Doughnuts, Plain (cake-type), Gluten-Free

Art of Gluten-Free Baking

 

Note: This recipe uses my gluten-free flour mix:
Jeanne’s Gluten-Free All-Purpose Flour Mix (mix together and store in fridge):
1 1/4 C (170 g) brown rice flour
1 1/4 C (205 g) white rice flour
1 C (120 g) tapioca flour
1 C (165 g) sweet rice flour (also known as Mochiko)
2 scant tsp. xanthan gum


(you can also use the gluten-free flour mixture (not baking mix) of your choice–just be sure it contains xanthan gum. Or, you can add 1/4 tsp. xanthan gum per cup of gluten-free flour. If you use bean flour, it will add a bean taste to the doughnuts) 

 

Special Equipment Needed

-rolling pin

-candy or oil thermometer

-2 different round cookie cutters (a big one and a small one) or a doughnut cutter

 

Ingredients

4 C (560g) Jeanne's Gluten-Free All-Purpose Flour Mix

4 tsp baking powder
1 tsp nutmeg
1 tsp salt

2 extra large eggs
1 C (200g) granulated sugar

4  TBL (1/2 stick) butter (or butter substitute) melted and cooled

2 tsp vanilla extract

1  C (140ml) milk (or milk substitute)
Oil for frying

Optional: Confectioner’s sugar, granulated sugar, and/or cinnamon mixed w/sugar for dusting

 

In a medium bowl, mix together flour, baking powder, nutmeg, and salt.

In the bowl of a stand mixer fitted with the paddle attachment, beat together eggs and sugar until light and fluffy, about 4 minutes.  Add melted butter, beat another minute.  Add vanilla, beat until combined.

 

Add flour mixture and milk in alternating turns, beginning and ending with the flour mixture.  Cover with plastic wrap and place in refrigerator for about 30 minutes to 1 hour or until dough has firmed up.


When you’re ready to make the doughnuts, place 4 inches of oil into a heavy-bottomed saucepan and heat until the temperature reaches about 360 degrees.  Use a candy or oil thermometer to track temperature.

 

While oil is heating, prepare to roll out the doughnuts.  Remove the dough from the refrigerator.  Divide dough into 3 pieces.  Place one piece between two pieces of plastic wrap.  Cover and place the remaining dough back into the refrigerator.

 

With your rolling pin, roll out the dough to 3/4” to 1/2" thickness (be sure it's not too thin).


Cut out doughnuts with bigger biscuit cutter and doughnut holes with smaller biscuit cutter. Or you can just use the smaller one and cut out a bunch of doughnut holes (because they are fun and easy to eat!).  You can also use a special doughnut cutter.  You may need to dip the cutters in tapioca flour before each cut to stop the dough from sticking to the cutters.

When oil has reached 360 degrees, it is ready to fry the doughnuts.  Carefully drop cut doughnuts and doughnut holes into the oil.  Make sure there is enough space between each doughnut/hole so that it can fry all the way around.  Monitor your oil temperature—don’t let it get higher than about 365 degrees.  Any higher and your donuts will burn before they cook through.

The oil around the doughnuts will immediately start to foam—this means that the doughnuts are cooking.  After 20-30 seconds, they will rise to the surface.

Once they rise to the surface, carefully turn them in the oil to make sure they are being cooked evenly. Cook until they are golden brown, turning every 30 seconds, about 3 minutes total.  When they are golden brown, carefully take doughnuts out of oil and drain on a plate covered w/paper towels.  You’ll see that the doughnuts won't have absorbed that much oil.

Repeat the rolling, cutting, and frying procedure until all the dough is used.

 

They are delicious plain, rolled in powdered sugar, or dusted with cinnamon sugar.

Enjoy!