Gluten Free Buttermilk Doughnuts

By msweeney

Ingredients

• Vegetable oil for deep frying
• 1 egg
• 1 cup buttermilk
• 2 tablespoons butter, melted
• 2 1/2 cups Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
• 1/2 cup granulated sugar
• 1/4 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon xanthan gum
• 1/2 teaspoon gluten-free baking powder
• 1/2 cup powdered sugar
• 1 tablespoon unsweetened baking cocoa
• 1 tablespoon butter, melted
• 3 to 4 teaspoons milk

Details

Servings 1
Cooking time 40mins
Adapted from bettycrocker.com

Preparation

Step 1

1
In deep fryer or 2-quart heavy saucepan, heat 2 to 3 inches oil to 375°F.

2
To make Doughnuts, in large bowl, beat egg, buttermilk and 2 tablespoons melted butter with whisk until blended. In medium bowl, stir remaining doughnut ingredients. Slowly fold dry ingredients into egg mixture; coat hands with flour blend, and mix with hands, if necessary. Cover and let dough rest 15 minutes.

3
Meanwhile in small bowl, stir together Chocolate Glaze ingredients, stirring in enough milk until smooth and desired glaze consistency. Cover; set aside while frying doughnuts.

4
Sprinkle flour blend on work surface. Roll out dough on surface to 1/2-inch thickness. If dough is sticky, coat hands and rolling pin with flour blend. Cut dough with 3-inch round doughnut cutter. Fry doughnuts and holes in hot oil about 2 minutes, turning once, until golden brown. Drain on paper towels. Dip top of each doughnut and holes into glaze. Serve warm.