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.)


Glaze:

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

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