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Low Histamine Gluten Free, Dairy Free Donuts (Spudnuts)

Yields1 ServingPrep Time45 minsCook Time10 minsTotal Time55 mins

Just like my Mom's original spudnut donuts, these are sure to satisfy your donut cravings!
Yield:10-12 donuts, plus donut holes.

Dough Mixture
 1 Egg yolk + 1 Tb water
 ½ cup Mashed potatoes (1 large russet potato, boiled & mashed)
 1 cup Water
 ¼ cup Extra Light Tasting Olive Oil
 1 ⅞ cups +GF Flour Blend (see recipe link below)
 2 tsp Xanthan Gum
 ¾ tsp Salt
 ¼ cup Sugar
 1 ½ tsp Instant Yeast (I use SAF Instant Yeast)
 1 tbsp Water
 Extra GF flour for rolling out donuts
Frying
 2 ½ cups Extra Light Tasting Olive oil
Glaze
 1 cup Powdered Sugar
 ¼ tsp Vanilla Extract
 1 tbsp Dairy free butter
 2 tbsp Hot water
Apple Fritter Variation
 1 Apple, thinly sliced and then cut into cubes.
 Cinnamon, to taste
Histamine Level: 1 (updated again)
 Yeast is rated a 1, vanilla is rated a 1. Egg yolk is rated a level 0.
1

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.

2

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.

3

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.

4

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.

5

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.

6

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.

7

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.

8

Glaze
9

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.

10

ENJOY! Stuff your face with donut goodness.

Nutrition Facts

0 servings

Serving size

14