Culinary confession: I love old fashioned doughnuts so much that I don’t even mind if they’re stale. In fact, a slightly stale doughnut dipped into coffee, in my opinion, is an under-appreciated delicacy.
These doughnuts are a classic cake doughnut. The outside is crisp and the interior is soft, tender, and just lightly scented with nutmeg.
Old Fashioned Gluten-Free Doughnuts
Ingredients
For Cinnamon-Sugar
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
For the Doughnuts
- 2 1/2 cups white rice flour (10 ounces; 283 grams)
- 1/2 cup potato starch (2 ounces; 56 grams)
- 1/2 cup tapioca starch (2 ounces; 56 grams)
- 1/2 cup granulated sugar (3 1/2 ounces; 100 grams)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon xanthan gum
- 1/4 teaspoon ground nutmeg or 1/2 teaspoon ground cinnamon
- 1 large egg (about 1 3/4 ounces; 50 grams)
- 1 cup buttermilk (8 ounces; 226 grams)
- 2 Tablespoons vegetable oil (about 1 ounce; 24 grams)
- Oil for frying
Instructions
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Prepare the Topping: In a small bowl, combine the granulated sugar and ground cinnamon for rolling. Set aside.
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Make the Doughnuts: Whisk together white rice flour, potato starch, tapioca starch, granulated sugar, baking soda, baking powder, salt, xanthan gum, and nutmeg.
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Add egg and buttermilk. Mix until a dough forms. (Use medium-high speed on a handheld mixer and medium speed on a stand mixer.) Dough will be thick and sticky.
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Generously white rice flour your counter. This dough is sticky. So, you need a good amount of white rice flour on the counter to prevent it from sticking.
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Turn half the dough out onto your floured countertop. Generously white rice flour the top of the dough. Pat the dough into a rectangle. Roll out, using a rolling pin, to about 1/2-inch thick using a doughnut cutter. (Or you can use two round cutters. First cut the large round, then cut the small center hole. This center hole, believe it or not, is important. It helps the doughnut to fry evenly.)
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Repeat with remaining dough.
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Place cut doughnuts on a lightly white rice floured baking sheet.
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Fill a fryer according to manufacturer's directions. Heat oil to 375 degrees.
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Depending on the size of your fryer, fry one to three doughnuts at a time. It is better to err on the side of frying fewer doughnuts. This will keep your oil hot and your doughnuts won't get greasy.
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After one minute, flip doughnuts over and fry until each side is golden brown.
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Using a heat-safe spatula, remove doughnuts from the hot oil. Drain on paper towels and toss into cinnamon sugar mixture.
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Repeat. And be sure to use the doughnut dough scrapes for doughnut holes! Don't let it go to waste.
Aline says
Can I use an all-purpose gluten-free flour? I have a white rice blend all=purpose gf flour.
Elizabeth says
As long as it contains xanthan gum, it should work!
Enjoy!
Jay says
Does it work if we use coconut flours instead of rice flours?
Elizabeth says
No. Coconut flour can’t be used to replace a grain-based flour.
Christine London says
I’m VERY EXCITED to try this recipe as is! …but since I’m also a huge fan of chocolate cake doughnuts too, would you know how much cocoa or melted baking chocolate I would add to make a classic gluten free chocolate doughnut? Thanks!
Elizabeth says
I don’t. However, I have a recipe for gluten-free baked chocolate doughnuts that might satisfy your craving! Recipe—> Gluten-Free Chocolate Doughnuts
canadiancook says
Would it work to use a cookie scoop and just drop balls of dough directly into the hot oil to make a larger batch of “doughnut hole” type donuts instead of 12 regular donuts? I realize this would affect cooking time but I’m hoping this is an option?
Elizabeth says
I think it would!