I am still overwhelmed by all the wonderful response to my recent posts on "Stop Playing It Safe." So many comments, so much feedback. I'm still processing. So I decided to take a break from my normal devotional writing to inspire you with a recipe.
In fact, I've been thinking about this for a while now...and I've finally decided, like right this very minute, that for every two devotions I write, I will share one gluten free recipe to inspire your taste buds. (Don't know what gluten free is? Check out my resource page.)
Now, let's get to eating, I mean discussing, this recipe.
Donuts. Yum. *happy dance* happy dance*
Oh…how I miss donuts! Especially warm, squishy, sugary, cream-filled donuts.
And extra especially on a Saturday morning, with a warm cup of coffee in hand and my hubby sitting beside me.
Stupid celiac disease.
While I haven’t found a great recipe for gluten-free cream-filled donuts yet, I did stumble across a basic donut recipe that was totally confusing and didn't turn out the four times I tried it! Which left me frustrated in the kitchen. And put alot of expensive ingredients right down the drain.
Having a gluten intolerance is expensive. And sometimes frustrating.
After a lot of wasted attempts, I decided to take matters into my own hands and here is what I came up with. An offshoot of the recipe noted above, that actually turns out. And is edible. Two very important criteria for a recipe, don't ya think?
So let me toot my own horn here *toot toot*
These donuts are pretty amazing.
These donuts are amazing! Did I mention that yet?
And taste like…wait for it…REAL DONUTS!
Basic Gluten Free Donut Recipe
Pin it here.
1 cup coconut milk (I used So Delicious unsweetened)
1 tsp apple cider vinegar
¼ cup pure vanilla extract
2 Tbsp sugar free applesauce
½ cup coconut oil (melted <- this part is super important)
2 cup gluten-free flour blend (I used Bob's Red Mill)
½ cup corn starch
1 ½ cup sugar (I used Madhava organic coconut sugar, but pure cane works)
¾ tsp baking soda
1 ½ tsp cream of tartar
½ tsp Himalayan sea salt
1. In a large bowl, mix dry ingredients (flour, corn starch, sugar, baking soda, tartar, salt).
2. In a small bowl, whisk together coconut milk and apple cider vinegar. Let sit.
3. Microwave coconut oil until melted (10-15 seconds), add applesauce and vanilla.
4. Combine coconut oil mixture into bowl with coconut milk and vinegar.
4. Pour combined wet ingredients into large bowl of dry ingredients. Stir well.
Scoop mixture into donut pan and bake according to pan instructions. I used small donut hole pans and baked 8-10 minutes at 350 degrees.
Let donuts cool.
Garnish donuts: Place cooled donuts in large Ziploc bag with a small mixture of cinnamon and coconut sugar. Shake well. You can also fill a separate bag with some powdered sugar and shake it like you just don't care. I also left some plain. They are really good plain!
Don't forget to share or your waistline will expand!
Makes approximately 5 dozen small donuts.
Do you have a favorite gluten free recipe? Link it up below and share it!