The other day I got an email from a gluten-free food manufacturer advertising that they were now selling spiced pumpkin doughnuts. That got my interest, but the way I work, I searched the internet for “regular” pumpkin spiced doughnuts that I could convert to GF. I found this recipe on the Better Homes and Garden’s website, and decided to use it to make us some GF doughnut holes.
- 2 tablespoons butter, softened
- 1/2 cup granulated sugar
- 1/2 cup canned pumpkin (not pie filling)
- 1/3 cup buttermilk
- 1 large egg
- 1 egg yolk
- 1/2 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon freshly grated nutmeg or a Dash of ground nutmeg
- 2 cups all-purpose GF baking mix (see note)
- 1/2 teaspoon xanthan gum
- canola oil for deep-fat frying
- Spiced sugar (see below)
In a large bowl, beat together the softened butter and white sugar. Add the pumpkin, buttermilk, egg, egg yolk and vanilla. Scrape down the sides as necessary.
In another bowl, combine the baking powder, baking soda, salt, cinnamon, ginger, nutmeg, all purpose gluten free flour blend, and xanthan gum. Mix so it is all distributed evenly.
Add the dry ingredients into the wet ingredients. With a spoon, stir until well combined.
If you are wanting to roll the dough out to make regular donuts, refrigerate for 3 hours before rolling out on a floured work surface and cutting with a donut cutter. Reroll as necessary.
However, if you want to take the easier (just as tasty) route, you can proceed as follows. Heat your oil to 365 degrees F, using a thermometer, you don't want to burn your donuts.
Using a metal cookie scoop, or 2 tablespoons, carefully scoop (approx. 2 Tbsp) of donut dough into the hot oil. I did about 10-12 doughnut holes at a time. Fry, turning if necessary, until they are a nice dark brown colour.
Using a slotted spoon, remove from hot oil, and place on a paper towel lined baking sheet. This allows the oil to drain.
While the doughnut holes are still hot, roll them around in the Spiced Sugar (see below). The sugar will stick to the doughnut holes.
Repeat until you have used up all the dough. This recipe makes about 2 dozen doughnut holes (using the size cookie scoop I did).
- In a small bowl, stir together 1/2 cup white sugar, 2 tsp ground cinnamon, and 1 tsp freshly grated nutmeg (or 1/2 tsp ground nutmeg).
The all-purpose gluten free flour mix that I use is as follows: 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Combine all ingredients in a large zipper-top bag. Shake until well blended.
Adapted from Better Homes and Gardens