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)
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
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
1/2 cup powdered icing
1 tbsp soy milk
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.