No meat, No wheat

Archive for December, 2016

DOUGHNUTS or, The Miracle of the Oil


You don’t need a doughnut pan or any sort of special equipment to make these special gluten free vegan treats; fried in oil, they are a must at Chanukah!
Just be sure to eat them right after you make them as they not as good later.
Enjoy. Betayavon! holes
Happy Chanukah!
The Kosher Vegan

Prep time:  45 mins
Cook time:  5 mins
Total time:  50 mins


Serves: 12 DOUGHNUTS or 36 HOLES

Important notes:
*If you can’t find apple cider, use apple juice. The flavor will be lighter but still wonderful.
*Roll out the dough, about 1/2-inch thick. Flour your counter generously with white rice flour. This keeps the dough from sticking. If it’s humid in your area, you’ll need to use more flour than if it’s dry.
*Generously flour your counter and doughnut cutters. This dough’s a little sticky. Using a generous sprinkling of white rice flour prevents the dough from clinging to the counter. And be sure to dip the cutter into white rice flour before you cut each doughnut.
*Keep a careful watch of the oil temperature. Fry the doughnuts in 375°F oil. Hot oil ensures the doughnuts don’t get greasy. Two things to remember: Don’t crowd the fryer. If you fry too many doughnuts at once, your oil temperature drops. When frying doughnuts, give them space to move in the oil. In my small fryer (my Dutch Oven), I only make two doughnuts or eight doughnut holes at a time.
*You still need to monitor the temperature throughout frying. Adjust as needed to keep the temperature at 375°F.
*Re-roll the dough. Since you want to keep the dough thick, you’ll only get about six doughnuts out of the first “batch.” You’ll get a lot more if you’re only making donut holes, which is what I usually do.
Lightly knead the dough back together and re-cut as often as you need to. No gluten means the dough does not get tough when reworked.
*Don’t hold the doughnut high above the oil and drop it in.
*For obvious reasons, don’t drop the dough into the fryer. Instead, you can reduce splatter from the deep fryer by holding the dough close to the surface of the oil. As soon as the dough hits the oil, gently place the doughnut into the oil. Turn doughnuts. After about two minutes the doughnuts will rise to the top of the Dutch oven or deep fryer. When they do, turn them over with the handles of two wooden spoon. Again, be gentle to reduce splatter.

***I usually start this project with good intentions of making doughnuts, but run out of time from all the other meal preparations, and by the time I get around to the dessert, I simply make doughnut holes. No one is ever disappointed. They’re delicious. You may not want to make doughnut holes, so simply follow the tips above and the instructions below.
*Set aside the scraps from the center of the doughnuts. When you’ve fried the last large doughnut, pop the doughnut holes into the fryer, again, watching the temperature of the oil and being sure not to crowd the holes. If you don’t want to make doughnuts holes, roll the dough back together and cut out another full-sized doughnut.

• 11.25 ounces (2 1/4 cups) brown rice flour
• 2 ounces (1/2 cup) potato starch
• 2 ounces (1/2 cup) tapioca starch
• 4 ounces (1/2 cup) dark brown sugar
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon ground cinnamon
• 3 Tablespoons ground flax seeds
• 1/4 cup very hot water
• 1 1/4 cup apple cider or apple juice
• 2 tablespoons vegetable, corn or canola oil
• White rice flour for dusting counter
• Oil, for deep frying
• about 1 cup granulated sugar for rolling doughnuts


  • Large and small mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Paper Towels
  • Slotted Spoon or Chinese Skimmer (Spider)
  • Dutch Oven or Fryer
  • Baking pan
  • Cookie Cutters-large and small
  • Wooden Spoons



  • . In large mixing bowl, combine brown rice flour, potato starch, tapioca starch, dark brown sugar, baking powder, ground cinnamon, salt, xanthan gum, and ground nutmeg. Whisk to combine.
  • In small bowl, combine ground flax seeds and hot water. Stir. Allow to stand for 30 seconds. Add ground flax, apple juice, and oil to dry ingredients. Mix until a dough forms. Dough will be slightly sticky.
  • Generously white rice flour counter. Transfer dough to counter. Generously white rice flour top of dough. Pat dough into 1/2 inch thick rectangle.
  •  Line baking sheet with paper towels and place granulated sugar in bowl. Set both aside.
  •  Add enough oil to Dutch oven to measure depth of about 1 1/2 inches. Heat oil to 375°F.
  •  Dip 2 1/2-inch cutter into white rice flour. Cut dough into rounds. Dip 3/4-inch cutter into white rice flour. Cut centers into doughnuts with small cutter.
  • Gently place doughnuts into hot oil. Fry until doughnuts rise to the top of the oil, about two minutes. Using the handles of two wooden spoons, carefully flip doughnuts. (If after two minutes doughnuts do not rise to top of oil, flip anyway.) Fry doughnuts an additional minute.
  • Using a spider (Chinese skimmer or slotted spoon), remove doughnuts from hot oil. Drain for a few seconds on paper towels.
  •  Transfer to granulated sugar. You want to coat the doughnuts in sugar while the doughnuts are still hot or the sugar won’t stick. Repeat with remaining dough. Serve doughnuts immediately.
  •  For doughnuts holes: Carefully place doughnut holes into hot oil. Fry for one minute. Turn, fry an additional minute.
  • This wonderful recipe was adapted from

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