Wednesday, September 21, 2011

(Gluten Free) Buttermilk Donut Holes

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I've never been happier to have a donut. Really. Who knew that gluten free doughnuts would actually be delicious? In fact, this is better than some other donut recipes I've tried previously! I prepared this last week for a kiddie donut party I hosted for my son's playdate with friends. Next to the regular baked donuts I made, these were quite popular. They're so popular that I'm making them again this weekend for a gluten free friend who's been craving donuts for quite some time. (Fear not Colin, your donut cravings will soon come to an end!) These Gluten Free Buttermilk Donut Holes are not only delicious but so easy to make. No rolling, cutting or forming involved. Simply combine the ingredients in a bowl, stir and scoop out donut holes for frying. Breakfast bliss I tell you...

I've been enjoying the prepared gluten free all purpose flour mixes for baking and other recipes calling for flour. But I've taken some baby steps. I recently purchased a few different flours - sweet rice flour, glutinous rice flour, potato starch, tapioca flour, and masa flour. Although I haven't figured out flour ratios quite yet, I'm still hanging on to my GF all purpose flour training wheels. With a recipe like this to use it in, it may be hard to let go of all the convenience the prepared flour blends provide.

The flavor and texture of these donuts reminded me of the donut holes, aka "Munchkins", at Dunkin Donuts. Once you've made them, they're pretty much a blank canvas for you to play with. Roll them in cinnamon sugar, dip them in chocolate, drizzle on some glaze, or enjoy them plain. The sky's the limit and being gluten free doesn't mean you can't have your donut... because you can eat it too!

(Gluten Free) Buttermilk Donut Holes
recipe adapted from Food

Donuts:
1 eggs, beaten
1 cup buttermilk
1/8 cup butter, melted
2 1/2 cups gluten-free all purpose flour mix (I used Bob's Red Mill brand)
1/2 cup sugar
1/2 teaspoon nutmeg
1/4 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon xanthan gum

Coating:
1/4 cup white sugar
1 tablespoon ground cinnamon


Beat the eggs, buttermilk, and melted butter in a 2 cup measuring cup with a fork.

In a separate large bowl, combine dry ingredients. Slowly fold in the wet ingredients, mixing by hand with a wooden spoon until fully incorporated.

Let the dough rest for 15 minutes.

Heat 2-3 inches of canola oil in the bottom of a pot until very hot (375 degrees F).

Using a small scoop, scoop out a few balls of dough and carefully drop each donut in hot oil, being cautious not to splash oil.

Cook until golden brown on both sides (just a few minutes). You will need to cook just a few at a time, but the cooking doesn't take long at all so this goes quickly.

Remove donuts from oil with a slotted spoon or spatula, and place on a plate lined with two layers of paper towel or brown paper to absorb oil.

In a small bowl, combine the sugar and cinnamon for the donut coating.

While still warm, roll each donut in the bowl of cinnamon sugar to coat fully. Alternately, you may omit this step and enjoy plain or dipped in chocolate! Serve while warm.

8 comments:

Jey said...

Out of all the donuts you prepared, these were by far my favorite. I didn't even know they were gluten free!

Carin McDonough said...

Sound yummy, will have to give them a try! :)

Anonymous said...

Will.diffently have fun with this recipe, thanks!

Anonymous said...

will make these. thanks

SciFi Sundays Staff said...

These were great. Thank you! I had to thin out the dough with buttermilk but the results were
fluffy and delicious.

Anonymous said...

yumyum..always loved traditional donuts compared to mechanized like krispy kreme yah know

Anonymous said...

These are amazing. I improvised a little due to couldn't use dairy or egg either. So I made my own buttermilk with 1 tbsp. of lemon juice with almost one cup of coconut milk. Used 1/8 c coconut oil in place of butter. Used flax seed/water for the egg and raw coconut sugar in place of white sugar. Only used 2 1/4 c flour (2 c baking mix, 1/8 c rice flour and 1/8 c coconut flour-for more flavor) Dough came together perfectly, cookie dough consistency. I rolled some in the cinnamon sugar and some in a glaze made with conf sugar, coconut milk and vanilla. Glazed ones were awesome. Also rolled some glazed in the cinn sugar mixture to help it stick more.

Joelen Tan said...

Your version sounds fantastic! I need to play with coconut milk more - especially for my vegan friends - and I'm so happy they turned out well!!

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