This week for Tuesday’s Dish I’m sharing a Gluten-Free Doughnuts recipe I found over at Econobusters from Molly Green, the sister publication of The Old Schoolhouse. (It comes from Molly Makes $5 Dinners and $3 Desserts ebook. If you haven’t checked out Econobusters, they regularly share recipes and their cost in their Friday Freebie newsletter. This recipe breaks down to $3.66 with brown rice and $3.21 with white rice, in case you are curious.) Anyway, as we have been exploring more gluten free and dairy free recipes, I thought I’d share this recipe. Enjoy!
2 cups rice–white or brown
½ cup milk
5-6 teaspoons baking powder
Optional: honey or sugar (sometimes I add in 1-2 tablespoons)
Oil to cook in
Butter, cinnamon, and sugar
1. Soak rice in water for about an hour.
2. Put all ingredients in the blender and
run for at least 3 to 5 minutes. The longer it runs, the thicker and fluffier the
batter gets, which is a problem with gluten-free–usually fluffy is lacking.
3. While the blender is going, begin heating the oil. Wait to add the dough until oil is popping hot.
4. Pour it from the blender, making little round donuts in oil.
5. Turn donuts when they are browned and move to paper towels when both sides are browned.
6. The fun part–spread with butter and sprinkle with sugar or cinnamon. I am sure you could use frosting or make a glaze but we prefer the cinnamon and sugar.
• You can strain and reuse donut oil for many batches to make it more affordable. Using a pan that is a few inches deep makes cooking these easier because too much oil works better than not enough. You can get a gallon of canola oil for less than $6.
• Try to pre-soak your rice for at least an hour as directed above, just covered in water. It makes the rice have a less gritty texture, which anyone who cooks gluten-free knows can be very unappetizing! If you are making it in the spur of the moment, skip the soaking and run it through the blender a little longer. But it is much better when it is soaked.