A trip to our local doughnut shop is downright pathetic in her eyes.
I mean it's wonderful that they offer a selection of gluten free options, don't get me wrong. Most bakeries don't. But here's what it's like. You walk in and see the long, gleaming case filled with heaping trays of delicious-looking (and smelling) baked items, colorful sprinkles, rainbow hued icings, powdered sugar goodness... and then you see the tiny little tray under a glass dome with three doughnuts sitting on it. One has plain chocolate icing. One is pink and that's a start... and maybe if you're lucky, one of those gluten free hockey pucks that pass for a doughnut might have sprinkles on it. (It's a lot like going to a county fair and trying to win a prize. You see the wall of big prizes but what you really get to win is an item from the postage sized stamp area, down near the bottom somewhere with plastic pencil toppers. "Oh Yay! that's quite a prize!" said nobody, ever!)
Then, you look at your daughter's face and you know that even if it doesn't matter to you so much... she is looking at those small, pathetic doughnuts as other people walk away with giant maple bars and sagging bear claws, dripping with powdered sugar icing, and she is totally missing out... and she knows it.
We made our first batch on the day of the Superbowl so of course we chose Seahawk green and blue, then we made some with more of a Valentine's theme. (I let my daughter help decorate them because I learned long ago, that the memory-making is in the mess-making.)What I loved about these doughnuts, were how surprisingly simple and fast they were to whip up for my kids. I had found a recipe on Pinterest, and am already itching to try it again with more new flavoring change-ups, different icing, and toppings. (It's a sickness I have- called "if it's not broke, try to put new spins on it again and again until everyone gets tired of it")
I gave one to may man and his response was, "These are pretty good for being gluten free." Translation, "I am so glad I don't have Celiac or gluten intolerance so I can eat real doughnuts... but these are going to hit the spot for you ladies and that makes me happy for you." (I often read between the lines of what my man says.)
They were also soft in texture... I can't tell you how happy that makes me. They actually had the soft texture of a baked doughnut! They were also not crumbly and that can be the tricky part of gluten free baking.
(I adapted my version of this recipe from this one, here, and she adapted it, from the original recipe here.)
Gluten-free Baked Donuts:
1 cup cup-for-cup flour
3/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/3 cup sugar
2 TBSP butter- melted.
1 large egg
1/2 cup buttermilk (or scant 1 cup milk+ 1 TBSP lemon juice, stir and set for a minute)
1 TBSP pure vanilla extract, maple, or almond. We LOVE the almond ones.
Powdered sugar glaze: (You may also omit the cocoa if desired.)
1 1/2 cup powdered sugar
4 TBSP unsweetened cocoa powder
4 TBSP milk
1 tsp vanilla, maple or almond
- Preheat your oven to 350 degrees. Lightly grease your doughnut pan and set aside.
- In a medium sized bowl, combine flour, baking powder, baking soda, salt, and sugar. Whisk to combine well and set aside.
- In a small mixing bowl combine your egg, buttermilk, vanilla (or other flavoring), and butter.
- Add your wet ingredients into your dry ingredients and mix until combined. Do not to over-mix.
- Spoon batter into a pastry bag, or large ziplock bag. (If using ziplock bag, cut off the end corner so the opening is about the size of your thumb. Pipe batter into doughnut pan filling approximately 3/4 full.
- Place pan into the oven and bake for 8-10 minutes. Don't over bake.
- Cool for a few minutes in the pan before turning doughnuts out onto a wire rack.
- Now make your glaze. Simply stir with a fork or whisk until mixed and creamy.
- Once the doughnuts are cool, dip them into the powdered sugar glaze and place them onto the rack, sprinkle with toppings and all them to set for about 20 minutes.