This recipe has been altered from the Living Without magazine along with an Alton Brown glaze recipe.
Ingredients
1 1/4 cups white rice flour
1 cup granulated sugar
7/8 cup potato starch
1/2 cup tapioca starch
1/2 cup plus 1 teaspoon chickpea flour or soy flour
4 teaspoons xanthan gum
1 teaspoon salt
1 3/4 teaspoons baking powder
7 1/2 teaspoons instant dry yeast
1 1/4 cups of warm milk or your choice or water
1 1/2 sticks of butter, melted
2 large eggs, lightly beaten
4 cups vegetable oil (or more)
-Extra sugar, powder or cinnamon
Method:
1. Place rice flour, granulated sugar, potato starch, tapioca starch, chickpea flour, xanthan gum, salt, baking powder and dry yeast in a bowl of stand mixer fitted with the paddle attachment (or hand mixer) Beat briefly to combine.
2. Add milk, melted butter and eggs to dry ingredients. Beat for 5 minutes at medium speed.
3. Let dough rest for 20 minutes in a warm, draft- free area.
4. Cut 5 by 5- inch square of parchment paper. Spoon dough into pastry bag fitted with the widest tip or use a plastic bag with the bottom corner cut off to create an opening. Pipe a donut shaped circle onto each parchment square. Set square on baking sheets and let proof for 20 minutes in a warm, humid environment.
5. In a deep skillet of electric fryer, heat oil over medium heat until oil reaches 350 degrees. Gently slide 3 or 4 donut sheets into the oil and fry 4 to 6 minutes or until golden brown. Use a slotted spoon to remove the paper and gently turn the donut. Cook another 2 to 3 minutes. Remove to a tray lined with several sheets of paper towels.
6. While still warm,sprinkle donuts with sugar, powdered sugar or cinnamon if desired.
**If you want to bake the donuts instead of frying them, after step 3, do the following:**
1. Spoon dough into a pastry bag fitted with the widest tip or use a plastic bag with the bottom corner cut off to create an opening. Pipe the dough into a donut mold, filling it up about halfway.
2. Bake in a pre-heated oven (at 350 degrees) for 8 minutes. Next remove the tray from the oven, flip the donuts over in the mold, and put them back in the oven for another 2 minutes, or until golden brown.
Glaze Ingredients
1/4 cup whole milk
1 teaspoon vanilla extract
2 cups confectioners' sugar
Method
1. Combine milk and vanilla in a medium saucepan and heat over low heat until warm. Sift confectioners' sugar into milk mixture. Whisk slowly, until well combines. Remove the glaze from heat and set over a bowl of warm water. Dip donuts into the glaze, 1 at a time, and set on a draining rack placed in a half sheet pan for 5 minutes before serving.
Chocolate glaze ingredients
1/4 cup semisweet chocolate chips
1 Tablespoon butter
1 Tablespoon corn syrup
1 Teaspoon hot water
Method
In a medium bowl, microwave chocolate chips, butter and corn syrup on 50 % power for 1 minute, stirring frequently until completely melted. Stir in 1 teaspoon of hot water, until the glaze is thick and smooth. Add another teaspoon hot water if the glaze is too thick. Use immediately to glaze donuts.
Who doesn't love a good donut? Since I have been on my gluten-free diet I have been deprived of my donut cravings, so Dana and I decided to mess around in the kitchen and try to create some delicious donuts that we both could eat. Our first attempt was on Easter and it was a major success. We found this recipe and found it to be so delicious we almost ate the entire batch right out of the fryer. Even my dad said they were really good. The second the donut batter hits the hot oil you get the sweet aroma of fried dough. It's light, fluffy and golden brown in a way that is familiar to anyone who has ever had a donut. For me, donuts remind me or waking up early and going garage sale hunting or those mornings right before our soft ball games. So I was super excited to be able to make gluten-free donuts that were delicious.
The second attempt at making the donuts, we had decided to double the batch so we would have extras to take into work. One of my co-workers was just diagnosed with Celiac so I wanted to make a treat for her that she could enjoy. You should have seen her face when she found out they were gluten-free. Needless to say, all the donuts were gone in the first five minutes.
However ,the second time we made the donuts we decided to try baking them instead of frying them so they wouldn't get soggy overnight, but they turned out slightly different. The taste was the same, but the texture was a little more dense. The one that was fried seemed much more light and fluffy. But the difference in texture might have been because of the alterations we had made to the recipe. In the second attempt we used less potato starch and more tapioca starch because we had run out and we figured they must act relatively the same. Regardless of which way you choose on making these donuts, they will easily satisfy your cravings. Donuts no longer have to be for only those who can handle the "gluten."
Another note I may add: the regular glaze seemed to be super sweet so use lightly instead of dunking them.
