I was inspired to experiment making proper donuts after whipping up a batch of the navajo tacos (which are delicious and so quick and easy to make if you haven't given them a try).  These puffed up wonderfully and tasted like proper cake donuts.  I had a bit of extra chocolate fudge sauce around, so I warmed it just slightly and dipped the donuts halfway for chocolate topped donuts.  They were a hit!  The best part is they don't absorb much oil, which is great! The extras we froze on a cookie sheet first, before transferring to a plastic ziploc. They can be re-heated for a quick snack or breakfast. Enjoy! 

Fresh donuts w/ a chocolate glaze

Gluten Free Cake Donuts!

Makes ~12-15

Heat in a large skillet over med-high heat:

1-2 inches oil (I love avocado oil, but canola oil or similar will work, too)

Mix in a bowl:

1 cup brown rice flour

½ cup sorghum flour

½ cup tapioca starch
½ cup brown sugar

¼ cup potato starch

¾-1 tsp xanthan gum

3 tsp baking powder
1 tsp cinnamon

½ tsp salt

Add and mix in with a spoon (I find using the back of the spoon helps get things properly mixed in gluten-free baking):

1 cup milk (lactose-free works great)

1 tsp vanilla bean paste (or extract)

Dough, ready to shape and fry!

The dough will be a little sticky to the touch, so you will want to get yourself a little bowl of oil (vegetable or olive oil are fine). 

You’ll be shaping these with your hands, so you want to make sure you get only enough dough that you can easily handle the dough. Put some oil on your hands, so the dough doesn’t stick to you. Grab a small handful of dough. Use one finger to create a hole in the middle and widen it a bit (oil your hands anytime things get sticky).  

Carefully place the dough into the hot oil.  It should sink and then rise to the top. Fry on each side until golden brown, should be about 1-2 minutes per side.  You’ll see them puffing up nicely.   

Cooking the donuts - they will puff up while cooking, and they brown nicely.  I always pop a small bit of dough into the oil to make sure the oil is hot enough (and not too hot) before beginning. 

Remove and place donuts on a paper-towel lined cookie sheet and allow it to drain while you fry the other pieces.  I have found that these don’t absorb much oil, which is great considering they're donuts!!!

You could roll these in cinnamon-sugar immediately out of the frying oil, if you like.  You can also drizzle with your favorite topping.

You can glaze with your favorite icing or glaze or ganache. I used Chocolate Fudge Sauce as the glaze (primarily b/c I had some leftover in the refrigerator after making it to top my favorite brownies - it is a rich sauce with a dark chocolate flavor).  It worked perfectly to dip the donuts in halfway.  You can use your favorite frosting or glaze.   (An easy vanilla glaze is: 1/2 cup powdered sugar, 1 Tbsp milk, 1/2 tsp vanilla bean paste (or extract)) 

Fresh dipped cake donuts. 

Donuts are always best fresh, but you can freeze them by laying them out on your cookie sheet, freezing for an hour or two until firm, and then popping them in a freezer bag.  You can reheat anytime, similar to the GF donuts sold at the groceries store freezer sections (only these are better!).  Enjoy!!! 

Yum! 

Gluten Free Cake Donuts Recipe by Successfully Gluten Free!