Gluten-Free Buttermilk Doughnuts

Gluten-Free Buttermilk Doughnuts

Doughnuts are making a trendy comeback...look for them in high end restaurants, retro diners and right in your own home, thanks to this recipe.

Prep Time

30

Minutes

Total Time

40

Minutes

Makes

12

doughnuts

Doughnuts
Vegetable oil for deep frying
1
egg
1
cup buttermilk
2
tablespoons butter, melted
2 1/2
cups Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
1/2
cup granulated sugar
1/4
teaspoon ground cinnamon
1
teaspoon baking soda
1
teaspoon salt
1
teaspoon xanthan gum
1/2
teaspoon gluten-free baking powder
Chocolate Glaze
1/2
cup powdered sugar
1
tablespoon unsweetened baking cocoa
1
tablespoon butter, melted
3
to 4 teaspoons milk
  1. In deep fryer or 2-quart heavy saucepan, heat 2 to 3 inches oil to 375°F.
  2. To make Doughnuts, in large bowl, beat egg, buttermilk and 2 tablespoons melted butter with whisk until blended. In medium bowl, stir remaining doughnut ingredients. Slowly fold dry ingredients into egg mixture; coat hands with flour blend, and mix with hands, if necessary. Cover and let dough rest 15 minutes.
  3. Meanwhile in small bowl, stir together Chocolate Glaze ingredients, stirring in enough milk until smooth and desired glaze consistency. Cover; set aside while frying doughnuts.
  4. Sprinkle flour blend on work surface. Roll out dough on surface to 1/2-inch thickness. If dough is sticky, coat hands and rolling pin with flour blend. Cut dough with 3-inch round doughnut cutter. Fry doughnuts and holes in hot oil about 2 minutes, turning once, until golden brown. Drain on paper towels. Dip top of each doughnut and holes into glaze. Serve warm.
Makes 12 doughnuts and doughnut holes
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Cooking Gluten Free?
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Don't be afraid to deep-fry--it's easy!
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.

Nutrition Information:

1 Serving (1 Doughnut and Doughnut Hole)
  • Calories 220
    • (Calories from Fat 70),
  • Total Fat 8g
    • (Saturated Fat 2 1/2g,
    • Trans Fat 0g),
  • Cholesterol 20mg;
  • Sodium 360mg;
  • Total Carbohydrate 35g
    • (Dietary Fiber 1g,
    • Sugars 15g),
  • Protein 2g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.