Hungry for a donuts? Try these gluten free donuts. These donuts remind me of some special memories I had as a kid. When me, my brother, or my sister would have sleepovers for birthday parties or special occasions, my mom would make these for me. You may have had them. She would take a can of buttermilk biscuits out of the fridge. She cut a hole out of the center. Then she fried them in oil. After they slightly cooled, she would let me and my brother, Kyle dip them in cinnamon and sugar or powdered sugar. I always felt so loved when my mom made these.
Here is my gluten free version. It isn’t quite the same. It is a little denser, but still tastes great. I just made them at 9:00 at night. My daughter Gracie really loved them. I guess it is time for me to pass this tradition on to my children. Please comment and let me know how you like the recipe. This is my first try at the recipe. I will improve if needed. (Please note: What I did notice is they are better eaten when warm.)
Ingredients:
2 cups Mama’s Almond or Coconut Blend Flour
2 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1 tsp. xanthan gum
¼ cup butter or dairy free margarine
1 egg
1 cup buttermilk
* Can be made dairy free mixing 2 tsp. cider vinegar with 1 cup rice, nut, or soy milk.
* Can be made egg free by using egg replacer
Coating:
Powdered sugar or 1/2 cup sugar mixed with 1 tsp. cinnamon
Directions:
In a large bowl combine flour, baking powder, baking soda, salt, and xanthan gum. Make a well in the center.
Pour melted butter, egg, and buttermilk in the well. Mix by hand until all ingredients are mixed in.
Place dough on generously floured surface or pastry mat. Sprinkle top with flour. Press out dough to about ¾ inch thickness. Cut out dough with a biscuit cutter.
Make a hole in the center with finger.
Heat cooking oil in a small saucepan. Drop a little piece of dough in oil. If it bubbles, the oil is ready. Reduce heat to about medium. Place donut in oil. Heat on one side until golden brown. Use metal tongs to flip donut. Heat on remaining side until golden brown. If oil becomes too hot, reduce heat. (Note: If oil is too hot they will brown too fast and not cook all the way through. The oil should bubble when the donut is placed in. Donut should rise to the top of the oil.)
Remove donut to paper towel lined plate. Allow to cool for about 2-3 minutes.
Roll donut either in powdered sugar or cinnamon in sugar. Serve warm.
Mama’s Gluten Free Donuts
- 2 cups Mama’s Almond or Coconut Blend Flour
- 2 tsp.baking powder
- 1 tsp. baking soda
- ½ tsp. salt
- 1 tsp. xanthan gum
- ¼ cup butter or dairy free margarine
- 1 egg
- 1 cup buttermilk
- * Can be made dairy free mixing 2 tsp. cider vinegar with 1 cup rice, nut, or soy milk.
- * Can be made egg free by using egg replacer
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- [b]Coating:[/b]
- Powdered sugar or 1/2 cup sugar with 1 tsp. cinnamon
- In a large bowl combine flour, baking powder, baking soda, salt, and xanthan gum. Make a well in the center.
- Pour melted butter, egg, and buttermilk in the well. Mix by hand until all ingredients are mixed in.
- Place dough on generously floured surface or pastry mat. Sprinkle top with flour. Press out dough to about ¾ inch thickness. Cut out dough with a biscuit cutter.
- Make a hole in the center with finger.
- Heat cooking oil in a small saucepan. Drop a little piece of dough in oil. If it bubbles, the oil is ready. Reduce heat to about medium. Place donut in oil. Heat on one side until golden brown. Use metal tongs to flip donut. Heat on remaining side until golden brown. If oil becomes too hot, reduce heat. (Note: If oil is too hot they will brown too fast and not cook all the way through. The oil should bubble when the donut is placed in. Donut should rise to the top of the oil.)
- Remove donut to paper towel lined plate. Allow to cool for about 2-3 minutes.
- Roll donut either in powdered sugar or cinnamon in sugar. Serve warm.