So, it has been a busy time, and I haven’t had much time to develop or practice any hobbies. My interests in smoking meats have waned and it has become difficult to find the time to spend hours preparing and cooking the meat. I have to say that while smoked meat is delicious, I honestly don’t have the time to pursue it. As time has passed, my interests and needs have changed. While I still desire to find a good hobby for my spare time, I must change my focus. So, I’ve started to look into hobbies that I can pick up and put down as I can. The other issue is my family had some life changes come up and we now pursue a completely gluten free lifestyle.
Now, I
know there are tons of gluten free options offered out there. The problem
really is cross contamination. You would be surprised by how places say their
chips or fries are gluten free when they are cooked in the same oil as breaded
food like chicken tenders or nuggets. Now, while that wouldn’t bother some
people, it does for us. So, it really restricts what and where we can eat.
One of
the things that I have missed most from this change is donuts. Without wheat flour,
it is hard to make a nice fluffy yeast donut. So, I have been focusing on
making a nice cake donut. If you look at it, it is easy to do but getting the texture
right has been difficult. I started attempting to make two types of donuts, a
gluten-free cinnamon sugar donut and a chocolate ganache donut. Right now, I
prefer to focus on the cinnamon sugar donut to go with the apple cider
available this fall.
Ingredients
For the donuts:
- 1 cup
gluten-free flour blend (I use King Arthur Gluten free flour)
- ⅓ cup
brown sugar, packed
- 1/2
teaspoon gluten-free baking powder
- 1/2
teaspoon baking soda
- 1
teaspoon cinnamon
- ½
teaspoon salt
- 1
large egg
- 1
teaspoon gluten-free vanilla
- 4 tablespoons
butter
- ¼ cup dairy-free
milk (or regular milk)
For the coating:
·
¼ cup granulated sugar
·
1 teaspoon cinnamon
Instructions
- For
the donuts: Preheat oven to 350°F. Grease one six-serving donut pan;
set aside.
- In a
large mixing bowl, mix the flour, brown sugar, baking powder, cinnamon,
and salt.
- Add
the egg, vanilla, oil, dairy-free milk, and vinegar and stir until
combined.
- Optional-Spray
the donut baking pan with oil. It will allow for easier removal of the donuts.
- Spoon
the batter into the prepared donut pan (Or use a piping bag for a smoother
finish - filling each donut until the top of the center. The batter should
not cover the center of the donut well where the hole will go.
- Bake
for 11-13 minutes or until the donuts rise and set.
- Remove
from oven and let cool for 5 minutes.
- Place
a wire rack over a cookie sheet or piece of parchment paper.
- Carefully
remove the donut from the pan. You may need to use a spoon or a rubber
spatula to loosen them if they stick. The other option is hit the back of
the pan to remove the donut.
- For
the coating: In a separate small mixing bowl, combine the sugar and
cinnamon. One at a time, dip the tops of your donuts into the coating,
then flip them to coat the bottoms.
- Place
your cinnamon sugar donut on the rack and repeat until all donuts have
been coated.
Now, as for the results, the donuts didn’t get burnt and for me, the donut was pretty good. My wife on the other hand thought it could use more cinnamon.
However, the biggest issue I discovered is have the donut didn’t get a firm crust. Without the firm crust, it made it difficult to coat the donut evenly. I think the next time, I may cook it at a higher temperature or finish it in the air fryer for a few minutes before coating it.
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