Gluten Free SpudNut Recipe

So we actually tried these gluten free spudnuts last night,

1. They were really easy to make.
2. They tasted great especially with my wife and daughter not having a donut for over a year.
3. After we fried them in oil we rolled them in a sugar/cinnamon mixture

Originally found: http://ginghamworld.blogspot.com/2009/06/gluten-free-spudnuts.html

Ingredients:

• 3 Eggs (Will Try Egg Replacer)
• 3/4 C Sugar
• 3 Tbsp Shortening, softened
• 1 Tsp Vanilla
• 1 C Water, hot ( If using fresh mashed potatoes omit)
• 1 1/2 C Instant mashed potato (or 1 1/4 C potato of your choice cooked and mashed up)
• 2 C Rice flour
• 4 Tsp Baking powder
• 1tsp Cinnamon

1. Chill dough for recommended time.
2. Heat oil to 375 degrees.
3. Set up paper towels on plates or cooling racks.
4. Melt fondants and assemble toppings station.

1. Beat eggs well. Gradually add sugar until mixture is thick and light in colour.
2. Blend in Shortening and vanilla.
3. Sift the rest of the dry ingredients in a separate bowl; set aside.
4. Blend hot water with instant mashed potato mix and let stand 3 minutes, or boil and mash potatoes.
5. Blend egg mixture into the potato mixture. Add sifted dry ingredients, mix well to form dough ball.
6. Chill dough at least 2 hours.
7. Roll dough out to 1/3″ thick on lightly floured workspace.
8. Heat deep fryer or oil in a pot on the stove to at least 375 degrees.
9. Cut dough up into small chunks you can roll in your hands before dunking into the hot oil to fry.
10. Fry each doughnut roughly 2-3 minutes, or until golden brown – whichever comes before the doughnuts rise to the surface of the oil.
11. Scoop the doughnuts out using a metal slotted spoon
12. Lay each doughnut on paper towel lined plates or cooling racks.
13. While cool enough to touch but still warm enough to slightly melt toppings to the surface, sprinkle with either powdered sugar, sprinkles or melted fondant of your choice – or cool completely for plain old fashioned doughnuts.