Gluten Free Donuts
Rating- Two Thumbs Up from Kids and Parents alike!
This is not a quick and easy recipe… but worth it!
3 1/2- 4 1/2 cups rice flour mixture (equal parts sweet white rice flour and brown rice flour)
1/4 cup Wholesome Sweetners Evaporated Cane Sugar
2 packages (1/4 ounce each) of ACTIVE DRY YEAST
1 tsp Kosher Salt
1 cup light coconut milk
1/4 cup Earth Balance Shortening
2 eggs, lightly beaten
Canola oil for frying and large pan or fryer
Place 2 cups rice flour mixture in a bowl, add sugar, yeast and salt.
Place coconut milk and shortening in a saucepan. Heat over medium heat until dissolved and VERY hot. (I removed from heat just as first bubbles began to form). Stir frequently so it doesn’t scald.
Add hot liquid mixture to flour mixture in bowl. Add Eggs. Beat well for about a minute on low speed. Scrape side constantly so everything is incorporated. Turn speed up to medium and beat for about three minutes, scraping sides as needed.
Add enough of the remaining rice flour mixture to form a soft dough, it will still be sticky.
Knead dough on a surface dusted with rice flour or tapioca starch. The kneading will take about 5 minutes, but may take up to 10. Add rice flour as needed. Continue kneading until you get a ball that is stretchy and well formed.
Place dough in a medium size bowl that you have lightly oiled, turn dough over so it is coated with oil. Cover and allow to rise until doubled in size (about 50 minutes) in a warm location. I turned the oven on and set the bowl on top so the heat would assist in this step.
Oil cookie sheets (I used 2 1/2 cookie sheets) and set aside. Punch down down and place on counter lightly dusted with rice flour or tapioca starch. Roll dough out until its 1/2-3/4 inch thick (depending on your preference as these do not puff up as much as regular flour donuts). Use a donut cutter if you have one to cut donuts and holes. I used a glass for donut and a small cookie cutter for holes. Place donuts and holes onto oiled cookie sheets and cover, allow to rise in a warm location for about 30 minutes.
Heat a couple inches of canola oil in a large pan or fryer until hot. I use the water test to check, wet your fingers and flick the water drops onto the oil (this can be done from a good distance so you don’t get splashed!). If it pops and hisses, your oil is hot enough! You can also use a thermometer to check (350 degrees). Some people prefer to use melted shortening (esp. Palm based) to fry donuts. Now place the donuts one or two at a time into the hot oil. You will need to watch close and turn over after only a few seconds in the oil. Each donut only fried for about 30-45 seconds total. I used a long wooden skewer to turn donuts and remove from pan. They do break easily prior to cooking and while only partially cooked in pan, so a spatula to assist in placing in pan and turning will be helpful.
Remove donuts from pan and place on a surface covered with paper towels. Place another towel on top to assist in removing extra oils.
Make glaze. 1 cup powder sugar, 3 Tbs. Coconut Milk, 1 Tbs. Honey, 1 tsp Orange Zest. Mix well.
Drizzle donuts with glaze and place on serving tray.
These are best enjoyed while still warm. The kiddos did have leftovers for breakfast the next day but they weren’t as popular as they were when fresh!
Even Oregon Dad, who was skeptical and asked if gf donuts equaled hockey pucks LOVED them. He picked them up and began nibbling and said, “These ARE GOOD”. (The final result is similar to old fashioned cake donuts.)