AuthorStacy SaundersCategoryDessertsDifficultyIntermediateJust like my Mom's original spudnut donuts, these are sure to satisfy your donut cravings!
Yield:10-12 donuts, plus donut holes.
https://petiteallergytreats.com/gluten-free-flour-mix/
Using a stand mixer with whisk paddles, whisk/beat egg with water for 1-2 min. Add mashed potatoes and mix for 3-4 min until very creamy.
Heat water in a 2 c. liquid measuring cup in the microwave for about 30 sec until the water is very warm. Add the oil to the measuring cup.
Add the water and oil to the mixer and mix for 1-2 min.
Change from whisk paddles to a dough hook for your mixer.
Add 1 3/4 cup flour, xanthan gum, salt, and sugar. Turn the mixer on low speed and while mixing add yeast. As dough combines add in an extra 1/8 c. of flour. Mix for 1 min and test dough by poking with your finger and pulling away quickly. The dough should be soft and sticky and leave a gob on your finger, but stiff enough to shape.
(It's tricky to tell exactly when the dough is ready, I've had a difficult time getting it mastered. If you take out your dough and try rolling it out and it won't hold it's shape then you may need to knead in more flour.)
If the dough is too stiff and dry add 1-3 Tb of warm water. If the dough is too wet add 1 tb-2 tb more of flour (this fluctuates depending on the size of your egg). Mix for about 1 more minute.
Sprinkle a sheet of parchment paper with gf flour. Set your dough down, sprinkle with more gf flour. Then coat your rolling pin with oil and roll it out OR cover with another sheet of parchment paper and flatten the dough. Roll out to 1/2-inch thick.
Dip a circle cutter in the gf flour and cut the dough into rounds. Pick up the rounds, poke a hole in the middle with your thumbs, and transfer them to a baking sheet lined with parchment paper. Make donut holes out of the scraps of dough.
Apple fritter variation: Roll out dough to 1/4" thick, sprinkle lightly with cinnamon, and fold in some apple bits.
Cover the donuts with a towel, place them in the oven, preheat it to 170 and then turn it off. Let rise for 15-20 min.
After dough has been rising for 10 min, pour 2 1/2 c. olive oil into a heavy pan, and heat until 325-375 degrees. Use a cooking thermometer to monitor the temperature (it can fluctuate a lot). When donuts are risen, place in the hot oil and fry for 1 1/2 min on each side, until it is golden brown. Use tongs to flip the donut. I could cook about 3 donuts at a time.
Transfer cooked donuts to a cooling rack on a baking sheet lined with paper towels and cool for about 10-15 min before glazing.
Mix powdered sugar, butter, and vanilla, and about 1 Tb hot water with a whisk or hand mixer until combined and sugar is dissolved. Add more water for very runny glaze, or leave it thick.
Using tongs, dip cooled donuts into glaze, and set back onto the cooling rack.
ENJOY! Stuff your face with donut goodness.
This morning I woke up dreaming of donuts. Specifically of maple bars. I LOVE maple bars, especially the ones from WinCo (which totally kills my dad, who is a donut connoisseur). I decided today would be the best day to finally make a gluten free, dairy free, low-histamine donut. Especially since Rosie was up for 30 min at 4am, and had woken up about 5 times before that. I needed a fun project to do to chase away exhaustion.
I realized Halloween is just around the corner, and my mom used to always make Spudnuts on Halloween. What are spudnuts? Donuts made with mashed potatoes, and let me tell you, they are A-MAZING! Fluffy, moist, filling, and so tasty. Since I started thinking of spudnuts (and because I don't have any maple extract to make maple bars), I knew a regular GF glazed donut was not going to cut it today.
So I set off to analyze GF recipes (this one looks super promising: https://www.livingfreelyglutenfree.com/gluten-free-maple-donuts-yeast-risen-fried/) and compared them with my mom's spudnut recipe, and a delicious dessert was born! Plus this was my first time ever making donuts myself, and I have to say I am super happy with the result! I honestly thought it would probably bomb. But it did not disappoint!
I've updated this recipe and I'm super excited about it because it is totally Rosie friendly and she loves them! My previous recipe had nut milk and dairy free margarine, which Rosie had a reaction to. So I tried making them with just water and oil. They were delicious and she had ZERO reaction, hooray!
*UPDATE #3
I changed the amount of flour down to 1 7/8 - 2 c. flour and I changed the whole egg to just egg yolk with 1 Tb of water to replace the liquid of the egg whites.
Ingredients
Directions
Using a stand mixer with whisk paddles, whisk/beat egg with water for 1-2 min. Add mashed potatoes and mix for 3-4 min until very creamy.
Heat water in a 2 c. liquid measuring cup in the microwave for about 30 sec until the water is very warm. Add the oil to the measuring cup.
Add the water and oil to the mixer and mix for 1-2 min.
Change from whisk paddles to a dough hook for your mixer.
Add 1 3/4 cup flour, xanthan gum, salt, and sugar. Turn the mixer on low speed and while mixing add yeast. As dough combines add in an extra 1/8 c. of flour. Mix for 1 min and test dough by poking with your finger and pulling away quickly. The dough should be soft and sticky and leave a gob on your finger, but stiff enough to shape.
(It's tricky to tell exactly when the dough is ready, I've had a difficult time getting it mastered. If you take out your dough and try rolling it out and it won't hold it's shape then you may need to knead in more flour.)
If the dough is too stiff and dry add 1-3 Tb of warm water. If the dough is too wet add 1 tb-2 tb more of flour (this fluctuates depending on the size of your egg). Mix for about 1 more minute.
Sprinkle a sheet of parchment paper with gf flour. Set your dough down, sprinkle with more gf flour. Then coat your rolling pin with oil and roll it out OR cover with another sheet of parchment paper and flatten the dough. Roll out to 1/2-inch thick.
Dip a circle cutter in the gf flour and cut the dough into rounds. Pick up the rounds, poke a hole in the middle with your thumbs, and transfer them to a baking sheet lined with parchment paper. Make donut holes out of the scraps of dough.
Apple fritter variation: Roll out dough to 1/4" thick, sprinkle lightly with cinnamon, and fold in some apple bits.
Cover the donuts with a towel, place them in the oven, preheat it to 170 and then turn it off. Let rise for 15-20 min.
After dough has been rising for 10 min, pour 2 1/2 c. olive oil into a heavy pan, and heat until 325-375 degrees. Use a cooking thermometer to monitor the temperature (it can fluctuate a lot). When donuts are risen, place in the hot oil and fry for 1 1/2 min on each side, until it is golden brown. Use tongs to flip the donut. I could cook about 3 donuts at a time.
Transfer cooked donuts to a cooling rack on a baking sheet lined with paper towels and cool for about 10-15 min before glazing.
Mix powdered sugar, butter, and vanilla, and about 1 Tb hot water with a whisk or hand mixer until combined and sugar is dissolved. Add more water for very runny glaze, or leave it thick.
Using tongs, dip cooled donuts into glaze, and set back onto the cooling rack.
ENJOY! Stuff your face with donut goodness.
I really appreciate you sharing all your recipes and that you put the recipe first and then write something after that if a person wants to read it. Best to you and your family! – looking forward to trying these donuts!
Thanks for noticing! I do that very intentionally 🙂
I hope you like the donuts!!