I am a huge fan of Bob’s Red Mill One for One Gluten Free Flour. I’ve found that it works great as a replacement in all my gluten recipes. It takes a little tweaking but it always turns out amazing.
When I was growing up my family had a tradition of making donuts on New Year’s Eve. This year my parents happened to be here for New Years and I thought it would be fun to bring back the tradition. I googled gluten free donuts and picked out a recipe. They turned out horrible. We are talking hockey pucks. I was so disappointed.
So yesterday I looked up regular gluten doughnut recipe’s and found one called Old Time Cake Doughnuts on the Taste of Home website. I’ve been doing a lot of research on how to get the best performance out of gluten free flour when baking and figured I’d give it a whirl with this recipe.
I will share the recipe below – the only modifications were using gluten free flour in place of the regular flour, adding an extra table spoon of baking powder to the dry ingredients, and a teaspoon of apple cider vinegar to the wet ingredients. Make sure you refrigerate for the 2 hours. This is an important step.
Taste of Home Old Fashion Doughnuts – Gluten free version
- 2 tablespoons unsalted butter, softened
- 1-1/2 cups sugar, divided
- 3 eggs
- 1 teaspoon apple cider vinegar or lemon juice
- 4 cups all-purpose flour (gluten free flour)
- 1 tablespoon baking powder (add an extra tablespoon)
- 3 teaspoons ground cinnamon, divided
- 1/2 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 3/4 cup 2% milk
- Oil for deep-fat frying
- In a large bowl, beat butter and 1 cup sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. I added the apple cider vinegar here.
- Combine the flour, baking powder, 1 teaspoon cinnamon, salt and nutmeg; add to butter mixture alternately with milk, beating well after each addition. Cover and refrigerate for 2 hours.
- Turn onto a heavily floured surface; pat dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter. In an electric skillet or deep fryer, heat oil to 375°.
- Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels.
- Combine remaining sugar and cinnamon; roll warm doughnuts in mixture. Freeze option: Wrap doughnuts in foil and transfer to a resealable plastic freezer bag. May be frozen for up to 3 months. To use, remove foil. Thaw at room temperature. Warm if desired. Combine 1/2 cup sugar and 2 teaspoons cinnamon; roll warm doughnuts in mixture.
1 each: 198 calories, 8g fat (1g saturated fat), 30mg cholesterol, 112mg sodium, 29g carbohydrate (13g sugars, 1g fiber), 3g protein.