Gluten-Free Old-Fashioned Sour Cream Donuts
- 1 cup white rice flour , more for dusting work surface
- ½ cup tapioca starch/flour
- ½ cup potato starch (not potato flour)
- 1½ 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
- 1 cup confectioners’ sugar
- 3 tablespoons milk of choice
- ½ teaspoon pure vanilla extract
- ¼ teaspoon salt
In a medium bowl, combine rice flour, tapioca starch/flour, potato starch, baking powder, salt and nutmeg.
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.
Scoop dough into a big ball in the center of the bowl and cover with plastic wrap. Refrigerate 1 hour.
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.
Pour 2 inches of oil into an electric fryer and heat to 325°F.
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.
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.
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.
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).
Written by Chrystal Carver, originally published in Gluten Free & More.
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