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Glazed Donuts (Gluten Free)

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What is the old saying, “when one door closes, another one opens?” It seems strange but the saying really is true, even in the darkest of times. We just need to keep our eyes and minds open, which can be very hard to do. I started this to help keep me busy while I am off work as a phlebotomist for my foot. In that time, I feel this blog took off. I look at the numbers, which I will be posting for you in the monthly report in a few days. I am just stunned. When I had my old recipe blog, to hit numbers like this, it took me 3-5 months to do. This site is only a month old and, wow. This is one of those examples of closing a door a window opened. I am not able to work, had to do something to occupy my time, the window being opened was me doing this blog. Who knows what is going to happen with this. It could become very huge with a huge readership or not and I am ok with that, secretly I love for this to become huge.
We as humans tend to focus more on the negative of a situation. I use this blog as an example of that saying of the door, because it shows, even though a small example, of a small positive thing to happen in a situation. Every situation has some small positive thing about it. We sometimes just do not realize or see the small tiny positive, because we so busy looking at the situation as a whole, which can have a huge negative vibe to it. For one moment step away, look at that small positive, focus on that. You be surprised at what outcome may come when you do that.
Yes, I tend to be someone who looks to a positive; the glass is half full type person. Trust me, I been on the other side that I could say the glass is half empty. It isn’t me; I am someone who is optimistic.  The other saying I am reminded of, “everything old becomes new again.” Is also true, a good example to look at is the donut.
Donuts have been around forever. It seems every few years something makes the donuts popular. At one time the donuts craze was the Krispy Kreme donut. Then the Atkins and carb realization put an end to many chains, at least back home in the Pittsburgh area that happened. 4 chains closed after the Atkins diet took over.
That wasn’t the death of the donut, when that diet took over and people realized about carbs. The latest in the donut saga I see is the homemade donut. I visit many food blog sites and I see many doing a homemade donut of some sort. Even if donuts are huge diet busters, there is something about these little caked delights. For me personally, it Saturday mornings, my mother would go to the sore and bring back donuts for us. Usually we were all busy running around, getting ready for softball games, you grab a donut and we would be off doing something. How many love a donut and coffee. People just have a love affair with donuts, despite the current diet craze.
In Cleveland, when I first moved there, there was a donut shop called Spudnut donuts. It was delicious. The donuts were made of potato flour. They were ahead of themselves; this was before gluten free became known. The shop closed because truthfully, it was a bad location, hard to get to. They had another location, but too far for me to travel to. This is my version of this delightful donut. You can get potato flour on Amazon.
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Glazed Donuts (Gluten Free)


  • Author: Deanna Samaan
  • Prep Time: 30 minutes
  • Cook Time: 5 minutes
  • Total Time: 35 minutes
  • Yield: 12 dozen
  • Category: Breakfast
  • Cuisine: American

Description

You can have a donut that is gluten free, by using potato flour! A recipe from Seduction in the Kitchen.


Ingredients

Donuts

  • 2 ounce packages yeast (1/4)
  • 1/4 cup warm water
  • 1 1/2 cups lukewarm milk
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 2 eggs
  • 1/3 cup shortening
  • 5 cups potato flour
  • canola oil

Creamy Glaze

  • 1/3 cup butter
  • 2 cups powdered sugar
  • 1 1/2 teaspoons vanilla
  • 4 -6 tablespoons hot water

Instructions

  1. First thing I do with any yeast dough product, I put in my bread maker on dough cycle. My dream is to have a Kitchen Aide Stand mixer, I know it can do all this stuff, but unless I get one donated to me, or find one at a rummage sale very cheap. It just has to stay on my Amazon Wish List right now. Place all the ingredients for the donuts in the bread maker and put on the dough cycle.
  2. After the cycle is done, place the dough onto a floured surface and roll the dough out. I roll it out to be about 1/2 inch thick.
  3. They do sell donut cutters, which cuts out the donut with the hole. I do not have one, so I am doing this the old school way. I used a biscuit cutter, or you can use any circle cookie cutter even a glass rim dipped in flour will work to cut out the circles.
  4. To create the holes, I simply poke a clean finger through the middle of the circles I have cut out. After you done that, let the donuts raise for about 30 minutes. A great trick I discovered in letting a yeast product like these or bread rise nicely is to place the sheet on top the dishwasher and run it. The steam and heat from the washer makes a great environment for the items to rise. Truth be told, I let them stay on top the dishwasher till the dishwasher is done.
  5. Once they have risen, it is time to heat up some oil for frying the donuts.
  6. Work in small batches, like 2-3 donuts at a time. You will notice when put in the oil to fry they sink, but the come up to the surface. As the come up to the surface it time to flip them. The best way to flip a donut is with chop sticks or wood skewers. Place one on top and one on the bottom the donut and flip them. You want to fry the donuts for about a minute on each side.
  7. Then let the donuts drain on paper towels as you prepare the glaze for the donuts.
  8. Mix everything for the glaze, add the water till you have to the consistency you like. Then dip the donut into the glaze and cover it.
  9. Place the donuts on a baker’s rack to let the glaze harden and then enjoy them.

Nutrition

  • Calories: 320
I want to hear what YOU have to say about this recipe that is on ~Seduction In The Kitchen~ I try to respond to questions asap, so ask away ~ and if you've made a recipe I really love it when you come back and share your experience with all of us. Now let's get this conversation started!
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2 Comments
  • AmyG
    June 27, 2013

    Wow, these look so yummy! I don’t usually buy potato flour, but I’ll buy some and try it! I would love to hear how you got your numbers up so quickly!

  • Kayla Skjaret
    September 29, 2014

    I am looking forward to making these tomorrow for my gluten free family!