5/21/07 Gluten free donuts are available fresh, on-line, at your grocery store or home-baked in your kitchen:
- Celiac Sprue Association — this is a “kid friendly” recipe.
- Celiac.com — a set of five recipes
- Gluten Free by the Bay — these donuts are appropriate for Channukah
- 1 Cup Rice Flour; ¾ Cup Amaranth Flour; ¼ Cup Tapioca Flour; 1 ½ Tsp Baking Powder; 1/3 Cup Confectioners Sugar; ¼ Tsp Baking Soda; 1 Tbl Nutmeg; 1 Tsp Xanthan Gum; Dash of Cinnamon; 2 Eggs; 1 Cup buttermilk; 4 Tbl Olive Oil.
- I mix all of the dry ingredients together first. Then in a separate bowl, I mix the Eggs, Buttermilk and Olive oil together. I then add the liquid into the dry and mix together. When mixed, the dough will be pretty gooey. This is important. Makes it a little difficult to work with…but… Now if you must, you can maybe add one or two tablespoons of rice flour, but remember, it needs to be pretty gooey. I divide the dough in half. Dust a cutting board with a bit of rice flour. Coat your hands with rice flour, as well as the rolling pin. I put the dough on the cutting board, coat the top with just a bit of rice flour and then roll it out. Rather amazingly, it did not stick to either the rolling pin or cutting board when prepared like this. Cut out the donuts with a cutter and put them in the bin for a deep fat fryer and fry at 375 degrees. It takes about 2 minutes per side. Just keep going until you run out. I didn’t actually count the donuts, but it looks like I got about 2 dozen donuts and donut holes…When they are fresh, they were pretty good. After a day, they are OK but a little heavier in texture. Still, the best gluten free donuts I have made to date.
I wish I knew the source of this gem. It was on a sheet containing several recipes that I picked up at a celiac support group meeting. I’d love to give credit where credit is due. Send me an e-mail at <firstname.lastname@example.org> so that I can give you an on-line thank you.