Gluten Free Yeast-Raised Doughnuts
We had to avoid yeast raised foods for nearly a decade. I still limit how much we consume but a couple of years ago we decided we needed a "real" doughnut...gluten free. You can glaze them, add sprinkles, natural coloring. You can serve them with hot chocolate, coffee or tea. Eat them for a party, a celebration, for breakfast. No matter how or where, these GF treats have become a staple here when doughnuts are the way to go!
Gluten Free Yeast Raised Doughnuts
2 1/2 cups of all purpose gluten free flour (I used Bob's Red Mill, blue label)
1 1/2 tsp xanthum gum (Omit if your blend has it as part of the flour mix. Mine did!)
1/2 tsp pink salt or real salt
1/4 tsp baking soda
1/4 cup cane juice, sucanut or coconut sugar
2 1/2 tsp instant yeast
1 tsp raw apple cider vinegar
1 extra large egg or 2 medium eggs
1/2 cup plus 1 T milk, almond milk, coconut milk, oat milk
4 tablespoons of unsalted butter
Oil for frying (I used palm kernel oil or refined coconut oil.)
1 cup powdered cane juice, powdered coconut sugar or sucanut
2 T maple syrup or honey
2-4 T water
2 T raw cocoa powder (optional)
In one bowl mix all of the dry ingredients. Whisk together well.
Add the vinegar and the eggs. Mix until combined.
Heat milk and butter in a small saucepan gently. Stir frequently until it just begins to simmer.
Remove the pan from the heat and cool until approximately 110 degrees.
Add the melted butter & milk in a slow steady stream to the dry ingredients while mixing with a mixer. The dough should be soft and sticky but easy to scrape off of the sides of the bowl. Add additional flour, one tablespoon at a time until the desired consistency is reached. Flour your hands well to work with the dough and add as little additional flour as possible. This creates a better more fluffy doughnut in the long run.
Roll the dough 1/2 inch thick onto flour dusted parchment paper or a reusable smooth thin plastic cutting board. Cut the dough into the shape you want (traditional doughnut shapes or holes.) Let rise in a draft free warm location until they more than double from their original size (up to about 150%).
Heat your oil to 350 degrees either in a heavy stock pot or your deep fryer. Fry each doughnut in the oil, turning them once, about one minute per side. Remove with a slotted spoon and drain on a wire rack.
While the doughnuts are cooling, make the glaze. Mix all of the ingredients above except the water. Add the water, one tablespoon at a time and mix until it is a smooth and thickly pourable glaze. Dip each doughnut into the glaze and return them to the wire rack to cool. ENJOY!
Adapted from: Gluten Free On a Shoestring