sourdough-donuts-glutenfree

Gluten-Free Old-Fashioned Sour Cream Donuts

 

4.84 from 6 votes
sourdough-donuts-glutenfree
Gluten-Free Old-Fashioned Sour Cream Donuts
Prep Time
1 hr 15 mins
Cook Time
10 mins
Total Time
1 hr 25 mins
 
These gluten-free donuts will make your kitchen smell just like a bakery. Refrigerate in an airtight container up to 2 days; reheat before serving. This recipe can be made egg-free; see instructions.
Course: Dessert
Servings: 18
Calories: 139 kcal
Author: Chrystal Carver
Ingredients
Gluten-Free Donuts
  • 1 cup white rice flour , more for dusting work surface
  • ½ cup tapioca starch/flour
  • ½ cup potato starch (not potato flour)
  • teaspoons baking powder
  • 1 teaspoon salt
  • ½ teaspoon ground nutmeg
  • 2 tablespoons unsalted butter or non-hydrogenated shortening , room temperature
  • ½ cup granulated sugar
  • 2 large egg yolks
  • ½ cup sour cream of choice
  • Canola oil , for frying
Gluten-Free Glaze
  • 1 cup confectioners’ sugar
  • 3 tablespoons milk of choice
  • ½ teaspoon pure vanilla extract
  • ¼ teaspoon salt
Instructions
  1. In a medium bowl, combine rice flour, tapioca starch/flour, potato starch, baking powder, salt and nutmeg.
  2. In a large bowl, beat butter and sugar together until sand-like. Add egg yolks, one at a time, mixing until evenly distributed. Add dry ingredients and sour cream and mix until combined.
  3. Scoop dough into a big ball in the center of the bowl and cover with plastic wrap. Refrigerate 1 hour.
  4. Dust a clean work surface with gluten-free flour. Drop chilled dough on floured surface and roll it out to ½-inch thickness using a floured rolling pin. Use a donut cutter or two different-size biscuit cutters to cut out donuts. Save the holes to fry separately. Roll remaining dough scraps back into a ball and re-roll to ½-inch thickness. Cut out donuts, repeating the process until all dough is used. If donut cutter sticks, dip it in gluten-free flour and try again.
  5. Pour 2 inches of oil into an electric fryer and heat to 325°F.
  6. Gently lower 2 to 4 donuts or donut holes, one at a time, into preheated oil. Fry 2 minutes or until golden brown. Using a slotted spoon, carefully flip donuts or donut holes over. Fry 2 more minutes or until brown. Remove donuts or donut holes and drain on a paper towel-covered plate. Repeat until all donuts and donut holes are cooked.
  7. To make the glaze, whisk together confectioners’ sugar, milk, vanilla and salt in a small bowl until smooth. To remove stubborn lumps, microwave glaze 30 seconds and stir.
  8. Dip tops of each donut into glaze and transfer to a wire rack placed over a sheet pan (to catch any drips). Let sit 15 minutes or until glaze sets.
Recipe Notes

For Egg-Free Sour Cream Donuts, omit 2 egg yolks. Add 1 tablespoon arrowroot powder or cornstarch to the dry ingredients in step 1. Combine 1 tablespoon golden flax meal with 3 tablespoons hot unsweetened applesauce and 1 tablespoon hot water; let cool. Use this mixture to replace 2 egg yolks in step 2. TIP: No electric fryer? Pour 2 inches of oil into a heavy pot and attach a deep-fry thermometer to monitor temperature. Contributor Chrystal Carver (glutenfreepalate.com) is author of Sweet & Simple Gluten-Free Baking: Irresistible Classics in 10 Ingredients or Less (Inkwater Press).

Nutrition Facts
Gluten-Free Old-Fashioned Sour Cream Donuts
Amount Per Serving
Calories 139 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 5%
Cholesterol 28mg 9%
Sodium 171mg 7%
Potassium 99mg 3%
Total Carbohydrates 26g 9%
Sugars 12g
Protein 1g 2%
Vitamin A 2.2%
Vitamin C 0.3%
Calcium 3.1%
Iron 1.3%
* Percent Daily Values are based on a 2000 calorie diet.

Written by Chrystal Carver, originally published in Gluten Free & More.

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Doughnuts Sour Cream
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