When I started gluten free baking, I was looking for something to make the dough more fluffy. And I finally found it. Sour cream and curd are absolutly perfect. this time I decided to use sour cream to make small donuts. Usually donuts are made from yeast, but I wanted something quick and without having to wait for it to rise, so I reached for baking powder.
- 1 cup (190 g) sour cream
- 2 eggs
- 50ml agáve sirup
- 7g gluten free baking powder
- 120g flour Schaer Mix B
- 70g rice flour
In the bowl mix the sour cream and eggs until smooth. Add agave sirup, flour and baking soda mixture. Stir thoroughly until the ingredients are combined and leave to rest for 5 minutes.
Fill a heavy-bottomed pot with oil and place over medium heat until the oil reaches 170 degrees.
Once the oil is hot, dip a teaspoon in the oil then scoop a teaspoon of dough and gently drop it into the hot oil.
Fry the dough in the hot oil until golden brown on the bottom, and flip them over to cook the other side. Gently set donuts aside to drain on paper towels.
Serve with melted chocolate, grated coconut and fruit.