Ingredients

How to make it

  • Place rice flour, granulated sugar, potato starch, tapioca starch/flour, chickpea flour, xanthan gum, salt, baking powder and dry yeast in a bowl of a stand mixer fitted with the paddle attachment. Beat briefly to combine.
  • Add milk, melted butter and eggs to dry ingredients. Beat for 5 minutes at medium speed.
  • Let dough rest for 20 minutes in a warm, draft-free area.
  • Cut 5x5-inch squares of parchment paper. Spoon dough into a pastry bag fitted with the widest tip or use a plastic bag with the bottom corner cut to create a ¼ to 1/2-inch opening. Pipe a donut-shaped circle* onto each parchment square. Set squares on baking sheets and let proof for 20 minutes in a warm, humid environment.
  • In a deep skillet or electric fryer, heat oil over medium heat until oil reaches 350 degrees. Gently slide 3 or 4 donut sheets into the oil and fry 4 to 6 minutes or until golden brown. Use a slotted spoon to remove the paper and gently turn donuts. Cook another 2 to 3 minutes. Remove to a tray lined with several sheets of paper towels.
  • While still warm, sprinkle donuts with sugar, powdered sugar or cinnamon, if desired
  • *To help form the donuts, shape them with plastic wrap that’s sprayed with vegetable oil

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