Gluten Free Baked Doughnuts Food

GLUTEN-FREE SUGAR-GLAZED DOUGHNUTS

Steps:

• Whisk the dry ingredients: Put the flour, psyllium and yeast into the bowl of a stand mixer. Whisk them together on low speed to aerate the flour.
• Heat the milk: Set a small pot on low heat. Pour in the milk and heat until just warm (75 degrees F if you are using a thermometer). Turn off the heat.
• Make the doughnuts: With the stand mixer running at low speed, add the sugar, salt and warm milk to the flour mixture.
• With the mixer still running at low speed, add 1 egg at a time until all the eggs are fully incorporated into the batter. Dribble in the vanilla extract. Scrape the batter down the sides of the bowl fully. Run the mixer until the batter is airy and light, about 5 minutes.
• Add the butter: Scrape down the sides of the bowl again. With the mixer running at low speed, add the butter, one cube at a time, until fully incorporated into the batter.
• At this point, the dough should gather around the paddle of the stand mixer and gently slump off when you turn the mixer off. If it feels too wet, add a bit more flour. Turn the dough onto a lightly-floured surface. Wet your hands lightly.
• Gently pat the dough, which will be sticky. Don't worry. That's why you wet your hands. Gently shape the dough, stretching and pulling as you can, into a large ball. Make a seam with the edges of the dough together. Put the dough, seam-side down, into a greased bowl. Cover the bowl with plastic wrap and let it sit in a warm place in the kitchen for 1 hour.
• Roll out the dough: With wet hands, gather the dough and plop it onto a lightly-floured piece of parchment paper. Flour a rolling pin and roll out the dough just shy of the edges of the parchment paper. (Remember to go slowly. This will not feel like gluten dough.) The dough should be about 1-inch thick. Put the parchment paper onto a baking sheet and place it in the freezer for 10 minutes.
• Cut out the doughnuts: Using a 3-inch doughnut cutter (or biscuit cutter or an empty tin can, if that's all you have), cut out 8 rounds from the dough. Cut holes in the rounds with a much smaller cutter. (You could also use your finger.) Set them aside on a piece of parchment paper.
• You can roll out the remaining dough and cut out more doughnuts, if you want. They won't be quite as light as the first batch, but they are still doughnuts!
• Let the doughnuts rest while you prepare the oil.
• Heat the oil: Set a Dutch oven over medium-high heat. Pour in enough oil to fill the pot 1/3 of the way. Heat the oil to 350 degrees F. Fry the doughnuts: Using a slotted spoon, gently lower a doughnut into the hot oil. Add three more doughnuts.
• Fry the doughnuts for 30 seconds on one side, then 45 seconds on the other side, then another 30 to 45 seconds on the first side again, until the doughnuts are a deep golden brown.
• Remove the doughnuts to a baking rack set over a baking sheet. Fry the remaining doughnuts the same way.
• Make the glaze: Whisk together the milk and vanilla extract in a medium bowl. Continue whisking as you add the confectioners' sugar. Whisk until all the lumps of sugar have been blended into a smooth glaze.
• Dunk the warm doughnuts into the sugar glaze and return them to the cooling rack.
• Eat immediately. Doughnuts are really only good the day they are made and they're best within an hour of being made.
• Pour all the flours and milk powder into a large container. (Restaurant supply stores sell large plastic containers that fit this purpose well. You could also use a large glass jar.) Shake and shake and shake harder until all the flours have become one color.

GLUTEN-FREE BAKED DOUGHNUTS RECIPE

Steps:

• Preheat oven to 425 F. Grease the doughnut pans and set aside.
• Store doughnuts in an airtight container at room temperature for up to three days.

GLUTEN - FREE CARROT CAKE DOUGHNUTS

Steps:

• Preheat oven to 425°F and coat a doughnut pan with cooking spray.
• In a small dish, whisk together the flax and hot water. Set aside.
• Whisk together the flours, cornstarch, guar gum, baking powder, cinnamon, nutmeg, ginger, salt, pecans, brown rice cereal and cornmeal. Set aside.
• In a large bowl, beat together the almond milk, brown sugar, agave, oil and vanilla until well blended.
• Beat in the flax slurry.
• Mix in the dry ingredients until well blended.
• Fold in the carrots and coconut.
• Bake 8 minutes, until the doughnuts spring back when touched.
• Cool 5 minutes in the pans before turning out.
• Repeat with remaining batter.

BAKED DOUBLE CHOCOLATE DONUTS (GLUTEN FREE)

Steps:

• Preheat oven to 375 degrees. Spray a 6 hole donut pan with non-stick cooking spray.
• In a medium bowl blend together the flour, tapioca starch, cocoa, sugar, gum, baking powder, salt, cinnamon and buttermilk powder.
• In a small bowl beat together the eggs, oil and 2 tablespoons water. Pour the mixture into the dry ingredients and mix until well combined. If mixture is to thick add in additional water until a smooth, thick, cake batter consistency is achieved.
• Spoon the mixture into the prepared pan, smoothing with a spatula. Place in pre-heated oven and bake for 10 to 12 minutes. Allow to rest in pan a minute or two and then turn out onto a wire rack to cool for a few minutes.
• In a small bowl, blend together the coconut oil, cocoa, 1 1/2 tablespoons hot water, sugar and vanilla. Stir until smooth adding in additional water as needed. Place the cooling rack with donuts on a cookie sheet and spoon the chocolate glaze over the donuts allowing the glaze to drip down sides. Immediately top with topping of choice; i.e., peanuts, coconut or nonpareils. Enjoy!