Duck Egg Doughnuts – Gluten Free

It has been six years since my last doughnut.  That is until this past Tuesday evening.  When I found a way to make doughnuts I might possibly be able to eat.  And I could.  And they are glorious.  I forgot how wonderful a doughnut could be.

I’ve lost count the number of times people say to me, “Oh being gluten free must be so hard!”  No, actually being gluten free in this present day and age is the easiest of my medically necessary dietary restrictions.  If I just had to worry about only gluten free I could have made myself doughnuts years ago!  Or probably been able to purchase pre-made ones somewhere since now there are lots of pre-made options if you have to be gluten free.  Or at least more than there used to be.

For me, with doughnuts it was also the yeast part.  Yea and the dairy part too kind of.  And making sure no nuts or legumes (hi there soy and peanuts) parts.  A few years ago the rice and sugar parts where an impediment as well, but in recent years I’ve managed to get some grains and sugar back into my diet as long as I’m careful about not overdoing it.

Anyway, I made doughnuts on Tuesday night.  Hubby and I ate them.  (dinner of champions)  And they were glorious.  Then on Wednesday my nieces and nephews came over and the doughnuts disappeared for good.  If you too have been seeking a way to make doughnuts you can eat for the past upteen years, well maybe you can eat or modify so you can eat these.

So without further ado- Gluten, Nut, Legume, Dairy Free Duck Egg Doughnuts

(this recipe was made combining parts of some other recipes found in the Gluten Free and More May 2017 magazine issue, as well as an old fashioned traditional gluten filled recipe I had in my recipe book from my husband’s mother.)

In a medium sized bowl mix below dry ingredients and set aside:

  • 1/2c brown rice flour
  • 1/2c white rice flour
  • 1/2c tapioca starch
  • 1/2c potato starch (not potato flour)
  • 1.5tsp baking powder
  • 1/2tsp salt
  • 1tsp ground cinnamon
  • 1/2tsp ground nutmeg
  • 1tsp xanthan gum (ok to omit if you can’t tolerate gums or sub in ground psyllium husk)
  • photo 2
    Dry ingredients in a separate bowl

In a separate medium to large size bowl, beat with a mixer until grainy (or your mixer starts to smell like burning, hmm probably a clue it’s time for us to break down and buy a new mixer):

  • 2 Tbs Earth Balance Soy Free spread (or if you can do dairy, 2 Tbs softened butter) or other non-dairy substitute
  • 1/4c white sugar
  • 1/4c brown sugar
  • 1tsp gluten free vanilla

Then add into the sugar/fat mix:

  • 1 large duck egg plus 1 duck egg yolk (room temperature) beating until creamy  (If you don’t happen to have your own personal flock of ducks at your disposal, you can substitute in x-large chicken eggs)

Add in to that, beating until well combined:

  • 1 tsp apple cider vinegar (it reacts with the baking powder to help with rising)
  • 4Tbs water or if you have it Apple Cider (not vinegar, just good old apple cider)

Then slowly beat your dry ingredients into the wet until well combined.  Beat about 2 minutes.  The dough will still be rather sticky.

Use a spatula to form a ball in the bowl with the dough.  Cover and put in the fridge for 1 hour.

photo 5
The fully mixed dough, formed into a ball with spatula ready to cool in the fridge

Once dough is cooled, generously dust a counter top (or in gluten free baking I’ve learned to do this on top of a piece of plastic wrap or flexible cutting board to help with ease of removal) with white rice flour then roll out the dough 1/2″ thick.

Cut out doughnut shapes in the dough.  Reforming and rolling it out until all of the dough is cut out into doughnuts and doughnut holes.  If you’re like me and don’t own one of those fancy doughnut cutter outers, a can of tuna (with the tuna already eaten) and both ends removed works (and really well washed because tuna flavored doughnuts, ick), then use a small round-ish cutter for the inner doughnut hole (or carefully trace one out with a knife).  We used a small wreath shapped christmas cookie cutter for the inner doughnut hole.  It worked.  Pretty well actually.

Now we get to fry the doughnuts!!

In a deep sauce pan, pour canola oil (or whatever kind of oil your body is ok with, if you can do soy or peanut go ahead, I can’t so didn’t) until a 2″ thick layer is on the bottom.

Heat the oil until it registers 325’F with a candy thermometer.  I have a digital meat thermometer that goes to 500’F so I just used that.

Once the oil is hot enough, carefully drop a couple of the uncooked doughnuts into the hot oil.  They should sink, then rise a few seconds later.  Cook the doughnuts for 2 minutes then using a fork or strainer, flip the doughnuts and cook another 1.5-2minutes.

Using a strainer carefully remove the doughnuts from the oil, and place on paper towels to absorb some of the oil.  I put paper towels on a cookie sheet, then placed a cookie cooling rack over that to further aid in removing excess oil.  If you want cinnamon sugar doughnuts, in a bowl combine 1tsp cinnamon and 1/2 c sugar then when the doughnuts are cool enough to touch, dip the doughnuts into the cinnamon sugar mixture.

When doughnuts are cool enough to eat, enjoy!!  They store in an airtight container for a few days, not that they’d ever last that long though!

Finished tray of 8 doughnuts and 8 doughnut holes!  1/2 coated in cinnamon sugar, the others plain


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