Tuesday, December 28, 2010

GF Baked Mini Doughnuts

I have newly acquired two mini doughnut pans and a doughnut maker.  Now that I have all the gear my search for a good recipe started.  I searched the internet and found several recipes that were basically all about the same.  There were minute differences (a different combination of cinnamon, nutmeg, and allspice or slightly more liquid.  One recipe used brown sugar instead of granulated sugar.)  Here is the basic generic recipe that I gathered and they were really delicious.  Just like the movie ---they were Gone in 60 seconds!


Dry Ingredients:
  • 1 cup of GF Flour Mix (add 1/4 tsp xanthan or guar gum if not in the flour mix)
  • 1/2 tsp baking soda* ( see note)
  • 1/2 tsp baking powder*(see note)
  • 1/2 tsp salt  
  • 1/4 tsp cinnamon
  • dash of nutmeg
  • *NOTE:  add the baking soda and powder if your GF flour mix does not contain some sort of leavening agent.  Omit baking soda and powder if it does.  
Wet Ingredients:
Directions:
  1. Combine all the dry ingredients until well mixed.  
  2. In a bowl mix sugar, egg replacer or pumpkin, shortening, and vanilla extract until they are smooth with no lumps, about 2 minutes.
  3. Alternate, adding the flour mixture and the dairy free buttermilk. Beat until the mixture is smooth, like a slightly thick frosting about 2 minutes. 
  4. Spoon batter into a pancake pen or a plastic sandwich bag, snip off a corner.  Fill the ungreased mini doughnut pan until it is almost full.
  5. Bake at 350 degrees for 8 minutes.  Remove from the oven.  Invert pan and gently tap the pan to dislodge the doughnuts.  Move the doughnuts to a wire rack to cool.  
  6. Dip the cooled doughnuts into your glaze and add toppings. 

Glazes:
  • Chocolate Glaze ---melt Enjoy Life Foods Semi-Sweet Chocolate Chips and a little oil, heat in the microwave and stir every thirty seconds.  ( I usually don't measure the ingredients for this glaze, but I use roughly 1/2 cup of chips and 1/2 tsp of oil)
  • Vanilla glaze --- 1/2 cup confectioner's sugar, 1 Tbsp dairy free milk, 1/2 tsp vanilla extract.
  • Chocolate Coating --- if you can tolerate dairy you can use candy melts and dip the whole doughnut when completely cooled.
Toppings:
  • coconut, sprinkles, cinnamon sugar, chopped peanuts
Note:  I used the Cybele Pascal GF Flour Blend and added the xanthan gum.  The recipe is located under flour blend. 



2 comments:

  1. I love this recipe because you are all raising money for children with ceoliac deseasie and I say that because I'm a ceoliac aswell as my wife and child.They are both unhappy exspecially my little girl who has not had much experience in life about having a doughnut since she was three.She has had ceoliac desise for six whole years,she was upset about it aswell.

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  2. I am glad that you like the recipe! It is so hard when little ones don't get to enjoy the foods that everyone else is eating, and so common in our society. I am glad that this one worked for your family :) I love to hear when someone can enjoy a food that lifts the spirits physically and emotionally. Good eats to you friend!

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