AuthorE. Gluten
DifficultyIntermediate
TweetSave
Yields1 Serving
Prep Time40 minsCook Time2 minsTotal Time42 mins
 1 ½ tsp yeast
 1 tsp sugar
 2 cups warm water
 3 cups powdered milk
 1 ½ tsp xanthan gum
 1 tsp salt
  cup sugar
  cup butter, melted
 1 cup mashed potatoes
 2 eggs
 8 cups hot oil
Glaze
 4 cups powdered sugar
 1 cup butter
 2 tsp vanilla
 6 tbsp hot water do not add water for thick glaze
1

In a large mixing bowl, combine yeast, 1 tsp. sugar, and warm water. Let it sit until the yeast is bubbly.

2

Slowly add powdered milk. Add xanthan gum, salt, 1/3 c. sugar, melted butter, mashed potatoes, and eggs.

3

Mix just until blended. Add Eating Gluten Free All-Purpose Flour 1 cup at a time, stirring after each cup.

4

On a clean counter, spread an extra 1/4 c gluten-free flour. With clean hands, spread out dough. Cut out circles using a mason jar lid or cookie cutter.
Use your finger to make the inside hole (by inserting your finger in the center of the doughnut then gently spinning the doughnut around on the counter), or use a smaller cookie cutter to cut the middle doughnut hole.

5

Place doughnuts on a greased cookie sheet. Let rise for 20 minutes. While they are rising, mix up glaze by beating butter and powdered sugar until creamy.
Add vanilla, then slowly stir in hot water.

6

Fry doughnuts in hot oil about 375°, turning once. Be careful not to cook them too long.

7

Cool for 1-2 minutes on a paper towel. While they are still warm, dip them into the glaze on both sides.

8

Let dry completely on a wire rack.

9

Makes about 3 dozen doughnuts.

Ingredients

 1 ½ tsp yeast
 1 tsp sugar
 2 cups warm water
 3 cups powdered milk
 1 ½ tsp xanthan gum
 1 tsp salt
  cup sugar
  cup butter, melted
 1 cup mashed potatoes
 2 eggs
 8 cups hot oil
Glaze
 4 cups powdered sugar
 1 cup butter
 2 tsp vanilla
 6 tbsp hot water do not add water for thick glaze

Directions

1

In a large mixing bowl, combine yeast, 1 tsp. sugar, and warm water. Let it sit until the yeast is bubbly.

2

Slowly add powdered milk. Add xanthan gum, salt, 1/3 c. sugar, melted butter, mashed potatoes, and eggs.

3

Mix just until blended. Add Eating Gluten Free All-Purpose Flour 1 cup at a time, stirring after each cup.

4

On a clean counter, spread an extra 1/4 c gluten-free flour. With clean hands, spread out dough. Cut out circles using a mason jar lid or cookie cutter.
Use your finger to make the inside hole (by inserting your finger in the center of the doughnut then gently spinning the doughnut around on the counter), or use a smaller cookie cutter to cut the middle doughnut hole.

5

Place doughnuts on a greased cookie sheet. Let rise for 20 minutes. While they are rising, mix up glaze by beating butter and powdered sugar until creamy.
Add vanilla, then slowly stir in hot water.

6

Fry doughnuts in hot oil about 375°, turning once. Be careful not to cook them too long.

7

Cool for 1-2 minutes on a paper towel. While they are still warm, dip them into the glaze on both sides.

8

Let dry completely on a wire rack.

9

Makes about 3 dozen doughnuts.

Gluten Free Raised Donuts