logo
Food Advertising by

Gluten Free Cake-Like Doughnuts

Yeah, you read it right. Doughnuts! And they’re deeeeelicious!

I decided to make doughnuts because my little boy, Lance, loves doughnuts. And when I say loves… I mean loves! Typically I try to use healthier gluten free flours such as almond or coconut flour and stay away from rice flour, but I made an exception for doughnuts. Some recipes just taste better with lighter, fluffier flours to achieve the right texture and flavor.  I was actually planning on using Better Batter flour but they were out at my local health food store so this is my own make-shift Better Batter 🙂

If you’re looking for sugar free – I subbed palm sugar for cane sugar and you can’t even tell the difference! Also, you can use any granulated sugar substitute for the cinnamon-sugar coating – I used beet sugar (even though I’m not sure that beet sugar is all that much better than cane sugar).

*You can substitute 5 C of All Purpose Better Batter to replace the rice flour, potato starch, tapioca starch, arrowroot flour, xanthan gum, and pectin.

adapted from thebakingbeauties.com

2 eggs


2 C So Delicious coconut milk, original (or preferred milk alternative)


2 tsp. distilled white vinegar


1/4 C Earth Balance butter, melted


3 C white rice flour


1 C potato starch


1/2 C tapioca flour


1/2 C arrowroot flour


2 tsp. xanthan gum


2 tsp. pectin


2 tsp. salt


2 tsp. baking soda


1 tsp. baking powder


1 tsp. nutmeg


1 C sugar (I used palm sugar, hence the dark color in the batter)


2-3 C canola oil, for frying



1. In a large bowl, mix together the milk and vinegar. Set aside for about 5 minutes.

2. While that is setting, melt the butter.
3. Then, add the butter and eggs to the “buttermilk” and mix well.
4. In a separate bowl combine the remaining dry ingredients. 
5. Add the dry ingredients to the wet and mix by hand with a large spoon. Let batter rest for about 15 minutes.

6. Turn dough onto a well-floured surface and roll out 1/2″ thick.

7. Pour about 1-2 inches of oil into a large pot. Heat over medium until the oil reaches 375 degrees (When you throw a pinch of batter in, it should immediately sizzle but not burn up)

8. While that’s heating cut the dough with a doughnut cutter. Or if you’re like me and don’t have one: Use a greased glass and a pepper shaker top 🙂

9. Put as many doughnuts in oil as will comfortably fit. Fry each side for 1-3 minutes, or until nicely browned. Set aside on paper-towel lined plate to drain. Repeat until all the doughnuts and doughnut holes are cooked.

10. Roll in cinnamon-sugar or dip in my dairy free chocolate ganache!

Keep in freezer and re-heat in 350 degree oven.

This post is part of Gluten Free Wednesdays & Slightly Indulgent Tuesday


Other Recipes You May Enjoy

Comments

  1. Lance does love himself some dougnuts, I bet he is excited!

  2. Can I substitute tapioca flour for arrowroot?
    🙂

  3. SPDmom-

    Even though I haven’t tried it, I’ve had pretty good success subbing tapioca and cornstarch in place of arrowroot. Hope this helps!

    Cassidy

Leave a Comment

*

Love, Cassidy