I have finally done it. I have finally baked a successful gluten free recipe. I cannot believe how well it turned out. I personally have no issues with gluten (thank heavens I have enough dietary restrictions) but both my sister and cousin do. So for my little sister’s birthday (and by little I mean she has just turned twenty-three) I took it upon myself to bake something that was both gluten free and delicious. I received a babycakes cookbook as a gift a couple of years ago and then bought the other last year. This is the first recipe I have baked from these books because all the gluten free flours needed frightened me.
But my sister’s birthday was worth facing my fear so off to Bulk Barn I went and stocked up. Sidenote: Am I the only person who walks into Bulk Barn and then immediately needs all of the things? I want to buy all the snack foods and candy and sprinkles . . . Anyways.
These doughnuts were incredibly fluffy, I usually find gluten free baking a little dense for my taste. The outside were nicely crisp. They are baked of course I keep meaning to attempt frying doughnuts but that is a whole other kettle of fish. I just braved the world of gluten free baking, deep frying and all the flying grease is a challenge for another day.
Look at the delicious cinnamon sugar covering the doughnut. These are a basic cake doughnut and I decided to go with cinnamon sugar as my topping because it’s simple, it’s delicious and those two things are a winning combination.
They were universally lauded at my sister’s birthday dinner. So if you are in fact gluten free I would highly, highly recommend picking up the babycakes cookbooks. You can find their website here. They are a bakery in New York and I plan on dropping by on my next trip there!
1/3 cup melted coconut oil
1 cup sugar
3/4 cup white or brown rice flour
1/3 cup garbanzo and fava bean flour (chickpea flour)
1/2 cup potato starch
1/4 cup arrowroot
1 1/2 tsp baking powder
1/2 tsp xantham gum
1/2 tsp salt
1/8 tsp baking soda
6 tbl unsweetened applesauce
1/4 cup vanilla extract (yes really 1/4 cup vanilla, I had the same reaction)
1/2 cup hot water
Cinnamon sugar topping
3/4 cup sugar
2 tsp cinnamon
pinch of salt
(whisk it all together)
Preheat oven to 325 brush two six-mould donut trays with coconut oil and set aside
In a medium bowl whisk together sugar, flours, potato starch, arrowroot, baking powder, xantha fum, salt and baking soda
Add coconut oil, applesauce, vanilla and hot water and continue mixing until combined
Drop 2 1/2 tbl of dough into each mould and spread it around
Bake for 8min. Rotate the pan and bake for 7 more minutes
Let cool for 5 min.
Dip each doughnut in the cinnamon sugar mixture