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
Combine eggs, buttermilk, and melted
butter in a large bowl. Mix
well with a wire whisk or fork.
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 about 15
minutes. Turn dough onto a well-floured surface. If dough is
sticky, work in more rice flour blend.
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.)
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.
Dip warm doughnuts
into a bowl of very thin glaze made from 2 cups powdered sugar and 2/3 cup
Frosting in a microwave safe bowl. Dip top half of unglazed doughnuts
in frosting and let cool.
one dozen doughnuts.