Lunchbreak: Gluten-free glazed baked doughnuts

Carlyn Berghoff

To purchase a copy of the book:

Cooking for Your Gluten-Free Teen: Everyday Foods the Whole Family Will Love

Glazed Baked Doughnuts
Makes 8

Ingredients:
1 cup Gluten-Free All-Purpose Flour or flour of choice with xanthan gum in the mix
1/2 cup sugar
1/4 cup dried buttermilk powder
4 teaspoons dried egg whites
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1/4 cup canola oil or melted butter or nondairy alternative
2 Tablespoons water
1 Tablespoon vanilla extract
Vanilla glaze or chocolate glaze

Directions:
Preheat the oven to 375F. 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  3/4 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.

Vanilla Glaze
Makes 1 cup

Ingredients:
1 cup confectioners’ sugar
2 teaspoons vanilla extract
pinch of salt
1 tablespoon milk (regular or lactose free) or nondairy alternative (almond, rice, soy), plus more as needed

Directions:
Place the sugar in a small bowl. Add the vanilla extract and salt and the 1 tablespoon of milk and stir to mix. Add more milk only as needed. The glaze needs to be thin enough to spread with a pastry brush but thick enough to stick on the warm doughnuts.

Chocolate Glaze
Makes 1 cup

Ingredients:
1 cup confectioners’ sugar
1 teaspoon vanilla extract
2 Tablespoons unsweetened cocoa powder
pinch of salt
1 Tablespoon milk (regular or lactose free) or nondairy alternative (almond, rice, soy), plus more as needed

Directions:
Place the sugar in a small bowl. Add the vanilla extract, cocoa, salt, and the 1 tablespoon of milk; stir well. Add more milk only as needed. The glaze needs to be thin enough to spread with a pastry brush but thick enough to stick on the warm doughnuts.

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