Gluten Free baking is not as hard as it initially seems, although a bit more expensive. Investing in xanthan gum is a good idea. You will use it just about every time you bake and only about 1 teaspoon at at time so one bag will last awhile. Gluten free donuts should be eaten right away, the texture won't be great later and they don't re-heat well. But more than likely there won't be any leftovers. Enjoy.
1 Tablespoon active dry yeast
1/8 cup of warm water
Start by "proofing" the yeast in the warm water for about 5 minutes till foamy.
3/4 cup of warm milk
1/4 cup of white granulated sugar
1/2 teaspoon of salt
1 egg
3 Tablespoons of Canola oil
In a mixing bowl, combine all the above ingredients and blend well. Add the proofed yeast to the mixture. Then add:
1 1/2 cups of Gluten Free flour mix +
extra GF flour for separating dough, I use Bob's Red Mill
1 1/2 teaspoons of xanthan gum
Mix thoroughly by hand, then using a mixer beat for 2 minutes on medium speed. Using the gluten free flour mix sprinkle across a cookie sheet and pour the dough (which will not be stiff) onto the flour. Cover the top of the dough with more gluten free flour mix. Press out till 1/2 inch in thickness. Cut dough into 2x2 inch squares and separate from each other with a spatula. Let rise for 40-50 minutes. Heat 1 inch of canola oil in a fryer or skillet to 350 degrees. Lift and set dough in oil using a spatula and fry for 1 minute on each side. They should be deep golden brown. Lift the donuts out of the oil and let rest on cooling rack for a couple of minutes then coat with powdered sugar or granulated sugar/cinnamon blend.
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