Ingredients:
1 cup warm water (110 F)
¼ cup granulated cane sugar
1 package rapid rise yeast
1 large egg
½ cup evaporated milk (dairy orsee directions below for non-dairy)
3 ¾ cup Jules Gluten FreeAll Purpose Flour
½ tsp. salt
2 Tbs. shortening
Vegetable oil for frying
Confectioner's sugar to dust beignets

Directions:
Combine the warm water, sugar andyeast; stir and set aside to activate the yeast. Allow mixture tosit until it becomes frothy, at least 5 minutes. Meanwhile, beattogether the egg and milk. Add 1 cup of the Jules Gluten FreeAll Purpose Flour and the salt. Beat until integrated. Cut theshortening into small chunks and mix in with the 1 cup flour, egg andmilk. Slowly beat in remaining flour and the proofed yeast mixtureuntil completely mixed. The dough should not be stiff or sticky atthis point.

Turn the dough out onto a clean surfaceor pastry mat dusted with Jules Gluten Free All PurposeFlour. Roll gently into a ½-inch thick rectangle. Using alarge, sharp knife, cut strips of dough 2 inches wide, on a diagonal(not straight up and down, leaving a diagonal edge to the strips). Cut across these strips in the same way, creating diamond-shapedbeignets. Leave any scraps of dough to test the temperature of theoil – do not knead together and cut again.

Place cut beignets ontoa parchment-lined baking sheet and cover loosely with a damp towel. Allow to rise in a warming drawer or an oven brought to 200 F, thenturned off. The beignets will roughly double in size after risingfor 50 – 90 minutes.

After the beignets have risen, pourvegetable oil (high heat, preferably) into a large saucepan to adepth of 2-3 inches. Heat the oil on medium-high to 310 – 360 F. Test the temperature of the oil by using any risen scraps of doughremaining. Gently submerge a piece of dough in oil – if it risesto the top of the oil immediately and begins to bubble, the oil ishot enough; if it does not rise to the top of the oil, it is not hotenough. If the dough turns dark brown within 30 seconds of beingsubmerged, the oil is too hot.

Once the oil is to temperature, gentlysubmerge 2 – 3 beignets in hot oil and cook until lightly brownedand puffed on each side – approximately 1- 2 minutes only. Removewith a skimmer or slotted spoon to drain on paper towels, andsprinkle confectioner's sugar liberally over top of each beignet. Serve warm.

Yield: approximately 15 beignets.

Directions for Non-Dairy EvaporatedMilk:
Measure 1 cup non-dairy milk of choiceand pour into a small saucepan. Over low-medium heat, stir milkoccasionally to prevent a skin from forming or the milk from stickingto the pan. Heat until the milk is reduced by half to measure ½cup of liquid (allow approximately 30 minutes for this process). Once reduced, remove from heat and allow to cool slightly beforeadding to dough per recipe.

Ingredients:
1 egg
½ cup sugar
1 tablespoon oil
3/8 cup buttermilk
1 ¾ cup all purpose gluten-free flour
1 ¾ teaspoons xanthan gum
1 teaspoon gluten-free baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon nutmeg
¼ teaspoon cinnamon

Directions:
Beat egg and add sugar and oil and buttermilk, then mix together and add dry ingredients.

Fry in a skillet at 370-380F: Drop by teaspoons as donut holes, about 6 at a time so as to maintain the temperature. While still warm shake them in a paper bag with sugar/cinnamon.

4 ½ cup gluten-free flour
1 ¾ cup sugar
7 teaspoons baking powder
2 teaspoons salt
½ teaspoon nutmeg
½ teaspoon cinnamon
3 eggs
2 teaspoons gluten-free vanilla
2 cup milk or water
1 cup oil

Mix dry ingredients together. At medium speed beat eggs and vanilla. Add rest of wet ingredients. Add dry mixture. Makes about 2 dz. donuts. These freeze well and can be put in the microwave--80% power for 20-30 seconds.

1 cup rice flour
2/3 cup potato starch flour
1/3 cup tapioca flour
¼ cup cocoa
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ½ teaspoon xanthan gum
1 cup sugar
¼ cup sour cream
2 eggs
¾ cup buttermilk
2 tablespoons shortening

Chill 2 hours. They are too sloppy to roll so make donut holes by dropping teaspoonfuls into 370 degree oil. Most will roll over when the bottom is cooked, but you may need to turn some. Drain on thick layer of paper towels.

Heat oil (3) to 375 degrees in a deep pan.
Mix with wire whisk:

1 2/3 cup Bette Hagmans gluten-free mix (Use sweet rice flour)
1/6 cup soy flour
2 teaspoons xanthan gum
2 teaspoons baking powder
¼ teaspoon salt
¼ teaspoon cinnamon
¼ teaspoons nutmeg
½ cup sugar

Add dry ingredients to the following in a large bowl and beat with dough
hooks:
3 eggs
½ cup milk (use slightly less)

Mix ingredients well then form into a ball and turn onto tapioca floured surface. Sprinkle more tapioca starch onto dough. Roll until ½ thick. Cut with donut cutter. With wide spatula slide donuts into hot oil. Fry 2-3 min on each side and remove with slotted spoon onto a large cookie sheet lined with paper towels. After frying donuts, fry donut holes and leftover dough. After they are cooled sprinkle with confectioners sugar or cinnamon sugar. Can be frozen and heated in microwave.

1 cup sugar
1 ½ cup gluten-free flour mix
1 teaspoon baking soda
½ teaspoon xanthan gum
½ teaspoon salt
1 ¼ teaspoon nutmeg
1 ¼ teaspoon cinnamon
½ teaspoon allspice
½ cup oil ( or ¼ c oil and ¼ c applesauce or pumpkin puree)
2 eggs
1 teaspoon gluten-free vanilla
½ cup buttermilk
½ cup boiling water

Mix dry ingredients together. Add oil ( and fruit puree if reducing fat) and mix well. Add eggs and vanilla and mix well. Add buttermilk and water a little at a time to the mix. Bake in preheated donut maker coated with gluten-free cooking spray. Bake 3 minutes. These may also be baked in a sandwich maker--but bake 7 minutes.

Chocolate donuts:
Same as above but eliminate cinnamon, nutmeg, and allspice. Add ½ c cocoa and follow above recipe.