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Gluten Free Drop Doughnuts
Prep time
Cook time
Total time
Gluten Free Drop Doughnuts
Author: Jan Withington
Recipe type: Breakfast
Serves: 2 dozens
Ingredients
- 1½ cups Cup4Cup Multipurpose Flour - gluten free
- ¼ teaspoon Clabber Girl Baking Powder - gluten free
- ½ teaspoon Arm & Hammer Baking Soda - gluten free
- ½ teaspoon McCormick Vanilla Extract - gluten free
- 1 medium russet potato, peeled and cut into 1 inch pieces
- 3 tablespoons butter
- 1 egg
- ¼ cup whole milk
- vegetable oil for frying
- ¼ cup sugar
- salt
- extra sugar for rolling
Instructions
- Boil the potatoes for about 10 minutes or until done. Drain and return to the pot and add the butter, milk and a little salt. Mash the potatoes. You need about ½ of a cup.
- Heat about 1½ to 2 inches of oil in a deep pan or you can also use a deep fryer to 375 degrees F.
- In a large bowl, combine the flour, ½ cup of the mashed potatoes, egg, baking powder, baking soda, vanilla, and ¼ cup sugar.
- Drop the doughnuts by teaspoonfuls about 6 to 8 at a time and fry for about 1 minute per side or until golden brown. Transfer to a large bowl lined with paper towels. Roll the doughnuts in sugar. Serve warm.
