Here’s the truth of it. I am not really a doughnut person. They don’t make my heart pitter-patter with longing. However. When my daughter Ava and I, had to remove gluten from our diets, I quickly realized that to a child, not getting a doughnut every now and then, was to experience great loss. (And since we are in the drama stages of child-rearing, I can tell you that great loss almost always accompanies great drama. Sometimes even bouts of pouting, foot stomping, door slamming and even tears.) (Not that I’m naming names here.)
A trip to our local doughnut shop is downright pathetic in her eyes.
I mean it’s wonderful that they offer a selection of gluten free options, don’t get me wrong. Most bakeries don’t. But here’s what it’s like. You walk in and see the long, gleaming case filled with heaping trays of delicious-looking (and smelling) baked items, colorful sprinkles, rainbow hued icings, powdered sugar goodness… and then you see the tiny little tray under a glass dome with three doughnuts sitting on it. One has plain chocolate icing. One is pink and that’s a start… and maybe if you’re lucky, one of those gluten free hockey pucks that pass for a doughnut might have sprinkles on it. You look at your daughter’s face and you know that even if it doesn’t matter to you so much… she is looking at those small, pathetic doughnuts as other people order maple bars and sagging bear claws, dripping with powdered sugar icing, and she is missing out.
Even though we need to live gluten free, I never wanted my kids to miss out if I could help it. When I found a gluten free baked doughnut recipe I decided it wouldn’t hurt to try it out. I went out and even bought a special doughnut making pan!
We made ours for the day of the Superbowl so of course we chose Seahawk green and blue. I let my daughter help decorate them because I learned long ago, that the memory-making is in the mess-making.
What I loved about these doughnuts, were how surprisingly simple and fast they were to whip up for my kids. I had found a recipe on Pinterest, and am already itching to try it again with some flavoring change-ups, different icing, and toppings. (It’s a sickness I have- called ‘if it’s not broke, try to make it even better.’) Judging from how my kids both gobbled them up, I’d say we passed the taste test. (Next up- Almond or Maple flavoring.)
I gave one to may man and his response was, ‘These are pretty good for being gluten free.’ Translation, ‘I am so glad I don’t have Celiac or gluten intolerance so I can eat real doughnuts… but these are going to hit the spot for you ladies and that makes me happy for you.’ (I often read between the lines of what my man says.) They were soft. I can’t tell you how happy that made me. They actually had the soft texture of a baked doughnut! They were also not crumbly and that can be the tricky part of gluten free baking.
We found all the sprinkles shown, at JoAnn’s and the doughnut pan was scored for under $10, at Bed Bath and Beyond. I used a pastry bag to pipe the batter into the lightly greased pan and that worked really well.
Gluten free Donuts:
1 cup cup-for-cup flour
3/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/3 cup sugar
2 TBSP butter- melted.
1 large egg
1/2 cup buttermilk (or scant 1 cup milk+ 1 TBSP lemon juice, stir and set for a minute)
1 TBSP pure vanilla extract (or maple, or almond)
Powdered sugar glaze: (You may also omit the cocoa if desired.)
1 1/2 cup powdered sugar
4 TBSP unsweetened cocoa powder
4 TBSP milk
1 tsp vanilla, maple or almond
- Preheat your oven to 350 degrees. Lightly grease your doughnut pan and set aside.
- In a medium sized bowl, combine flour, baking powder, baking soda, salt, and sugar. Whisk to combine well and set aside.
- In a small mixing bowl combine your egg, buttermilk, vanilla (or other extract), and butter.
- Add your wet ingredients into your dry ingredients and mix until combined. Do not to over-mix.
- Spoon batter into a pastry bag, or large ziplock bag. (If using ziplock bag, cut off the end corner so the opening is about the size of your thumb. Pipe batter into doughnut pan filling approximately 3/4 full.
- Place pan into the oven and bake for 8-10 minutes. Don’t over bake.
- Cool for a few minutes in the pan before turning doughnuts out onto a wire rack.
- Now make your glaze Simply stir with a fork or whisk until mixed and creamy.
- Once the doughnuts are cool, dip them into the powdered sugar glaze and place them onto the rack, sprinkle with toppings and all them to set for about 20 minutes.