Best Ever Gluten-Free Donuts

MAKES 2 DOZEN, 3-INCH DONUTS

Whip up warm, delicious donuts in your own kitchen with this recipe, adapted from the CIA classroom.

    1¼  cups white rice flour
    1  cup granulated sugar
    7/8  cup potato starch
    ½  cup tapioca starch
    ½  cup plus 1 tablespoon chickpea flour or soy flour
    4  teaspoons xanthan gum
    1  teaspoon salt
    1 ¾  teaspoons baking powder
    7 ½  teaspoons instant dry yeast
    1 ¼  cups warm milk of choice or water
    1 ½  sticks unsalted butter, 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, 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. (See sidebar on creating a proofer at home.)

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.

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

Read More on These Topics

• Celiac/Gluten Free
• Casein-Free/Dairy Free
• Nut Allergies
• Bread
• Snacks