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Thank you all who responded! I had an lots of good recipies that I have
listed below. Sorry this is long, but I wanted to share what I received.
Just in case you don't want to try making them, I was told Kinnikinnick
donuts are great and you can order them on line.
Thanks again!
Stacey
GF Favorite Donuts (No Donut Maker Needed)
Originally by Betty Crocker and made gluten-free by Barbara Emch.
Heat oil (3") to 375 degrees in a deep pan.
Mix with wire whisk:
1 2/3 cup Bette Hagman's GF mix (Use sweet rice flour)
1/6 cup soy flour
2 teaspoons xantham gum
2 teaspoons baking powder
¼ teaspoon salt
¼ teaspoon cinnamon
¼ teaspoons nutmeg
½ cup sugar
Add dry ingredients to the following in a large bowl and beat with dough
hooks:
3 eggs
½ cup milk (use slightly less)
Mix ingredients well then form into a ball and turn onto tapioca floured
surface. Sprinkle more tapioca starch onto dough. Roll until 1/2" thick. Cut
with donut cutter. With wide spatula slide donuts into hot oil. Fry 2-3 min
on each side and remove with slotted spoon onto a large cookie sheet lined
with paper towels. After frying donuts, fry donut holes and leftover dough.
After they are cooled sprinkle with confectioner's sugar or cinnamon sugar.
Can be frozen and heated in microwave.
Chocolate Donuts (No Donut Maker Needed)
This recipes comes to us from Melissa Boucher.
1 cup rice flour
2/3 cup potato starch flour
1/3 cup tapioca flour
¼ cup cocoa
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ½ teaspoon xantham gum
1 cup sugar
1/4 cup sour cream
2 eggs
¾ cup buttermilk
2 tablespoons shortening
Chill 2 hours. They are too sloppy to roll so make donut holes by dropping
teaspoonfuls into 370 degree oil. Most will roll over when the bottom is
cooked, but you may need to turn some. Drain on thick layer of paper towels.
Spicy Donuts (Donut Maker Needed)
This recipes comes to us from Melissa Boucher.
1 cup sugar
1 ½ cup GF flour mix
1 teaspoon baking soda
½ teaspoon xantham gum
½ teaspoon salt
1 ¼ teaspoon nutmeg
1 ¼ teaspoon cinnamon
½ teaspoon allspice
½ cup oil ( or 1/4 c oil and 1/4 c applesauce or pumpkin puree)
2 eggs
1 teaspoon GF vanilla
½ cup buttermilk
½ cup boiling water
Mix dry ingredients together. Add oil ( and fruit puree if reducing fat) and
mix well. Add eggs and vanilla and mix well. Add buttermilk and water a
little at a time to the mix. Bake in preheated donut maker coated with GF
cooking spray. Bake 3 minutes. These may also be baked in a sandwich
maker--but bake 7 minutes.
Chocolate donuts:
Same as above but eliminate cinnamon, nutmeg, and allspice. Add 1/2 c cocoa
and follow above recipe.
Basic Donuts (Donut Maker Needed)
This recipes comes to us from Melissa Boucher.
4 ½ cup GF flour
1 ¾ cup sugar
7 teaspoons baking powder
2 teaspoons salt
½ teaspoon nutmeg
½ teaspoon cinnamon
3 eggs
2 teaspoons GF vanilla
2 cup milk or water
1 cup oil
Mix dry ingredients together. At medium speed beat eggs and vanilla. Add rest
of wet ingredients. Add dry mixture. Makes about 2 dz. donuts. These freeze
well and can be put in the microwave--80% power for 20-30 seconds.
From the site: www.celiac.com
SURPRISE DOUGHNUT HOLES
From "The Gluten-Free Gourmet"
By Bette Hagman
Surprise your friends with the airy lightness of these little round doughnut
balls. Like all doughnuts, these are best served hot, but they still taste
good cold.
1 cup water
½ cup (1 stick) butter or margarine
1 cup potato starch flour
1 tbsp. sugar
¼ tsp. salt
4 eggs
Oil for deep fat frying
Cinnamon sugar
In a 2-quart saucepan, heat water and butter until the mixture boils. Remove
pan from heat and stir in, all at once, the combined flour, sugar and salt.
Continue stirring until the mixture forms a ball and pulls away from the
sides of the pan. Then, with an electric mixer, beat in the eggs, one at a
time, beating well after each addition.
Meanwhile, heat the oil for deep fat frying. Use either an electric skillet
set at 375 or an automatic deep-fry kettle (such as a Fry-Daddy). Use at
least 1 inch of oil in the skillet or add oil up to the marked line on an
automatic fry kettle.
Drop the batter into the heated oil by small rounded teaspoonfuls, a few at a
time. Fry until they are golden brown, turning them to brown evenly. They
will puff up to about 1-1/2 inches as they cook (about 5 minutes altogether).
Remove and rain on paper towels. While still warm, shake in a plastic bag
with cinnamon sugar (2 tbsp. sugar to `1/2 tsp. cinnamon).
Makes 3 dozen holes.
BAKED DOUGHNUTS
From "More of the Gluten-Free Gourmet" by Bette Hagman
A boon for those who are tying to avoid deep-fried foods, these may come out
slightly flat on one side, but the flavor is excellent warm or cold.
Use the Raised Doughnuts recipe, but eliminate the oil for frying and use 3
tablespoons of margarine or butter, melted, for brushing. Instead of frying
in the deep fat, press the batter onto greased cookie sheets. Brush the
doughnuts with melted margarine (fingers work best here). Cover and let rise
in a warm place until doubled in size, approximately 20 minutes.
Bake in a preheated 425 oven for 10 to 12 minutes, or until the doughnuts are
slightly browned. (I turn on the broiler for about 1 minute at the end to
complete browning.)
While still hot, brush again with melted margarine. Dust with sugar, as
above, or frost as desired.
POOFTIES
(taste like fresh doughnuts)
from "The Joy of Gluten-Free Cooking"
by Juanita Kisslinger
1 cup rice flour
½ tsp salt
1 egg
1 cup gf sour cream
½ tsp baking soda
2 tsp water.
Make a batter of the first 4 ingredients. Let stand for 1 hour.
Dissolve soda in water. Add to batter. Chill well.
Drop by teaspoon into hot oil 380 degrees. Drain.
Roll in cinnamon and sugar. Serve fresh and warm.
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