Amazing Gluten Free Buttermilk Donuts Doughnuts Food

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GLUTEN-FREE BUTTERMILK DOUGHNUTS



Gluten-Free Buttermilk Doughnuts image

Doughnuts are making a trendy comeback...look for them in high end restaurants, retro diners and right in your own home, thanks to this recipe.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 12

Number Of Ingredients 15

Vegetable oil for deep frying
1 egg
1 cup buttermilk
2 tablespoons butter, melted
2 1/2 cups Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
1/2 cup granulated sugar
1/4 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon xanthan gum
1/2 teaspoon gluten-free baking powder
1/2 cup powdered sugar
1 tablespoon unsweetened baking cocoa
1 tablespoon butter, melted
3 to 4 teaspoons milk

Steps:

  • In deep fryer or 2-quart heavy saucepan, heat 2 to 3 inches oil to 375°F.
  • To make Doughnuts, in large bowl, beat egg, buttermilk and 2 tablespoons melted butter with whisk until blended. In medium bowl, stir remaining doughnut ingredients. Slowly fold dry ingredients into egg mixture; coat hands with flour blend, and mix with hands, if necessary. Cover and let dough rest 15 minutes.
  • Meanwhile in small bowl, stir together Chocolate Glaze ingredients, stirring in enough milk until smooth and desired glaze consistency. Cover; set aside while frying doughnuts.
  • Sprinkle flour blend on work surface. Roll out dough on surface to 1/2-inch thickness. If dough is sticky, coat hands and rolling pin with flour blend. Cut dough with 3-inch round doughnut cutter. Fry doughnuts and holes in hot oil about 2 minutes, turning once, until golden brown. Drain on paper towels. Dip top of each doughnut and holes into glaze. Serve warm.

Nutrition Facts : Calories 220, Carbohydrate 35 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Doughnut and Doughnut Hole, Sodium 360 mg, Sugar 15 g, TransFat 0 g

AMAZING GLUTEN-FREE BUTTERMILK DONUTS / DOUGHNUTS



Amazing Gluten-Free Buttermilk Donuts / Doughnuts image

They look like the real thing, they taste like the real thing, and best of all they're really not all that hard to make. The Gluten-Free Rice Flour Mix for this recipe is made of 3 cups white rice flour, 3 cups brown rice flour, 2 cups potato starch (not flour) and 1 cup tapioca starch. Based on a recipe from the GF-Utah site.

Provided by Whats Cooking

Categories     Breads

Time 40m

Yield 16 serving(s)

Number Of Ingredients 12

2 eggs, beaten
2 cups buttermilk
1/4 cup butter, melted
5 cups gluten-free rice flour mix (see note)
1 cup sugar
1 teaspoon nutmeg
1/2 teaspoon cinnamon
2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons salt
2 teaspoons xanthan gum
1/2 cup sugar, set aside in a bowl

Steps:

  • Beat the eggs, buttermilk, and melted butter in a large bowl with a whisk.
  • Combine dry ingredients in a separate bowl. Fold slowly into the wet ingredients, mixing by hand with a wooden spoon. When the ingredients are mostly combined, use your hands to knead a few times to make sure the ingredients are fully incorporated.
  • Let the dough rest for 15 minutes. Sprinkle extra rice flour mix on your countertop or a large cutting board. Roll out dough to between 1/3 and 1/2 inch thick. If dough is sticky, work in more rice flour blend.
  • Heat 2-3 inches of canola oil in the bottom of a pot until very hot (375 degrees F).
  • Cut dough with doughnut cutter OR use a glass, biscuit cutter or jar with approximately 3-inch diameter to cut disks out of the dough and use the cap of the oil bottle to cut out the center hole.
  • Remaining dough scraps can be rolled into balls ("donut holes") and fried.
  • Carefully drop each doughnut in hot oil with fingers, 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. While still warm, roll each donut in the bowl of sugar to coat fully. Alternately, you may omit this step and apply a glaze at this time.
  • Serve while warm.

Nutrition Facts : Calories 120.3, Fat 3.8, SaturatedFat 2.2, Cholesterol 32.1, Sodium 537.3, Carbohydrate 20.5, Fiber 0.1, Sugar 20.2, Protein 1.8

BAKED DOUBLE CHOCOLATE DONUTS (GLUTEN FREE)



Baked Double Chocolate Donuts (Gluten Free) image

Yes, you can make delicious, cakey, gluten free donuts. Recipe #155392 was my inspiration for the glaze. The recipe makes six regular donuts or 12 mini-donuts. If using the mini-pan the cooking time may need to be adjusted.

Provided by PaulaG

Categories     Breads

Time 25m

Yield 6 donuts

Number Of Ingredients 20

2/3 cup all-purpose flour, blend gluten free
2 tablespoons tapioca starch (Expandex)
1/4 cup cocoa
1/2 cup sugar
1 teaspoon xanthan gum
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
3 tablespoons dried dry buttermilk
2 large eggs
3 tablespoons coconut oil, melted
2 -4 tablespoons water, divided
1 1/2 tablespoons melted coconut oil
1 1/2 tablespoons unsweetened cocoa
1 1/2-2 tablespoons hot water, divided
3/4 cup confectioners' sugar
1/2 teaspoon vanilla
chopped peanuts (optional)
sweetened flaked coconut (optional)
nonpareils (optional)

Steps:

  • Preheat oven to 375 degrees. Spray a 6 hole donut pan with non-stick cooking spray.
  • In a medium bowl blend together the flour, tapioca starch, cocoa, sugar, gum, baking powder, salt, cinnamon and buttermilk powder.
  • In a small bowl beat together the eggs, oil and 2 tablespoons water. Pour the mixture into the dry ingredients and mix until well combined. If mixture is to thick add in additional water until a smooth, thick, cake batter consistency is achieved.
  • Spoon the mixture into the prepared pan, smoothing with a spatula. Place in pre-heated oven and bake for 10 to 12 minutes. Allow to rest in pan a minute or two and then turn out onto a wire rack to cool for a few minutes.
  • In a small bowl, blend together the coconut oil, cocoa, 1 1/2 tablespoons hot water, sugar and vanilla. Stir until smooth adding in additional water as needed. Place the cooling rack with donuts on a cookie sheet and spoon the chocolate glaze over the donuts allowing the glaze to drip down sides. Immediately top with topping of choice; i.e., peanuts, coconut or nonpareils. Enjoy!

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