In a large mixing bowl, beat the egg, buttermilk, and melted butter.

Combine dry ingredients in a separate bowl. 

Add dry ingredients slowly into the wet ingredients beating to combine.  Don’t over beat.

There are 3 different methods to forming your doughnuts.

Method 1:

Spoon dough into a pastry bag.

Heat 2-3 inches of oil in the bottom of a heavy-duty pot until very hot, 375° F.

With your pastry bag over the pot of hot oil, press dough out of pastry bag and into the oil making a circle shape touching and connecting the ends together.

This method keeps the doughnuts light and fluffy.

Method 2:

Let the dough rest for 15 minutes.  Sprinkle extra gluten free flour mix on your countertop or a large cutting board. Roll out dough to between 1/3 and ½ inch thick.  If dough is sticky, work in more gluten free flour and blend.

Cut dough with a glass, biscuit cutter or jar to measure approximately 3 inches in diameter.  To cut the hole in the center of the doughnut, use the cap of any bottle, or cookie cutter, measuring approximately 1 inch.

Heat 2-3 inches of oil in the bottom of a heavy-duty pot until very hot, 375° F.

 Carefully drop each doughnut into hot oil.

Method 3:

Heavily spray a cookie sheet and spatula with oil.  With dough in pastry bag, press dough into a doughnut shape on the cookie sheet.  With oiled spatula, quickly insert under dough and place in the heated pot of oil on the stove.

Cook for approximately 2 minutes until golden brown on both sides, by turning midway through. 

Remove doughnuts and place on a plate with several paper towels to absorb oil.

You can roll doughnuts in cinnamon and sugar, or glaze them with maple frosting, chocolate frosting, cream cheese frosting or plain vanilla frosting.

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