Gluten-Free Buttermilk Doughnuts
Recipe adapted from Food.com
Servings: 30 doughnuts
Ingredients
- 2 eggs
- 2 cups buttermilk, see Gr8 Tip below
- ¼ cup butter, melted
- 5 cups Bob's Red Mill Gluten Free All Purpose Baking Flour Mix
- 1 cup sugar
- 1-½ teaspoons nutmeg
- 1 teaspoon cinnamon
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 2 teaspoons salt
- 2 teaspoons xanthan gum
- Vegetable oil for frying
- ½ cup powdered sugar, set aside for sprinkling over the top
Instructions
- In a large mixing bowl beat the eggs then add the buttermilk.
- While whisking, slowly add the melted butter.
- In a separate bowl whisk together the dry ingredients.
- Slowly fold the dry ingredients into the wet ingredients using a wooden spoon. Make sure the ingredients and fully incorporated, but do not overmix.
- Let the dough rest for 15 to 30 minutes.
- Sprinkle some of the GF baking flour mix onto your countertop or cutting board and roll the dough to between ⅓ and ½ inch thick.
- If dough is too sticky, add more of Bob's Red Mill Gluten Free All Purpose Baking Flour Mix
- Heat 2 to 3 inches of vegetable oil in a pot to 375º F.
- Cut dough with a doughnut cutter or use a 3" round cookie cutter or glass. cut the hole with a 1" to 1-½" round.
- Remaining scraps can be rolled into balls and fried.
- Using a "spider" or slotted spoon, carefully lower each doughnut into hot oil. Cook only a few at a time, do not crowd the pan.
- Cook until golden brown on both sides. This should not take long, just a few minutes.
- Remove the doughnuts from oil with the "spider" or slotted spoon and drain on paper towels to absorb the oil.
- While still warm, sift powdered sugar over the top, turn over and sift sugar on the other side. Or, you may omit this step and apply a glaze.
Notes
Gr8 Tips:
- This recipe can be cut in half if you don't need 30 doughnuts.
- Have you heard of powdered buttermilk? It is a Gr8 product. Since it is rare to have to use a whole quart of buttermilk in a recipe, we often have leftover that just goes to waste. With the powdered version, you can keep it in the refrigerator for a long time and always have exactly the amount needed for a recipe!
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