Cinnamon-Sugar Doughnuts
Author: Marla Hingley
Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
  • 3 cups GFC Flour Blend for Baking, divided
  • 5 tsp baking powder
  • ½ tsp xanthan gum
  • ¼ tsp salt
  • 2 cups hot (plain) mashed potatoes
  • 2 cups sugar
  • 1 cup buttermilk (or milk alternative with 1 Tbsp vinegar added)
  • 4 eggs, lightly beaten
  • 1 tsp vanilla
  • Oil for frying
  • ⅔ cup sugar
  • 1 tsp cinnamon
  1. Mix together 2 cups of flour, baking powder, xanthan, and salt. Set aside.
  2. In a large bowl combine the mashed potatoes, sugar and buttermilk. Stirring until well combined.
  3. While stirring, slowly add in the eggs, - this will prevent them from scrambling, then stir in the vanilla.
  4. Stir in 2½ cups of the flour mixture, then turn out onto a surface with the remaining ½ cup of flour. Knead in the remaining flour or until the dough is no longer sticky.
  5. Roll out to about ½" thick and cut with a doughnut cutter (or 2 circles).
  6. Pour oil into saucepan to about 2" deep, and heat to 350°F using a deep-fry thermometer.
  7. Gently drop 2-3 doughnuts into the hot oil, and fry about 20 seconds/side. Use tongs or chopsticks to flip (to get the correct frying time, break one apart and do a taste test). Make sure oil gets up to temperature again before adding the next batch.
  8. Shake excess oil off doughnut and immediately toss with the cinnamon-sugar.
Instead of cinnamon-sugar, you can dust them with powdered sugar
Recipe by Gluten Free Club at