We put the rice flour streusel to work on a batch of rice flour doughnuts. We used the modified Maximum Flavor doughnuts as our model. We used 4 parts white rice flour and 1 part sweet rice flour. Other than that, the recipe remained the same. We baked the doughnuts for 15 minutes at 425°F. The doughnuts were moist, tender, and rich. The streusel was crisp and crunchy. The crumb was light and delicate. We had a delicious and simple gluten-free rice flour doughnut. Look for new additions to the menu at Curiosity Doughnuts at Stockton Market this weekend.
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