Gluten Court · glutencourt.com · Recipe version 1 · Awaiting Trial

Indian-Meal Doughnuts

Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from 'Indian-Meal Doughnuts' — Farmers' Bulletin 565, 'Corn Meal as a Food and Ways of Using It,' USDA, issued Jan. 22, 1914, revised Sept. 1917 (public domain, U.S. federal work). Measures and oven temperatures modernized. Conversion: the original's 1 1/2 cups wheat flour (188 g) are swapped straight for a gum-containing 1:1 blend at the same weight (USDA basis 125 g/cup), with a short dough rest added; the dough is fried, not baked, as in the original. No doughnuts of any kind are in the existing pool.

Fine white cornmeal is heated with milk, then worked with flour, sugar, butter, eggs, and cinnamon into a rollable dough. Doughnuts made this way, the bulletin says, are much more likely to be tender than those made with wheat flour alone.

Category: BakingServes: 30Time: 60 minComplexity: 3/5

Why this complexity: Meal is pre-cooked with the milk; Dough is rolled and cut, then fried in deep fat.

Ingredients

  • 188 g gluten-free 1:1 baking blend (with gum) (about 1 1/2 cups), plus more for the board, for the original 1 1/2 cups wheat flour (188 g, USDA basis 125 g/cup)
  • 1 1/2 cups very fine white cornmeal
  • 3/4 cup milk
  • 1/4 cup butter
  • 3/4 cup sugar
  • 2 large eggs, well beaten
  • 1 teaspoon ground cinnamon
  • 2 teaspoons gluten-free baking powder
  • 1 level teaspoon salt
  • Oil or lard, for deep frying
  • Powdered sugar, for rolling

Method

  1. Put the milk and cornmeal into a double boiler and heat together for about 10 minutes.
  2. Take off the heat and stir in the butter and sugar.
  3. Sift together the blend, baking powder, cinnamon, and salt. Add to the meal mixture with the beaten eggs and mix to a soft dough.
  4. Rest the dough 15 minutes, then roll out on a board dusted with blend, handling lightly.
  5. Cut into doughnut shapes. Try in deep fat heated to about 375°F until golden, turning once.
  6. Drain well and roll in powdered sugar while warm. Makes about 30 medium-sized doughnuts.

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