Donuts Without Gluten

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Donuts Without Gluten
  1. Heat oil in a deep fryer or in a large saucepan to 300 degrees F (150 degrees C).

  2. Beat coconut milk, all-purpose flour, egg, almond flour, coconut flour, honey, and guar gum together in a bowl using a hand blender until batter resembles thick pancake batter.

  3. Drop batter by rounded spoonfuls, working in batches, into the hot oil; fry until donuts are dark brown, 3 to 5 minutes. Remove donuts with a slotted spoon. Pour confectioners’ sugar into a shallow bowl. Roll donuts in confectioners’ sugar until coated.

Cook’s Note:

Any nut flour would work in place of the almond flour.

Substitute agave nectar for honey for vegan donuts.

Always make one test donut to check for time and texture before making the remainder.

Cinnamon-sugar can be used in place of the confectioners’ sugar if desired.

Editor’s Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

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