Homemade Gluten Free Donuts!

Recently, as my son's birthday was drawing closer, I began searching for ideas, hoping to make him a batch of gluten free donuts. Anytime I try a new recipe I'm a little nervous...especially when I need to make adjustments. Most of the time It seems like I'm always trying to "wing it" with what's in my pantry...and that's what I did again here. Instead of using the fancier, more expensive types of GF flour mix(that wasn't in my pantry) I tried substituting it with Bob's Red Mill All Purpose Flour Mix, a fairly affordable mix that is a little easier to find in most stores.



In the time that I have been using Bob's AP Flour Mix, I've learned to be careful with the types of recipes that I use it in. The bean flour in the mix is a little strong for some recipes sometimes altering the flavor a little. In some recipes, like my Texas Sheet Cake I love it because the flavor of the Chocolate and the chocolate frosting makes it undetectable and it gives it a light, less dense texture to it compared to one using rice flour alone. So I knew that if I was going to use my Bob's AP Flour Mix for this, I was going to need to add a little something. Instead of a using a glaze, I decided to change the recipe making them into powdered sugar donuts.


What I loved about this recipe...it was fairly quick to make, especially for a donut recipe. It only had to let it rise for 30 minutes versus 2 to 3 hours like some. The donuts are incredible when warm(they reminded me of a funnel cake) but they definitely become quite a bit denser the day after.


Overall, we all loved them-they were gone in no time! I was definately pleased with the way these came out, especially considering that this was our first attempt at making these GF. I plan on trying these again in the future using a lighter flour mix and perhaps a glaze next time. I suppose It will all depend on what is(or isn't) in the pantry at that time.

For now, here is where I found the original recipe for the donuts that we made. Hope you'll give it a try sometime. Enjoy!

 

Gluten Free Powdered Sugar Donuts

Ingredients:

• 2 1/2 cups (350g) all-purpose gluten-free flour (I used Bob's Red Mill AP Flour), plus more by the tablespoon (9g)
• 1 1/2 teaspoons xanthan gum (omit if your flour mix already has this)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon baking soda
• 1/4 cup (50g) sugar
• 2 1/2 teaspoons instant (breadmaker or rapid rise) yeast
• 1 teaspoon apple cider vinegar
• 1 extra-large egg plus 1 extra-large egg white
• 9 ounces milk (low-fat is fine, nonfat is not; nondairy is fine)
• 4 tablespoons (56g) unsalted butter
• Oil for frying
• 1-2 cups (120g) confectioner’s sugar (to coat donuts)
• 2 to 4 tablespoons water

Instructions:

1. In the bowl of your stand mixer, place 2 1/2 cups flour, the xanthan gum, salt, cream of tartar, baking soda and sugar. Whisk to combine well. Add the yeast and optional nutmeg, and whisk again to combine well. Fit the mixer with the paddle attachment. Add the vinegar and the eggs, and mix to combine.
2. In a small saucepan over a medium-low flame, heat the milk and butter, stirring frequently, until the butter is melted and the milk begins to simmer. Remove the pan from the heat and allow the mixture to cool a bit until it reaches about 110 degrees F.
3. With the mixer on low, add the melted butter and milk in a slow, steady stream until the liquid is absorbed by the dry ingredients. The dough will be very wet. With the mixture on the lowest speed, add 1 to 2 more tablespoons of flour, 1 at a time, mixing well in between additions until the dough comes together more. It should still be wet and sticky if you touch it with your hands, but it should be easy to scrape it off the sides of the mixing bowl with a spatula. You may not need both tablespoons of flour.
4. Turn the dough out onto a sheet of unbleached parchment paper. Top with another sheet of parchment paper and roll about 1/2 inch thick (see photo). Remove the top sheet of parchment, and dust the dough very lightly with a bit more flour (see photo). Flour well a doughnut cutter, and cut the dough into doughnut shapes. Transfer the dough cut-outs to a rimmed baking sheet, separating the doughnut shapes from the holes. Gather scraps and reroll, then cut more shapes. Place the baking sheets in a warm, draft-free spot and allow to rise until about 150% of their original size (see photos). The dough should mostly rise vertically rather than spreading horizontally too much.
5. In a large, heavy-bottom stock pot, heat at least 2 inches of oil to about 350 degrees F. Once the oil reaches temperature, fry a few old chunks of bread in the oil. They will blacken pretty quickly. Discard them. Fry doughnuts and holes in the hot oil in small batches, about 1 minute (or less) per side, until golden brown all over. Remove with a slotted spoon and drain on a wire rack lined with paper towels.
6. Allow the doughnuts to cool slightly. Dip the doughnuts and doughnut holes into the bowl of powdered sugar.
7. ENJOY!

Note:

• These are to be stored uncovered at room temperature. These are best eaten the same day and no longer.
• Yeast-raised doughnuts are meant to be fried, not baked. Just be sure your oil is hot enough, and the doughnuts won’t absorb much oil at all.
• Oil that is not quite clean is best for frying. Frying a few chunks of old bread in the oil before using it for the doughnuts will help all of your doughnuts come out golden brown and delicious.

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