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Recipe name Sarah's Gluten Free Donuts

No image available

Meal

Main ingredient Flour

Number of servings

Origin Sarah Smith

Season

Cooking type Western

Time required

Difficulty ****

Suggested wines

Ingredients 2.5 cups flour (any good blend will do - I like Gluten Free on a Shoestring’s Better Batter mix but I’ve also used grocery store brands, and the Bob’s Red Mill baking blend is my top pre-made choice for this recipe.)
1.5 tsp xanthan gum (if your flour blend doesn’t already have it)
0.5 tsp salt
0.25 tsp baking soda
1 tsp baking powder
1 tsp nutmeg
1 tbsp apple cider vinegar
1 egg + 1 egg white
9oz milk
3/8 cup butter
1/4 cup sugar
1-2 yeast packets - depending on what you have and how patient you are.

Directions Mix the top ingredients in a large bowl. Put the bottom ingredients (except the yeast) on the stove, and heat to 110 degrees F, no higher. Cool to below 110 if necessary before adding the yeast - higher than 110 and you’ll kill it. Leave covered in a warm place for 10 minutes.

Mix the yeast ingredients in with the dry ingredients. It will make quite a wet mix. Stir thoroughly, then cover with a towel and leave to rise until doubled in volume.

Pour the dough out onto a WELL floured surface, and knead till it comes together without sticking to your hands. Add flour as needed to reach that point. Gluten free doughs don’t really need kneading, but this helps get the consistency right and makes sure it’s properly mixed (a lesson I learned one time).

Roll the dough out to about 1/2" thick, and cut your donuts. For filled donuts, a small diameter mug makes a good size. For ring donuts, use a donut cutter or make sure to leave yourself a hole about 1" diameter, as they’ll puff up and fill it in otherwise. You can roll the scraps up to cut out more without changing the dough.

Lay the cut donuts out on a sheet of parchment paper, and leave them uncovered for another 30-45 minutes, or until they’ve added about 50% in height. They will puff up more in the oil.

Heat your oil to about 370 degrees F. If you don’t have a fryer, heat about 2-3 inches of oil only in your deepest pot, and keep a very close eye on the temperature. Deep frying on the stove can be dangerous. Cut the parchment paper into squares with one donut each on them. Carefully lower the donuts into the oil 2-3 at a time - they will cool the oil, which makes them fry more slowly and absorb more grease.

Cook the donuts 2-3 minutes, then flip them to cook the rest. They will be darker than the kind you get at Tim Horton’s or Krispy Kreme, but take them out before they get really browned dark. I usually do a test one first out of the last scrap of dough, so I can cut into it and make sure it’s cooked through and adjust my timing if it isn’t.

When the donuts come out of the oil, put them on a drying rack to lose their residual oil and then roll in sugar while still warm, or let them cool and ice them.

Notes Enjoy! I’ve made dozens and dozens of donuts from this recipe. The first time I made it, I cried tears of joy in my kitchen at 11pm from the sheer satisfaction of having my first donut in a decade. Hopefully it works as well for your friend!

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Recipe name	Sarah's Gluten Free Donuts
No image available
Meal
Main ingredient	Flour
Number of servings
Origin	Sarah Smith
Season
Cooking type	Western
Time required
Difficulty	****
Suggested wines
Ingredients	2.5 cups flour (any good blend will do - I like Gluten Free on a Shoestring’s Better Batter mix but I’ve also used grocery store brands, and the Bob’s Red Mill baking blend is my top pre-made choice for this recipe.) 1.5 tsp xanthan gum (if your flour blend doesn’t already have it) 0.5 tsp salt 0.25 tsp baking soda 1 tsp baking powder 1 tsp nutmeg 1 tbsp apple cider vinegar 1 egg + 1 egg white 9oz milk 3/8 cup butter 1/4 cup sugar 1-2 yeast packets - depending on what you have and how patient you are.
Directions	Mix the top ingredients in a large bowl. Put the bottom ingredients (except the yeast) on the stove, and heat to 110 degrees F, no higher. Cool to below 110 if necessary before adding the yeast - higher than 110 and you’ll kill it. Leave covered in a warm place for 10 minutes. Mix the yeast ingredients in with the dry ingredients. It will make quite a wet mix. Stir thoroughly, then cover with a towel and leave to rise until doubled in volume. Pour the dough out onto a WELL floured surface, and knead till it comes together without sticking to your hands. Add flour as needed to reach that point. Gluten free doughs don’t really need kneading, but this helps get the consistency right and makes sure it’s properly mixed (a lesson I learned one time). Roll the dough out to about 1/2" thick, and cut your donuts. For filled donuts, a small diameter mug makes a good size. For ring donuts, use a donut cutter or make sure to leave yourself a hole about 1" diameter, as they’ll puff up and fill it in otherwise. You can roll the scraps up to cut out more without changing the dough. Lay the cut donuts out on a sheet of parchment paper, and leave them uncovered for another 30-45 minutes, or until they’ve added about 50% in height. They will puff up more in the oil. Heat your oil to about 370 degrees F. If you don’t have a fryer, heat about 2-3 inches of oil only in your deepest pot, and keep a very close eye on the temperature. Deep frying on the stove can be dangerous. Cut the parchment paper into squares with one donut each on them. Carefully lower the donuts into the oil 2-3 at a time - they will cool the oil, which makes them fry more slowly and absorb more grease. Cook the donuts 2-3 minutes, then flip them to cook the rest. They will be darker than the kind you get at Tim Horton’s or Krispy Kreme, but take them out before they get really browned dark. I usually do a test one first out of the last scrap of dough, so I can cut into it and make sure it’s cooked through and adjust my timing if it isn’t. When the donuts come out of the oil, put them on a drying rack to lose their residual oil and then roll in sugar while still warm, or let them cool and ice them.
Notes	Enjoy! I’ve made dozens and dozens of donuts from this recipe. The first time I made it, I cried tears of joy in my kitchen at 11pm from the sheer satisfaction of having my first donut in a decade. Hopefully it works as well for your friend!