2 eggs, beaten 2 c. buttermilk 1/4 c. butter, melted 5 c. gluten-free flour blend ** 1 c. sugar 2 tsp. baking soda 1 tsp. baking powder 2 tsp. salt 2 tsp. xanthan gum 1 tsp. nutmeg
* Brown Rice Flour Blend 1 1/3 c. brown rice flour 7 Tbsp. potato starch 3 1/2 Tbsp. tapioca flour
* For 1 1/2 cup gluten-free flour blend: 1/2 c. rice flour 1/2 c. cornstarch 1/2 c. tapioca starch/flour 1 Tbsp. potato flour
What to do:
1. Combine eggs, buttermilk, and melted butter in a large bowl. Mix well with a wire whisk or fork. 2. Combine dry ingredients in a separate bowl and add to the wet. Mix by hand with a large spoon. (Do not use an electric mixer). 3. Let batter rest about 15 minutes. Turn dough onto a well-floured surface. If dough is sticky, work in more rice flour blend. 4. Roll dough 3/8" thick. Cut with doughnut cutter. (We used a large rimmed cup to cut the doughnuts and the lid to the oil bottle to cut the doughnut holes.) 5. Fry in 1 to 3 inches of very hot oil (375°F) until brown on one side. Turn donuts over and brown on second side.
CAKE DOUGHNUTS: Dip warm doughnuts into a bowl of very thin glaze made from 2 cups powdered sugar and 2/3 cup milk.
CHOCOLATE ICED DOUGHNUTS: Melt Chocolate Frosting in a microwave safe bowl. Dip top half of unglazed doughnuts in frosting and let cool.
* Courtesy of: Gluten Intolerance Group Visit www.gluten.org to learn more about gluten intolerance
