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    GF/CF Donuts

    Source of Recipe

    Jana Church

    Recipe Introduction


    List of Ingredients

    Dry ingredients:
    3 cups rice flour ( I used 2 cups white and 1 cup brown)
    2 teaspoons baking powder
    1/4 teaspoon salt
    1 teaspoon nutmeg
    1 teaspoon cinnamon
    3/4 cup organic "raw" sugar
    1 tablespoon potato starch (you can use cornstarch if you're not worried
    about this recipe being corn free.)
    Wet ingredients:
    Ener-G Egg replacer equivelent of 3 eggs
    1 tablespoon vanilla soymilk
    1 tablespoon pure vanilla extract
    (if you're not making this recipe vegan, you'll want to whisk together 3
    eggs, 1 tablespoon milk and 1 tablespoon vanilla)


    Mix dry ingredients together in a large bowl.

    Meanwhile, in a smaller bowl whisk the wet ingredients together until liquified, then add them to the dry ingredients.

    Once you've incorporated the liquids into the dry, begin to knead the dough slightly.

    Once the entire recipe is formed into a ball of dough, sprinkle a board or clean sanitized countertop generously with rice flour or tapioca flour.

    Knead as much flour into the dough as necessary to form a soft dough that is not sticky or tacky.

    You'll roll it out about 1/2 inch in thickness, then cut small circles out with a 3" round cookie cutter, and then cut the centers out with a small cookie cutter, or use a knife to cut a small square out of the center.

    You want it to LOOK like a real donut with a hole in it.
    I tried to make some so they were solid, and the centers DID NOT cook. This recipe is much too dense to hope that the centers will be light and airy so you can fill them. This is more like a batter donut.

    After you've got all your donuts cut out, lay them on a lightly floured plate and bring them to your stove top. You'll want to heat up enough oil or shortening to fry them. You can use any sort of oil that has a high smoke
    point. If you want these to be corn free- do not use corn or vegetable oil. Use canola oil
    You know your stovetop best, so here are the guidelines for frying-

    -use a pan with high sides. Expect the oil to double in volume when a cold item is introduced to the hot oil. You want at least 3 inches of space above that doubled volume before the pan ends.

    - shake any loose flour from the item you are frying before introducing it to the oil. The flour will come off in the oil and burn, causing the oil to rancid faster, also causing the oil to turn the fried objects a darker shade of brown than desired before being fully cooked.

    -Bring oil to temperature (roughly 300-350 degrees) before introducing objects to the oil. If you place a food item in the oil before it is ready to cook, the oil will be absorbed into the food, changing the texture of the
    food and making it taste, look and feel oily. You want the hot oil to seal the food once it hits the oil, not absorb it.

    - Do not walk away from the fryer while food is in the oil. watch it carefully.

    -If at all possible, keep people out of the kitchen while you're frying. You definately don't want any children around, but make sure that adults know not to sneak up on you. Accidents do happen, and the slightest bump can
    cause injury or fire. Hot oil and stovetops can be dangerous together. Be careful.

    -Never turn the heat on your stovetop over medium high when frying. The oil can and will burn!
    It shouldn't take very long at all for the donuts to cook. 2-5 minutes depending.

    Because of the outside texture of the donuts, you can wait until all of the donuts are fried before adding sugar to them. If you want them to have a clear glaze, mix powdered sugar and soy milk together to form a thin glaze,
    then pour it over the hot donuts. I recommend waiting until all of them are finished, but the glaze will be slightly more milky coloured because the
    donuts aren't hot enough to melt the glaze. It doesn't matter though, whatever you're most comfortable with.

    Another thing, powdered sugar has cornstarch in it. If you're making these donuts corn-free, you can place regular granulated sugar in a food processor
    blender and make your own powdery sugar, though it will never be as fine as powdered sugar. If you want, you can even add some potato starch to it before blenderizing the sugar.

    I dipped some of my donuts in powdered sugar (so those ones arent corn free) some of the donuts I shook in a bag full of granulated sugar and cinnamon, and the rest I glazed with homemade powdered sugar glaze (blenderized 1 cup granulated sugar+1 tablespoon potato starch) and 1 tablespoon soymilk, dipped the donuts in and sprinkled some coloured sugar on top.

    So there you go. Good luck with trying this recipe! It's not foolproof, so like I said, you might have to tweak it around a little, but it did end up tasting pretty good.




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