Tasty Gluten-Free Donuts

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These tasty gluten-free donuts are delicious. I am pleased with the way they turned out considering they are lacking the gluten and all the benefits it gives to baked good—lightness, airiness, and chewiness.

Replacing wheat flour in baked goods can be quite tricky especially when using active dry yeast.

Substitute flour is not easy and usually entails using a combination of various gluten-free flour and starches.

Tips and Notes

I make my own gluten-free flour mixes and I can’t recall the last time I used a premade mix. Making my own mixes allows me to be more versatile. It is also cheaper in the long run.

All that being said, I am pretty sure you could use a premade although I cannot guarantee your results.

In order to make these tasty gluten-free donuts you will need:

Important: I use a stand mixer with a dough hook as it makes my life—and the donut making process—much easier. If you do not have one you will have to use your hands which is a messy process. A hand-held mixer with a powerful motor may work.

My Gluten-Free Mix Recipe

Tasty Gluten-Free Donuts

In a large bowl, place the milk, active dry yeast, and the sugar.

Wait for five to ten minutes or until this mixture becomes foamy and bubbly. This step is called “proofing the yeast” and ensures your yeast is alive and healthy.

Tip: Make sure your milk is the proper temperature. Too hot, it will kill your yeast and too cold, your donuts will not rise well.

Add the melted—and cooled—butter (about 105F), the cornstarch, baking soda, and two cups of your gluten-free mix. 

Turn your stand mixer on or mix with a wooden spoon. If you are working the dough by hand you will need to have pretty strong arms as bread dough takes some hefty work.

Tips:

  1.  If making by hands, mix with a wooden spoon until this becomes too strenuous.  At which point, mix with lightly floured hands. You can use cornstarch in place of the gluten-free mix to coat your hands.
  2.  if you are familiar with baking with active dry yeast, you already know the usually it is recommended that a bread dough mustn’t be sticky. However, when baking gluten-free, your dough should be a tad on the sticky side or your end product will be too dry.

At this juncture, I use my Silpat mat—wich I love. If you do not have a mat, you can use some wax or parchment paper.

Lightly sprinkle your work area with some cornstarch—or potato or tapioca starch—and spread it around.

Take some of the dough. My dough ball fits nicely in my hand. It is bigger than a ping-pong ball but smaller than a tennis ball.

I flatten the dough with my hands onto my work surface to about half an inch in thickness. I then cut my donut hole. I have also made the hole with my thumb. This method is not as pretty but it works. Alternatively, you can use a donut cutter or a Mason jar lid.

Note: You can keep the donut holes or you can put them back into the dough and use them in a donut—as I do.

When all the dough is gone, cover your donuts and let them rise in a warm place for about one hour.

Put some oil into your pan and heat it up to 365 degrees Fahrenheit. Remember in this case, slow and steady is better. If your oil warms up too quickly, your donuts will burn.

Place two or three donuts into your pan in your pan—if it accommodated them. When golden on the bottom side, flip your donuts over to the other side.

Remove them from the pan when both sides are fully cooked and a lovely golden hue.

Place onto your prepared paper towel covered cookie sheets.

Let them cool a bit before glazing them.

To glaze my donuts, I place them upside down into the bowl to the midway point and then place them onto another cookie sheet.

This recipe yields about twelve donuts.

Tasty Gluten-Free Donuts: Glazes

Vanilla Glaze

  • 1 cup powdered sugar
  • 2 tablespoons softened butter or Earth Balance (soy free)
  • 1 teaspoon vanilla extract
  • 2 to 3 tablespoons of milk

Mix all the ingredients with a whisk until smooth.

Start with only one tablespoon of milk and add more until you have the desired consistency.

Chocolate Glaze

  • 1 cup powdered sugar
  • 1/4 cup semi-sweet chocolate chips—melted
  • 1/2 teaspoon vanilla extract
  • 2 to 3 tablespoons of milk

Mix all the ingredients with a whisk until smooth.

Start with only one tablespoon of milk and add more until you have the desired consistency.

Tasty Gluten-Free Donuts

Tasty Gluten-Free Donuts

Ingredients

  • 1 cup warm milk—105 to 110 degrees
  • 1 tablespoon active dry yeast
  • 2 tablespoons sugar
  • 1/4 cup butter—melted and cooled
  • 2 cups gluten free flour mix (mine or storebought)—see notes
  • 1/2 cup cornstarch or potato starch
  • 1/2 teaspoon baking soda
  • Oil for frying

Instructions

In a large bowl, place the milk, active dry yeast, and the sugar.Wait for five to ten minutes or until this mixture becomes foamy and bubbly. This step is called "proofing the yeast" and ensures your yeast is alive and healthy.

Tip: Make sure your milk is the proper temperature. Too hot, it will kill your yeast and too cold, your donuts will not rise well.Add the melted—and cooled—butter (about 105F), the cornstarch, baking soda, and two cups of your gluten-free mix.

Turn your stand mixer on or mix with a wooden spoon.

If you are working the dough by hand you will need to have pretty strong arms as bread dough takes some hefty work.

Tips: If making by hands, mix with a wooden spoon until this becomes too strenuous.  At which point, mix with lightly floured hands. You can use cornstarch in place of the gluten-free mix to coat your hands. If you are familiar with baking with active dry yeast, you already know the usually it is recommended that a bread dough mustn't be sticky. However, when baking gluten-free, your dough should be a tad on the sticky side or your end product will be too dry.

At this juncture, I use my Silpat mat—wich I love. If you do not have a mat, you can use some wax or parchment paper.Lightly sprinkle your work area with some cornstarch—or potato or tapioca starch—and spread it around.

Take some of the dough. My dough ball fits nicely in my hand, it is bigger than a ping-pong ball but smaller than a tennis ball.I flatten the dough with my hands onto my work surface to about half an inch in thickness. I then cut my donut hole. I have also made the hole with my thumb. This method is not as pretty but it works. Alternatively, you can use a donut cutter or a Mason jar lid.

Note: You can keep the donut holes or you can put them back into the dough and use them in a donut—as I do.When all the dough is gone, cover your donuts and let them rise in a warm place for about one hour.

Put some oil into your pan and heat it up to 365 degrees Fahrenheit. Remember in this case, slow and steady is better. If your oil warms up too quickly, your donuts will burn.

Place two or three donuts into your pan in your pan—if it accommodated them. When golden on the bottom side, flip your donuts over to the other side.

Remove them from the pan when both sides are fully cooked and a lovely golden hue.

Place onto your prepared paper towel covered cookie sheets.Let them cool a bit before glazing them.

To glaze my donuts, I place them upside down into the bowl to the midway point and then place them onto another cookie sheet.This recipe yields about twelve donuts.

Notes

Vanilla Glaze: 1 cup powdered sugar, 2 tablespoons softened butter or Earth Balance (soy free), 1 teaspoon vanilla extract, and 2 to 3 tablespoons of milk. Mix all the ingredients with a whisk until smooth. Start with only one tablespoon of milk and add more until you have the desired consistency.

Chocolate Glaze: 1 cup powdered sugar, 1/4 cup semi-sweet chocolate chips—melted, 1/2 teaspoon vanilla extract, and 2 to 3 tablespoons of milk. Mix all the ingredients with a whisk until smooth. Start with only one tablespoon of milk and add more until you have the desired consistency.

My Gluten-Free Mix Recipe: 1 cup white rice flour, 1/2 cup sweet rice flour, 1/2 cup tapioca starch—or potato starch, 2 teaspoons xanthan gum, and 2 teaspoons gelatin

https://www.florencewitt.org/tasty-gluten-free-donuts/

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