AuthorE. Gluten
DifficultyIntermediate
TweetSave
Yields1 Serving
Prep Time40 mins
 1 large eggs
 2 cups milk- add 1 tsp vinegar to sour
 1 cup sugar
 ¼ cup butter- melted
 2 tsp baking soda
 1 tsp baking powder
 2 tsp salt
 2 tsp xanthan gum
 1 tsp nutmeg
Glaze:
 46 parts powdered sugar
 1 part milk
Mix together, whisking to make sure there are no lumps. Dip doughnuts in glaze and then place on plate to let dry.
1

Whisk together eggs, sour milk, and sugar. Add eggs and sifted dry ingredients. Let rest 15 minutes in the fridge. Roll out flat (about 1/2 inch thick) on an Eating Gluten Free All-Purpose Flour or potato starch floured surface and cut with cookie cutters. Cook in hot oil until golden brown. (The longer you fry them, the tougher the outsides become.)

Category

Ingredients

 1 large eggs
 2 cups milk- add 1 tsp vinegar to sour
 1 cup sugar
 ¼ cup butter- melted
 2 tsp baking soda
 1 tsp baking powder
 2 tsp salt
 2 tsp xanthan gum
 1 tsp nutmeg
Glaze:
 46 parts powdered sugar
 1 part milk
Mix together, whisking to make sure there are no lumps. Dip doughnuts in glaze and then place on plate to let dry.

Directions

1

Whisk together eggs, sour milk, and sugar. Add eggs and sifted dry ingredients. Let rest 15 minutes in the fridge. Roll out flat (about 1/2 inch thick) on an Eating Gluten Free All-Purpose Flour or potato starch floured surface and cut with cookie cutters. Cook in hot oil until golden brown. (The longer you fry them, the tougher the outsides become.)

Gluten Free Donuts