I’ve never been happier to have a donut. Really. Who knew that gluten free doughnuts would actually be delicious? In fact, this is better than some other donut recipes I’ve tried previously! I prepared this last week for a kiddie donut party I hosted for my son’s playdate with friends. Next to the regular baked donuts I made, these were quite popular. They’re so popular that I’m making them again this weekend for a gluten free friend who’s been craving donuts for quite some time. (Fear not Colin, your donut cravings will soon come to an end!) These Gluten Free Buttermilk Donut Holes are not only delicious but so easy to make. No rolling, cutting or forming involved. Simply combine the ingredients in a bowl, stir and scoop out donut holes for frying. Breakfast bliss I tell you…
I’ve been enjoying the prepared gluten free all purpose flour mixes for baking and other recipes calling for flour. But I’ve taken some baby steps. I recently purchased a few different flours – sweet rice flour, glutinous rice flour, potato starch, tapioca flour, and masa flour. Although I haven’t figured out flour ratios quite yet, I’m still hanging on to my GF all purpose flour training wheels. With a recipe like this to use it in, it may be hard to let go of all the convenience the prepared flour blends provide.
The flavor and texture of these donuts reminded me of the donut holes, aka “Munchkins”, at Dunkin Donuts. Once you’ve made them, they’re pretty much a blank canvas for you to play with. Roll them in cinnamon sugar, dip them in chocolate, drizzle on some glaze, or enjoy them plain. The sky’s the limit and being gluten free doesn’t mean you can’t have your donut… because you can eat it too!
recipe adapted from Food
1 egg, beaten
1 cup buttermilk
1/8 cup butter, melted
2 1/2 cups gluten-free all purpose flour mix (I used Bob’s Red Mill brand)
1/2 cup sugar
1/2 teaspoon nutmeg
1/4 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon xanthan gum
1/4 cup white sugar
1 tablespoon ground cinnamon
Beat the egg, buttermilk, and melted butter in a 2 cup measuring cup with a fork.
In a separate large bowl, combine dry ingredients. Slowly fold in the wet ingredients, mixing by hand with a wooden spoon until fully incorporated.
Let the dough rest for 15 minutes.
Heat 2-3 inches of canola oil in the bottom of a pot until very hot (375 degrees F).
Using a small scoop, scoop out a few balls of dough and carefully drop each donut in hot oil, being cautious not to splash oil.
Cook until golden brown on both sides (just a few minutes). You will need to cook just a few at a time, but the cooking doesn’t take long at all so this goes quickly.
Remove donuts from oil with a slotted spoon or spatula, and place on a plate lined with two layers of paper towel or brown paper to absorb oil.
In a small bowl, combine the sugar and cinnamon for the donut coating.
While still warm, roll each donut in the bowl of cinnamon sugar to coat fully. Alternately, you may omit this step and enjoy plain or dipped in chocolate! Serve while warm.
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