The kids received cell phones this summer from their mom. Great for them – because they can text and call their friends all the time. Great for us – it makes it easier to get in touch with them. Case in point: Matt was undecided on what to make for his turn in the kitchen the last time he and I spoke. But now, rather than hunting him down at his house, I could simply send a text message. And when I did, what was his response?
Breakfast: little donuts.
Awesome, I thought. Never had I tried to make donuts, gluten-free or otherwise. This would certainly be a challenge – and if we could pull it off, a tasty one! I researched a few recipes, and found a promising one at Living Without. The last recipe I’d tried from their site was successful (I made baguettes), so I went with it. Of course, I can’t leave well enough alone, so I modified the recipe slightly to accommodate my dairy-free needs and my pantry supplies.
The result? While they definitely didn’t look gorgeous, they certainly made up for it in taste. The texture was just like a gluten-y donut. The kids gobbled them up. I think that Matt was surprised – his eyes lit up when he took his first bite. It was gluten-free donut love.
I think I was in love a little bit too.
Gluten and Dairy-Free Donuts, adapted from Living Without
1 1/4 c white rice flour
1 c granulated sugar
3/4 c potato starch
1/4 c tapioca starch
1/3 c arrowroot starch
1/2 cup plus 1 T chickpea flour
4 t xanthan gum
1 t salt
1 3/4 t baking powder
7 1/2 t instant dry yeast
1 1/4 c unsweetened almond milk, warmed to 110 degrees F
1/4 c palm shortening, melted
2 large eggs, lightly beaten
4 cups canola oil (or more)
Extra sugar, powdered sugar or cinnamon, optional
Place rice flour, granulated sugar, potato starch, tapioca starch, arrowroot starch, chickpea flour, xanthan gum, salt, baking powder and dry yeast in a bowl of a stand mixer fitted with the paddle attachment. Beat briefly to combine.
Add almond milk, melted shortening and eggs to dry ingredients. Beat for 5 minutes at medium speed. Let dough rest for 20 minutes in a warm, draft-free area.
Cut 5×5-inch squares of parchment paper. Spoon dough into a pastry bag fitted with the widest tip or use a plastic bag with the bottom corner cut to create a 1/2-inch opening. Pipe a donut-shaped circle onto each parchment square. Set squares on baking sheets and let proof for 20 minutes in a warm, humid environment. (I turned my oven on for just a minute or two, then turned it off. I threw a bit of water into the bottom of the oven to evaporate and make it humid, and placed the donuts on baking sheets in the oven.)
In a deep skillet or electric fryer, heat oil over medium heat until oil reaches 350 degrees. Gently slide 3 or 4 donut sheets into the oil and fry 4 minutes or until golden brown. (Yes, put the donut, still stuck on the paper, into the fryer.) Use a slotted spoon or tongs to remove the paper and gently turn donuts. Cook another 2 to 3 minutes. Remove to a tray lined with several sheets of paper towels.
While still warm, sprinkle donuts with sugar, powdered sugar or cinnamon, if desired.