Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Just be sure to maintain the correct oil temperature so the outside gets crisp and golden brown and the inside stays tender. One of the secrets of success is to fry the doughnuts in batches to keep from overcrowding the pan and causing a drop in the oil temperature.
Vanilla Glazed Doughnuts: Follow directions for Chocolate Glaze--except omit baking cocoa and melted butter.
Cinnamon-Sugar Doughnuts: Omit Glaze. Stir together 1/4 cup granulated sugar and 1/2 teaspoon ground cinnamon. After frying and draining, immediately roll doughnuts and holes in sugar mixture.
This recipe was created for our new Betty Crocker® Gluten-Free Rice Flour Blend available in grocery stores in late July. Until then, feel free to try this recipe using any gluten-free all-purpose rice flour blend found in larger supermarkets and co-ops.