GFCF Donuts (have eggs)

From www.celiac.com
These are GREAT!

GF Favorite Donuts (No Donut Maker Needed - Gluten-Free)

Originally by Betty Crocker and made gluten-free by Barbara Emch.

Heat oil (3) to 375 degrees in a deep pan.Mix with wire whisk:

1 2/3 cup Bette Hagmans gluten-free mix
1/6 cup soy flour(can use garbanzo or other bean flour instead)
2 teaspoons xanthan gum
2 teaspoons baking powder
¼ teaspoon salt
¼ teaspoon cinnamon
¼ teaspoons nutmeg
½ cup sugar
1 tsp vanilla(I add this to mine, not originally in recipe)

Add dry ingredients to the following in a large bowl and beat with doughhooks:
3 eggs
½ cup milk or milk alternative (use slightly less)(I use rice milk)

Mix ingredients well then form into a ball and turn onto tapioca floured surface. Sprinkle more tapioca starch onto dough. Roll until ½ thick. Cut with donut cutter. With wide spatula slide donuts into hot oil. Fry 2-3 min on each side and remove with slotted spoon onto a large cookie sheet lined with paper towels. After frying donuts, fry donut holes and leftover dough. After they are cooled sprinkle with confectioners sugar or cinnamon sugar. Can be frozen and heated in microwave.(You can also make these in small balls and just drop in like "munchkins" or little zeppoles. Enjoy!

• Four flour Bean Mix (make this up and keep on hand in the pantry) LIKE Bette Hagman's

• 2

  cups garfava bean flour (or brown rice flour)
• 1

  cup sorghum flour
• 3

  cups cornstarch   ( I would use potato starch)
• 3

  cups tapioca flour (I would use arrowroot  (but only 1 and1/2 cup to the mix)