These Gluten Free Old Fashioned Doughnuts were actually really simple to make, and they tasted just like the donuts that you get fresh at the summer fairs, all covered in a cinnamon-sugar coating.
Yes folk, that’s right, gluten free old fashioned doughnuts! These Old Fashioned Doughnuts were actually really simple to make, and they tasted just like the donuts that you get fresh at the summer fairs, all covered in a cinnamon-sugar coating.
I bought myself a donut cutter the other day when we were in the city. I don’t really know why, I had never even successfully made donuts before going gluten-free. What was I going to do with it now that I couldn’t even eat my failed yeast donuts?
Well, I decided to look online for a gluten free donut recipe. Lo & behold, there it was! And on a side note; what on earth did anyone do before the internet anyway??? Going gluten-free would have been horrible back then! Anyway…
The next time I make these donuts, I think I will skip the donuts, and make them all into donut holes. The donut holes are such a nice little size to just pop into your mouth while walking past the platter of donuts (don’t ask how many I ate that afternoon, yikes).
Did you know you can prep & fry these gluten free Old Fashioned Doughnuts ahead of time?
Like all gluten-free baking, it is best when fresh, however, it can be frozen & reheated in a 350 degree F oven when you want to serve them too. These were awesome, and I didn’t even miss not being able to buy them at the local festivals this year (why would I when I have them in my own kitchen??).
- 2 large eggs, beaten
- 2 cups buttermilk
- 1/4 cup butter, melted
- 3 1/3 cup brown rice flour
- 1 cup potato starch (not flour)
- 2/3 cup tapioca starch
- 1 cup granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 2 teaspoons salt
- 2 teaspoons xanthan gum
- 1 teaspoon ground nutmeg
Combine eggs, buttermilk, and melted butter in a large bowl. Mix well with a wire whisk or fork.
Combine dry ingredients in a separate bowl and add to the wet. Mix by hand with a large spoon. (Do not use an electric mixer).
Let batter rest for about 15 minutes. Turn dough onto a well-floured surface. If dough is sticky, work in more rice flour blend.
Roll dough 1/2" thick. Cut with a doughnut cutter.
Fry in 1 to 3 inches of very hot oil (375 degrees F) until brown on one side. Turn doughnuts over and brown on second side.
While doughnuts are still warm, toss in a mixture of white sugar & cinnamon to coat. Serve warm.
Miss doughnuts but don’t want to deep fry them? Try baking them instead! I have a lot of baked gluten free doughnut recipes for you to check out.