Yes, I did say they are gluten free and good! That is something that does happen now and then believe it or not!
It's just a matter of finding the right combination of flours I suppose. Fortunately, I didn't really have to do that myself.
You see, I found a recipe that came out really well. And I'm excited. I haven't had a good donut in YEARS! Until today that is. And then I had like 4!
Ok, so you probably want the recipe now don't you?
You can find the original recipe HERE. I changed a couple of minor things though, so read on for my changes. I also did half of this batch, instead of the whole batch.
1 cup granulated sugar
3/4 cup potato starch
½ cup corn starch
½ cup plus 1 tablespoon sorghum flour
4 teaspoons xanthan gum
1 teaspoon salt
1 ¾ teaspoons baking powder
7 ½ teaspoons instant dry yeast
1 ¼ cups warm milk
1 ½ sticks unsalted butter, melted
2 large eggs, lightly beaten
4 cups vegetable oil (or more) for frying
Extra sugar, powdered sugar or cinnamon, or glaze, optional.
1. Place rice flour, granulated sugar, potato starch, corn starch, sorghum 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.
2. Add milk, melted butter and eggs to dry ingredients. Beat for 5 minutes at medium speed.
3. Let dough rest for 20 minutes in a warm, draft-free area.
4. Cover cookie sheets with parchment or wax paper, and coat with rice flour.
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 parchment paper....OR....wet hands and roll pieces of dough into a log, and connect the ends (which is what I did). Set donuts on baking sheets and let proof for 20 minutes in a warm, humid environment. I actually just turn the oven on for a couple of minutes, and then turn it off and put them in there, where it's nice and warm. Works great!
5. In a deep skillet or electric fryer, heat oil over medium heat until oil reaches 350 degrees. Gently lift a couple of donuts into the oil and fry 4 to 6 minutes or until golden brown. Turn over with a fork. Cook another 2 to 3 minutes. Remove to a tray lined with several sheets of paper towels.
6. While still warm, sprinkle donuts with sugar, powdered sugar or cinnamon, if desired. Or, like I did, you can glaze them with a powdered sugar glaze, which is just butter and powdered sugar and water. Just add a little powdered sugar at a time until it's as thick as you want.
Snapped this picture with my iPod. Don't they look so pretty while they're frying!
The texture was really good! I've made all kinds of donuts before, and none of them where like this! These where soft and bouncy, like a good donut should be! They didn't flop, fall, or come out heavy and overly starchy, or too crumbly. Yay!