Prepare yourself for something wonderful.
Homemade doughnuts.
Not just doughnuts...but gluten-free ones at that!
Now granted they are fried...but that is ok...everything in moderation no?
For the genuine Gluten -Freers out there who must live with some seriously altered taste and flavors if they want to enjoy a bread (especially a dessert) this is a recipe to celebrate, be proud of and indulge in every once in a while!
I have to say, these are a fine accompaniment to morning cup of tea or an afternoon mug of coffee. Or if you are like me, you share them with your friend while you both study for your RD exam. Yep, nothing helps you memorize the parameters of obesity like a fried doughnut. Gluten-free. Homemade.
(My personal comments in blue)
Gluten- Free Apple Cider Doughnuts
Makes approximately nine, 3” doughnuts with nine
holes
(Results may vary depending on your doughnut cutter!)
Ingredients
1 ¾ Cups + 1
Tablespoon Brown Rice Flour Mix (the Author makes her own all-purpose mix. I used Arrowhead Mills All Purpose Flour mix…worked
great!)
¼ Cup
Granulated Sugar
½ teaspoon
Xanthan Gum
1 Tablespoon
Baking Powder
1 teaspoon
Baking Soda
1 teaspoon
Salt
¾ - 1 teaspoon
Cinnamon
¼ teaspoon Nutmeg
Canola Oil
for frying (enough
for 2” depth in a 3 or 6 quart pan)
2 Large Eggs (don't forget....at room temp)
7 Tablespoons
Apple Cider Vinegar
2 Tablespoons
Canola Oil
OTHER:
Rice flour
for bread board (~2 Tablespoons)
Cinnamon
sugar topping= 1/3 granulated sugar + 1 tsp cinnamon
Procedure
1.
Mix brown rice flour mix (or all-purpose mix), sugar, xanthan
gum, baking powder, baking soda, salt, cinnamon, and nutmeg in a small bowl and
set aside.
2.
In a large 5- quart sauce (see Cook’s Note at bottom), heat two inches of canola oil to
350F. (Use candy thermometer to maintain
temperature [ I used a digital
one kinda like this and just checked it
after removing each batch]. Temperatures higher than 350F will brown
doughnuts before they are fully cooked and prevent them from fully rising. )
3.
In a large bowl beat eggs with an electric mixer
until eggs are light and foamy (this will take several minutes). Add flour mixture, apple cider, and 2
Tablespoons of oil; mix one minute at medium-low speed.
4.
Liberally spread rice flour (about 2 Tablespoons)
over surface of wooden board (or marble slab. I just covered
my wooden bread board with waxy paper) and lightly flour hands. Use a spatula to move dough onto the wooden board
in a ball shape. Dough will be sticky. Roll
dough around in the rice flour until it is lightly covered. Gently press dough into a ½ inch round. Use a 3-inch round doughnut cutter (or a 3 inch
round cookie cutter and a 1 inch round cookie cutter) to cut nine doughnuts and
nine doughnut holes. (After you press the dough into shape the
first time, you should be able to cut six doughnuts. (I only got 6 doughnuts total because
of the size of my cutter).
5.
Use a pancake turner to gently lift three
doughnuts and three holes into the hot oil.
The doughnuts should rise slowly to the surface and puff. Cook one minute; turn with a slotted
spoon. Cook other side for one minute
(doughnuts should be golden brown in color); remove with slotted spoon to paper
towel-lined plate. Blot any residual oil
off doughnuts. Cool slightly.
6.
Repeat with remaining doughnuts and holes, but
make sure oil is heated to 350F before proceeding (I found that the heat dropped 20
degrees after each batch was removed. It
took about 1 minute for heat to get back up to 350F).
7.
Gently coat warm doughnuts with cinnamon sugar
(place cinnamon -sugar in a flat-bottom bowl and use a spoon to coat
doughnuts).
Cooks Note:
You can also save oil by frying the doughnuts
in a heavy 3-quart saucepan filled with 2-inches of oil. Fry only two doughnuts at a time. (I did this. It
worked really well and saved oil).
ENJOY this gluten-free indulgence!!!
Source:
Roberts,
Annalise G. Gluten-Free Baking
Classics. Pg 153 – 154.
1 comment:
YUMO......sounds SO good!! I'll have to try making them :D
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