Gluten Free Donuts Food

GLUTEN-FREE DONUTS

Steps:

• Heat oil in a deep fryer or in a large saucepan to 300 degrees F (150 degrees C).
• Beat coconut milk, all-purpose flour, egg, almond flour, coconut flour, honey, and guar gum together in a bowl using a hand blender until batter resembles thick pancake batter.
• Drop batter by rounded spoonfuls, working in batches, into the hot oil; fry until donuts are dark brown, 3 to 5 minutes. Remove donuts with a slotted spoon. Pour confectioners' sugar into a shallow bowl. Roll donuts in confectioners' sugar until coated.

GLUTEN-FREE SUGAR-GLAZED DOUGHNUTS

Steps:

• Whisk the dry ingredients: Put the flour, psyllium and yeast into the bowl of a stand mixer. Whisk them together on low speed to aerate the flour.
• Heat the milk: Set a small pot on low heat. Pour in the milk and heat until just warm (75 degrees F if you are using a thermometer). Turn off the heat.
• Make the doughnuts: With the stand mixer running at low speed, add the sugar, salt and warm milk to the flour mixture.
• With the mixer still running at low speed, add 1 egg at a time until all the eggs are fully incorporated into the batter. Dribble in the vanilla extract. Scrape the batter down the sides of the bowl fully. Run the mixer until the batter is airy and light, about 5 minutes.
• Add the butter: Scrape down the sides of the bowl again. With the mixer running at low speed, add the butter, one cube at a time, until fully incorporated into the batter.
• At this point, the dough should gather around the paddle of the stand mixer and gently slump off when you turn the mixer off. If it feels too wet, add a bit more flour. Turn the dough onto a lightly-floured surface. Wet your hands lightly.
• Gently pat the dough, which will be sticky. Don't worry. That's why you wet your hands. Gently shape the dough, stretching and pulling as you can, into a large ball. Make a seam with the edges of the dough together. Put the dough, seam-side down, into a greased bowl. Cover the bowl with plastic wrap and let it sit in a warm place in the kitchen for 1 hour.
• Roll out the dough: With wet hands, gather the dough and plop it onto a lightly-floured piece of parchment paper. Flour a rolling pin and roll out the dough just shy of the edges of the parchment paper. (Remember to go slowly. This will not feel like gluten dough.) The dough should be about 1-inch thick. Put the parchment paper onto a baking sheet and place it in the freezer for 10 minutes.
• Cut out the doughnuts: Using a 3-inch doughnut cutter (or biscuit cutter or an empty tin can, if that's all you have), cut out 8 rounds from the dough. Cut holes in the rounds with a much smaller cutter. (You could also use your finger.) Set them aside on a piece of parchment paper.
• You can roll out the remaining dough and cut out more doughnuts, if you want. They won't be quite as light as the first batch, but they are still doughnuts!
• Let the doughnuts rest while you prepare the oil.
• Heat the oil: Set a Dutch oven over medium-high heat. Pour in enough oil to fill the pot 1/3 of the way. Heat the oil to 350 degrees F. Fry the doughnuts: Using a slotted spoon, gently lower a doughnut into the hot oil. Add three more doughnuts.
• Fry the doughnuts for 30 seconds on one side, then 45 seconds on the other side, then another 30 to 45 seconds on the first side again, until the doughnuts are a deep golden brown.
• Remove the doughnuts to a baking rack set over a baking sheet. Fry the remaining doughnuts the same way.
• Make the glaze: Whisk together the milk and vanilla extract in a medium bowl. Continue whisking as you add the confectioners' sugar. Whisk until all the lumps of sugar have been blended into a smooth glaze.
• Dunk the warm doughnuts into the sugar glaze and return them to the cooling rack.
• Eat immediately. Doughnuts are really only good the day they are made and they're best within an hour of being made.
• Pour all the flours and milk powder into a large container. (Restaurant supply stores sell large plastic containers that fit this purpose well. You could also use a large glass jar.) Shake and shake and shake harder until all the flours have become one color.

GLUTEN-FREE BAKED DOUGHNUTS RECIPE

Steps:

• Preheat oven to 425 F. Grease the doughnut pans and set aside.
• Store doughnuts in an airtight container at room temperature for up to three days.

GLUTEN-FREE CAKE DONUTS

Steps:

• Heat oil in pan to 375 degrees (oil should fill the bottom of the pan so doughnuts float).
• In a large bowl mix together dry ingredients.
• Mix in butter, milk and egg until smooth.
• Turn dough out onto a lightly floured surface. Roll dough to 1/4 inch thickness and cut with a doughnut cutter.
• Carefully put doughnuts in hot oil, being careful not to overcrowd pan. Fry for about 3 minutes until golden brown, turning only once.
• Place doughnuts on paper towels to cool.
• Dust donuts with powdered sugar or frost with icing and decorate...enjoy!

BAKED DOUBLE CHOCOLATE DONUTS

Steps:

• Pre-heat oven to 375 degrees and spray donut pan with non-stick spray.
• Combine milk and vinegar, set aside and let sit for 5 minutes.
• In a large bowl, sift and mix together flour, xanthan gum, sugar, cocoa powder, baking powder, baking soda and salt.
• In a separate bowl, whisk egg, oil and vanilla. Whisk in milk/vinegar mixture until combined.
• Pour wet ingredients into the bowl of dry ingredients. Stir until just combined. Don't over mix!
• Transfer batter into a ziplock bag. Cut one corner and pipe batter into the prepared donut pan. You can also use a spoon to transfer batter to the pan but piping it from the ziplock bag is easier.
• Bake donuts for 8 minutes. The top of the donut will spring back when touched when done.
• Cool donuts on a wire rack.
• To prepare the chocolate glaze, add chocolate chips, butter, corn syrup and water to a microwave safe bowl.
• Heat on high for 20 seconds. Stir well. Microwave for 10 seconds until the chocolate is melted. Stir well. Do not over-heat.
• Dip cooled (can be slightly warm) donuts 1/3 of the way in the chocolate glaze. Top with sprinkles, coconut or toppings of your choice.

GLUTEN-FREE SUFGANIYOT - JELLY DONUTS FOR CHANUKAH

Steps:

• Beat 2 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 1/4 inch thick. If dough is sticky, work in more rice flour blend.
• Heat 2 inches of canola oil until very hot (375 degrees F).
• Use a glass, biscuit cutter or jar with approximately 3-inch diameter to cut disks out of the dough. Place 1/2 teaspoon of jelly in the center of one disk. Brush the beaten egg you've set aside around the outer edge of the dough. Place a second disk of dough on top, and use your fingers to crimp the edges until they are sealed. Repeat until you've used up all the dough. Remaining dough scraps can be rolled into balls ("donut holes") and fried.
• Carefully place sufganiyot in hot oil with a slotted spatula. Cook until very brown on one side. If necessary, turn the donut over and brown on the second side. Remove from oil and place on a plate lined with two layers of paper towel or brown paper. While warm, roll sufganiyot in the bowl of sugar to coat.
• Serve while warm.