They said it couldn’t be done. Which was my invitation to try. Last night I took my original Gluten free donut recipe and re-calibrated it to make it free of several more allergens, all of which my niece cannot eat.
Here are my modifications:
- I used a flour mix that was mostly Rice flour with a little (less than a quarter of the content) tapioca and potato starch.
- I doubled the baking powder
- I omitted the buttermilk, egg, and oil in exchange for a can of Trader Joes Coconut Cream and quarter cup of applesauce.
We mixed the dough, preformed some balls (I had to coat my hands in rice flour) bravely fried up our dough…. viola! It worked!
They tasted best rolled in cinnamon sugar and served with strawberry dipping sauce (we were too hungry to fill them properly). If you want to roll in powdered sugar make sure they are totally cool first. Ours got a little too coated because I was a little too impatient… Sigh
For the sauce I used a half cup of organic strawberry jelly, a little water and about a cup of fresh sliced strawberries. I heated it all to light simmer and left on the stove till it reduced a bit and the strawberries cooked in, the let it cool some. When it was cool I blended with an immersion blender. This was probably overkill, but I was also filling a cake with the sauce and cooked berries so what the heck. Feel free to just use jelly!
These were all gone by the end of the night.