BUT, I have take it upon myself to try and prove to those that may shy away from such ingredients (ahem, Andrew) that you can you make yummy treats to break up that steady diet of fruit and veggies and to help you feel just a little guilty. :)
I adapted this recipe to work for our family's dietary needs, although I did include the refined sugar from the original recipe this time. Next time, I hope to replace it completely with more friendly sugars. :)
Maple Glazed Donuts
- 2½ cups (350g) all-purpose gluten-free flour, plus more by the tablespoon (9g)
- 1½ teaspoons xanthan gum (If your g-free mix already has xanthan gum in it, you can omit this)
- ½ teaspoon salt
- ¼ teaspoon cream of tartar (I didn't have this, so I left it out)
- ¼ teaspoon baking soda
- ¼ cup (50g) sugar (Normally, I would have subbed in coconut sugar for this, but I decided to use the bad stuff, since I was making these for my husband and didn't want to push my luck. ;)
- 2½ teaspoons quick rise yeast
- ½ teaspoon fresh finely-ground nutmeg (optional)
- 1 teaspoon apple cider vinegar
- 3/4 c of water with 2 tbsp of ground chia and flax seeds. I let that soak for a bit and thicken up the water. (I am going to try using 3/4 cup of pumpkin someday for another flavour of donut)
- 9 ounces almond milk
- 4 tablespoons of coconut butter
- Oil for frying-- I use coconut oil
- 1 cup (120g) confectioner’s sugar
- 4-6 tablespoons almond milk
- 1 1/2 tsps maple flavouring.
- In your mixing bowl, place 2½ cups flour, the xanthan gum, if you're using it, salt, cream of tartar, baking soda and sugar. Whisk to combine well. Add the yeast and optional nutmeg, and whisk again to combine well. Add the vinegar and the chia/flax misture, and mix well to combine.
- In a small saucepan, heat the milk and coconut butter, stirring frequently, until the butter is melted and the milk begins to simmer. Remove the pan from the heat and allow the mixture to cool a bit until it reaches about 110 degrees F.
- Add the melted butter and milk in a slow, steady stream as you stir until the liquid is absorbed by the dry ingredients. The dough will be very wet. Slowly add 1 to 2 more tablespoons of flour, 1 at a time, mixing well in between additions until the dough comes together more. It should still be wet and sticky if you touch it with your hands, but it should be easy to scrape it off the sides of the mixing bowl with a spatula. You may not need both tablespoons of flour.
- Turn the dough out onto your rolling surface using some extra gluten free flour to make sure it doesn't stick. Flour your doughnut cutter well and cut the dough into doughnut shapes. Place the donuts on baking sheets in a warm, draft-free spot and allow to rise until about 150% of their original size. The dough should mostly rise vertically rather than spreading horizontally too much.
- In a large, heavy-bottom stock pot, heat at least 2 inches of oil to about 350 degrees F. Once the oil reaches temperature, fry doughnuts and holes in the hot oil in small batches, about 1 minute (or less) per side, until golden brown all over. Remove with a slotted spoon and drain on a wire rack lined with paper towels.
- For the glaze: Put your confectioner's sugar in a bowl. Add half of the milk and maple flavouring and mix to combine into a thick paste. Add the rest of the milk to make a nice glaz-y consistency. Dip the whole donut right in the glaze and then transfer to a wire rack to set..
uncovered at room temperature for the day. Gluten free donuts really
only taste great for about 24 hours. Any longer than that and they dry
And....enjoy! I'm proud to say that my husband really did enjoy them, despite their free-ness of gluten and dairy. :) Mission accomplished!