I attempted a gluten-free donut recipe the other night, and it was terrible. Truly awful.

But all the talk on the NCVA’s Facebook page left me wanting donuts still. So tonight I tried again.  But this time I decided to use my favourite non-gluten-free recipe, and substitute in gluten-free flour.

Why gluten-free? I just like to switch it up. I do not think that gluten is evil (unless you have celiac disease, of course), nor do I think gluten-free = healthy.  I have a colleague who can’t eat gluten, so when I make treats I try to make them gluten-free so that she can enjoy them too.

Even Erin might eat these.

Cake donuts with icing and sprinkles

Adapted from this recipe.

(Makes six donuts)

Dry Ingredients

1 + a bit Cup Gluten-free flour mix (I used 1/3 cup sorghum, 1/4 cup tapioca starch, 1/4 cup chick pea flour, 1/4 cup coconut flour + 1/2 tsp. xanthan gum)

1/2 Cup Sugar

1 1/2 tsp Baking Powder

1/4 tsp Salt

1/4 tsp  Nutmeg

1/4 tsp Cinnamon

 

Wet Ingredients

1/2 Cup soy or almond milk

1/2 tsp Apple Cider Vinegar

1/2 tsp Pure Vanilla Extract

Egg Replacer for 1 Egg

1/4 Cup Earth Balance

 

Icing Glaze:

1/2 cup powdered icing

1 tbsp soy milk

sprinkles

Directions:

Preheat oven to 350F. Put all the wet ingredients in a small pot on the stovetop on low and whisk together. Heat until just be warm to the touch. Mix the dry ingredients together in a large bowl. Add the wet to the dry and mix until just incorporated. Do not over mix.

Grease donut pan. Put the donut batter into a plastic baggie and cut the corner so that you can pipe the batter into the pan.

Bake for 12 minutes or so. Remove from oven. Cool on a wire rack and then decorate.