quickbread - Gluten Free Donuts – Deep Fried

By tinathorn

Ingredients

• 1 1/2 cups Carla's Gluten-Free All-Purpose Flour Blend recipe + more for dusting
• 1/2 teaspoon gluten free baking powder (Rumford, or Featherweight for corn-free)
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon ground cinnamon
• 1/2 cup sugar (or evaporated cane juice)
• 2 Tablespoons unsalted butter, melted and cooled a bit (or Earth Balance Spread for Dairy-Free)
• 1 large egg, at room temperature
• 1/2 cup buttermilk (or rice milk + 1 Tablespoon apple cider vinegar to make 1/2 cup)
• 1/2 teaspoon pure vanilla extract
• Oil for deep-frying
• Sugar, cinnamon-sugar, or powdered sugar, for rolling (optional)

Details

Servings 11
Adapted from glutenfreerecipebox.com

Preparation

Step 1

Makes 11 donuts, plus donut holes

In a large bowl, sift* together the flour blend, baking powder, baking soda, salt and cinnamon, and set aside.

In the bowl of your mixer, blend together the butter and sugar.

Add the egg and mix until creamy. Slowly pour in the buttermilk, beating on medium-low speed. Stop the mixer and add the flour mixture all at once. Beat on low, slowly increasing to medium speed and mix until well combined.

Place plastic wrap directly over the dough and refrigerate for 2 hours or until firm.

Once the dough is almost chilled, preheat a deep-fat fryer, electric skillet, or pan with a thermometer to 375°F.

Place the dough on a lightly floured surface. Dust the dough with flour and pat it out to 1/2-inch thick. Dip the

Cut the dough in several places. Using a paper towel clean off any dough that sticks to it and flour again, as needed.

With a slotted metal spatula, transfer as many donuts that will comfortably fit in the container and fry for approximately 2 minutes. Turn them over once, frying until golden brown. Lift each donut out of the oil, allowing excess oil to drain off and transfer them to a plate lined with a few paper towels. Add them to a paper bag with sugar or cinnamon-sugar and shake to coat. You may also dust each one with powdered sugar or eat them plain.

*Sifting the flour creates lighter donuts. If you desire a traditional cake donut, do not not sift the dry ingredients, just whisk them.

When using coconut sugar, try melting the sugar in the hot melted butter for about 5 minutes before adding it. This will help melt the course granules so they don’t appear so large in the donut’s texture. I hope this helps you.