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gfree baking: cinnamon cake donuts

on friday i mentioned that i was determined to make donuts over the weekend. since going gluten free, i really don't miss bread. most days, i'm fine w/o pasta ... but i long for donuts! and so i was left w/ one last decisions. the great debate - cake donuts or yeast donuts?

what's the difference, you ask?
- cake donuts: use baking powder to rise. heavier/denser - like a cake.
- yeast donuts: use yeast (surprise, surprise!). softer/fluffier - like a bread.

i decided to start out w/ a baked cake doughnut. 1 // i already had a mini bundt pan on hand. (they sell donut specific pans - but i was much too impatient to wait for an amazon order to come in. and the bundt pans added pretty little detail to my donuts.) 2// the hot oil from a deep fryer necessary for yeast donuts intimidates me big time. don't worry there will be a round 2  w/ yeast donuts!

w/out further ado ...

gluten-free cake donuts

preheat over to 350ยบ F.

1 c oat flour
1/2 c sweet rice flour
1/2 c tapioca starch
2 Tbsp sorghum flour
1/2 tsp xanthan gum
1/3 c brown sugar (packed)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp ground nutmeg
1/4 c shortening
1/2 c plain yogurt
1/4 c milk
2 egg whites
1 tsp vanilla extract

in large mixing bowl, sift together your flours + xanthan gum. add the remaining dry ingredients. add the shortening and mix to distribute evenly. add the remaining wet ingredients (yogurt, milk, eggs + vanilla). the dough will be pretty sticky! using xtra sweet rice flour, powder your hands and roll dough into golf ball sized sections. i suggest rolling all of the balls now - so that you can clean your hands afterwards. roll each ball w/ your fingers into 5" logs. place 1 log in each donut cavity of your pan. slightly overlap the ends and gently smooth the overlap. bake for 15m until firm to the touch. remove the pan from the over and transfer to a wire rack or parchment paper as soon as cool enough to handle.

i dipped each warm donuts in a simple milk + honey glaze:

milk + honey icing: 
1 c powdered sugar 
2 Tbsp milk
2 tsp honey

oh yum! too yum not to take an immediate bite out of one ...

a few little notes:
- these donuts are cinnamon-y. they tasted a lot like a really yummy cinnamon roll. remember those cinnamon raisin biscuits from hardee's? yah they taste a LOT like them. (i might just use the dough in the future to make some of those as well!) 
- i'm still craving a shipley's-esque doughnut. conclusion - i miss yeast donuts not just donuts. time to invest in a deep fryer ...


Blaire said...

These look amazing.

Anonymous said...

Trying to be GF for our youngest. She misses Saturday donuts. These look amazing! Do you think they would work in a donut maker? I plan on utilizing your GF research...thank you in advance! Tara (baines) Arden

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