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Gluten Free Chocolate Sour Cream Donuts
Presented by Chef Tim Groody
Makes 8-12
1 egg
¾ cup buttermilk
¼ cup sour cream
2 T melted butter
½ cup sugar
¼ cup cocoa powder
1 cup brown rice flour
1 cup white rice flour
½ cup potato starch
¼ tsp nutmeg
1 tsp baking soda
½ tsp baking powder
1 tsp salt
1 tsp xanthan gum
Beat the eggs, buttermilk, sour cream and butter in a large bowl. Combine dry ingredients together. By hand slowly add dry ingredients to the wet ingredients. Let rest 15 minutes in the refrigerator. Roll out using an equal mix of brown rice flour and white rice flour. You can place some dough between wax paper and roll out. Refrigerate to firm dough and then cut. Re-roll dough one more time. Any scrapes from the second rolling can be fried as well for a snack. Heat 2" canola oil in a pot till hot. Carefully place a scrape piece of dough in oil to check temperature. The donuts should cook in about 4 minutes. 2 minutes on each side. Transfer donuts to drain on paper towel. While warm toss in sugar, powdered sugar or drizzle with chocolate syrup. Enjoy!!!!!
