Saturday, February 18, 2012

'Don't Tell' Yeast Doughnuts - Gluten Free



For those of you who have been asking for gluten free doughnuts , here they are !!
I am 'famous' (smile) for my regular wheat doughnuts and I was skeptical whether I could come up with a gf doughnut worth making.

I developed a recipe that passed the taste/texture test and is also a dough that handles easily and rises well , holding its shape !
These doughnuts are light, fluffy with much the same crumb and taste as regular yeast doughnuts.
**The recipe makes about 2 dozen... depending on how many 'holes' you make.

Doughnuts
  • 1 cup milk
  • 1 tsp sugar
  • 1 tsp unflavoured gelatin
  • 2 tbsp yeast
  • 1/4 cup almond flour
  • 1/2 cup white corn flour
  • 2/3 cup millet flour
  • 1/2 cup potato starch
  • 1/4 cup tapioca starch
  • 1/4 cup brown rice flour
  • 1/3 cup white sugar
  • 1 tsp xanthan gum
  • 1 tsp baking powder
  • dash of salt
  • 1/4 cup oil (I love Grapeseed oil)
  • 1 lg egg
  • 1 tsp vanilla
  • sweet rice flour - for rolling
  1. Heat milk to lukewarm and add to mixed sugar and gelatin , sprinkle yeast over top and let proof
  2. Beat egg, oil, sugar and vanilla in mixer
  3. Add proofed yeast to liquids and mix
  4. Blend thoroughly all dry ingredients and add them all at once to the liquid , beating on high for about a minute
  5. Turn dough out onto counter dusted with sweet rice flour and work in just enough flour to make dough manageable but keeping it very soft . (you will need very little extra flour)
  6. Pat out the dough, using your hands , to about 3/8 inch thickness ..... turning and redusting to keep it from sticking to counter.
  7. Using doughnut cutter cut out doughnuts , rejoining left over dough pieces, again patting to 3/8 inch thickness - repeat until all the dough is either in doughnut shapes or doughnut holes.
  8. Cover with plastic wrap and let rise for about 45 minutes
  9. Deep fry in oil until golden brown .... adjust heat tempeture so the dough when dropped into oil sizzles but not so high that the doughnuts brown too quickly and stay doughy in the middle.
  10. Remove doughnuts to paper toweling covered pan to cool
  11. When cool dip into doughnut glaze (recipe below) or ice doughnut tops with white icing and dip into crushed nuts or chocolate sprinkles or coloured sprinkles
Doughnut Glaze (this is soo delicious - I got the recipe from the old Mennonite Treasury cookbook and have used it for over 40 years)
If you want to ice some doughnuts and glaze some -cut the following glaze recipe in half.
  • 1/2 cup milk
  • 1/2 cup butter
  • 1 cup sugar
  • 1 cup icing sugar
  • 1 tsp vanilla
  1. Mix milk , butter and sugar in a saucepan and bring to a boil ... let boil for 30 seconds or so and remove from heat
  2. Add icing sugar and vanilla and beat until mixture becomes smooth and thickens
  3. Dip doughnuts into glaze (I put the glazed doughnuts into a platter and let the extra glaze pool on the bottom of the platter.... I always smile when after the doughnuts have disappeared from the serving plate and I see the finger or doughnut trails left from scooping up the extra glaze)
* Enjoy!!! - doughnuts best eaten fresh or same day -- if not serving same day freeze them.
A quick zap in the microwave does revive them nicely!

11 comments:

  1. ...oh lecker!Glütenfreie Donuts,ein genuss nicht nur für alergiker...humm!Dankee!Bussi.Lu.

    ReplyDelete
  2. Thank you!!! Just in time for Fat Tuesday!!

    ReplyDelete
  3. I will be sure to try these! My husband is gluten-intolerant and I would love to give him a treat.

    ReplyDelete
  4. Where do you get all of your Gluten free flours, ect? I really want to try to go more gluten free. One doctor has told me that if I remove the gluten from my diet I won't be a diabetic any more. Have tried mixes before but they are not the same.

    I love your blog.

    Thank you.

    Gail

    ReplyDelete
  5. Gail, gluten free flours are getting easier to find.. most grocery stores will carry some (ask) and also health food stores.
    Also Authentic Foods online is good !

    ReplyDelete
  6. Very terrific! Just by looking at the picture alone, I'm so eager to test it. I hope my friends from gourmandia will check this one.

    ReplyDelete
  7. I'm finding that with your recipes are alot of different starches. Any kind of starch is so bad for you and packs on the pounds and gives a lot of carbs that we don't need.

    Do you have any recipes that just require things like almond flour and ground flax.

    I've been doing a lot of reading about people of have celiac disease and any form of wheat or starch is so bad....can turn into diabetes.

    Have you heard this as well.

    Thank you,
    Cheryl

    ReplyDelete
    Replies
    1. hi cheryl,
      i also try to keep my white starches to a minimum. chick pea flour and buckwheat flour are unrefined and make your baking tender - they seem to be "moister" than most other flours, [not "wet"].
      buckwheat is not a grain; i think it is technically a berry.
      wendy

      i have never heard of a celiac turning diabetic before. i do know that your body will metabolize a refined white starch quickly, [read "sugar"]. perhaps this is what your information refers to?

      Delete
  8. Cheryl, thank you for your comment.
    I'm not sure where you are getting your info from... but I don't think it is quite correct.
    UNTREATED Celiac can cause many health issues and has been linked to Diabetes 1.. but someone who is on a Gluten-free diet is actually eating very healthy. The flours we use are rich in nutrients, vitamins and minerals. They are not over processed like the reg. gluten flours.
    And the reason we need the starch flours mixed in with the other flours is because that is the only way the flours are manageable.

    So, I'm sorry, I don't have any recipes with only nut or flaxseed flours although I do love to mix them into my recipes.

    ReplyDelete
  9. what can you replace the almond flour with? thank -you. i am new to this now that my 6 year old has been diagnosed.

    ReplyDelete
    Replies
    1. You could try sunflower seed flour (grinding unsalted sunflower seed in your coffee grinder) or just make up the 1/4 cup by increasing the other flour amounts.

      Delete