These gluten-free doughnuts are made much like their wheat counterparts in that they are rolled and cut and left to rise. They are slightly denser than no-cut doughnuts but deliciously golden and familiar to make.
INSTRUCTIONS FOR PREPARING THE DOUGH:
- Scald milk in a saucepan – you should see a thin film on top of the milk and tiny bubbles around the edge of the milk start to form. Add butter and allow to melt. Set aside to cool.
- Meanwhile, mix together the flours, xanthan gum, salt, and sugar. Mix in eggs and gluten-free sourdough starter. Pour milk-butter mixture into dough in three increments, stopping to stir between each one. Once all ingredients are combined, stir an additional 2-3 minutes to develop the structure of the dough.
- Scrape down the sides of the bowl and pull the dough together into a wet, sticky mass. Cover tightly and allow to ferment for 3-4 hours or until the dough has expanded by 50%.
- Place a sheet of parchment paper on a clean work surface and dust it generously with tapioca flour. Stir the dough down and determine its texture. It should be tacky but not fall apart-sticky. If it seems too wet to handle, sprinkle 1-2 Tablespoons of sweet rice or tapioca flour onto the dough and stir it in.
- When the dough is tacky but firm enough to hold together, place it on the tapioca-floured parchment paper. Sprinkle the top generously with tapioca flour and press out into a rectangle ½ inch thick, sprinkling on additional tapioca flour as needed.
- Fill a bowl with a little bit of tapioca flour and dip the biscuit or doughnut cutter into it. Cut the doughnuts using the floured cutter into large 3-4 inch rounds. Place these rounds on a sheet pan that is lined with parchment and dusted with tapioca flour. Use a smaller biscuit or doughnut cutter to cut out a small portion of the center of the dough and move these doughnut holes to a separate sheet of parchment paper.
- Continue cutting doughnuts until all of the original rectangle is cut. Take the scraps away,knead them together a few times, adding a dusting of tapioca flour to prevent sticking. Roll these out and cut as you did the first round. Scraps can be kneaded and rolled again or cut into desired shapes with a knife if there is not enough dough to form full doughnuts.
- Once all doughnuts and doughnut holes are lined up on the parchment-lined pans, cover them with plastic wrap and let them rise for 1.5 – 2 hours, or until they have risen by approximately 50%.
- 1 cup milk
- 4 Tbsp. butter
- 1 cup sweet rice flour
- 1/2 cup brown rice flour
- 2/3 cup millet flour
- 1/4 cup almond flour
- 2/3 cup tapioca flour, plus more for rolling
- 2 tsp. xanthan gum
- 1 tsp. salt
- 1/4 cup coconut sugar
- 2 eggs
- 1 cup fresh gluten-free sourdough starter
- 1 tsp. vanilla extract
- Oil for frying
- Fill a pot with at least 3 inches of coconut oil. Be sure to choose a pot that can comfortably fit this oil without filling more than half full. Heat the oil to 350 degrees F over medium heat.
- To fry, carefully add doughnuts or holes and cook in small batches for 30-45 seconds for doughnut holes and 60-90 seconds for larger doughnuts. Turn once during the cooking process and cook until they are a deep, golden brown.
- Remove with a slotted spoon or spatula and place on a paper towel-lined platter or a cooling rack.
Once the doughnuts have all cooked and cooled, glaze them in powdered sugar glaze or honey-based chocolate and cinnamon glazes. Best served on the day they are made.