(GF Utah group)
2 cups buttermilk
1/4 cup butter, melted
5 cups rice flour blend
2 tsp baking soda
1 tsp baking powder
2 tsp salt
2 tsp xanthan
1 tsp nutmeg
buttermilk, and melted butter in a large bowl. Mix
well with a wire whisk or fork.
ingredients in a separate bowl and add to the wet. Mix
by hand with a large spoon. (Do not use an electric
Let batter rest about
15 minutes. Turn dough onto a well-floured surface.
If dough is sticky, work in more rice flour blend.
Roll dough 3/8"
thick. Cut with doughnut cutter. (We used a large
rimmed cup to cut the doughnuts and the lid to the oil
bottle to cut the doughnut holes.)
Fry in 1 to 3 inches
of very hot oil (375 F) until brown on one side. Turn
donuts over and brown on second side.
Dip warm doughnuts into a bowl of very thin glaze made
from 2 cups powdered sugar and 2/3 cup milk.
Melt chocolate frosting in a microwave safe bowl. Dip
top half of unglazed doughnuts in frosting and let cool.
Makes about one dozen doughnuts.