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Parve
Easy
20 Servings
Allergens 
No Allergens specified
2 Hours, 30 Minutes
Diets
Most gluten-free donuts are baked, but my son wanted an authentic donut, so with a lot of trial and error, we created the perfect recipe. The dough isn’t easy to work with, but it’s worth the effort. Yield: approximately 100 mini holes
2 cups 1:1 gluten-free flour (I use Bob’s Red Mill)
1/2 cup sugar
1 teaspoon baking powder
1 tablespoon plus 2 teaspoons Gefen Yeast
1/2 teaspoon salt
1/2 cup warm rice milk or Gefen Oat Milk
1/2 cup oil, such as Gefen Canola Oil
1/4 cup water
Mix flour, sugar, baking powder, yeast, and salt in a bowl.
Pour in the liquids and knead to form a smooth dough. The dough should be firm but sticky. Refrigerate for two to three hours.
On a very well-floured surface, roll out the dough to half an inch thick between two sheets of Gefen Parchment Paper. Using a cookie cutter, cut out small circles.
Heat oil to 320 degrees Fahrenheit.
Carefully fry donut holes, flipping after two to three minutes.
Fill a paper bag with confectioners’ sugar. Shake the donut holes in confectioners’ sugar immediately after removing from the pot.
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Can I use soy or almond milk instead of the oat or rice milk?.
We haven’t tested it out, but it should be ok.
looks yum