Gluten-Free Recipes

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Copyright © 2002  by  Amber Lee. 

2 eggs, beaten
2 cups buttermilk
1/4 cup butter, melted
5 cups rice flour blend

1 cup sugar
2 tsp baking soda
1 tsp baking powder
2 tsp salt
2 tsp xanthan
1 tsp nutmeg

1. Combine eggs, buttermilk, and melted butter in a large bowl. Mix well with a wire whisk or fork.
2. 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).
3. Let batter rest about 15 minutes.  Turn dough onto a well-floured surface.  If dough is sticky, work in more rice flour blend. 
4. Roll dough 3/8" thick.  Cut with doughnut cutter. (We used a large rimmed cup to cut the doughnuts and the lid to the oil bottle to cut the doughnut holes.)
5. Fry in 1 to 3 inches of very hot oil (375 F) until brown on one side.  Turn donuts over and brown on second side.  

Cake Doughnuts: Dip warm doughnuts into a bowl of very thin glaze made from 2 cups powdered sugar and 2/3 cup milk.    

Chocolate Iced Doughnuts: Melt Chocolate Frosting in a microwave safe bowl.  Dip top half of unglazed doughnuts in frosting and let cool.     Makes about one dozen doughnuts.