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Gluten-Free Buttermilk Doughnuts
Gluten-Free Buttermilk Doughnuts
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Prep Time:
30 minutes
Total Time:
40 minutes
Trendy doughnuts are all the rage, appearing in upscale eateries, nostalgic diners, and easily made at home with this recipe.
Ingredients:
  • Vegetable oil for deep frying
  • 1 egg
  • 1 cup buttermilk
  • 2 tablespoons butter, melted
  • 2 1/2 cups from 1 box (16 oz) Betty Crocker™ Gluten Free All Purpose Rice Flour Blend
  • 1/2 cup granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon gluten-free baking powder
  • 1/2 cup powdered sugar
  • 1 tablespoon unsweetened baking cocoa
  • 1 tablespoon butter, melted
  • 3 to 4 teaspoons milk
Instructions:
  • Heat 2 to 3 inches of oil to 375°F in a deep fryer or 2-quart heavy saucepan.
  • In a large bowl, whisk together the egg, buttermilk, and 2 tablespoons of melted butter until blended. In a separate medium bowl, combine the remaining doughnut ingredients. Gently fold the dry ingredients into the egg mixture. Use floured hands to mix if needed. Cover the dough and let it rest for 15 minutes.
  • In a small bowl, combine Chocolate Glaze ingredients, and stir in milk until smooth to achieve desired glaze consistency. Cover and set aside until ready to use for frying doughnuts.
  • 1. Dust work surface with flour blend. Roll out dough to 1/2-inch thickness. If sticky, dust hands and rolling pin with flour blend. Cut out dough using a 3-inch round doughnut cutter. Fry in hot oil for about 2 minutes, turning once, until golden brown. Transfer to paper towels to drain. Dip the top of each doughnut and hole in glaze. Serve warm.

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