Doughnuts are a food that folks on a gluten-free diet might miss. This recipe (used with permission from the book "Gluten-Free Teen") makes cakelike doughnuts, tender on the inside, crisp on the outside. A nonstick doughnut pan works best, and the vanilla or chocolate glaze should be brushed on while the doughnuts are still hot. Vanilla glaze drizzled in a diagonal pattern on chocolate-glazed doughnuts, and chocolate glaze drizzled on vanilla-glazed doughnuts, looks and tastes great. Made too many? The doughnuts can be frozen. Just thaw them, glaze them, and serve.
Source: ,Cooking for Your Gluten-Free Teen: Everyday Foods the Whol...
1 cup Gluten-Free All-Purpose Flour (page 43) or flour of choice with xanthan gum in the mix
½ cup sugar
¼ cup dried buttermilk powder
4 teaspoons dried egg whites
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 eggs
¼ cup canola oil or melted butter or nondairy alternative
2 tablespoons water
1 tablespoon vanilla extract
Vanilla or chocolate glaze (recipes follow)
Preheat the oven to 375°F
Spray a nonstick doughnut pan with nonstick cooking spray. Also spray the inside of a 1-gallon self-sealing plastic bag well with nonstick cooking spray. Cut a ¾-inch diagonal off 1 corner. (If the corner is cut too large, the doughnut yield will be less.) In a 2-quart bowl, place the flour, sugar, buttermilk powder, dried egg whites, baking powder, baking soda, and salt. Whisk to mix well.
In a separate 2-quart bowl, place the eggs, oil or butter, water, and vanilla extract. Beat well with a handheld mixer. Add the wet ingredients to the dry ingredients and mix to combine with a silicone spatula. Let the batter rest for 5 minutes.
Scrape the batter into the plastic bag, squeeze out the air, and seal. Push the batter toward the cut corner of the bag and, twisting the bag, pipe the batter into the doughnut pan, making a complete round. (Standard pans hold 6 doughnuts.) Bake for 10 minutes, or until the doughnuts are brown on top and cooked through.
Remove from the oven. Flip the doughnuts onto a cooling rack, then turn right side up. Place the cooling rack on a baking sheet or parchment paper to make cleanup easier when icing.
Repeat with the remaining doughnut batter.
Brush the doughnuts with the glaze while they are still warm. If using sprinkles, add now. Let the glaze dry until the doughnuts are completely cool. Wrap loosely and serve within 2 days, or wrap and freeze.
Used with permission from from "Cooking for Your Gluten-Free Teen: Everyday Foods the Whole Family Will Love" (Andrews McMeel Publishing).
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