Friday, April 16, 2010

Gluten-Free Donuts

All right, just to preface this post, this is not a recipe you will want to read if you are at all concerned about your health. If you want to make it to your next birthday, you won’t want to make these, let alone eat one. BUT, if you, like I, enjoy life and appreciate saturated and unsaturated fats and calories and all that, then read on, dear friend, and enjoy.
I made some gluten-free donuts tonight. They were fabulous. Now, because I chose to make (fry) them in the pan, instead of baking them, they were shaped more like beignets (think Cafe Du Monde in New Orleans) rather than the "traditional" doughnut. Unfortunately, that also means they didn't photograph very well, but that did not deter from their delicious taste, however, and after coating them in powdered sugar and cinnamon (I know, everything about this recipe contradicts what I’ve been trying to abstain from ever since my cleanse!), they were just that much more amazing. 
I adapted this recipe from Allergy-Free Desserts by Elizabeth Gordon, a really beautiful and well-illustrated vegan cookbook. I’ve been enjoying the pictures so much that I forgot I needed to try the recipes as well! I put it right up there with Allergen-Free Baker's Handbook, by Cybele Pascal, another one of my favorites, and I am glad to have it in my collection.



Vegan, Gluten-Free Donuts
Ingredients:
1/2 c. milk (I used hazelnut)
1/2 t. cider vinegar
3 T. water
1 T. ground flaxseed meal
1/2 c. maple syrup
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
3/4 t. xanthan gum
1/4 t. cinnamon
2 c. flour (I used a combination of potato starch, millet flour, and garbanzo/fava bean flour)
1 T. refined coconut oil (you may have to warm it in the microwave so that it is in a liquid form)

Method:
  1. In a small bowl, make “buttermilk” by combining the milk and vinegar. In another small bowl, mix together the water and flaxseed meal and allow to thicken for 3-5 minutes.
  2. In a large mixing bowl, whisk together the maple syrup, the baking powder, the baking soda, salt, xanthan gum, and cinnamon. Stir in the flaxseed mixture and the “buttermilk” mixture. Gradually add the flour and stir until the dry ingredients are thoroughly combined but the dough is still soft. 
  3. Heat a couple of inches of coconut oil in a deep pot. Drop the batter by [small!] spoonfuls into the hot oil, and fry for 1-2 minutes on each side, or until golden. Remove the donuts from the pan with a slotted spoon and drain them on paper towels.
  4. Pour 2 c. powdered sugar and 2 t. cinnamon into a paper bag and shake until they are mixed. Drop the donuts into the bag and, holding it closed, shake around until the donut is covered in the sugar. Serve immediately. Try NOT to eat more than one!

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