1 packet yeast
1/8 cup warm water
3/4 cups lukewarm milk (scald then cool)
1/4 cups sugar
1/2 teaspoon salt
3 tablespoons shortening
2 cups gluten-free flour blend
1 1/2 teaspoons xanthum gum
extra flour for the outside of the doughnuts
1 1/2 cups powdered sugar
3 tablespoons boiling water
1 teaspoon vanilla
Combine 1 cup of the flour with 1 1/2 teaspoons xanthum gum.
Dissolve yeast in warm water.
In a 2 1/2-quart bowl add milk, sugar, salt, eggs, shortening and 1 cup of flour with xanthum gum mixed.
Beat on low speed scraping bowl constantly for 30 seconds. Beat on medium speed scraping bowl occasionally for 2 minutes. Add additional cup of flour and beat until smooth.
Take small portions of dough and drop onto a floured surface and form into small balls (like doughnut holes). The dough is very soft and difficult to form into shapes but makes lovely light balls when fried.
Cover and let rise (40-50 minutes). While doughnuts are rising, prepare the glaze recipe below.
Heat the vegetable oil in a deep fat fryer to 350 degrees. Slide doughnuts into the oil with a wide spatula. Turn doughnuts as they rise to the surface. Fry until golden brown.
Mix 1.5 cups powdered sugar, 3 tablespoons boiling water and 1 teaspoon vanilla.
When doughnuts have cooled slightly, dip the doughnuts into creamy glaze and set on rack.
Credit: Feingold Association
Last Modified: 01/22/2009