Gluten/Wheat Free Doughnuts

Here it is!

Gram's Doughnuts by Joanne Downs

Makes 16+

Need:
2C Sugar
2 teaspoons (tsp) grd cinnamon
4C all-purpose flour (I used Pamela Products Bread and Pizza flour)

1 Tablespoon (Tbsp) baking powder
1/2 tsp baking soda
1 tsp salt
1 tsp ground ginger (I barely sprinkle any in - or even omit it)
1 tsp ground nutmeg (I barely sprinkle any in)
2 large eggs
1C buttermilk (if you don't have any, you can make it by putting 1 Tbsp white vinegar in 1C milk. Let it sit for 5 minutes).
2 quarts vegetable oil for frying. ( I use canola, because I always have it on hand)

Directions:

1. Mix 1C of sugar and cinnamon in a medium bowl until combined. Set aside.

Wisk the flour, baking powder, baking soda, salt, ginger, and nutmeg in a large bow. Beat eggs, buttermilk and remaining 1C sugar together in a medium bowl. Make a well in the flour mixture and pour egg/milk mixture into it. Stir together to for a moist sticky dough (The kitchen aid makes easy work of this.)

2. On a heavily floured work surface, roll out the dough into a 14" circle (approx. - just eyeball it :)) and about 1/2 " think. Cut out dough with cookie cutters. IF the cookie cutters stick, lightly dip them in the flour. Gather the scraps and reroll. Continue cutting until all the dough is used.

3. Heat the oil in a large Dutch oven (or Fryer) over medium heat until the oil reaches 350 degrees. Carefully lower doughnuts into the hot oil. After they rise to the surface, wait another minute and turn the donuts over using tongs or the fryer spatula. When the doughnuts are golden brown on both sides (approx 3-4 minutes) remove them from the oil with a slotted spoon and place them on a plate lined with paper towels. Although them to drain for 2-3 minutes and then place them in the sugar/cinnamon mixture and cover. Transfer to another plate to continue cooling.

Serve warm.

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The girls like a little jam on the side to dip their donuts in. Sean and I like them as is :)

I hope your family enjoys this recipe as much as mine does :)

Churro Recipe (Gluten/Wheat Free)

Here is the recipe for the Churro's I made the other day. Warning: They are incredibly addictive!

I marked my substitutions in parentheses next to the original ingredient.

Churros

Prep & Cook time: 20 minutes

Servings: Makes 12-15

Ingredients:

1 3/4 cups flour (I used Pamela Products Bread and Pizza flour - its made from grains and rice)

1/4 teaspoon salt

2 Tablespoons sugar

4 Tablespoons Olive or Sunflower Oil (I used Grapeseed Oil - it cooks the same as olive oil)

1 egg, beaten

sugar for dusting (approx. 1/4c)

ground cinnamon for dusting (approx. 1/4teaspoon - 1/2teaspoon - use judgement)

Oil for deep frying (I use canola)

Directions:

Sift flour, salt and sugar on to a bendable plate or a piece of paper.

Heat1 cup of water in a sauce pan with the oil and bring to a boil.

Pour in the flour mixture and beat with a wooden spoon until the mixture forms a stiff paste. Allow the mixture to cool for 2 minutes

Gradually beat the egg into the flour paste until smooth. Oil a large baking sheet. Sprinkle extra sugar onto a plate and stir in a little cinnamon.

Put the dough into a large piping bag fitted with a 1/2-inch plain piping nozzle. Pipe coils or shapes onto the baking sheet. This DID NOT work for me. I ended up forming the dough into logs with oiled hands. I can see using a spoon and scooping them out of the pot and making logs that way.

Heat 2 inches of oil in a large pan to 336*F, or until the dough sizzles on the surface.

Using a metal, or plastic, spatula, lower several piped shapes into the oil. Cook for about 2 mintues until light golden. Mine were more golden. I noticed, for me, the light golden didn't have the nice fluffy cream center... it was more doughy.

Drain on paper towels then coat with the sugar and cinnamon mixture.

Continue until no more dough is left.

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I hope you like these as much as we did!