We've become good at making donuts (ah donuts...see memories here) but it was more of a french crueler style all light and airy. I found a post on Going Gluten Free for Dunkin Style Donuts and we used our first lazy off season Saturday to try it out.
We stuck to the recipe with just a few tweaks. I used Almond Milk and Artisan Gluten Free Flour Blend that is my go to flour blend. We tried powdered sugar to finish them off in but found out that both Dave and I prefer a cinnamon and sugar mix. We used a fondue pot to keep the temp steady at 375 and did small batches. We learned that we don't have a fire extinguisher so we kept the baking soda handy and kept everything out of the way of the hot oil.
|Mayhem and Chaos|
|baking soda for safety...|
|a cookie dough scoop makes pretty and uniform balls|
|golden colored perfection|
|proper tools help a lot... like this fancy scooper|
|shake with cinnamon and sugar then enjoy!|