You can never have to many recipes for gluten free doughnuts right? Wait, but is it doughnuts or donuts? I’m still not quite sure when to use the different spellings, but to change things up a notch and make these more unique, let’s go with gluten free doughnuts. And I am always willing to try a new recipe. Since I have been going back through my collection of cookbooks lately I thought I would share about a book I bought a long time ago at Michael’s.
I absolutely love to browse their baking section. Don’t get me wrong, this is all new since I took up baking after my kids became gluten free. Now I love to feel inspired by their many pans, molds and so on.
So I bought this book on doughnuts. I also decided to spell it this way because that is how the title reads. It’s called “The Doughnut Cookbook” and it was developed by the William Sonoma test kitchen. And because I love the challenge of converting regular recipes I had to buy it because I thought it would teach me about all things donuts. Or doughnuts, lol.
I didn’t open the book right away, as usual life got in the way and it just got added to my collection. So last week when I pulled it out, I realized that almost all the donuts that are featured were fried.
Just so you know, I have only made fried donuts a few times and I love the recipe I already have. No need to add one more fried donuts at this time. They are more work and a treat for a special occasion.
I like the 10-15 minute prep time to make delicious donuts anytime we crave them.
So I kept looking because in the beginning of the book it describes 3 types of donuts, fried, baked and cake. So clearly there had to be one or two baked ones right? Finally I came upon one.
I don’t know if you will be able to locate this book so I am just going to post the recipe the way I made them. And I will give you instructions. It’s seriously so easy.
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My Ingredients
I used King Arthur’s all purpose gluten free flour, and added xanthan gum. To make these dairy free, I used Earth Balance soy free dairy free butter and canned unsweetened coconut milk. I used this to make dairy free buttermilk by adding 1 tablespoon of apple cider vinegar to 1 cup of the canned coconut milk. I like to use Tai Kitchen organic brand.
Then I decided to change one more thing. Because in my Stay Gluten Free Community (it’s FREE to join, click here) we talk about sugar a lot. I wanted to try using just coconut sugar. I have never done this before. But so far this year I have successfully made the switch from canola oil to avocado oil, so the next thing to try was switching my sugar. I can’t say that I will do this all the time yet, but it’s a start.
And I used Bob’s Red Mill Egg replacer. That needs to probably be the next thing I tackle, baking with real eggs, if my son can tolerate it.
My method
You can see that I didn’t add cups this time. I did this to really push you into using a scale to perfect your gluten free baking. And I want you to have good luck with my recipes. The only way to do this is to use the exact measurements as I do. In my opinion, a scale is a necessity if you plan to bake.
This recipe is so simple. Whisk together flour, xanthan, baking soda, baking powder and salt. Make the buttermilk and let sit for 5 minutes. In separate bowl cream butter and sugar together. Then mix up the egg replacer. Add the vanilla and and egg replacer to sugar and butter and mix. Then on low speed add half of your flour and half of your buttermilk. Mix, then add rest of your flour and rest of your buttermilk until your batter is smooth.
Pour batter into a piping bag (or zip lock bag), cut the tip and pipe into your greased donut bag. Bake for 10 minutes. Let cool completely before you add glaze or organic powdered sugar. Serve and enjoy!
Make these doughnuts you won’t be disappointed.
Until next time!
Refined Sugar Free Gluten Free Doughnuts
Ingredients
- 234 g King Arthur's All Purpose Gluten Free Flour
- 1/2 tsp Xanthan gum
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup coconut sugar
- 1 cup Canned Organic Coconut MIlk
- 6 tbsp Earth Balance butter sticks room temperature
- 1 tbsp Apple cider vinegar
- 1 tbsp Bob's Red MIll Egg Replacer
- 2 tbsp Warm water
- 2 tsp Vanilla extract
Instructions
- Preheat oven to 350 and grease doughnut pan with a little spectrum shortening
- In a medium bowl whisk together flour, xanthan, baking powder, baking soda, and salt.
- In a separate cup or bowl combine one tablespoon of apple cider vinegar to one cup of coconut milk, stir and let sit 5 minutes.
- In bowl of stand mixer cream together butter and coconut sugar.
- In separate small bowl mix the egg replacer and water and let sit one minute to thicken.
- Add thickened egg replacer and vanilla to creamed butter and sugar and mix until combined 1-2 minutes.
- Slowly add half of buttermilk and half of flour and mix on low.
- Add remaining buttermilk and flour and mix until you have a smooth batter.
- Pour batter in to a piping or ziplock bag, cut the tip and pipe into doughnut pan molds.
- Bake for 10 minutes. Test with toothpick as all ovens may vary.
- Let cool completely before adding your favorite glaze or organic powdered sugar.
- Serve and Enjoy!
Notes
