It took some time to find a mini doughnut maker of my own. I hunted for one at goodwill stores and garage sales, but then Williams Sonoma and Target made it a bit easier. Williams Sonoma was carrying a mini doughnut maker for about $40 or $50 (not sure if it is still available). Target offers nonstick doughnut baking pans for $12.99. I have never used the pans, but I have used muffin recipes in my mini doughnut maker and they turned out great. The batters are very similar in texture and cook the same. (Please keep in mind they are more like a cake doughnut than those you find at your local shop.)
I took my mom’s original recipe added pumpkin, buttermilk and, of course, changed the flours for gluten free yumminess. Here it is:
Requires special equipment: mini doughnut maker*
Gluten/Wheat Free, Kid Friendly
ingredients
2 eggs
¾ cup buttermilk
½ can pureed pumpkin
¼ cup oil
1 cup sugar
¾ cup tapioca flour
½ cup white rice flour
½ cup chickpea flour
¼ cup sorghum flour
2 ½ tsp baking powder
½ tsp nutmeg
½ tsp salt
preparation
Preheat electric doughnut maker. Mix all dry ingredients, set aside. Beat eggs until slightly fluffy. Add buttermilk, pumpkin, and oil. Slowly mix in dry ingredients. Add batter to the doughnut maker according to the manufacture’s directions. Let cool slightly on a wire rack, serve warm.
*A doughnut pan may also be used. Try preheating oven to 350 degrees. Divide batter among the pan (maybe 3/4 full) and cook until golden brown and a toothpick comes out clean.
Posts
