Gluten free donuts DO exist!

After some recipe-tweaking after a night of rock-solid jelly donuts,
this dough actually started to rise!

They fried like a charm...

And had real holes, cut out with a seltzer bottle cap...

And dessert was sweet sweet sweet (served with yogurt, and apple
butter from mom). Happy Chanukah.

Gluten Free Donuts:

1 T dry yeast
2 T sugar
3/4 c warm milk or any other liquid (apple cider?)

mix these and let rest in a bowl until yeast begins to foam.

1/4 c brown rice flour
1 1/4 c sweet white rice flour
1 1/2 c tapioca starch
1/4 c corn or potato starch (or more tapioca)
1 t xanthan gum
1 t baking powder
pinch of salt
2 T sugar
1 t ground cinnamon
pinch of nutmeg

Mix these in a large mixing bowl.

1 egg
1 egg white
1 t vanilla

Add these to the yeast mixture and pour into the flour mix. Stir until
well combined and not sticky. I left some of the flour out the first go
and added after the liquid to coat the mix.

When the dough is combined, add

2 T softened butter (or any oil)

Knead the dough, let it rest in a warm place covered with a damp towel
~ 2 hours. The dough should double in size, and make crinkly sounds
when you handle it. These are (finally!) air bubbles. Turn the dough
out onto wax paper, and roll it out to 1/4 " or a little thicker. Cut out
rounds with a cookie cutter or glass. Cut out holes with a cookie
cutter or bottle cap. Let rise, covered with a towel for 30 minutes.

When risen, heat up frying oil in a skillet. I used canola. The holes will
be your testers, and they will cook fast. Let them brown nicely on one
side, flip, brown again. They should not brown too fast, but if they do,
lower the heat. When cooked, toss them immediately in a bowl of sugar,
salt and cinnamon, or whatever other spices you'd like. Let them rest
on a plate with paper towels to soak up some grease. Repeat with all
the donuts.

This recipe should make a heaping plate of them. Too many for 4 of us.

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