Sunday, 9 August 2015

Gluten Free Baked Donuts

These are my favourite quick baked treat. They mix up quickly with no fuss and they bake just as quickly.  They aren't really donuts, since they are baked and not fried, but are pretty close.  However, these are gluten free, dairy free and fairly low fat.  They mix up quickly and bake in just a few minutes, using a donut cake pan.   Because there is no oil in the batter, they will go stale a little more quickly.  Really though, how long will a batch of 12 small donuts last anyway?  They go so nicely with a big mug of tea.   nom, nom, nom

1 cup gluten free flour
1/2 tsp Xanthan gum
1/2 cup sugar
1/4 tsp salt
1/2 tsp nutmeg (freshly grated if possible)
1 tsp vanilla
2 eggs
1/3- 1/2 cup almond milk

Mix the dry ingredients in a bowl.  Stir well to blend the Xanthan gum.   Add the wet ingredients and stir to completely blend.  The mixture should be a little bit thick and not runny. Lightly oil the donut cake pan.    Scrape the batter into a large ziplock bag.  Squeeze out the air and close the bag.  Snip off a bottom corner of the bag and use as a piping bag to easily and neatly fill the donut indentations in the pan.   Bake at 350° for 7-10 minutes or until the little donuts spring back when lightly touched.

Let cool -

Glaze - 1 cup icing sugar, 1/2 tsp vanilla, 2 tbsn water or enough to make a fairly runny glaze.  Dip donuts, set on a cake rack to dry.   Put a piece of paper toweling or waxed paper under the rack to catch the drips for easy clean up.

Chocolate variation -  Use a scant cup flour and add 1 1/2 - 2 tbsn real cocoa powder.   I sift the cocoa in to get rid of the lumps.   Omit the vanilla.

To make them with real wheat flour  - omit the Xanthan gum and use all purpose flour in place of the gluten free flour.

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