I have a
friend that only likes gluten free everything.
I have never tried it and have never thought of even baking gluten free. I can see the benefits of eating gluten free
but thank goodness I can do either one but for now will stick to non-gluten
free til I master the gluten free baking.
This friend
of mine had said to me that I should try it just see how the recipes would turn
out since I love to bake. So of course, you can’t give me a
challenge like this and expect me not to do it!? Now I will say, I did have to look up some
recipes to guide me in my first gluten free donut. However, I discovered that the only items I
needed (which is highlighted in red) was the only thing I needed to get –
everything else I already had.
There are many many recipes out there that require so many other ingredients in making gluten free donuts like xanthan gum or almond flour and I didn't want to go looking for something and pay for something that I probably wouldn't use again so I stuck with just the multi-purpose flour for now. Now trust me since these did come out really good if I make more in the future and the recipe calls for almond flour or xanthan gum then yes I will go out and get the ingredients and give it a try. But for now this recipe turned out pretty good. Here the items that I needed to make my donuts:
Doughnuts (12 doughnuts)
2 cups Gluten Free Multi-Purpose Flour
1/3 cup cornstarch
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon of
cinnamon
1/2 teaspoon of
nutmeg
1/2 cup (8 tablespoons) butter, softened
3/4 cup vanilla extract (yes I actually put this much in
my recipe)
2 large eggs
1 3/4 cups milk
1 tub of chocolate & vanilla frosting
-Preheat your
oven to 350°F and lightly grease two doughnut pans.
-Mix the flour, cornstarch, baking powder, baking soda, salt, cinnamon and
nutmeg in a bowl and set aside.
-With an electric mixer, beat the butter, vanilla extract and milk. Then add
the eggs, one at a time, beating
well.
-Stir into the butter mixer the dry ingredients little by little until it’s
all mixed. Scrape the sides of
the bowl
and keep mixing for about 2 minutes.
-Fill into your prepared doughnut pans. Allow the batter to rest for 10-15
minutes before baking. (this will
help the donuts a lot!! Be patient)
-Bake the doughnuts for 15 minutes. Remove them from the oven, let them cool
down for just a minute or
two before turning them out onto a rack to cool.
-Dip the cooled doughnuts into the chocolate frosting and turn them out onto
a cooling rack set on top of
wax paper, to catch the drips. Then drizzle the vanilla frosting over it as well (and vice a versa).
Enjoy homemade baked gluten free donuts. For me they did have a very light
taste to them not a heavy donut taste…YUM!
