I have always loved blueberry cake doughnuts. I remember when Krispy Kreme re-opened a store in ABQ when I was a teenager. I got up at 5am to stand in line and blueberry cake was my priority!
So yeah, I love blueberry cake doughnuts and I finally made my own gluten-free version.
I revised my recipe from Brown Sugar. Since I only made a few changes I want to send you over to her blog for the recipe.
Instead of regular all purpose flour use my gluten-free rice flour blend + 1 teaspoon of xantham gum. The dough will be soft so I put it in the freezer to firm it up while I rolled it out and cut it. Since you will probably fry it in batches I’d recommend keeping it in the freezer while you wait for the first batch to fry. It will be soft but should stay together and will fry up beautifully!
So yeah, I love blueberry cake doughnuts and I finally made my own gluten-free version.
I revised my recipe from Brown Sugar. Since I only made a few changes I want to send you over to her blog for the recipe.
Instead of regular all purpose flour use my gluten-free rice flour blend + 1 teaspoon of xantham gum. The dough will be soft so I put it in the freezer to firm it up while I rolled it out and cut it. Since you will probably fry it in batches I’d recommend keeping it in the freezer while you wait for the first batch to fry. It will be soft but should stay together and will fry up beautifully!
