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- by CFH Admin
- June 23, 2022
- 3 min read
Rated 3.8 stars by 4 users
Light and airy with a hint of crispness around the edges, these yeast-risen doughnuts don’t fall too far from their wheat-filled counterparts. In order to keep them light, the dough is not rolled and cut as wheat-based doughnuts are. Instead the dough is left loose, helping it to rise beautifully. When it comes time to fry, the dough is either spooned in for doughnut holes or piped onto parchment for easy round doughnuts. Note that instant yeast can be added to this recipe to add more yeast-risen flavor and texture, but the sourdough starter can be used alone as the leavening.
15 minutes
45 minutes
4
INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH
Gluten-Free Sourdough Starter
$14.99
Not eating gluten? No problem! With the help of our gluten free sourdough starter culture, you can make tangy, fluffy sourdough bread that’s gluten-free.
The GF sourdough starter is an heirloom culture, meaning you'll make endless bread dough all from one starter! Just add water and gluten-free flour.
Sourdough is perfect for beginners, and this gluten free sourdough bread starter is a very forgiving culture and one of the easiest to work with!
INGREDIENTS:
- 1-1/2 cups milk, warmed to room temperature
- 1/3 cup melted butter, cooled
- 2 large eggs
- 2 tsp. vanilla extract
- 1/2 cupgluten-free sourdough starter
- 2 cups gluten-free oat flour
- 1/2 cup tapioca flour
- 1/2 cup sweet rice flour
- 2 tsp. xanthan gum
- 1 Tbsp. ground flax seed
- 1/3 cup sugar
- 1-1/2 tsp. salt
- 2 tsp. instant yeast (optional)
- Coconut oil for frying
INSTRUCTIONS:
- Combinethe warmed milk, melted butter, eggs, and vanilla extract in a medium bowl. Whisk to combine all of the ingredients and then stir in the gluten-free sourdough starter.
- In a large bowl,whisktogether the flours, xanthan gum, flax seed, sugar, salt, and instant yeast (if using).
- Addthe wet ingredients to the dry andstirwell.The dough will turn into a sticky cake batter-like consistency.Stirtwo more minutes to develop the structure of the dough.Scrapedown the sides of the bowl and collect all of the dough into a mound in the middle of the bottom of the bowl.
- Cover and set asideto rise for 2-6 hours, or until doubled.If the commercial yeast was added, it will only take a couple of hours. If sourdough is the only leavening agent used, it could take up to six hours to double, depending on the temperature at which it rests.
- Once the dough has doubled,filla pot with at least 3 inches of coconut oil.Be sure to choose a pot that can comfortably fit this oil without filling more than half full.Heatthe oil to 350 degrees F overmedium heat.
- Meanwhile, if preparing large, round doughnuts,cuta sheet of parchment paper into squares the size of the doughnuts you wish to make.A three inch diameter is the largest you would want the doughnuts, in order for them to fry evenly.
- Laythese parchment squares onto a clean surface.Carefully spoonthe risen batter into a quart-sized ziploc bag, being careful not to deflate it too much.If doughnut holes are desired, half the batter can be left in the bowl for those.
- Once the batter is in the bag,sealit carefully andsnipthe bottom corner to create a ½ inch opening.Gently coaxthe batter down to that end andslowly squeezethe batter onto the parchment squares to form a round doughnut shape.(They round off in the oil so they do not need to be perfectly shaped.)
- When the oil is hot and the doughnuts ready to fry,test the oilwith just a teaspoon of batter.Once dropped in, it should immediately sizzle and float. If this doesn’t happen, turn the heat up slightly. If this happens but the dough cooks too quickly, lower the heat.
INSTRUCTIONS FORFRYING DOUGHNUT HOLES:
- Spoona tablespoon of batter from the bowl andgently scrapethe dough into the hot oil using a second spoon.
- Cooksmall batches of these for 30-45 seconds or until a deep, golden brown,turningthem once during the cooking process.
- Removewith a slotted spoon or spatula andplaceon a paper towel-lined platter.
INSTRUCTIONS FOR FRYING ROUND DOUGHNUTS:
- Carefully liftthe parchment and doughnut together andinvertinto the oil so that the doughnut is facing down in the oil and the parchment is floating at the top.The parchment will quickly come away as the doughnut fries and the parchment can then be removed with tongs or a spatula.
- Allow the doughnut to cookfor 60-75 seconds or until deep golden brown,turningonce during the cooking process.
- Removewith a slotted spoon or spatula andplaceon a cooling rack set over a baking tray.
Once the doughnuts have all cooked and cooled, glaze them in powdered sugar glaze orhoney-based chocolate and cinnamon glazes. Best served on the day they are made.
Ready to Learn More?
- Gluten-free Sourdough Crepes
- Honey-Based Doughnut Glazes
- A Guide to Binders in Gluten-free Sourdough Baking
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