Gluten Free Doughnuts

• Vegetarian
• Gluten free

• Refrigerated

  • 3 Eggs

• Condiments

  • 1 tbsp Maple syrup
  • 1 tsp Molasses

• Baking & Spices

  • 1 tsp Cinnamon
  • 2 cups Cornstarch
  • 1 1/2 tsp Guar gum
  • 1 cup Rice flour
  • 1 Pinch Salt
  • 2 tbsp Sugar
  • 1 tbsp Vanilla extract
  • 1 tbsp Yeast

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar
  • 1/4 cup Olive oil

• Liquids

  • 3/4 cup Water

Found on imglutenfree.com

Description

Ingredients

• 3 eggs
• 1 tablespoon yeast
• 2 tablespoons sugar
• ¾ cup warm water
• 1 teaspoon molasses (adds a malty “wheat” flavor)
• 1 tablespoon vanilla extract
• 1 tablespoon maple syrup
• 1 tablespoon apple cider vinegar
• ¼ cup olive oil
• 2 cups cornstarch (tapioca starch works as well)
• 1 cup rice flour
• 1 ½ teaspoons guar gum
• Pinch salt
• 1 teaspoon cinnamon

Directions

• Put the yeast, 2 tablespoons of sugar, and ¾ cup of warm water into a bowl and stir it up with a fork. Put the bowl in a warm place. I always put it in the oven on WARM for about three minutes and then turn the oven off and let it sit in there. Allow the yeast to rise for at least five minutes.
• In a separate bowl, beat together the eggs, molasses, vanilla extract, maple syrup, vinegar, and olive oil.
• Add the yeast mix to the egg/olive oil/ molasses mix. Beat until fully blended, then add the cornstarch, rice flour, guar gum, salt, and cinnamon. Beat for two minutes.
• Take a look at the dough. It should be thick but not dry looking. I’ve included a picture here to help you. The mix is perfect if it’s got a smooth, not stiff look. If it looks a little bit stiff or dry, add more warm water and blend, adding it a tablespoon at a time. Your dough should DEFINITELY not be “knead-able.” This means it will be a little bit difficult to work with later on, but you NEED that moisture. Bear with me here.
• So, after you’ve gotten it to about the right texture (see pictures below for reference), blend for about two minutes to stretch it out a little bit. This is the gluten free version of kneading.
• Finally, you’re ready to make doughnuts.
• Put a sheet of wax paper onto your work surface and sprinkle it with cornstarch. Put a baking sheet nearby and put wax paper on that as well. Get out your tools: You’ll need a spatula, a cup with a top about 3” in diameter (really anything circular will work), and a teaspoon.
• Take about half of the doughnut batter and place this on the cornstarch. Coat your hands with cornstarch and flatten the dough out, using cornstarch as necessary. I don’t use a rolling pin at all. The dough is very soft and you only need to flatten it out to about ¾ of an inch thick.You dont need to knead it at all--be gentle (see pictures below for reference).
• Coat the edges of your cup in cornstarch and use it to make a circle of dough. Twist it around a little bit before lifting it up again (see pictures below for reference).
• Rub some cornstarch around inside of your teaspoon, then use the teaspoon to dig out the center of your doughnut (think ice cream scooper). Cover one of your fingers in cornstarch and twist it inside the doughnut center to make it nice and round inside (see pictures below for reference).
• Use the spatula to put the doughnut on the baking sheet. Repeat the above process with all of your doughnuts.
• Once you’ve got them all on the pan, put them in a warm place to rise for thirty minutes. I put mine in the oven on WARM for five minutes, then turned the oven off completely and just let them sit there (my WARM setting is a bit too hot, so the outside of the doughnuts start to cook if I leave it on).
• (See pictures below for reference).
• Once the doughnuts have risen, heat up some oil on medium high. I used a little cast iron pan and filled it up with about ½ to ¾ of an inch of oil on the bottom (see pictures below for reference).
• Pick your doughnut up on the spatula and slide it into the oil. After about two minutes you’ll see the edges turn a deep golden brown (see pictures below for reference).
• Flip it over (be careful not to splash oil onto the stove where it can drip onto your burner. That would be bad).
• Cook the other side of the doughnut until done, then pull it out of the pan and put it back on the wax paper. The wax paper won’t melt. You could also put them on top of some paper towels, though I found that the crust on the doughnuts was not super oily so I didnt need the paper towels to soak up excess oil.
• You can cook numerous doughnuts at once if your pan is big enough (and if you can keep up with all that flipping). The most my little pan fit was two.
• Cook all of the doughnuts. You don’t have to cook them any further in the oven—the interior will be cooked through.
• If you’re willing to wait until they are cool, toss them in a plastic baggie with powdered sugar and cinnamon.
• You can also coat these suckers with any kind of glaze you please. I’m sure it will be delicious.