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Mumma’s gluten free buttermilk donuts

Mumma’s gluten free buttermilk donuts

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READY IN:

40mins

SERVES:

16

Who hasn’t craved some donuts with your favourite glaze or topping?  Well today in the mumma’s kitchen I have the best ever buttermilk donuts that are super easy and even more yummy.  Once you have whipped up what will be your favourite buttermilk batter you will be moments away from the not so guilt free treat that will have the whole family begging you to make again.

INGREDIENTS

  • eggs, beaten
  • cups buttermilk
  • 1cup butter, melted
  • cups gluten-free rice flour mix 
  • cup sugar
  • teaspoon nutmeg
  • 1teaspoon cinnamon
  • teaspoons baking soda
  • teaspoon baking powder
  • teaspoons salt
  • teaspoons xanthan gum
  • 1cup sugar, set aside in a bowl

DIRECTIONS

  1. Beat the eggs, buttermilk, and melted butter in a large bowl with a whisk.
  2. Combine dry ingredients in a separate bowl. Fold slowly into the wet ingredients, mixing by hand with a wooden spoon. When the ingredients are mostly combined, use your hands to knead a few times to make sure the ingredients are fully incorporated.
  3. Let the dough rest for 15 minutes. Sprinkle extra rice flour mix on your countertop or a large cutting board. Roll out dough to between 1/3 and 1/2 inch thick. If dough is sticky, work in more rice flour blend.
  4. Heat 2-3 inches of canola oil in the bottom of a pot until very hot (190c).
  5. Cut dough with doughnut cutter OR use a glass, biscuit cutter or jar with approximately 3-inch diameter to cut disks out of the dough and use the cap of the oil bottle to cut out the center hole.
  6. Remaining dough scraps can be rolled into balls (“donut holes”) and fried.
  7. Carefully drop each doughnut in hot oil with fingers, being cautious not to splash oil. Cook until golden brown on both sides (just a few minutes). You will need to cook just a few at a time, but the cooking doesn’t take long at all so this goes quickly.
  8. Remove donuts from oil with a slotted spoon or spatula, and place on a plate lined with two layers of paper towel or brown paper to absorb oil. While still warm, roll each donut in the bowl of sugar to coat fully. Alternately, you may omit this step and apply a glaze at this time.
  9. Serve while warm.

The Gluten Free Mumma

Hi, My name is Jody aka The Gluten Free Mumma. Welcome to The Gluten Gluten Free Mumma! To some it’s a choice, others don’t have that luxury. No matter your reasons, going gluten-free can be tough. The Gluten Free Mumma is a toolbox, a network, an ally, a bible, a friend, a source of entertainment and a lifesaver. Created and managed by a coeliac who’s been there, done that and knows what you’re going through; The Gluten Free Mumma delivers a down to earth family orientated view with yummy recipes, honest reviews. My goal is simple, EDUCATE. I want to make it easy to make family friendly meals that the whole family loves, be able to eat at a restaurant and not be sick and have a platform to share reviews good and bad so we can all enjoy Gluten Free food as it should be.

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1 Comments

  1. Terry Curtin July 20, 2018

    Thank you Jody for all the Gluten Free recipe also the information you have sent i look forward to making some of them Kind Regards Terry Curtin

    Reply

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