I’m burying my head in the sand. The fall is not coming. It will not be cold. It just won’t.
I will convince myself of eternal summer by making blueberry doughnuts.
Ah, I love gluten free donuts! So easy to make and they turn out soooo much better than the store bought variety.
If you’re looking for a “beginner” GF recipe this is for you.
If you’re one of those nuts who loves the fall, the cool crisp weather, pumpkin spice lattes, and apple everything then the Apple Fritters recipe is for you.
Or go all kinds of crazy and make both. Kind of like a midwest fall actually. I started off the day in a sweater and 2 light jackets and finished in shorts and a tank top.
- 1¾ cup white rice flour
- ¼ cup potato starch
- ⅓ cup granulated sugar
- 2¼ teaspoons baking powder
- 1¼ teaspoons salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- ¾ cups milk, warmed slightly (whole milk preferred)
- 2 teaspoons vanilla extract
- 2 tablespoons butter, melted
- 2 cups fresh blueberries
- peanut or canola oil for frying
- cinnamon-sugar for dusting the finished donuts
- In large mixing bowl combine first 10 ingredients (that's rice flour to melted butter). Whisk well to combine. Fold in blueberries.
- Heat a couple of inches of oil over medium to medium-low heat or use a fry daddy (that's my preferred method). When you drop a little sample of batter you want it to sizzle and rise to the top. If it doesn't sizzle and rise the oil is not hot enough, if it burns quickly the oil is too hot.
- Drop small spoonfuls of batter into the hot oil. Once they're deep golden on one side give them a flip. You're looking for deep golden brown on both sides and should only take about 2-3 minutes of frying.
- Remove and drain on a paper towel.
- Once they're almost completely cool, dip in cinnamon-sugar before serving.