The Baking Beauties » Doughnuts

Gluten-free Chocolate Mint Doughnuts

Jeanine Friesen — Sat, 16 Mar 2013 21:41:19 +0000

I’m not really one to celebrate Saint Patrick’s Day. I have no Irish background. We never celebrated as kids. The extent of our ‘celebration’ is wearing green, and eating something green. Pretty simple. So, this past week when I looked at the calendar and saw that it was St. Patrick’s Day this weekend, I knew I had to make something green to go with the occasion. I decided to make some baked chocolate doughnuts, and simply top them with a mint frosting and mini chocolate chips. My kids loved them, and apparently the kids in their class were quite envious come lunch time. Nearly started a brawl – so I guess they are kind of Irish, huh?

Yields 6 large doughnuts

Chocolate Doughnuts:

Ingredients:

1/2 cup brown rice flour
1/4 cup sorghum flour
2 Tbsp potato starch
1 Tbsp tapioca starch
1/2 tsp xanthan gum
2 Tbsp dry instant chocolate pudding mix (or dry milk powder)
3 Tbsp cocoa powder
1/2 cup granulated sugar
1 tsp baking powder
1/4 tsp salt
2 large eggs
1/4 cup oil
1/4 cup milk
1/2 tsp apple cider vinegar

Instructions:

Preheat your oven to 375°F. Lightly grease a Doughnut Pan.
In a large bowl, whisk together all of the dry ingredients.
In a smaller bowl, whisk together all of the wet ingredients.
Pour the wet ingredients into the dry ingredients and stir until fully combined.
Spoon mixture into prepared doughnut pan. Bake in preheated oven for 10-12 minutes, or until a toothpick inserted into the thickest part of the doughnut comes out clean.
Let doughnuts sit for 5 minutes before turning them out onto a cooling rack. Allow to cool completely before frosting.

Mint Frosting:

Ingredients:

1 1/2 cups confectioners’ (icing) sugar
2 Tablespoons unsalted butter, softened
2 Tablespoons milk
1/4 teaspoon mint extract
4 drops green food colouring
2 Tablespoons mini chocolate chips

Instructions:

In a small mixing bowl, beat together all ingredients (except the mini chocolate chips).
Frost cooled doughnuts, and sprinkle with the mini chocolate chips.

Gluten-free Baked Lemon Doughnuts

Jeanine Friesen — Thu, 07 Mar 2013 12:00:11 +0000

If you live somewhere that has snow on the ground for nearly 6 months of the year, you’ll understand this. You start to get a little antsy, a little fidgety, and a little impatient when signs of spring start to appear. I’m alright with snow, especially in December. I can’t imagine a Christmas without snow. I can bear it for January, and even February. But, when the sun (when it’s shining) is starting to feel warm, and the roads get slushy from the melting snow – I’m ready for it to be over with. Done! Pack it in, pack it up, and move on. Unfortunately, Mother Nature doesn’t listen to me nor anyone else that is living through a never-ending winter right now. So, you have to do what you can to make it another week, hoping for the sunshine to grace your doorstep, and melt the ice that has accumulated there over the past few months.

Thankfully, when our faces are (literally) frozen in a permanent “grin and bear it” appearance from January through March, the citrus fruits are at their best. Oranges, grapefruits, lemons, and limes are like an artificial sun to us. There is something so clean, crisp, and “sunny” when you smell citrus fruit, even if it is still snowing outside, and you’re still having to dig your way out time and again. So, the other day while the snow was falling and being blown by the wind, I was making my own sunshine inside with these Baked Lemon Doughnuts. When I bit into one, I couldn’t believe how good it was. These gluten-free doughnuts carry some serious lemon flavour. The perfect pick-me-up on a “will-winter-ever-end?” March day.

Gluten-free Baked Lemon Doughnuts

Author: Jeanine Friesen

Serves: 6

These baked lemon doughnuts are moist, and full of lemon flavour. They can be a little ray of sunshine on a cloudy day.

Ingredients

Lemon Doughnuts

1/2 cup plus 1 Tablespoon white rice flour
1/4 cup millet flour
2 Tablespoons potato starch
1 Tablespoon tapioca flour
1/2 teaspoon xanthan gum
2 Tablespoons dry instant Lemon pudding mix (or dry milk powder)
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup granulated sugar
zest of 1 lemon
2 large eggs
1/4 cup oil
2 Tablespoons lemon juice
1/4 cup milk

Lemon Frosting

1 cup confectioners’ sugar (icing sugar)
2 Tablespoons unsalted butter, softened
1 teaspoon lemon zest
2-4 Tablespoons lemon juice (depending on whether you want a thick frosting, or a thin glaze)

Instructions

Lemon Doughnuts

Preheat your oven to 375°F. Lightly grease a Doughnut Pan.
In a large bowl, whisk together all of the dry ingredients, minus the granulated sugar.
Combine the granulated sugar and lemon zest in a small bowl. Using your fingers, rub the sugar and zest together, releasing the oils into the sugar, giving you a better lemon flavour. Add to dry ingredients, and whisk to combine.
In a smaller bowl, whisk together all of the wet ingredients.
Pour the wet ingredients into the dry ingredients and stir until fully combined.
Spoon mixture into a large resealable plastic bag. Cut the corner off, and pipe the batter into the prepared doughnut pan.
Bake in preheated oven for 12-14 minutes, or until a toothpick inserted into the thickest part of the doughnut comes out clean.
Let doughnuts sit for 5 minutes before turning them out onto a cooling rack. Allow to cool completely before frosting.

Lemon Frosting

In a small bowl, whisk together all the ingredients until smooth.
If using a thin glaze, dip the doughnuts into the glaze while they are still hot. Set on a cooling rack over a sheet of waxed paper to cool.
If using a thicker frosting, wait until doughnuts are completely cool before frosting.
Store doughnuts in an airtight container on the counter for up to 3 days.

Gluten-free Baked Chocolate Doughnuts

Jeanine Friesen — Fri, 27 Apr 2012 11:56:24 +0000

There are very few things that I miss after being diagnosed with Celiac disease. Oh, I admit, the first number of months were difficult. Very hard, in fact. But when I started working in the kitchen and converting my favorite recipes to gluten-free, that all slowly faded away. I don’t get fazed when I walk through a bakery anymore. Although the smell of the fresh baked breads can pull a person in, I no longer feel deprived because I am unable to buy any of it. I can walk past all the beautiful artisan breads, and baguettes, and not feel a sense of loss. I can see all the bagels, with their varieties of toppings, and just keep walking.

But, there is still one item that catches my attention. One item that makes me stop in my tracks and stare a little longer. One item that I miss. Doughnuts. Oh, to walk past the display case, filled with all the different doughnuts, some with fillings, others with glazes, sprinkles and nuts. That is one thing that can still make me stop in my tracks and feel a little bit of loss.

That is where these beautiful, baked chocolate doughnuts come in. They are actually quite a bit better than those in the stores. Obviously, since they do not contain gluten, I can eat them. They are baked, not fried; that’s nearly health food! And, they can be ready to eat, fresh from the oven, in about 30 minutes. Yes, they are that dangerous. Baking a pan of doughnuts is not nearly as hard as I thought, making it a dangerous spur-of-the-moment snack.

Yields 6 large doughnuts

Ingredients:

1/2 cup brown rice flour
1/4 cup sorghum flour
2 Tbsp potato starch
1 Tbsp tapioca starch
1/2 tsp xanthan gum
2 Tbsp dry instant chocolate pudding mix (or dry milk powder)
3 Tbsp cocoa powder
1/2 cup granulated sugar
1 tsp baking powder
1/4 tsp salt
2 large eggs
1/4 cup oil
1/4 cup milk
1/2 tsp apple cider vinegar

Directions:

Preheat your oven to 375°F. Lightly grease a Doughnut Pan.
In a large bowl, whisk together all of the dry ingredients.
In a smaller bowl, whisk together all of the wet ingredients.
Pour the wet ingredients into the dry ingredients and stir until fully combined.
Spoon mixture into prepared doughnut pan. Bake in preheated oven for 10-12 minutes, or until a toothpick inserted into the thickest part of the doughnut comes out clean.
Let doughnuts sit for 5 minutes before turning them out onto a cooling rack. Allow to cool completely before frosting.

Chocolate Frosting:

Ingredients:

1 cup confectioners’ sugar
2 Tbsp cocoa powder
2 Tbsp butter, softened
1-2 Tbsp milk

Directions:

Stir together the confectioners’ sugar, cocoa powder, butter and enough milk to make the glaze the consistency you want. Dip your cooled doughnuts into the glaze, and top with sprinkles, chopped nuts, or even shredded chocolate, if you prefer.

Gluten Free Lemon Blueberry Doughnut Holes

Jeanine Friesen — Mon, 28 Mar 2011 13:19:00 +0000

After reading last week that Kinnikinnick had announced their new spring doughnut flavour, I was excited. New doughnut flavours are always a good thing, right? But, then when I read that they were only going to be available for online ordering, or at their retail location, I realized I would never taste their blueberry doughnuts. I am not in the habit of ordering my gluten free foods online, and I am no where near their retail location. So, I did the next best thing, which I think is better anyway. I came up with my own version of blueberry doughnuts, I made homemade lemon blueberry doughnut holes. Oh, they are so good, you can either eat them fresh, or warm them up a little in the oven or microwave.

The lemony base for these doughnuts began with some lemon sugar. I am sure you could use regular granulated sugar and the zest of a lemon, but I think this increased the lemony flavour in these doughnuts. Don’t fret though, it is super easy to make.

Lemon Sugar
Place 1/2 cup granulated sugar in a food processor. Add the zest of one large (or two small) lemons. Pulse until it is a finer sugar, and the lemon zest is very fine. Remove from food processor and stir in an additional 1/2 cup of granulated sugar. Store in an air-tight container in the fridge.

This recipe uses only 1/2 a cup of the lemon sugar, but you can find uses for the rest, no problem. It tastes delicious in tea, or topping some muffins with. Anywhere where you’d like a light lemony flavour added (or, save it for a second batch of Lemon Blueberry Doughnut Holes).

Ingredients:

1 egg, beaten
1 cup buttermilk
2 Tbsp butter, melted
2 1/2 cups all-purpose Gluten-Free Flour (see Note)
1/2 cup lemon sugar (see recipe above)
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 tsp xanthan gum
1/2 cup dried blueberries (I did make these with 1 cup fresh blueberries as well, the moisture in the blueberries will make the oil splatter, a lot. Much safer to use the dried blueberries)
Additional 1/2 cup granulated sugar, to coat the doughnut holes after frying (optional)

NOTE: The all-purpose gluten-free flour mix that I use is from Cybele Pascal. It is as follows: 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch.

Directions:

Combine egg, buttermilk, and melted butter in a large bowl. Mix well with a wire whisk or fork.
Combine dry ingredients in a separate bowl and add to the wet. Mix by hand with a large spoon. Fold in the dried blueberries.
I like to use my small cookie scoop to make the doughnut holes, they give a nice 1″ size doughnut hole, perfect bite size snack. Dip the cookie scoop in the hot oil before scooping helps the dough to not stick in the scoop.
Fry in 1 to 3 inches of very hot oil (375 degrees F) until brown on one side. Using a metal slotted spoon, turn doughnut holes over and brown on second side (they will flip on their own if the oil is deep enough, and the pot isn’t too crowded, you just want to make sure they brown all the way around).
While doughnuts are still warm, toss in granulated sugar to coat. Serve warm.

Other gluten free doughnut recipes you might enjoy:

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I just wanted to say Thank You to all of you that have joined The Baking Beauties over on Facebook. If you haven’t yet, you’re missing out on a lot of great conversation, it’s just a nice place to gather & discuss different gluten free products and recipes. We are a mere 4 members away from 1,000, and once we hit 1,000, there will be a giveaway! I’m still working on the details, so stay tuned!

You can also find The Baking Beauties on Twitter. I’m a Twitter idiot, but I’m trying.

Gluten Free Pumpkin Spice Doughnut Holes

Jeanine Friesen — Mon, 04 Oct 2010 15:24:00 +0000

Well, fall is definitely in the air. It’s not just the fact that our trees in the front are bare already, and the garden is empty. It’s also fall because you can find a lot of pumpkin goodies everywhere now. Pumpkin coffees, pumpkin pies, pumpkin soup, and even pumpkins used to decorate by the front door.

The other day I got an email from a gluten-free food manufacturer advertising that they were now selling spiced pumpkin doughnuts. That got my interest, but the way I work, I searched the internet for “regular” pumpkin spiced doughnuts that I could convert to GF. I found this recipe on the Better Homes and Garden’s website, and decided to use it to make us some GF doughnut holes.

I prefer to make these doughnuts, as well as the Old Fashioned Doughnuts, into doughnut holes instead actual doughnuts, just to cut down on time. Plus, a doughnut hole is a nice 2-bite size snack food. You can eat multiples of them, without too much guilt, instead of one large doughnut. At least that’s my reasoning. Plus, you don’t have to chill the dough, roll it out, and cut it. I mix my dough, and immediately use my cookie scoop to scoop the dough into the hot oil. Perfect little round doughnut holes without having any additional mess to clean up.

Ingredients:

2 Tbsp butter or margarine, softened
1/2 cup white sugar
1/2 cup canned pumpkin
1/3 cup buttermilk
1 egg
1 egg yolk
1/2 tsp vanilla
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp freshly grated nutmeg or a Dash of ground nutmeg
2 cups all-purpose GF baking mix (see note)
1/2 tsp xanthan gum
vegetable oil for deep-fat frying
Spiced sugar (see below)

Directions:

In a large bowl, beat together the softened butter and white sugar. Add the pumpkin, buttermilk, egg, egg yolk and vanilla. Scrape down the sides as necessary.
In another bowl, combine the baking powder, baking soda, salt, cinnamon, ginger, nutmeg, all purpose gluten free flour blend, and xanthan gum. Mix so it is all distributed evenly.
Add the dry ingredients into the wet ingredients. With a spoon, stir until well combined.
If you are wanting to roll the dough out to make regular donuts, refrigerate for 3 hours before rolling out on a floured work surface and cutting with a donut cutter. Reroll as necessary.
However, if you want to take the easier (just as tasty) route, you can proceed as follows. Heat your oil to 365 degrees F, using a thermometer, you don’t want to burn your donuts.
Using a metal cookie scoop, or 2 tablespoons, carefully scoop (approx. 2 Tbsp) of donut dough into the hot oil. I did about 10-12 doughnut holes at a time. Fry, turning if necessary, until they are a nice dark brown colour.
Using a slotted spoon, remove from hot oil, and place on a paper towel lined baking sheet. This allows the oil to drain.
While the doughnut holes are still hot, roll them around in the Spiced Sugar (see below). The sugar will stick to the doughnut holes.
Repeat until you have used up all the dough. This recipe makes about 2 dozen doughnut holes (using the size cookie scoop I did).

Spiced Sugar
In a small bowl, stir together 1/2 cup white sugar, 2 tsp ground cinnamon, and 1 tsp freshly grated nutmeg (or 1/2 tsp ground nutmeg).

NOTE: The all-purpose gluten free flour mix that I use is from Cybele Pascal , and is as follows: 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Combine all ingredients in a large zipper-top bag. Shake until well blended.

Based on a recipe from Better Homes and Gardens