Amazing Gluten Free Buttermilk Donuts Doughnuts Recipes

Steps:

• In deep fryer or 2-quart heavy saucepan, heat 2 to 3 inches oil to 375°F.
• To make Doughnuts, in large bowl, beat egg, buttermilk and 2 tablespoons melted butter with whisk until blended. In medium bowl, stir remaining doughnut ingredients. Slowly fold dry ingredients into egg mixture; coat hands with flour blend, and mix with hands, if necessary. Cover and let dough rest 15 minutes.
• Meanwhile in small bowl, stir together Chocolate Glaze ingredients, stirring in enough milk until smooth and desired glaze consistency. Cover; set aside while frying doughnuts.
• Sprinkle flour blend on work surface. Roll out dough on surface to 1/2-inch thickness. If dough is sticky, coat hands and rolling pin with flour blend. Cut dough with 3-inch round doughnut cutter. Fry doughnuts and holes in hot oil about 2 minutes, turning once, until golden brown. Drain on paper towels. Dip top of each doughnut and holes into glaze. Serve warm.

Steps:

• Beat the eggs, buttermilk, and melted butter in a large bowl with a whisk.
• Combine dry ingredients in a separate bowl. Fold slowly into the wet ingredients, mixing by hand with a wooden spoon. When the ingredients are mostly combined, use your hands to knead a few times to make sure the ingredients are fully incorporated.
• Let the dough rest for 15 minutes. Sprinkle extra rice flour mix on your countertop or a large cutting board. Roll out dough to between 1/3 and 1/2 inch thick. If dough is sticky, work in more rice flour blend.
• Heat 2-3 inches of canola oil in the bottom of a pot until very hot (375 degrees F).
• Cut dough with doughnut cutter OR use a glass, biscuit cutter or jar with approximately 3-inch diameter to cut disks out of the dough and use the cap of the oil bottle to cut out the center hole.
• Remaining dough scraps can be rolled into balls ("donut holes") and fried.
• Carefully drop each doughnut in hot oil with fingers, being cautious not to splash oil. Cook until golden brown on both sides (just a few minutes). You will need to cook just a few at a time, but the cooking doesn't take long at all so this goes quickly.
• Remove donuts from oil with a slotted spoon or spatula, and place on a plate lined with two layers of paper towel or brown paper to absorb oil. While still warm, roll each donut in the bowl of sugar to coat fully. Alternately, you may omit this step and apply a glaze at this time.
• Serve while warm.

Steps:

• Beat eggs until thick and lemony in color.
• Add sugar and beat until smooth.
• stir in vanilla.
• Sift dry ingredients together.
• Add to egg mixture alternating with the buttermilk.
• Turn out onto flour board and roll to 1/2 inch thickness.
• Cut with a floured doughnut cutter. Fry in oil * 375* until golden brown, about three minutes. You will need to turn these.
• Drain on paper towels.
• Melt the chocolate almond bark and roll doughnuts into this and set on wax paper to dry. I do 12 in chocolate and 12 in powdered sugar. the holes get sugar and cinnamon treatment.

Steps:

• Preheat oven to 375 degrees. Spray a 6 hole donut pan with non-stick cooking spray.
• In a medium bowl blend together the flour, tapioca starch, cocoa, sugar, gum, baking powder, salt, cinnamon and buttermilk powder.
• In a small bowl beat together the eggs, oil and 2 tablespoons water. Pour the mixture into the dry ingredients and mix until well combined. If mixture is to thick add in additional water until a smooth, thick, cake batter consistency is achieved.
• Spoon the mixture into the prepared pan, smoothing with a spatula. Place in pre-heated oven and bake for 10 to 12 minutes. Allow to rest in pan a minute or two and then turn out onto a wire rack to cool for a few minutes.
• In a small bowl, blend together the coconut oil, cocoa, 1 1/2 tablespoons hot water, sugar and vanilla. Stir until smooth adding in additional water as needed. Place the cooling rack with donuts on a cookie sheet and spoon the chocolate glaze over the donuts allowing the glaze to drip down sides. Immediately top with topping of choice; i.e., peanuts, coconut or nonpareils. Enjoy!

Steps:

• Heat oil in a deep fryer (375°F ). You will need at least one -two inches deep of oil. Whilst the oil is heating, prepare the doughnut recipe. Do not leave the heating oil unattended.
• Using a saucepan, heat the water and butter until boiling point is reached. Remove the saucepan from the heat.
• Dump in the potato starch, sugar and salt. Stir until the mixture forms a ball and has pulled away from the sides of the saucepan. (Much like making a choux pastry).
• With an electric mixer, add in the eggs -one at a time. Beat well between adding each egg.
• Drop the batter into the heated oil by small rounded teaspoonfuls, a few at a time. The doughnut holes will puff up as they are cooking to about 1 1/2 inches. Turn them throughout cooking to brown evenly. They'll take approx 5 minutes to cook. Remove from the heat and drain on paper towels.
• While still warm shake them in a plastic bag with cinnamon sugar (2 tablespoons of sugar to 1/2 teaspoon of cinnamon).

Steps:

• Beat the egg in a bowl and add uncooked breadfruit pulp and shortening.
• Mix well.
• Sift dry ingredients together and add to the egg/pulp/shortening mixture.
• Mix well.
• Preheat your frying oil to 370°F.
• Drop by spoonfuls into oil and fry until golden brown.
• Drain on paper towels.
• Shake in a bag with sugar to coat outside.

Steps:

• Preheat the oven to 400°F Lightly grease or spray a non-stick 6 count doughnut pan. Whisk together the dry ingredients in a large bowl. In a small bowl, whisk the sugar, egg, pumpkin, buttermilk and vanilla. Add the wet ingredients to the dry and stir until just combined. Fill the pan three-quarters full in each well. Lightly sprinkle the tops with brown sugar. Bake for 11-12 minutes, until golden and an inserted toothpick comes out dry. Let cool for 5 minutes before turning out onto a cooling rack.
• Recipe can easily be doubled. I baked for 12 minutes, but, depending on your stove temp, these might be better cooked for 10 minutes.