Oh yum. Donuts typically don’t need a big build-up. But these beauties I made last weekend for a Prairie Hive meeting are special donuts — they’re gluten free. And completely delicious.
A while back, I decided to start a blog series on my adventures living gluten-free, but then quickly ended it because I didn’t feel like a true expert. I was a trend-follower, a GF newbie. The reason: I was sick but had not been properly diagnosed with Celiac Disease.
But since late winter, I can officially call myself a quasi-expert. The tests came back, and what I suspected was true — I have Celiac, which means no more wheat, barley, rye, etc. etc.
The hardest part has been missing cake — and my favorite guilty pleasure of all, the donut. (Note: As a former journalist, yes, I DO know the proper spelling is actually, “doughnut,” but I feel free to break rules on this blog, so “donut” it is!).
While it’s been a tricky adjustment, life has been exponentially easier for us GF-ers, thanks to awareness of the disease, and the oodles of GF products lining the grocery store shelves. Add Gwyneth Paltrow, Miley Cyrus, and — poof! — the GF diet is trendy. So trendy, that GF products have become a billion-dollar industry.
But alas, Tulsa does not have a Dunkin’ Donuts, so my donut cravings are not to be ended anytime soon. I’m so happy that lots of local bakeries, like Antoinette Baking Co, Ann’s Bakery and others offer GF goodies, so kudos to them!
And in the meantime, if you’re a crazed donut fan like myself, you can make them at home. It just takes a few products, and a bit of patience.
Image via Williams-Sonoma
For instance, this Cup 4 Cup Flour, is the real deal. Made just for Williams-Sonoma and created by famous chef Thomas Keller, it makes tasty, light treats — but it will cost you (about $20 a bag). Other good all-purpose flours are Bob’s Red Mill and King Arthur, and of course, feel free to make your own mix. I have not been that adventurous yet.
Next up is a handy-dandy donut pan. This one, with six slots, was about $9 from Amazon, so I ordered two for convenience. You’ve got to make a dozen, or else why bother, right?
Now, onto the recipe. This took some real research. I wanted one that had an all-purpose GF flour mix written into it — and I had no time to be experimenting with flour mixtures.
So the recipe I chose was for Gluten Free Baked Vanilla Donuts, adapted fromSarah Bakes Gluten Free Treats and it’s a snap.
After combining ingredients in a large bowl, put the mixture into a Ziplock bag and snip off the corner to loop the dough into the pans (after thoroughly spraying with baking spray). This takes a bit of practice.
After turning them out onto a baking rack, they look super cute. And the whole house smelled like a vanilla dream. Win win!
Glaze was another issue altogether (I always mess up frosting and end up with it EVERYWHERE), but if you follow the recipe, you’ll find them irresistible!
It was really fun and worth the time invested. We gobbled these right up.
Next time, I’m going to get experimental with the frosting . . . strawberry maybe?
Gluten Free Baked Vanilla Donuts
Makes 6 donuts, so I doubled this recipe for my dozen
- 1 cup GF all purpose flour (I used Cup 4 Cup Flour)
- 1/3 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1 egg
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon butter, melted
- 1 cup powdered sugar
- 1 teaspoon butter, melted
- 2 tablespoons milk
- 1/2 teaspoon pure vanilla extract
Recipe adapted from Sarah Bakes Gluten Free Treats