Doughnuts

I've never been fully satisfied with the doughnut recipe from our cookbook, so the other day I decided to do some experimenting. I pulled about 6 gluten-filled recipes off the net, combined them, and then made them with gluten free flours. They were really good! The texture was just like "normal" cake doughnuts, and the flavor was great. My husband wanted to throw away the oil, but I wouldn't let him. Something this yummy deserved an encore!

Gluten Free Cake Doughnuts

1 c. GF Mix
3 c. Featherlight Mix
2 tsp. xanthan gum
1 c. sugar
4 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1/4 tsp. mace (or use 1/2 tsp. nutmeg)
1 c. milk
3 eggs
4 Tbs. melted butter
1 tsp. vanilla



Combine dry ingredients. In another bowl, combine the wet ingredients. Combine dry ingredients and wet ingredients. Mix well. Let sit in the refrigerator for 15 minutes.

You can see that the dough is a little sticky, but the refrigeration helps. Now, to shape the doughnuts there are two possible methods. The first is to roll the dough out on parchment paper that has been dusted with potato starch. Using one large and one small cookie cutter, cut out doughnut shapes. The second (which I prefer) is to scoop out balls of dough with a cookie scooper, pat them out with a little potato starch to keep them from sticking, then swirl them around on a sheet of parchment paper until they are shaped like doughnuts. I'm not explaining this so well. Better watch the video.

Fry shaped doughnuts in hot oil; one recipe said 370 degrees, but I must admit that I didn't actually check the temperature - I just turned it down a bit when it started to burn my doughnuts.

Cook until golden brown on the first side, then turn and cook until golden brown on the second side. Remove from oil and drain on paper towels. Enjoy!