If you’ve been following us for any amount of time, you know that old-fashioned, southern recipes are our absolute favorite. I found a recipe for puff ball doughnuts (which I had never heard of) in The Timmermann Sisters cookbook, which is just a spiral-bound community cookbook that my mom has had for forever. This type of cookbook is the very best place to find recipes, in my opinion. The Timmermann sisters lived in Geronimo, Texas, the tiny town where I went to high school. They were a family of seven sisters and they were known for their cooking and their kindness. Also, they wore matching outfits everyday, even as adults. I love them.
Their recipes are amazing, and when I found this recipe, I knew I had to try to make it gluten free. It is a breakfast recipe from the 1920s, and the doughnuts are really soft and soooo tasty. Under the recipe is a note from the original 1920s version that says the doughnuts “will not absorb a bit of fat and are not at all rich, and consequently are the least injurious of this kind of cakes”. And it was right! They are not oily or greasy at all and have amazing texture. They would be perfect for a brunch or breakfast and are super easy to make.
A few notes on this recipe…I used a cookie scoop to ensure that they were all equal in size. Also, don’t worry about getting perfectly round dough to drop into the oil (the dough is super loose anyway) because as they fry these little beauties puff up and become perfect spheres. Finally, I added one more component to the recipe. Once the doughnuts come out of the fryer, I recommend drying them off for a few minutes, then rolling them in either powdered sugar or cinnamon sugar until they’re completely covered, and they are SO good. This recipe makes a TON of doughnuts, so make them for a crowd or stick them in the freezer without any toppings, then reheat in the microwave later and roll in sugar.
Gluten Free Puff Ball Doughnuts
- 3 eggs
- 1 cup sugar
- 2 cups whole milk
- pinch salt
- 1/2 teaspoon vanilla
- 2 teaspoons baking powder (heaping)
|With a hand mixer, beat all of the ingredients except flour together.|
|Add in one cup of flour and beat. Continue to add flour in 1/4 cup increments until a spoon will stand upright in the mixture. Continue to beat until light and fluffy.|
|Use a cookie scoop to drop scoops of dough into oil at 365 degrees. Cook until just golden brown and let dry on a paper towel.|
|Roll still warm doughnuts in powdered sugar or cinnamon sugar.|