‘Twas The Season

I had every good intention of writing an Advent post–clearly that didn’t happen.  But then we had such an awesome 12th Night, that I decided to do a little potpourri, photo-essay-style post of the whole season–including a special treat: John’s gluten-free doughnuts!

 

 

 

We start with the first weekend of Advent, making wreaths, starting bulbs, making cookies and needhams and fudge, knitting, getting organized…….

 

 

On to Christmas Eve under the tree, eating seafood chowder, listening to the annual reading of Dylan Thomas’ “A Child’s Christmas in Wales”……

Then the lazy days after all the excitement, with lots of snow (just missed having a white Christmas Day, but the season has certainly been snowy and COLD), projects, games, puzzles and reading, skiing, skating, running and walking……

 

And finally to the Epiphany–scrapple and gluten-free doughnuts for breakfast, roast chicken and vegetables for supper, and the 12th Night Cake (GF as well!), lovingly hand-crafted by MOP!

And now, for that promised doughnut recipe–

From John’s Gluten Free Cookbook (in progress)

Gluten Free Buttermilk Doughnuts

In medium-sized bowl,
Mix
3/4 Cup White Rice Flour
1/4 Cup Tapioca Flour/Starch
1/4 Cup Potato Flour
1/2 Cup Brown Rice Flour
1/2 Cup Sugar
3/4 Teaspoon Xanthan Gum
1 Tablespoon Baking Powder
1/2 Teaspoon Salt
1 Teaspoon Baking Soda
Ground Nutmeg to Taste
1 Teaspoon Vanilla Extract
2 Tablespoons Oil
1/3 Cup Buttermilk
Mixture should be sticky but stiff enough to pull away from the side of the bowl, adjust liquid/flours added accordingly.
Cover with waxed paper and chill for up to overnight.
Mix 1 cup sugar with 4 to 5 tablespoons cinnamon in a shallow pan. Set aside for coating doughnuts.
Prepare deep pot with lard for frying. I used a cast iron dutch oven. Oil may be used instead.
Try to have at least 2″ of depth to keep the dough from hitting bottom.
Monitor temperature of fat and keep it close to 350° F.
Dust some rice flour on smooth surface, add dough and coat with rice flour.
Roll out dough, or pat, to a thickness of 3/8″ to 1/2″.
Oil doughnut cutter, cut out dough and save holes.
Gently drop dough into hot fat, when doughnut rises turn over with fork or slotted spoon.
Cook until golden brown.
Lift doughnut and let it drip into pot.
Place cooked doughnut in sugar/cinnamon mixture and coat.
Place doughnut on brown paper to cool.
Pour a cup of coffee and enjoy?
Makes 12 doughnuts and holes, which never appear to be enough.

Comments

  1. Polly says:

    Note from HRH – it was all delicious!

  2. emily says:

    Who is HRH? I want to make those donuts, but we can’t eat them all ourselves. Looks like you were missing a couple VIPS at the Xmas picture this year! (hint hint)

  3. John says:

    Yes, we did miss some VIPs. HRH- the person who gets the uncooked bean in the cake is the king or queen (HRH). Polly won the honors but declined to be photographed in the crown made by MOP. Emily, the doughnuts keep for a few days, we never experimented with freezing them but that should work.

Speak Your Mind

*