Old Fashioned Doughnuts

[mrsppmrxky]

Flour Mix
Gluten Free Baking Mix

Rice Flour (2 parts) 6 cups

Potato Starch (2/3 part) 2 cups

Tapioca Flour (1/3 part) 1 cup



I found this recipe online last year and just got around to preparing it this weekend.

This recipe is easy and so good! (our flour mix was rice/tapioca/potato starch. If you have been missing donuts, you might want to give it a try. The consistancy is lighter than the wheat cake doughnuts, but not quite as light as yeast donuts.

Old Fashion Doughnuts

2 eggs, beaten
2 cups buttermilk
1/4 cup butter, melted
5 cups rice flour blend


1 cup sugar
2 tsp baking soda
1 tsp baking powder
2 tsp salt
2 tsp xanthan
1 tsp nutmeg





Combine eggs, buttermilk, and melted butter in a large bowl. Mix well with a wire whisk or fork.


Combine dry ingredients in a separate bowl and add to the wet. Mix by hand with a large spoon. (Do not use an electric mixer).


Let batter rest about 15 minutes. Turn dough onto a well-floured surface. If dough is sticky, work in more rice flour blend.


Roll dough 3/8" thick. Cut with doughnut cutter. (We used a large rimmed cup to cut the doughnuts and the lid to the oil bottle to cut the doughnut holes.)


Fry in 1 to 3 inches of very hot oil (375 F) until brown on one side. Turn donuts over and brown on second side.





Cake Doughnuts: Dip warm doughnuts into a bowl of very thin glaze made from 2 cups powdered sugar and 2/3 cup milk
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