Wednesday, January 30, 2013

Gluten Free Raised Donuts

Gluten Free Raised Donuts
These turned out a little dense. I think I'll let them rise longer next time.
Cute gf donut holes.
Snoooooow day! I was very skeptical of our chances of having a snow day today. I mean, after living in Iowa for almost 8 years, I've learned that it takes a LOT to call school off. I think there may be 4-5 inches of snow out there ready for us to shovel after eating these donuts, but that usually does not stop school. At any rate, yes, it was the perfect opportunity to try these out. My now gluten-limited son love, love, loves glazed donuts--almost as much as he loves cheese bagels. Having found a recipe for cheese bagels that he likes, it was time to try the donuts. He ate a bunch of the donut holes and he ate a whole donut in about two minutes. Suffice it to say, he likes them. Yay! 
I enjoy these as well, but I did find a problem with them. Well, probably more with how I did it. I didn't let them rise quite long enough. Gluten Free on a Shoestring said to let them rise to 150% of their original size, but I'm a terrible judge of how much dough has risen. I need time. I let about 45 minutes pass, but these donuts were a little too dense. Not inedible, but not as light as I'd wanted them. So, I'm recommending in the recipe below that you let them rise about an hour. That's what I'll do next time, but for now, I'm still calling these a success.

Gluten Free Raised Donuts
     --Adapted from Gluten Free on a Shoestring

  • 2 1/2 cups Better Batter Gluten Free Flour, plus more for dusting
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon baking soda
  • 1/4 cup sugar
  • 2 1/2 teaspoons instant yeast
  • 1 pinch nutmeg
  • 1 teaspoon apple cider vinegar
  • 1 large egg plus one large egg white, beaten together
  • 9 ounces milk (I used 1%)
  • 4 tablespoons butter
  • canola oil for frying
  • a few scraps of gluten free bread
  • 2 cups powdered sugar
  • 1/4 milk
  • 1/2 teaspoon vanilla extract
In the bowl of a stand mixer fitted with a paddle attachment, place flour, salt, cream of tartar, baking soda, sugar, yeast, and nutmeg. Stir with a whisk to combine.
In a microwave-proof cup/bowl, place 9 oz. milk and butter. Microwave on high for about 50 seconds. Stir until butter is completely melted. If butter doesn't seem to melt much, microwave another 20 seconds or so and stir some more.
Add egg and vinegar to the dry ingredients and mix on low to combine. With mixer on low, add melted butter and milk mixture in a slow stream until liquid is absorbed. Dough will be super sticky, but you can add 1-2 tablespoons of flour, one tablespoon at a time, to firm it up a bit.
Place a sheet of parchment onto a flat surface and sprinkle with a little flour. Scrape dough onto parchment and sprinkle with a little more flour. Cover with another sheet of parchment and roll dough to a half-inch thickness.
Cut donuts and holes and place cut pieces onto a parchment-lined baking sheet to rise. Gather scraps, roll, and cut more donuts and holes. 
Cover donuts and holes and allow to rise about an hour, or until donuts are 50% puffier.
When donuts have risen, place 2 inches of canola oil in a heavy stock pot or dutch oven and heat on medium to almost medium high heat until it reaches about 350 degrees fahrenheit, or a piece of bread placed in bubbles and fries immediately.
Place a wire rack into a rimmed baking sheet and line the top with two layers of paper towels. Set aside, ready to take the fried donuts.
Prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract. Cover and set aside.
Fry a few pieces of old gluten free bread (or pretzel nuggets--they taste really good after being fried by the way) and remove fried bread (Gluten-Free on a Shoestring has this step in her recipe and says it helps donuts turn "golden brown and delicious.")
Fry scraps and donut holes until deep golden brown, turning frequently with a slotted metal spoon or spider to brown them evenly. Remove to the paper towel lined baking rack. 
Start frying the donuts, 3 or 4 at a time, turning when they are well-browned on one side. If they seem to be browning too quickly, turn the heat down. While these donuts fry, place donut holes in the glaze, turning to coat. Place on another plate or cooling rack to set.
Remove fried donuts to paper towels, cool slightly, and coat in glaze. Set on cooling rack or plate to set.

Makes about 10 donuts and 15 donut holes, depending on the size of your cutter.

GF Donuts set to rise


  1. Have you made them again yet? Would love to know if they turned out any better or lighter for you, since the flour mix is so expensive to buy or (even her DIY blend). So if they truly were a success the 2nd time, I'm willing to try them myself. Hers look over-fried, your pics looked better, but then you said they were dense. Hope to hear about your new results soon.

    1. This comment has been removed by the author.

    2. It's been a while, but I think I did try them one more time, and they still came out too dense. Very disappointing. If you're really hankering for some gluten free glazed donuts, though, and you're not afraid of too much butter and sugar, you may want to try this recipe:
      The waffles are great as-is, but they also make great glazed nuggets or cinnamon-sugar nuggets (that taste like churros). Sorry, that's the best I can offer from here. :/


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