Crave: Gluten-free Donuts

Oh, donuts.  You’re so evil with all of your sugary, glazey, cakey goodness.  Tempting innocent individuals into partaking.

Warning: You will get messy and gooey – so will your kitchen. I won’t tell if you lick the glaze off your hands, spoons, and bowls. Promise.

To be honest – I have never been much of a donut person. Yes, they are delicious however, I don’t really crave them.  My brother on the other hand….he could eat donuts all day, everyday for the rest of his life (particularly maple bars).  Today however, I am craving donuts.  It’s probably because I’m shipping up to Boston for the weekend and there is a Dunkin Donuts on every, single, street corner there!  So there are a lot of donuts that I am not going to be able to partake in this weekend.  And I have new donut pans (thanks in-laws!) that have only been used once since Christmas – and that just isn’t acceptable.  So today I decided to get my donut fix in early and bake some gluten-free donuts.

I didn’t want to bake just one type either. No, I baked two different kinds of donuts. And they good. And fast.  Each batch only takes about 30 minutes to make which worked great for me since I still have to pack.  Bake up a batch of these donuts for a breakfast treat or afternoon or midnight snack.  They will cure any donut craving.


Gluten-free Cake Donuts, 2 ways

adapted from Eat, Live, Run

Yields 6 donuts. Note: You do need a donut pan for these

Basic Cake Donut:

140g gluten-free flour mix (choose whatever you like! I made my own, but I think Pamela’s would work very well)

1/3 cup sugar

1/2 tsp baking soda

1 tsp baking powder

1/2 tsp salt

2 Tbsp cold butter

1/2 cup almond milk + splash of vinegar (or buttermilk if you have it!)

1 tsp vanilla extract

1 egg

Preheat oven to 350F.

1. Mix together your flour, sugar, baking soda, baking powder, and salt.

2. Add in cold butter.  Incorporate butter into flour mixture with your fingers until the mix resembles coarse sand.

3. Add in egg, milk, and vanilla.

4. Fill donut pan with mixture using a piping bag fitted with large tip or a sealed plastic bag with corner cut out. The mix is very liquidy. It will rush out of the piping bag so be prepared. Just move quickly and clean up any excess outside the molds with a paper towel. You can also spoon the mix into the pan.

5. Bake for 15 minutes.  Let the donuts cool in the pan for a good 15-20 minutes before removing.  Alternatively, you can put them in the freezer for 5 minutes to rapid cool.

Basic Cake Donut Glaze:

1 Tbsp almond milk

1/2 cup powdered sugar

1. Whisk together the milk and powdered sugar.

2. Dip donuts into glaze or spoon glaze over top of donuts.

3. Add colorful sprinkles, because colorful sprinkles make everything better.

Cinnamon Coffee Donuts:

same ingredients as above with these changes:

1/4 cup almond milk + vinegar (buttermilk)

1/4 cup strong brewed coffee

1 tsp cinnamon

1/2 tsp nutmeg.

Follow the same process as the Basic Cake Donut.

Cinnamon Coffee Glaze:

1/2 Tbsp almond milk

1/2 cup powdered sugar

1/2 tsp cinnamon

Follow same instructions as the Basic Cake  Donut Glaze.

Now – you can leave the cinnamon coffee donuts just like this, with only a glaze. Or you can head on over to Joy the Baker’s site and make this amazing chocolate glaze. I added the chocolate glaze after the initial glaze had dried. I highly recommend it!

ENJOY!

I will be in Boston this weekend and will be back on Monday with a Boston re-cap post! Have a good weekend everyone! And Happy St. Patrick’s Day!

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