Potato Starch

Potato starch comes from separating the starch from a potato and making it into a powder. It is not the same as potato flour. Potato starch is a great substitute for cornstarch and has a higher temperature point. It is best to dissolve it in a little bit of water prior to adding it as a thickener to help it better blend. Potato starch is a resistant starch and has multiple health benefits.

Uses: Baked goods, gravies, puddings, sauces, soups

Key Nutrients: Copper, iron, phosphorus, potassium, resistant starch

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Karina's Gluten-Free Pumpkin Donuts
Source: Adapted from: http://www.feastie.com/recipe/gluten-free-goddess/gluten-free-pumpkin-donuts
 
Ingredients:

• 1 cup sorghum flour
• 1 cup potato starch (not potato flour)
• ½ cup hazelnut flour
• 1 cup light brown sugar
• ¼ cup cane sugar
• 1 ½ teaspoons baking soda
• 1 teaspoon xanthan gum
• 1 teaspoon sea salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• 3 eggs, beaten
• ½ cup avocado oil, or preferred oil
•  1 – 14 oz can pumpkin
• 2 teaspoons bourbon vanilla extract

 
For sugar dusting:

• Granulated cane sugar
  
• Cinnamon

 
Directions:

1. Preheat the oven to 350ºF. Lightly oil a 6-donut pan and set aside.
2. In a large mixing bowl, whisk together the sorghum flour, potato starch, hazelnut flour, brown sugar, cane sugar, baking soda, xanthan gum, sea salt and spices.
3. Add in the eggs, oil, pumpkin, and vanilla; beat well for two minutes. The batter should be smooth and slightly sticky.
4. Spoon the batter into the donut molds, filling almost to the top- I'd say, roughly 5/8 full. Smooth the tops.
5. Bake in the center of the oven for 18 minutes, until firm but slightly springy to the touch.
6. When the donuts are cool enough to handle, loosen the sides and remove from the pan.
7. Place the donuts on a cooling rack.
   
   Meanwhile ...

 

1. Pour about a half cup granulated cane sugar into a sandwich bag and sprinkle in some cinnamon, to taste. Shake to mix.
2. When the donuts are still a bit warm, sugar the donuts one at a time, by placing them in the bag and turning it to coat the donut on all sides.
3.  Place the sugared donuts on a cooling rack.
4. Repeat the process for the remaining batter.

 
Note: Makes 15 donuts.

Feel free to print it off by clicking the PDF file below and add it to your recipes!

Katrina's Gluten-Free Pumpkin Donuts
File Size:	67 kb
File Type:	pdf

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