Gluten Free Powdered Sugar Donuts

Gluten-Free Powdered Sugar Donuts

This was my first attempt at donuts ever. I have never made them even when I was cooking with regular flour so I wasn't sure how they would turn out. They were delicious! And not only that, they take no time at all to cook!

I found a recipe on http://www.recipezaar.com/ called Amazing Gluten-free Buttermilk Donuts and then tweeked it from my experience with gluten-free baking.

Recipe:

2 eggs, beaten

2 cups sour milk

1/4 cup butter melted

5 cups gluten-free flour mix *see note for mix.

1 cup brown sugar

1/2 tsp cinnamon

2 tsp baking soda

1 tsp baking powder

2 tsp salt

3 3/4 tsp xantham gum

2 tsp non-flavored gelatin

powdered sugar to taste

*Flour mix: 2 1/4 c white rice flour, 1 1/4 c brown rice flour, 1 1/2 c gluten-free cornstarch

1. Beat the eggs, sour milk, and melted butter in a large bowl with whisk attachment.

2. Combine flours in separate bowl along with xantham gum and gelatin and use whisk to combine. Add additional dry ingredients and combine with whisk until fully incorporated.

3. Use flat beater attachment on mixer low speed, while adding dry ingredients to wet ingredients. Beat on low until combined and pulls away from the sides.

4. Let dough rest while heat up oil in a skillet. Heat 2-3 inches of canola oil in the bottom of the skillet until hot. I kept mine a little hotter than medium.

5. Prepare a work surface with aluminum foil or a rolling mat covering lightly with gluten-free cornstarch. Turn out dough and cover lightly with cornstarch. Roll out dough to 1/2 to 1/3 inch thick. If it's sticky, add more cornstarch.

6. Cut dough with end of a glass or a jar to form a circle. For the middle, a bottle cap works perfectly to cut out the donut holes. (Roll the donut holes into balls when done).

7. Drop donut dough into hot skillet carefully. Cook until you see golden brown on edges-only a minute or so and then turn with a slotted spoon to cook other side for a minute more.

8. Place cooked donuts on a paper towel to drain the oil and then roll in powdered sugar until fully coated.

BEST SERVED WARM!!!