Gluten Free Krispy Kreme Doughnuts {Original Glazed Copycat}

Grandmom who likes to get creative with recipes Lucky for me that no one (so far) has said, “Isn’t she creative!” or that my food is “differently different.”

subheading: For the doughnuts:

115g glutinous rice flour (do not substitute for standard rice flour)

115g gluten free flour blend (I used Doves Farm (self-raising))

60g caster sugar

1 tsp baking powder (or two if using a plain flour blend)

¼ tsp salt

150g whole milk

35g unsalted butter

1 large egg (50g)

Optional: 1 tsp easy bake yeast (I use Allinson)

Vegetable oil (to deep fry)

subheading: For the glaze:

100g icing sugar

Pinch of salt

20g corn syrup (or honey)

1 tsp vanilla extract

10g unsalted butter

1 to 2 tsp whole milk

subheading: Notes:

FREEZING TIME: 30 to 45 minutes (until solid enough to comfortably mould the dough with your hands)

COOKING TEMPERATURE: 165C (330F)

FRYING TIME (per batch): 5 minutes

note: If using a plain flour blend instead of self-raising, add 1 extra teaspoon of baking powder.

Directions at kimieatsglutenfree.com

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