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 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.
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.