Friday, July 30, 2010

Gluten Free Cake Like Doughnuts


     I just made a batch of our favorite doughnuts and realized that I hadn't shared the recipe.

     I use a recipe from Food.com.  I have reprinted it below with their permission.  I have included my changes to the recipe to also make it dairy free, corn free, and egg free.
Amazing Gluten-Free Buttermilk Donuts

By What's Cooking? on December 21, 2006
Prep Time: 30 mins Total Time: 40 mins min Serves: 16 About This Recipe

"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."

Ingredients
  • 2 eggs, beaten
  •  2 cups buttermilk
  •  1/4 cup butter, melted
  •  5 cups gluten-free rice flour mix (see above)
  •  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
 Directions:
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.

 Alterations for corn, dairy, and egg replacements:
  • I used pumpkin for my egg replacer.  I use 1/4 cup of pumpkin puree for every 1 egg, so a total of 1/2 cup.
  • Buttermilk - 2 cups of milk substitute mixed with 2 TBSP of vinegar.
  • Butter - extra virgin olive oil, or any neutral oil.
  • Xanthun gum - guar gum.  
NOTE:  I successfully cook these by halving the recipe.

***If you are looking for the Krispy Kreme type, I found this recipe but haven't gotten to try it yet.  Maybe some of you out there will try it before I will.  It is the next on my list of things to make.  Here is the link http://betterbatterblog.blogspot.com/2007/05/krispy-dreams-search-for-perfect-gluten.html.

Eat Yummy!!

Free of: Gluten, Corn, Dairy, Eggs, Soy, Nuts

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