Happy Thanksgiving! In spirit of the holidays, I am going to make something completely unrelated to them. Who needs turkey when you could have donuts?
Ever since a recent visit to Krispy Kreme to buy a dozen donuts to thank a neighbor, I have had a craving. The only problem is I have a conscience, and can therefore not just make a batch of non-gluten free doughnuts and eat them while my sister glares at me for making delicious food she can’t eat. So, after very little thought, I came to the conclusion that I needed to make gluten free donuts.
After doing some research on what makes a donut fluffy, I put a recipe together, and was thrilled when it came out perfect. They are lighter than any storebought kind I have tried, and you don’t need to slave over a deep frier. Greasing the pan with butter caramelizes the batter as is cooks, giving it a beautiful taste and color. The combination of rice flour and potato starch keeps it light, but isn’t grainy.
Orange Glazed Gluten Free Donuts
For the donuts
2/3 cup white rice flour
1/3 cup potato starch
1 teaspoon baking powder
1/2 cup sugar
1/2 teaspoon baking soda
1/4 cup softened butter
1/2 cup sour cream
1/4 cup milk
For the glaze
1 1/2 cups confectioners’ sugar
1/4 cups fresh orange juice
1½ teaspoon grated orange zest
- Preheat oven to 350 degrees.
- Grease donut pan with butter.
- In a large bowl, mix together the egg, milk, and sour cream until combined.
- Add in sugar, mix well.
- Add rice flour, potato starch, baking soda and baking powder, stir.
- Scoop batter into a piping bag and pipe into the donut pan, about halfway full. (A plastic bag with the corner cut works as well)
- Bake for 10-12 minutes
- In a medium bowl, mix the powdered sugar with the orange juice and zest, adding only a few drops at a time. Once it has reached the desired consistency, drizzle it over the donuts.