Gluten Free Recipe Column
77
THE BALTIMORE JEWISH HOME
by Mrs. Elaine Bodenheimer
GlutenFree@BaltimoreJewishHome.com
NOVEMBER 18, 2021
mini- sufganiot Preparation:
Vegetable oil ¼ cup granulated sugar ½ tsp. ground cinnamon 1 ¼ cups Bisquick Gluten Free Pancake Mix ¼ cup packed brown sugar 1/3 cup seedless preservesmixed until smooth ¼ tsp ground nutmeg 2 Tbl. butter- melted 1/3 cup non-dairy creamer 1 tsp. vinegar 1 egg- beaten
1. In deep fryer or 2-quart heavy saucepan, heat 2 to 3 inches of oil to 375 degrees. In shallow bowl, mix white sugar and cinnamon. Set aside. 2. Mix remaining ingredients in electric mixer until smooth. Shape dough into 1 inch balls. Carefully drop balls, one at a time, into hot oil. Fry about 1 to 2 minutes or until golden brown on all sides. Drain on paper towels. Immediately roll into cinnamon-sugar mixture. 3. Fill pastry bag with preserves, and pipe through plain hole tip into the cooled sufganiot. Enjoy! Makes about 17 doughnuts.
B A LT I M O R E J E W I S H H O M E . C O M
What You Will Need:
