10 October 2011

Gluten free white cake donuts

It has been around three years since we went gluten free.  And things have come a long way but there are still a few things that we have not tackled.

This weekend was the beginning of donut experiments.  And, thanks to lots of tips that we have learned over the past couple years, baked cake donuts were a great success.

First of all, I have to admit.  I was a bit skeptical when my wife came home with the Sunbeam donut baker.  Think waffle baker made for donuts.

In the end, this thing did a great job.  A beautiful baked cake donut. 

Here is the first recipe.  This is one that I derived after a bit of study.  I hope you like it, the family certainly did.

I use the whisk attachment of the trusty KitchenAid stand mixer and if anything, I mix a good long time, so things are nice and smooth.  In the end you want the consistency of soft frosting.

Cream together:

  • 1/2 cup sugar
  • 2 tbsp. melted / soft butter

Add in and allow the mixer to go until smooth:

  • 1 tbsp. vanilla extract
  • 1 egg
  • 2 tbsp. sour cream

Pour in the following and begin mixing slow so you don’t create a dust storm, then mix until fully incorporated:

  • 1 cup sorghum flour
  • 1/2 cup almond flour
  • 1/2 cup tapioca flour
  • 1 tbsp. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 1/4 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. xanthum gum
  • This should be like loose cookie dough, don’t be afraid to let it mix for a couple minutes.  If you want to change the character, swap out the almond flour for something different.  I use almond because we like the flavor.  This could be any nut flour or rice flour if you have nut issues.

Add and mix for a good long time (about 5 minutes – don’t be afraid of a good long mix it needs to be smooth):

  • 1/4 cup milk

When the mixing is done you should think it looks like frosting but is a bit wet and heavy for that.

Scrape the bowl into a piping bag (I like to use a plastic bag and snip the corner) – but don’t have it open.

Place the piping bag into the refrigerator for about 30 minutes.  This gives everything a chance to get moist and chilled so it pipes well.

If you have the magical donut baker then now is a chance to let it warm up.  If not, then set your oven at 350 – 375 and warm your donut pan.

Once resting in the refrigerator is finished, very lightly spray the donut wells.

Pipe into each donut form, about 3/4 full (you will get the feel after a few).  Then bake away,  The donut baker takes 6 minutes, I assume the oven should as well.

Once done, pick under the hot donuts with a bamboo skewer (so not to scratch the non-stick) and let them cool on a rack.  Then repeat until the batter is gone.

Eat, enjoy!  (the family sure did).