donutsWhile on a quest to make donuts…. I stumbled upon a recipe online that I modified just a bit, It’s a must try! I hope that you find joy in donuts again using this recipe. They’re donuts are fantastic, they’re crisp on the outside and soft on the inside. It’s very versatile and for a donut, quite simple. This is a buttermilk donut recipe.

Here is the link to the original recipe:

2 eggs beaten

2 C buttermilk

1/4 C melted butter

6C flour mix* (I’ve modified the original recipe see note below)

1C sugar

1TSP nutmeg

1TSP cinnamon

1/4 TSP cloves

1/8 TSP ginger

2 1/2 TSP baking soda

1 1/2 TSP baking powder

2 TSP salt

3 TSP xanthan gum

** Flour mix**

3 C Brown Rice Flour

2 C Whtie Rice Flour

3C Potato Starch (changing from the original recipe, potato starch really helps with the consistency of the donuts)

1 1/2C Tapioca Starch


Beat eggs, buttermilk and melted butter

Combine all dry ingredients sift together to get out any lumps

Fold wet and dry together then mix with hands to form into a big ball.

Set aside with plastic wrap in a dark warm place and let rise 45 minutes

Heat 3 inches of canola oil to 365 (F) This is the perfect temperature for frying donuts.

Roll out dough and cut with biscuit cutter or a glass punch out holes in the middle with a shot glass

Drop donuts into hot oil cook until golden brown (approximately two minutes)

Remove from oil and place on a paper towel to drain

Dust with powdered sugar or cinnamon sugar, whatever you like.


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