Yesterday, hubby and I attended our first expo! We had a booth at the Incredible Edible Gluten Free Food Fair from Denver Celiacs. It was quite the learning experience, and we had a lot of fun.
In honor of potential new followers from the Fair, today’s recipe is another one that hubby wrote up for me, for Gluten Free Baked Donuts! Take it away, Dean!
Time for another guest blog post by hubby Dean and it’s about . . . wait for it . . . doughnuts! Yes, another doughnut blog post (I told you I’ve become obsessed with them). I’ll start off with this by saying I love doughnuts (kind of obvious now isn’t it?), but I know they’re not the healthiest, so I don’t have them very often. Being able to make them gives me a little more control of what goes into them, so maybe they’re a little healthier.
When Zax was diagnosed with his egg allergy, I thought this would be the end of him being able to enjoy such a wonderful food. We found a gluten-free bakery that also didn’t use egg and got him some. He loved it, but it’s a bit of a drive and not very friendly on our budget. When I found many recipes on Pinterst that were egg-free I though I hit the jackpot.
A doughnut pan and dozens of doughnuts later, it’s become another breakfast he can eat safely. My best friend from high school (and our graphic designer for Allergy Superheroes) has had issues with gluten for a while. Doughnuts would then be something harder for him to find and enjoy. As a thank you for all of the work he’s done for us, I thought I would try modifying our standard doughnut recipe to be gluten-free. Maybe someday I’ll even try to make them top 8 free . . . someday.
Free From: Egg, Wheat/Gluten, Peanut, Tree Nut, Soy, Fish, Shellfish. It could be modified to be dairy free.
- 2 cups gluten-free flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon ground nutmeg
- 1 teaspoon salt
- 3/4 cup buttermilk
- 1 tablespoon Ener-G egg replacer mixed with 4 tablespoons water
- 2 tablespoons butter, melted
- 2/3 cup Confectioners’ Sugar (or as I call it, powdered sugar)
Add buttermilk, egg replacer and melted butter.
Beat until just combined.
Taste test the batter to make sure the gluten-free version tastes good. It did!
Fill each doughnut cup approximately 2/3 full.
Bake 7-9 minutes or until the top of the doughnuts spring back when touched. Let them cool in the pan for 4-5 minutes before removing.
Then move them to a wire rack.
I coated them with confectioners’ sugar by taking the sugar and placing it in a resealable bag. Then put in one doughnut and shake until covered. Repeat 11 times.
I actually got a couple more out of this one since we wanted to try them and see how the gluten-free version was. The boys ate them right up. Eileen and I thought they were good, but they did seem a little denser. (And see, this time I got plenty of good photos.) Enjoy! Until my next blog post, don’t forget how super you are!