I have had the most difficult time coming up with a mix that works for doughnuts so I experimented till I came up with this one, and it is wonderful! I also made waffles out of the same mixture and they are the best gluten free, casein free, egg and corn free I have ever had. The extra 3 tbls of tapioca starch are to make up for the egg that I cannot use.
Waffle/ Pancake/ Doughnut Mix
1 1/2 cup sorghum flour
1/2 cup + 3 tbls tapioca starch
1 cup rice flour
3/4 cup sugar
3 tbls baking powder
Sift these 5 ingredients together thoroughly. This recipe actually makes 3
batches so you can either store the dry ingredients or make a batch of
waffles, a batch of pancakes, and a batch of doughnuts all at one time. It
works great for all 3! For each batch mix 1 1/3 cup of the mixture with 3/4
cup of milk substitute, so if you plan on using all of it at one time that
would be 2 1/4 cups of milk substitute. Or you can make 1 batch and store
the remainder of your dry ingredients for another time. For variation I add
chocolate chips to my waffles, blueberries to my pancakes and dip doughnuts
in powdered sugar
Leave a Reply