Gluten Free Doughnuts Recipe
Looking for an easy Gluten Free Doughnuts recipe? Learn how to make Gluten Free Doughnuts using healthy ingredients.
Submitted by elli_bel
Makes 18 servings
Forget Krispy Kreme; Make These Instead
Recipe Ingredients for Gluten Free Doughnuts
|1||cup (8 fl oz) Water|
|4.5||tsp Active Dry Yeast|
|8||oz Gluten Free All Purpose Baking Flour|
|5.36||oz Sugars, Granulated|
|3||large Egg, Whole|
|3||large Egg, Whole|
|2||tsp Vanilla Extract|
|1||tsp Salt, Table|
|28||oz Gluten Free All Purpose Baking Flour|
|0.67||tbsp Xanthan Gum|
|8||oz Powdered Sugar|
|0.25||tsp Vanilla Extract|
|0.25||tsp Almond Extract|
Recipe Directions for Gluten Free Doughnuts
- Gluten Free Doughnut Recipe
- yield: approximately 1.5 dozen
- 1 c. warm water
- 2 envelopes active dry yeast (1.5 Tbsp)
- 1 c. Bob?s Red Mill Gluten Free All Purpose Flour
- 2/3 c. sugar
- 2/3 c. butter, softened*
- 3 large eggs
- 2 tsp. vanilla extract
- 1 tsp. salt
- 3.5 c. Bob?s Red Mill Gluten Free All Purpose Flour
- 2 tsp. xanthan gum
- 1/2 gallon of oil (for frying)
- *dairy free butter substitutes like Vegan Buttery Sticks or coconut oil would work
- Step 1: Add the yeast to the warm water and proof for 5 minutes. Stir in 1 cup of flour, cover the bowl with plastic wrap, and let it sit for 30 minutes.
- Step 2: Whisk the sugar, butter, eggs, vanilla, and salt together and add it to the yeast/flour mixture. Then add in the remaining 3.5 c. of flour and the xanthan gum. Mix the dough together for several minutes. The dough should be somewhat thick but still soft, not thick enough that you think ?this is going to be easy to roll out?, but more like ?this dough may be a bit too soft to work with?
- Step 3: Cover the bowl with plastic wrap and let it sit in a warm spot for 2 hours. Then put it in the refrigerator for at least 3 hours, (but up to 16 hours) and get some sleep.
- Step 4: Rise and shine! Roll out the dough to 3/8″ thick. Use a 3″ round cookie/biscuit cutter to cut out the doughnut, and then cut a 1″ hole (or thereabouts) in the middle of each with a floured knife. Re-roll the scraps and continue as above until you?ve used all of the dough. Let the doughnuts rise in a warm place for an hour. Do not cover them ? the exterior needs to dry out slightly.
- Step 5: Pour the oil into a large deep skillet (or stock pot) and heat it to 375 degrees F. I start the oil after the doughnuts have risen for 45 minutes so that everything is ready at the same time. Carefully drop a few doughnuts into the hot oil, being careful not to crowd. When one side has browned nicely (this doesn?t take long) flip the doughnut over and cook until the other side has browned as well. Cut one of the first doughnuts in two to make sure they are completely cooked and adjust your oil temperature as needed.
- Step 6: When the doughnuts come out of the oil, lay them on a cooling rack or paper towels to drain. Once they?ve cooled just a little bit, roll them in the vanilla glaze and set them on a cooling rack.
- Step 7: Sit down and eat while these are still hot. Keep eating until you can?t move or the doughnuts are all gone =)
- Vanilla Almond Glaze
- 1 c. confectioner?s sugar
- 2 ? 3 Tbsp. water
- 1/4 tsp. vanilla extract
- 1/4 tsp. almond extract
- Just stir briskly until all of the ingredients are combined. Make more as needed =)
Serving Size 119.6g
Amount Per Serving
Calories from Fat
% Daily Value*
* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
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