Today we talk about delicious and fluffy doughnuts made with potatoes gluten-free and lactose-free, without milk proteins and without eggs, and they don’t even need leavening. It’s the perfect treat for those who need to follow a specific diet but don’t want to give up on delicious, soft, and tasty desserts. We can prepare these gluten-free and unleavened doughnuts for a buffet, a party, leisure time, or a Sunday treat, and everyone will eat them, I assure you; in fact, I always make a lot because they are very popular.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 11
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 5 oz boiled potatoes
- 3 cups gluten-free all-purpose flour
- 1 cup water
- 2 tbsps vegetable oil
- 1 tbsp granulated sugar
- 1 pinch fine salt
- as needed grated orange or lemon zest
- 1 packet gluten-free baking powder
- as needed vegetable oil for the work surface
Steps
To make our gluten-free doughnuts, start by boiling the potatoes with the skin on.
Once they are cooked, peel them carefully to avoid burning yourself, and pass them through a potato masher into a large bowl, and let them cool for about fifteen minutes.
Meanwhile, put plenty of sugar in a wide, shallow bowl and line a flat plate with parchment paper.
After fifteen minutes, add the sifted flour and baking powder to the potato puree, the pinch of fine salt, very finely grated citrus zest, granulated sugar, vegetable oil, and finally, the water, adding it little by little, only when the previous amount has been fully absorbed to avoid ending up with a hard or, conversely, semi-liquid dough.
Mix the ingredients with a large scraper or a wooden spoon or fork. You will get a mixture that is easy to handle, even if still sticky.
Heat some vegetable oil in a large pan or deep pot with high edges.
Oil both your hands and the work surface.
Transfer the dough to the table. To make the doughnuts, you can:
A – Shape the dough into a cylinder. Cut pieces from this cylinder and stretch them into ‘sticks’ (no longer than 6-8 inches); join the ends by overlapping them slightly, gently pressing them so they don’t open during cooking.
B – Or, roll out the dough with a rolling pin into a rectangular or square shape, about a two-finger thickness. Cut strips about one finger wide and overlap the ends slightly, as described above, to avoid them opening during cooking.
As you shape the doughnuts, fry them, a few pieces at a time, turning them continuously in the hot oil until they become beautifully puffy and golden, almost amber-colored.
Drain them from the oil with a skimmer and immediately pass them through the granulated sugar.
Finally, place the doughnuts, one by one, on a serving plate and enjoy them hot or warm.
