Yes, you’re reading that right. Hot, yeast-risen doughnuts can be yours on a gluten free diet =)
I found this GREAT recipe from the Gluten Free Cooking School, being a donut lover, I had to share it. As soon as I muster up the strength to TRY it, I'll post pics...
Please do share your pics when you try it :)
*In South Africa, there's a great brand called Entice Gluten Free Flour (Rice) that is self raising and a perfect substitute for the product that they use in this recipe.
 Gluten Free Doughnut Recipe yield: approximately 1.5 dozen 1 c. warm water 2 envelopes active dry yeast (1.5 Tbsp) 1 c. Bob’s Red Mill Gluten Free All Purpose Flour 2/3 c. sugar 2/3 c. butter, softened* 3 large eggs 2 tsp. vanilla extract 1 tsp. salt 3.5 c. Bob’s Red Mill Gluten Free All Purpose Flour 2 tsp. xanthan gum 1/2 gallon of oil (for frying) *dairy free butter substitutes like Vegan Buttery Sticks or coconut oil would work Step 1: Add the yeast to the warm water and proof for 5 minutes. Stir in 1 cup of flour, cover the bowl with plastic wrap, and let it sit for 30 minutes. Step 2: Whisk the sugar, butter, eggs, vanilla, and salt together and add it to the yeast/flour mixture. Then add in the remaining 3.5 c. of flour and the xanthan gum. Mix the dough together for several minutes. The dough should be somewhat thick but still soft, not thick enough that you think “this is going to be easy to roll out”, but more like “this dough may be a bit too soft to work with” Step 3: Cover the bowl with plastic wrap and let it sit in a warm spot for 2 hours. Then put it in the refrigerator for at least 3 hours, (but up to 16 hours) and get some sleep. Step 4: Rise and shine! Roll out the dough to 3/8″ thick. Use a 3″ round cookie/biscuit cutter to cut out the doughnut, and then cut a 1″ hole (or thereabouts) in the middle of each with a floured knife. Re-roll the scraps and continue as above until you’ve used all of the dough. Let the doughnuts rise in a warm place for an hour. Do not cover them – the exterior needs to dry out slightly. Step 5: Pour the oil into a large deep skillet (or stock pot) and heat it to 375 degrees F. I start the oil after the doughnuts have risen for 45 minutes so that everything is ready at the same time. Carefully drop a few doughnuts into the hot oil, being careful not to crowd. When one side has browned nicely (this doesn’t take long) flip the doughnut over and cook until the other side has browned as well. Cut one of the first doughnuts in two to make sure they are completely cooked and adjust your oil temperature as needed. Step 6: When the doughnuts come out of the oil, lay them on a cooling rack or paper towels to drain. Once they’ve cooled just a little bit, roll them in the vanilla glaze and set them on a cooling rack. Step 7: Sit down and eat while these are still hot. Keep eating until you can’t move or the doughnuts are all gone =) Vanilla Almond Glaze 1 c. confectioner’s sugar 2 – 3 Tbsp. water 1/4 tsp. vanilla extract 1/4 tsp. almond extract Just stir briskly until all of the ingredients are combined. Make more as needed =) Dear Homer, IOU one emergency donut. Signed Homer. Bastard! He's always one step ahead. --Homer Simpson |
