Tuesday, March 6, 2012

Gluten Free Doughnuts!

Yummy, soft cake buttermilk doughnut holes or counter top baker Doughnuts!

I have been using the following recipe–It’s a modification of the Betty Crocker Donut holes recipe from the old BC cookbook.

I have made it both as a baked doughnut in my Nostalgic Baker that my son got me for Christmas and as deep fried doughnut holes.

1 C Better Batter AP GF Flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp fine kosher sea salt
1/4 tsp nutmeg (ground–I use fresh grated in mine)
1/4 C sugar
–Mix all the dry ingredients in a bowl with a whisk
Then add
1 large egg
1 tsp vanilla
2 TB canola oil
1/2 C plus up to 2 TB Buttermilk (more is used when making baked)
Mix until smooth.

Heat oil to 350 degrees use a 1 TB cookie scoop to drop doughnut holes in to oil–cook until golden brown. Mine will actually roll over by themselves. They usually are done in about 3 minutes (give or take) use a metal slotted spoon or a spyder to lift out the cooked doughnuts and drain on paper towel. These are yummy rolled in powder sugar or cinnamon sugar or dipped in a vanilla glaze.

Or Baked–in oven 350 degrees (follow directions that came with your doughnut pan)
Counter top baker–follow directions that came with your baker.

My family LOVES these doughnuts any way that I cook them. Cheers!
Making food is creative right??