So if you are into that social media thing, the last week or so I’ve been sharing pictures of donuts being made… LOTS of donuts.
We started here:
I had been researching and looking at recipes to make donuts. I’ve wanted to find one really good recipe, that when I think a donut sounds good, I can make some. The about 3 times a year that happens… But I’ll be ready! And have it be really good, so I won’t feel all sad and gluten free. Because we all have those days…
There was 2 criteria
One recipe had to be a good gluten free mimic. That recipe that makes you feel normal. Since everyone’s perfect donut is different, I just want to find a recipe for MY perfect donut…
One recipe that could be a healthy version of a donut. That maybe wouldn’t taste like a donut “should”, but could possibly be enjoyed frequently without any side effects or possibly even be good for you… 😉
I have these pans (affiliate link).
First up, chocolate chocolate. Never bad. Grain free? For reals!
- I used Bob’s Red Mills almond flour. I would like to try a finer ground almond flour, they were a tad crunchy.
- I used tapioca starch instead of arrowroot, because I didn’t have any.
- I used cow’s milk, because it’s what I had and I’m ok with it.
- I used the 1/2 t of salt, in Celtic gray. For our tastes it was a little salty, so I would reduce this for us next time (your tastes may vary). I also made the mistake of using the course ground salt and there’s not really enough moisture to melt the bigger chunks, so we had some salty bites. Don’t do that.
- I used coconut oil in the glaze, because I didn’t have palm shortening.
These are not sweet treat replacements, if you need one of those keep reading. These however, are pretty tasty and nutritious! I’d love to have one of these before a busy day!
I would make these again
So pumpkin hmm…. Chocolate chip.
- I used butternut squash, because I had some leftover in the fridge.
- I left out the milk powder, because I don’t have any and in the comments leaving it out was mentioned as an option.
- I went heavy on the pumpkin spice, because I made a batch for a project a while ago and this is the first thing that’s called for it!
- I realized I’m out of brown sugar, so I subbed regular cane sugar and used a little less than it called for and added a teaspoon or so of molasses.
These made me very happy. They are not my perfect donut…
BUT they are the perfected gluten free taste and feel of my beloved squash bread from my young (gluten) days! I ate way too many… and was very happy. I want to try them again without the chocolate chips.
I will make these again
A nice classic…
- I used the flour blend I make and keep in the cabinet. A rice/potato/tapioca mix.
- I melted the butter and coconut oil on the woodstove, so not quite room temperature.
- No brown sugar (see above), so subbed cane sugar and a little molasses.
- I used the same cinnamon sugar topping mix leftover from the previous batch of donuts.
These are great, especially right out of the oven! Very soft and fluffy, great taste. As the recipe says, they do keep really well and can be rewarmed to almost the out-of-oven feel. Very easy to make too! I will probably make these the night before while doing dinner to have for the next day’s early breakfast.
I filled both of my donut pans, and then did some donut “holes” using my tiny cupcakes pan.
I will make these again
So that is the end of donut baking for now. I will definitely be making all these again. And will do another round at some point!
However, I have some other recipes I want to try first… 😉 I’ll keep you posted!