plate lined with two layers of paper towel or brown paper to absorb oil. While still warm, roll each donut in the bowl of sugar to coat fully. Alternately, you may omit this step and apply a glaze at this time.
- Serve while warm.
I made these for my mom as a mother's day present. Since she found out she had celiac disease, she's been craving doughnuts. They were very well received by everyone. The only discrepancy I found between the recipe and the actual making of the doughnuts, was that I had to add about 2 extra cups of flour mix to get the dough to a stiff enough consistency to actually be able to work with it. Also, i used a shot glass to punch out the holes. For the toppings, I thought I would post how to make glazes in case people don't want to go searching the internet. Creamy vanilla glaze: 1/4 cup butter, 2 cups powdered sugar, 1 tbsp vanilla, 4-6 tbsp hot water. Melt butter, add sugar and vanilla. Add water a tbsp at a time until you reach desired consistency. Chocolate glaze: 1/4 cup butter, 4 oz milk chocolate, 2 cups powdered sugar, 1 tbsp vanilla, 4-6 tbsp hot water. Melt butter and chocolate over low heat, add vanilla and sugar. Add water a tbsp at a time until consistent. Other toppings, roll warm doughnuts in powdered or granule sugar. For filling, fill icing pipe (using long thin head) with jelly or custard, insert and squeeze 1/2 to 1 tbsp inside warm doughnut.
Dough was very soft when mixed according to recipe, but just dropped tablespoonfuls into hot oil and made doughnut holes. Shook in a bag with cinnamon and sugar after they were cooked, and they were very tasty! Took them to work to share with GF and non-GF coworkers - everyone loved them!
I thought this recipe worked out perfectly. To those who had trouble with the dough I wonder if you used the GF flour mix suggested or your own. That would make a big difference since different flours react very differently.
I think I would add more vanilla or other flavoring next time, but I thought this were great.