Servings:10 | Calories:757 | Total Fat:22g | Chol:100mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 22g
34 %
Sat Fat 12g
60 %
Total Carb 131g
44 %
Fiber 3g
12 %
Sugars 66g
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Cholesterol 100mg
33 %
Sodium 228mg
9 %
Protein 10g
20 %
Calories:
59% Others combined
20% Sugar
10% Sugar
9% White rice flour
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more. Info not found for 1 items in the list.
Incomplete info for : Xanthan gum
Ingredients
1 1/4 C (170 g) brown rice flour 1 1/4 C (205 g) white rice flour 1 C (120 g) tapioca flour 1 C (165 g) sweet rice flour (also known as Mochiko) 2 scant tsp. xanthan gum (you can also use the gluten-free flour mixture (not baking mix) of your choice–just be sure it contains xanthan gum. Or, you can add 1/4 tsp. xanthan gum per cup of gluten-free flour. If you use bean flour, it will add a bean taste to the crullers) For the Crullers 6 TBL butter (3 / 4 stick; 85g) unsalted butter, cut into small pieces 1 C (235 ml) water 1/2 tsp salt 1 1/2 tsp granulated sugar 1/2 tsp vanilla extract 1 1/4 C (175g) Jeanne’s Gluten-Free All-Purpose Flour Mix 3 whole large or extra large eggs 2 large or extra large egg whites Oil for frying (I use Rice Bran oil, but you can use canola or another high heat oil) Extra melted butter for greasing the aluminum foil Chocolate Glaze 1/4 C (55g) unsalted butter 2 oz (55g) semi-sweet chocolate chips or dark chocolate chips 3/4 tsp vanilla extract 1 C (140g) powdered (confectioner’s) sugar, sifted 1-2 TBL hot water Coffee Glaze 1/4 C (60ml) heavy whipping cream 1 TBL vanilla extract 2 tsp instant coffee or espresso granules (I use decaf) 2 C (240g) powdered (confectioner’s) sugar, sifted
Directions : View recipe directions on artofglutenfreebaking.com
