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Bob's Red Mill

Kettle Cuisine

Gluten-Free Foods

Best Ever Gluten-Free Donuts

Best Ever Gluten-Free Donuts

Click here for a printer friendly version of this recipe.Click here for a printer-friendly version.
Makes 2 Dozen 3-inch Donuts

1¼ cups white rice flour
1 cup granulated sugar
7/8 cup potato starch
½ cup tapioca starch/flour
½ cup + 1 tablespoon chickpea flour
     or soy flour
4 teaspoons xanthan gum
1 teaspoon salt
1¾ teaspoons baking powder
7½ teaspoons instant dry yeast
1¼ cups warm milk of choice (dairy, rice, soy, hemp, nut milk) or warm water
1½ sticks unsalted butter or dairy-free margarine, melted
2 large eggs, lightly beaten
4 cups vegetable oil (or more)
Extra sugar, powdered sugar or cinnamon, optional

  1. Place rice flour, granulated sugar, potato starch, tapioca starch/flour, chickpea flour, xanthan gum, salt, baking powder and dry yeast in a bowl of a stand mixer fitted with the paddle attachment. Beat briefly to combine.
  2. Add milk, melted butter and eggs to dry ingredients. Beat for 5 minutes at medium speed.
  3. Let dough rest for 20 minutes in a warm, draft-free area.
  4. Cut 5x5-inch squares of parchment paper. Spoon dough into a pastry bag fitted with the widest tip or use a plastic bag with the bottom corner cut to create a ¼ to 1/2-inch opening. Pipe a donut-shaped circle* onto each parchment square. Set squares on baking sheets and let proof for 20 minutes in a warm, humid environment.
  5. In a deep skillet or electric fryer, heat oil over medium heat until oil reaches 350 degrees. Gently slide 3 or 4 donut sheets into the oil and fry 4 to 6 minutes or until golden brown. Use a slotted spoon to remove the paper and gently turn donuts. Cook another 2 to 3 minutes. Remove to a tray lined with several sheets of paper towels.
  6. While still warm, sprinkle donuts with sugar, powdered sugar or cinnamon, if desired.

Each donut contains 181 calories, 9g total fat, 4g saturated fat, 0g trans fat, 101mg cholesterol, 133mg sodium, 23g carbohydrate, 1g fiber, 4g protein.

*To help form the donuts, shape them with plastic wrap that’s sprayed with vegetable oil

This recipe, adapted by food editor Beth Hillson from a class she took at the Culinary Institute of America, was published in the April/May 2008 issue of Living Without magazine.

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Living Without is a lifestyle guide to achieving better health. It is written with your needs in mind but is not a substitute for consulting with your physician or other health care providers. The publisher and authors are not responsible for any adverse effects or consequences resulting from the use of the suggestions, products or procedures that appear in this magazine. All matters regarding your health should be supervised by a licensed health care physician. Copyright 2009 Living Without, Inc. All rights reserved worldwide.