Gluten Free Sufganiyot!

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YAY! I did it! I made delicious gluten free Sufganiyot for my gluten free girls!….and my husband who said they were fantastic and may start going gluten free:)

Seriously, this was one of my goals for Chanukah and although I couldn’t taste them because they have sugar, I am tempted to make them again and omit the sugar!

It really was not difficult at all, just set everything up so you are ready and prepared for each step of the recipe!

This is the recipe for your Gluten Free Flour Mixture to be used in making your doughnuts. (Store any leftover flour in a ziploc bag in the fridge for future recipes…or more doughnuts:)

Gluten Free Flour Blend for Doughnuts:

3 cups Brown Rice Flour (fine ground) A superfine grain makes for a no grittiness texture.) (The Rice flour I used was stone ground).

1 cup Potato Starch (not potato flour)

1/2 cup Tapioca Flour (or Tapoioca Starch)

1 1/4 teaspoons Guar Gum or Xanthan Gum (I used Xanthan Gum)

Ingredients:

 1 Egg, lightly beaten

1/2 cup Milk (I used Almond Milk)

1/2 cup Sugar

2 tsp. Baking Powder

1/4 tsp. Nutmeg

1/2 tsp. Salt

1 Tbs. Butter (I used Earth Balance)

1 3/4 – 2 cups Gluten free Flour Blend  Start with 1 3/4 cups, then add more if needed. I used just a little bit less than 2 cups.

Oil for frying (I used Sunflower oil)

(I used a mixture of icing sugar and water to make a glaze to top some of the doughnuts as well as plain sifted icing sugar for the rest. I filled the Jelly Doughnuts with Strawberry jam by take a small sharp knife and gently slicing into the middle of the doughnuts, moving it somewhat up and down to make a little pocket. Then I piped the jam (I first spooned it into a Small Ziploc and cut the corner) into the hole!)

  • Mix together egg, milk, sugar, baking powder, nutmeg, salt, and butter in a medium bowl.
  • Add flour (you may need incorporate it with your hands at end of mixing). Cover and refrigerate for about an hour (to firm up dough).
  •  Prepare to roll out the doughnuts. I dusted my counter with a bit of tapioca flour and rolled out the dough quite easily.
  •  Roll out the dough to 1/2″ thickness (be sure it’s not too thin)
  •  Cut out doughnuts with bigger biscuit cutter and doughnut holes with smaller biscuit cutter.  (I used a round cookie cutter and then an apple corer to cut out hole in the middle, once I tried these kind, I attempted to just eave them whole to fill with jam!)
  • While you are cutting out the doughnuts, have the pan of oil on medium-high heat. I used a small saucepan and I do several batches. This way you do not need to use tons of oil. You need to have the oil deep enough that the doughnuts can cook and be completely submerged and have oil all the way around them. Oil should be around 360 degrees. (I did not test temperature).
  • Once doughnuts are cut out, test the oil. Drop a bit of extra dough into the oil to see if it fries. If it starts frying immediately, then the oil is ready.
  •  Carefully drop doughnuts into oil. They should drop into the oil and start frying. After a couple of minutes, they will rise to the surface.
  •  Turn them in the oil to make sure they are being cooked evenly. Cook until they are golden brown.
  •  When they are golden brown, carefully take doughnuts out of oil and drain on a plate covered w/paper towels. The doughnuts won’t have absorbed that much oil.
  •  Repeat the frying procedure until all the dough is used.
  •  Decorate as you wish!

Happy Chanukah!

Original recipe is from adventuresofaglutenfreemom.com. Thanks goes to Devorah Leah, my daughter who found this great recipe!

7 thoughts on “Gluten Free Sufganiyot!

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