board77

Crucifer wrote:

kibbled wheat

Quote:

gluten free donuts:

1 Cup Rice Flour; ¾ Cup Amaranth Flour; ¼ Cup Tapioca Flour; 1 ½ Tsp Baking Powder; 1/3 Cup Confectioners Sugar; ¼ Tsp Baking Soda; 1 Tbl Nutmeg; 1 Tsp Xanthan Gum; Dash of Cinnamon; 2 Eggs; 1 Cup buttermilk; 4 Tbl Olive Oil.
I mix all of the dry ingredients together first. Then in a separate bowl, I mix the Eggs, Buttermilk and Olive oil together. I then add the liquid into the dry and mix together. When mixed, the dough will be pretty gooey. This is important. Makes it a little difficult to work with…but… Now if you must, you can maybe add one or two tablespoons of rice flour, but remember, it needs to be pretty gooey. I divide the dough in half. Dust a cutting board with a bit of rice flour. Coat your hands with rice flour, as well as the rolling pin. I put the dough on the cutting board, coat the top with just a bit of rice flour and then roll it out. Rather amazingly, it did not stick to either the rolling pin or cutting board when prepared like this. Cut out the donuts with a cutter and put them in the bin for a deep fat fryer and fry at 375 degrees. It takes about 2 minutes per side. Just keep going until you run out. I didn’t actually count the donuts, but it looks like I got about 2 dozen donuts and donut holes…When they are fresh, they were pretty good. After a day, they are OK but a little heavier in texture. Still, the best gluten free donuts I have made to date.

Quote:

2 eggs, beaten
2 cups buttermilk
1/4 cup butter, melted
5 cups Rice Flour Mix (See Below)
1 cup sugar
2 tsp baking soda
1 tsp baking powder
2 tsp salt
2 tsp xanthan gum
1 tsp nutmeg
1/2 teaspoon cinnamon
1 beaten egg, set aside
1/2 cup sugar, set aside in a bowl
Raspberry or strawberry jelly (seedless)

Beat 2 eggs, buttermilk, and melted butter in a large bowl with a whisk.

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.

Let the dough rest for 15 minutes. Sprinkle extra rice flour mix on your countertop or a large cutting board. Roll out dough to 1/4 inch thick. If dough is sticky, work in more rice flour blend.

Heat 2 inches of canola oil until very hot (375 degrees F).

Use a glass, biscuit cutter or jar with approximately 3-inch diameter to cut disks out of the dough. Place 1/2 teaspoon of jelly in the center of one disk. Brush the beaten egg you've set aside around the outer edge of the dough. Place a second disk of dough on top, and use your fingers to crimp the edges until they are sealed. Repeat until you've used up all the dough. Remaining dough scraps can be rolled into balls ("donut holes") and fried.

Carefully place donut in hot oil with a slotted spatula. Cook until very brown on one side. If necessary, turn the donut over and brown on the second side. Remove from oil and place on a plate lined with two layers of paper towel or brown paper. While warm, roll donut in the bowl of sugar to coat.

Quote:

I even know where to get a really good Gluten free beer

halplm wrote:

Who was being childish? SF? I agree.

Alatar wrote:

halplm wrote:

Who was being childish? SF? I agree.

And so's your MOM!!!!!


If you can't beat em...

Estel wrote:

To be honest, this thread is really making me miss Krispy Kreme.... or donuts of any sort. The last time I had a real donut was almost two years ago

Nienor SharkAttack wrote:

I've never tasted the American kind of donut ever. Just the small traditional Norwegian ones, which are quite different.