1 cup sugar 2 tsp baking soda 1 tsp baking powder 2 tsp salt 2 tsp xanthan 1 tsp nutmeg
Combine eggs, buttermilk, and melted butter in a large bowl. Mix well with a wire whisk or fork.
Combine dry ingredients in a separate bowl and add to the wet. Mix by hand with a large spoon. (Do not use an electric mixer).
Let batter rest about 15 minutes. Turn dough onto a well-floured surface. If dough is sticky, work in more rice flour blend.
Roll dough 3/8" thick. Cut with doughnut cutter. (We used a large rimmed cup to cut the doughnuts and the lid to the oil bottle to cut the doughnut holes.)
Fry in 1 to 3 inches of very hot oil (375 F) until brown on one side. Turn donuts over and brown on second side.
Cake Doughnuts: Dip warm doughnuts into a bowl of very thin glaze made from 2 cups powdered sugar and 2/3 cup milk.
Chocolate Iced Doughnuts: Melt Chocolate Frosting in a microwave safe bowl. Dip top half of unglazed doughnuts in frosting and let cool. Makes about one dozen doughnuts.
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 powder.
Add vanilla. Beat in powdered sugar.
Add milk to desired spreading consistency. Mix well.
