Gluten free diets don’t preclude the enjoyment of Hanukkah’s favorite treat. Try our Gluten-Free recipe and let us know what you think!

• 2 eggs, beaten
• 2 cups buttermilk
• 1/4 cup butter, melted
• 1 2/3 cups white rice flour
• 1 2/3 cups brown rice flour
• 1 cups potato starch (not flour)
• 1/2 cup tapioca starch
• 1 cup sugar
• 2 tsp baking soda
• 1 tsp baking powder
• 2 tsp salt
• 2 tsp xanthan gum
• 1 tsp nutmeg
• 1/2 teaspoon cinnamon
• 1 beaten egg mixed with 1 tablespoon of water
• 1/2 cup sugar (or powdered sugar) set aside for garnishing
• Raspberry, apricot or strawberry jelly (seedless)

Beat 2 eggs, buttermilk and melted butter in a large bowl with a whisk.

Combine dry ingredients in another bowl. Fold slowly into the wet ingredients, mixing by hand with a wooden spoon. When the ingredients are mostly combined, use your hands to knead a few times to make sure the ingredients are fully mixed.

Let the dough rest for 15 minutes. Sprinkle extra rice flour mix on your countertop or a large cutting board. Roll out dough to 1/4 inch thick. If dough is sticky, work in more rice flour blend.

Heat 2 inches of frying oil until very hot, about 375 degrees F.

Use a glass, biscuit cutter or jar with approximately 3-inch diameter to cut disks out of the dough. Place 1/2 teaspoon of jelly in the center of one disk. Brush the beaten egg you’ve set aside around the outer edge of the dough. Place a second disk of dough on top, and use your fingers to crimp the edges until they are sealed. Repeat until you’ve used up all the dough. Remaining dough scraps can be rolled into balls (“donut holes”) and fried.

You can also roll the dough out to 1/2 inch and fry without the jelly in the middle. Then insert the jelly after frying with a pastry injector. This is not the traditional method, but some find it easier (and less messy!)

Carefully place sufganiyot in hot oil with a slotted spatula. Cook until very brown on one side. If necessary, turn the donut over and brown on the second side. Remove from oil and place on a plate lined with two layers of paper towel or brown paper. While warm, roll sufganiyot in the bowl of sugar to coat.