GLUTEN FREE DONUTS - THANK YOU ASHLEY

"Here is one recipe my son loves,
 I call it 'quick scratch cooking' gluten free, casein free, egg free"

Ashley Lyerly
U.S. FOODSERVICE, KANSAS CITY

Mac’s ‘Doughnuts’

1 ½ cups Bob's Red Mill Gluten Free Pancake mix

1 T Oil for mix, and 4 cups oil for frying pan

¾ cup Milk of choice

1 T Applesauce

1 t cinnamon

1 t Vanilla

½ cup Apple pie filling

1 T cinnamon

½ cup sugar  or

Glazed doughnut

1/3 cup soy butter

2 cups confectioners' sugar

1 1/2 teaspoons vanilla

4 tablespoons hot water or as needed

For either the plain or the chocolate glaze, combine the margarine or butter with the powdered sugar in a medium bowl and blend with an electric mixer. Add the vanilla and hot water. Mix until smooth.

Follow pancake mix directions but cut the liquid in about half or so.  Sub the egg with applesauce. Whisk together all ingredients except cinnamon, vanilla and apple filling. Add 1t cinnamon, save 1 T for cinnamon and sugar mix, vanilla and apple pie filling whisk well.  You want it to be thicker than pancake batter and be able to dollop into frying pan or fryer. If you don’t have a fryer which I don’t, use a non stick frying pan, fill ¾ way heat to about 180 degrees.  Use a small ice cream scoop or a tablespoon to scoop and dollop doughnuts into oil.  Turn over once they start to brown. Fry until golden brown, place on paper towels on top of a cooling rack.  Toss in cinnamon and sugar or dip in glaze when ready to serve.

*Tip-Coat in cinnamon and sugar mixture when you are ready to serve or else the sugar starts to get gooey.

This takes a lot of oil—save and reuses for more delicious doughnuts!



Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc