Yesterday, a dear friend brought me 3 grocery bags full of gluten free items that she no longer needs. Wonderful! As you well know, that is worth a mint. There were quite a few products that are different from what I normally purchase. This morning, I heated up some frozen doughnuts. Both of my girls tried them, ONE BITE, and both crinkled their noses and asked if they had to finish it. Of course, it’s a doughnut so…no! I took a bite and could barely stop myself from spitting it out. I know, sorry, TMI. With this in mind I wanted to share my favorite doughnut recipe with you. They are moist and good. These are baked doughnuts so you have to have a doughnut pan or a doughnut hole maker, though I am sure there is something else you could use if needed.
This recipe has been slightly modified from the Gluten Free Baked Vanilla Doughnuts by The Baking Beauties at http://www.thebakingbeauties.com/2014/04/gluten-free-baked-vanilla-doughnuts.html
Makes about a dozen, depending how full you fill your doughnut pan!
Grease your doughnut pans and preheat to 350
1 1/3 cups white rice flour
1/2 cup tapioca starch
2/3 cups sugar (I use caster sugar or baking sugar but you don’t have to)
1/4 cup Dry instant vanilla pudding mix (Jell-o brand is GF)
2 tsp gf baking powder
1 tsp xanthan gum
1/2 teaspoon salt
1/2 cup milk
1/2 cup oil
4 large eggs
4 tsp gf vanilla
*In my laziness I like to use the mixer, but it is not necessary.
Add all the dry ingredients to a large bowl, or the mixer fitted with the paddle attachment. Mix dry ingredients to get a slightly lighter look, so they are well incorporated. Add in wet ingredients one by and mixing slightly after each until incorporated. Once all is in, stir all together until you get a consistent looking dough.
I like to use the 16 inch pastry bag fitted with a large round (Wilton’s 2A) or the large open star tip (Wilton’s 4B) for a little flair. If you don’t have pastry bags and tips you can easily use a quart sized ziploc bag with a hole cut in the bottom corner, about 1/4 inch long.
Whichever method you choose, I like to grab a large water glass and place the bag inside, then fold the ends over the edge of the glass to hold it still. If you are using the pastry bag, fit the tip first! Then using a silicone or rubber spatula scoop the doughnut dough into the bag. Once about half full pick it up, twist it closed and pipe the dough into the pre greased doughnut pans. Bake at 350 for 9-11 minutes. You want these goodies to be lightly golden, springy to the touch. Once out of the over cool on the pan for a few minutes until you can handle them with your hands and place on paper towels or cool completely. Once cooled, make the glaze!
In a small sauce pan over medium to medium low heat add:
3 Tbsp milk (whole or heavy cream here)
2 Tbsp cream cheese
2 Tbsp butter
2 tsp GF vanilla OR (If you want maple glaze!) Add 1 Tbsp Maple Syrup
melt all that, stir and cook together until completely mixed and a little bubbly. Turn off the stove, but leave the pan on the burner. Add-
2 cups powdered sugar, a bit more or less depending on the consistency you want and stir all together, once nice a smooth, dunk those doughnuts right into the pan. I just do the top sides, then let them rest back on the paper towels. If you want to add sprinkles do it right away before the glaze dries.