Gluten Free Suganiyot – {Guest Post}

13/4 cups Bob’s Redmill All Purpose gluten free baking flour
1/2 cup yogurt mixed with 1/2 cup of water
1 egg
2 T sugar (I used stevia as a sub)
1 1/2 tsp vanilla extract
1 tsp of strawberry extract
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
3 cups of veg oil

Mix all wet ingredients (except oil)
then add dry and mix until batter forms
Heat the oil in a pot [a lot, the sufganiyot have to float] after it is hot, take TBSP and with the help of another spoon the drop into the oil
turn over until light brown on both sides
powder the top with confectioner’s sugar and serve with Jam.

(It’s best to eat them the same day, the batter should be used the first day too…or else it sinks in the oil)

~ Recipe submitted by Enbal Belle Pearson

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