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Did you grow up with Sunday morning donuts from a bakery? Perhaps you enjoyed snacking on mini donuts. These donuts will satisfy either craving. Recipe testers rated these as being far better than store-bought gluten donuts. Try eating just one.
If you’ve been wondering how to make gluten free donuts, it isn’t any different than making gluten filled ones besides the flour you use. I used my gluten free all-purpose flour blend recipe. The blend calls for superfine white rice flour. If you use it often, you may already have a batch made, making this recipe a breeze. Or you may wish to give this a try with your favorite gluten-free all-purpose baking mix. I like using superfine flour because it provides the closest texture to gluten all-purpose flour. Because superfine flour is more condensed, you may need to use additional flour if substituting it with a different type of gluten free flour. A suggestion would be rice or sorghum blends. Just remember to check if your mix contains xanthan or other type of gum. If you use rice flour it most likely will not turn out gritty, as the dough sits for a couple of hours before frying. Meanwhile, I hope you enjoy these donuts. If you prefer healthier, baked gluten free donuts, see the recipe links at the bottom of this page.
2 tablespoons unsalted butter, melted and slightly cooled
1/2 cup granulated sugar
1 large egg, at room temperature
1/2 cup buttermilk
1/2 teaspoon pure vanilla extract
Oil, for deep-frying
Sugar, cinnamon-sugar, or confectioners’ sugar, for rolling (optional)
In a large bowl, sift together the flour blend, baking powder, baking soda, salt, and cinnamon; set aside.
In the bowl of your mixer, cream the butter and sugar for 4 minutes on high speed.
Add the egg and mix until smooth. Slowly pour in the buttermilk, beating on medium-low speed. Stop the mixer and add the flour mixture all at once. Beat on low speed, increase to medium and mix until thoroughly combined.
Place plastic wrap directly over the dough and refrigerate for 2 hours or until firm.
Once the dough is almost chilled, preheat oil in a deep-fryer, electric skillet, or deep skillet with a thermometer to 375°F.
Place the dough on a lightly floured surface. Dust the dough with flour and pat it out to 1/2-inch thick. Dip a 2-1/2-inch donut cutter into a container of flour. Cut several circles out of the dough. Using a paper towel, clean off any dough that sticks to the cutter and flour again, as needed.
With a slotted metal spatula, transfer as many donuts that will comfortably fit in the fryer and cook for 2 minutes. Turn them over once, frying until golden brown on all sides. Lift each donut out of the oil, allowing excess oil to drain off. Transfer them to a plate lined with a few paper towels.
While still warm, add them to a paper bag with sugar or cinnamon-sugar and shake to coat. You may also dust cooled donuts with confectioners’ sugar or eat them plain. Repeat with remaining dough.
If you do not have a donut cutter, use a similar-size biscuit cutter and a 1-1/8-inch cutter to create a hole. If you have neither, you can create 3/4-inch wide ropes of dough and pinch together to form 2-1/2-inch wide circles.
To make cinnamon sugar, combine 1/3 cup granulated sugar and 1/2 teaspoon cinnamon.
Sifting the flour creates lighter donuts. If you desire a traditional cake donut, do not not sift the dry ingredients, just whisk them.