Why make plain donuts when you can make gluten free twisted donuts? These tender, yeast-risen beauties are tender on the inside with a slight crispness on the outside. Smothered in sugar, they truly are a delight.
For the Donuts:
3/4 cup potato starch
1/2 cup cornstarch (or tapioca flour for corn-free)
1/2 cup white rice flour
1/4 cup sorghum flour (or millet flour or more rice flour)
1/4 cup nonfat milk powder
2 tablespoons golden flax seed meal
2-1/4 teaspoons instant dry yeast
2 teaspoons gluten-free baking powder
2 teaspoons xanthan gum (or guar gum for corn-free)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
3/4 cup nonfat gluten-free Greek yogurt
3 tablespoons honey
1/4 cup neutral-flavored oil
2 - 3 large eggs, at room temperature (almost 1/2 cup)
Line a baking sheet or a few plates with parchment paper. Oil the top of the parchment paper; set aside. Line a couple of plates or a separate baking sheet with paper towels; set aside.
In the bowl of your stand mixer, combine potato starch, cornstarch, rice flour, sorghum flour, non-fat milk powder, flax seed meal, yeast, baking powder, xanthan gum, baking soda, salt, and cinnamon.
In a separate bowl, whisk together the yogurt, honey, oil, eggs, water, and vinegar.
Add the wet mixture to the dry mixture and beat on high speed using the whisk/balloon attachment until thoroughly combined, 1 minute.
Oil a large bowl. Transfer the dough to the oiled bowl and either roll it around in the oil or spray the top and sides of the dough with oil so that it doesn't become dry. Cover the bowl with a tea towel and allow to rise in a warm environment, 80 - 100°F, until doubled in size, about 45 minutes.
Dust a rolling surface with gluten free all-purpose flour or potato starch. Once the dough rises, divide the dough into 6 to 8 pieces, depending on how large you wish your donuts to be. Roll each piece into a rope about double the length you wish your donuts to be. Fold a rope in half without closing the loop at the top. Then twist the two ends together. Place on the prepared baking sheet. Allow the donuts to rise in about an 80°F environment for 30 minutes. While rising, preheat a large, deep pot of oil (like a Dutch oven or deep fryer) to 375°F.
Once the donuts rise, place one at a time in the hot oil using a metal spatula. Fry until golden, 5 - 7 minutes.
While the first one fries, add 1 cup of granulated sugar to a paper bag. (Doing this over the sink makes less cleanup.)
Remove each donut from the oil, allow excess oil to drip back into the pot, and drain on paper towels.
Allow the donuts to cool.
In a shallow bowl, melt the butter for the topping. In a separate shallow bowl, combine the sugar and cinnamon, if using. Coat the donuts with the melted butter and dredge in the cinnamon/sugar.
Freeze leftovers in a single layer, uncovered. Once frozen, store in a resealable storage bag. Defrost at room temperature.
To bake these gluten free twisted donuts, while the donuts rise, preheat the oven to 400°F. Once the donuts rise, place the pan on the center rack and bake 15 minutes.