I originally posted a gf doughnut recipe here , but I tweeked the recipe using my Julie's Flour and I am really happy with the results -- definitely improved the doughnut .. both in the ease of handling the dough and in the eating !
Doughnuts could be made festive for the season by using red and green sprinkles.
Here is my tweeked recipe ..
- 3/4 cup milk
- 1 tsp sugar
- 1 1/2 tbsp yeast
- 2 eggs
- 1/4 cup oil (or half butter/half oil)
- 1 tsp vanilla
- 1/3 cup sugar
- 1 1/2 cups Julie's Flour Blend
- 1/2 cup white rice flour
- 1/2 cup potato starch
- 1 1/2 tsp baking powder
- 1 tsp xanthan gum
- 1/4 tsp salt
- sweet rice flour for handling
- Heat milk to 'finger-test' warm, add sugar and sprinkle in yeast - let proof until doubled
- In mixer bowl blend sugar, eggs, oil and vanilla - beat well.
- Add risen yeast
- Add blended dry ingredients (except sugar) and stir until mixed, then beat on high for 2 minutes.
- Scrape out onto lightly floured parchment paper and with only as much sweet rice flour as needed to allow for handling knead very lightly - then pat out to 1/2 inch thickness - or roll out covering dough with plastic wrap.
- With doughnut cutter make doughnuts and holes - and let rise for about 40 minutes.
- Fry in hot oil, turning when underside is golden brown .. Cook on rack before icing.
- Top with favorite icing and sprinkles , or icing and toasted almond flakes, or glaze doughnuts (recipe below) or eat doughnuts with nutella.
Glaze for doughnuts
- 1/2 cup milk
- 1/2 cup butter
- 1 cup sugar
- 1 cup icing sugar
- 1 tsp vanilla
- In saucepan on stove top heat milk, butter and sugar until boiling - boil for 40 seconds.
- Remove from heat, add icing sugar and vanilla and whisk briskly until smooth and thickened.
- Dip doughnuts , doughnut holes into glaze .
*** These are best eaten fresh .. or re-freshed a few seconds in the microwave.