Gluten Free Potato Doughnuts

INGREDIENTS

2 cups hot mashed potatoes

2 cups white sugar

1 cup milk

2 tbs. butter

½ tsp salt

1 – 3 cups gluten free flour mix (enough to make a soft dough)

DIRECTIONS

In a large, deep frying pan mix 2 tbs white vinegar with enough cold canola oil to fill pan 2/3 full.

In a large bowl, mix together potatoes, sugar, milk, butter and salt.

Mix well.

Gradually add flour mix until you get a soft dough.

Roll the dough out onto a floured board to about an inch thick and cut with doughnut cutter. (you can also use a large, round cookie cutter and cut the centers with a shot glass)

Heat the oil to medium-high.

Once the oil is hot, place the rings in carefully.  Flip them over with a fork once they are browned.

They are wonderful just like that but you can sprinkle them with sugar as well if you wish.

VARIATIONS

Use half milk and half sour cream.

Add ¼ cup blueberries.

Add ¼ cup raisins and ½ tsp cinnamon.

Gluten Free Doughnuts

Who needs Tim Horton’s?

INGREDIENTS

2 eggs, beaten

2 cups buttermilk or sour milk

1/4 cup butter, melted

5 cups flour blend (below)

1 cup sugar

2 tsp baking soda

1 tsp GF baking powder

2 tsp salt

2 tsp guar gum

1 tsp nutmeg

DIRECTIONS

Combine eggs, buttermilk, and melted butter in a large bowl.

Mix well with a wire whisk.
Combine dry ingredients in a separate bowl and add to the wet.

Mix by hand with a large spoon.
Let batter rest for about 15 minutes.

Turn dough onto a well-floured surface.

If dough is sticky, work in more flour blend.
Roll dough 1/2″ thick.

Cut with a doughnut cutter.
Fry in 1 to 3 inches of very hot oil (375ºF) until brown on one side.

Turn doughnuts over and brown on second side.
While doughnuts are still warm, toss in sugar cinnamon.

Or cool them and dip them in chocolate or maple.

Flour blend

9 cups rice flour

3 cups potato starch

1 ½  cups tapioca flour