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11.13 Rice/Potato Donuts




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This article is from the Children Allergies and Asthma FAQ, by Eileen Kupstas Soo kupstas@cs.unc.edu with numerous contributions by others.

11.13 Rice/Potato Donuts

contributed by JoAnn McCleeary


1 c. cold mashed potatoes
3 c. rice flour (white, regular grind which is finer than the brown rice
flour found in health food stores)
1/2 c. cornstarch or soy milk powder (not soy bean powder)
1 c. sugar
5 1/2 tsp. Rumford Baking Powder
1/2 tsp. nutmeg
1 1/2 c. milk (or milk substitute)
3 eggs

Beat all this together or mix will by hand. This should be slightly stiffer
than cake batter. Let it sit for 15-30 minutes. Fry 1/4 cup or smaller
spoonfuls of batter in hot oil, a few at a time until they are good and
brown. Check one for doneness by breaking open the first donut to see if it
is completely done. Rice flour products are very yucky flavored when they
are not completely done, but get too dry if overdone. Drain well and roll in
powdered sugar or cinnamon sugar or dip in vanilla or chocolate powdered
sugar glaze. This make a large batch, but they freeze very well and make a
ready snack for someone hungry for a really good donut.


 

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