Course Cookies and Cakes, Dessert, Snack, sourdough
Cuisine gluten free
Ingredients
80gstarter discard
80gtapioca starch
75gbrown rice flour
95gsorghum flour
1tspbaking powder
2tspcinnamon powder
60gwhite sugar
9gsalt
20gwhole psyllium husk
9gfinely ground flaxseed
120glukewarm water
130glukewarm milk
1large egg
60gsoft butter
icing sugar for dusting over the cooked doughnuts
finely ground white rice flour as needed for dusting
Instructions
Mix the dough
To a large bowl, add the tapioca starch, brown rice flour, sorghum flour, baking powder, cinnamon, sugar and salt.
In a medium bowl add the psyllium husk and flax seed. Immediately whisk in the water, milk and egg to form a gel.
Add the psyllium gel and the soft butter to the flour blend and mix well in a kitchen mixer or with your hands.
Rest the dough at room temperature for about 30 minutes, before rolling it out.
Cut some parchment paper slightly larger than 11" x 15". Sprinkle the paper with a little flour and place the dough on the paper.
Roll out the dough
Roll the dough out on the parchment paper into about an 11×15 inch rectangle.
With a cookie cutter, cut out ghost shapes and use the end of a paint brush or a similar utensil to make the ghost eyes. Poke a hole all the way through the dough for each eye.
Place the dough onto parchment paper and heat up the oil.
Heat the oil and fry
Add the oil to a deep, medium sized saucepan and heat it to 375°F (190°C)
Add 6 or 7 ghosts to the hot oil, leaving lots of room between each one, and fry about 2 minutes per side. Flip the fritters over with a spoon.
Remove the ghost doughnuts from the oil and drain on paper towels.
Dust the doughnuts with icing sugar and eat while still warm.