Saturday, April 13, 2013

Gluten Free Testing: Yeast Free Baked Donuts!

Remember that baked donut craze that happened a while ago?  Is it still going on?  I am still seeing baked donuts on menus in places here in the city.  Back when that was happening, I was working with a girl that was gluten free and had several allergies on top of that and I came up with this recipe for her, surprising her when she came to work one day.  I haven't made these in a little while, but I remember them being very tasty.  Being the perfectionist that I am, I don't think they are quite perfect yet, so that is why I labeled them "testing".  But that shouldn't deter you from making these tasty little bites.  And being that I made them in a mini baked donut pan, they are one-biters.Yum!  My favorite was the cinnamon sugar ones - always has been.  Make them and let me know what you think.

Vegan, Gluten Free, Yeast Free Baked Mini Donuts

I made coconut glazed, cinnamon sugar tossed and chocolate
glazed.  Can you see she grabbed the chocolate before
I could even snap a picture?  The rest were eaten literally 10
seconds later!!

Yields: 2 dozen mini donuts

1 cup sorghum flour
1/2 cup potato starch
1/4 cup tapioca starch
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/2 teaspoon xanthan gum
1/4 teaspoon nutmeg
3/4 cup organic sugar
2 tablespoons canola oil
1/4 cup flax eggs
1 teaspoon apple cider vinegar
3/4 cup soymilk

Cinnamon Sugar Mix:
1 cup organic sugar
1 tablespoon ground cinnamon

1.  Preheat the oven to 350 degrees.  Spray two mini donut pans with spray oil and set aside until ready to use.
2.  In a medium sized mixing bowl, add all of the dry ingredients: the sorghum flour, potato starch, tapioca starch, baking powder and soda, sea salt, xanthan gum and nutmeg.  Whisk well to combine all ingredients.
3.  In a separate medium mixing bowl, add the wet ingredients: the organic sugar, canola oil, flax eggs, cider vinegar and soymilk.  Whisk together until the sugar dissolves and all the ingredients are well combined. 
4.  Add the wet ingredients into the bowl with the dry ingredients.  Whisk together just until combined.
5.  Place several scoops of the batter into a pastry bag fitted with a large circular tip.  Squeeze the batter into the mini donut pan, into each individual donut hole. 
6.  Place into the oven and bake for 8-10 minutes. 
7.  Allow the cooked donuts to cool for a couple minutes, then flip onto a pastry cooling rack to cool until easy to handle. 
8.  If using the cinnamon sugar, do not allow the donut to cool completely.  The sugar sticks better if the donut  is still slightly warm.
9.  Liberally toss the donuts in the sugar.  (Or other desired topping.)



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