Gluten Free Donuts

Donuts are one of the things Braden has wanted since being gluten free. So I found a recipe. Just let me tell you do not try with coconut flour, while I love it for all my other gluten free baking so far it just did not work with the donuts. I had to use my regular gluten free flour. You could adapt this recipe to make it with regular flour leaving out the xanthan gum. But of course for us it had to be gluten free. They aren't the prettiest but they were very good. We all enjoyed them. The recipe said it made a dozen but it made far more than that for us. They aren't very healthy so definitely not something we will do too often but for a treat it was great. Also will be fun after sleepovers.

OLD FASHIONED DONUTS
2 eggs, beaten
2 cups buttermilk
1/4 cup butter, melted
5 cups gluten free flour
1 cup sugar
2 tsp baking soda
1 tsp baking powder
2 tsp salt
2 tsp xanthan gum
1 tsp nutmeg
Combine eggs, buttermilk and butter in large bowl mix with whisk or fork.
Combine dry ingredients in separate bowl and add to wet. Mix by hand not elec mixer.
Let batter rest about 15 minutes. Turn dough onto a well-floured surface. If dough is stick, work in more flour blend (we found we had to work in more buttermilk).
Roll dough 3/8 inch think. Cute with donut cutter (we used biscuit cutter but you could use a cup).
Fry in 1 to 3 inches very hot oil (375) until brown on one side. Turn over and brown on second side.
CAKE DONUTS: Dip warm doughnuts into bowl of thin glaze made from 2 cups powdered sugar and 2/3 cup milk. I then sprinkled with powder sugar.
CHOCOLATE ICED DONUTS: 1.2 cup butter melted, 1/2 cup baking cocoa, 2 tsp vanilla, 3 cups powdered sugar, 1/4 cup milk. Mix melted butter and cocoa. Add vanilla beat in powdered sugar. Add milk to desired spreading consistency.