Gluten and Dairy Free Donut Recipe

Ingredients

½ cup tapioca starch

½ cup brown rice flour

½ cup sorghum flour

¼ cup millet flour

1 cup corn starch

1 tsp xanthan gum

½ tsp salt

¼ tsp cream of tarter

¼ tsp baking soda

¼ cup sugar

2 ½ tsp instant yeast

¼ tsp nutmeg

1 tsp apple cider vinegar

½ tsp vanilla extract

1 egg

1 cup water (you can use milk if you are not dairy free)

4 tbsp shortening (use butter if you are not dairy free)

Flour mixture for dusting

2 tsp rice flour (brown or white)

2 tsp starch (corn, tapioca or potato)

Oil for frying

Cinnamon sugar topping

1/3 cup sugar

1 tsp cinnamon

Instructions

1. In a bowl combine tapioca starch, brown rice flour, sorghum flour, millet flour, corn starch, xanthan gum, salt, cream of tarter, baking soda, ¼ cup sugar and nutmeg.

2. Add the egg, water, vanilla and the apple cider vinegar, mix well.

3. Add the shortening (or butter if you are not dairy free) and incorporate into the dough.

4. Cover the dough and let rise for approx. 30 mins until double.

5. Lay plastic wrap on your counter and sprinkle with the flour mixture for dusting. Scoop the dough onto the plastic wrap, add a bit of oil to your hands and spread out the dough until approx. ¾ “thick. If the dough is very sticky dust the top of the dough as well before spreading out the dough.

6. Cut the dough into squares, transfer the dough squares onto a baking sheet lined with plastic wrap. Cover with plastic wrap and let it rise for approx. 30 mins.

7. In a bowl combine 1/3 cup sugar and 1 tsp cinnamon, set aside.

8. In a heavy pot or pan add 1-2” of oil, heat oil until 350 degrees Fahrenheit. Gently place the dough squares into the oil, once the sides have turned golden brown flip them over. Once both sides are golden transfer to a cooling rack.

9. Once the donuts are cool enough to touch dust them with the cinnamon sugar mixture.

10. Continue frying the donuts until they are all