January 18, 2010

Raised Gluten-Free Baked Doughnuts

I'm craving doughnuts but I am not going to take the time to fry them...never have been one for deep-frying much of anything.  And, I wanted to try making some that were gluten-free.  So here goes!  Andrew said they were good.  Guess they aren't too bad.

Raised Gluten-Free Baked Doughnuts

1 c. milk
1/3 c. butter
1/2 c sugar minus 1 T
1/2 c warm water (at our house, this means the hottest it will come out of the tap)
8 1/2 tsp yeast
2 eggs
1 tsp salt

1 c. millet flour
1 1/2 c. sorghum flour
1/2 c. sweet rice flour
1 c. cornstarch
1/2 c. tapioca flour
2 1/2 tsp xanthan gum
1 tsp cinnamon
1/2 tsp nutmeg

1/2 c. melted butter
1 T cinnamon
1 c. sugar

Heat the butter and milk until the butter is melted.  Couple of minutes in the microwave should do the trick.  Measure the hot water and add yeast and the 1 T. of sugar; let set until bubbly.  Add the rest of the sugar, salt, and eggs to the milk/butter combo.  Once the yeast mixture is bubbly add it to the milk, etc.

Measure the dry ingredients into a mixing bowl (I used our KitchenAid).  Mix together.  Add the liquid ingredients.  Mix until well combined, stopping to scrape the bowl a couple of times.  Put into a clean, greased bowl and let rise until double...about an hour.

Punch the dough down and turnout onto a lightly floured (millet flour works well) surface.  Pat out to about 1/2 inch thickness.  If you have a doughnut cutter great.  If not, use a glass or biscuit cutter with a sharp edge.  For the hole, I used an apple corer.  Transfer to lightly greased cookie sheet and let rise again for about 30 minutes. 

Brush doughnuts with melted butter.  Bake at 425 for 8-10 minutes or until golden brown.  Remove from cookie sheet and cool slightly.  Dip doughnuts in remaining melted butter and then in the 1 c. sugar combined with 1 T cinnamon.

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