How To – Gluten-Free Potato Doughnuts (Gem Bits)
This recipe is from Wendy Turnbull's book "Gems of Gluten Free Baking." These were the first doughnuts I ever made. You can make little 'Timbits' or 'Doughnut Holes', or you can use a doughnut dropper and make full size doughnuts. Really tender and yummy.
| Servings |
| 3 dozen little doughnuts |
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This recipe is from Wendy Turnbull's book "Gems of Gluten Free Baking." These were the first doughnuts I ever made. You can make little 'Timbits' or 'Doughnut Holes', or you can use a doughnut dropper and make full size doughnuts. Really tender and yummy.
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Ingredients
- 2/3 cup brown rice flour
- 3 tbsp tapioca starch
- 2 tsp baking powder
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 2/3 cup cooled, well-mashed, baked russett potato Baked russet potatoes are dry and starchy and are perfect for keeping doughnuts moist
- 1/3 cup sugar
- 2 tbsp water
- 1/4 tsp vanilla
- oil for deep frying Vegetable, canola, or any neutral tasting oil with a high smoke point is acceptable
- icing sugar or granulated sugar to coat doughnuts
Servings: dozen little doughnuts
Instructions
- Bake the russet potatoes. Mash and cool
- If using a deep fryer, add oil and preheat to 350º. If using a deep pot with oil, add 2-3 inches of oil and insert a candy thermometer. Heat to 350º.
- Whisk together brown rice flour, tapioca starch, baking powder, nutmeg and salt and set aside
- In a mixing bowl combine mashed potato, sugar, water, egg, and vanilla. Beat until smooth.
- Blend dry ingredients into mashed potato mixture and beat until smooth
- Use a doughnut dropper for large doughnuts, or drop by tablespoonfuls into the hot oil and cook about 2 minutes, turning the doughnut over with a fork or bamboo skewer halfway through. (Large doughnuts may take a little longer)
- Cool on a rack lined with paper towel. Roll in icing sugar or granulated sugar
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