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Kathy P's Gluten-Free Raised Doughnuts


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 Recipe Information  
Category: Breakfast
Recipe Created By: Kathy Przywara


Kathy P's Gluten-Free Raised Doughnuts

 

 Ingredients  
1 1/2 cups gluten-free flour mix
2 Tbsp brown rice flour or oat flour
1 1/2 tsp baking powder
1/2 tsp xanthan gum
1/2 tsp salt
1 tsp pumpkin pie spice
1/3 cup sugar
1 cup lukewarm water or milk
1 pkg rapid rise yeast
3 Tbsp margarine, melted
2 eggs, room temperature (see below for substitution)


 Directions  
Sift together gluten-free flour mix, brown rice flour, baking powder, xanthan gum, salt, and spices.

Add 1 Tbsp of the sugar to the warm water and stir in yeast. Set aside until bubbly.

Add remaining sugar to dry ingredients and mix. In a large mixing bowl, blend together margarine, eggs, and

yeast mixture using a hand mixer on low speed. Beat in half of flour mixture. Stir in the rest of the flour mixture, then beat until smooth.

Heat at least 1 inch of oil to 375 °F in a wide, deep pan or deep fryer. Place the dough in the doughnut maker and press out 3 or 4 at a time. If the dough is too sticky, add more warm water 1 tbsp at a time until it will come out easily. Turn doughnuts once to brown on both sides. Remove with tongs to drain on paper towels or brown paper.

If eaten warm, shake in a mixture of granulated sugar and a little cinnamon. If storing, remove to cooling rack. May be frosted when cooled.


 Notes  
Copyright © 2001 Kathy Przywara. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.


 Substitutions  
To avoid eggs, use 2 Tbsp flax meal mixed with 1/2 cup warm water.

Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.

Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.

Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.

Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.


 This recipe is free of:
 Milk  Peanut  Egg  Soy  Tree nut
 Gluten  Wheat  Fish  Shellfish  Sesame


 Keep in Mind  
  1. Always read labels! Product ingredients can change without notice. Do not assume a recipe or product is safe for you. Contact manufacturers to confirm safety for your allergy needs.
  2. A check in a box on a recipe means you can make a recipe "free of" that allergen. You may need to use a substitution or alternative product to make that recipe safe for the allergies you are managing.
  3. If you need assistance with a recipe or ingredient substitution, post on our Food & Cooking support forums. You will receive personal help to alter a recipe to make it allergy-free for your child’s needs.
  4. You are welcome to link to our recipes. If you would like to publish our recipes elsewhere in print or online, please contact us for permission.

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