Posted on November 11th, 2010 3 comments
A new addition to my personal chef kitchen
A recent shopping splurge at King Arthur Flour Co. got me a doughnut baking pan. Why had I never thought of baking doughnuts before ? Could I really have a doughnut and would it be good ? I found a recipe on Comfy Belly’s site and went from there. I am happy to report the answer is YES. Gluten free baked doughnuts are delicious. What makes them gluten free is coconut flour, which is a wonderful ingredient. It is loaded with fiber and good fats.
Coconut Flour Doughnuts
- 1/2 cup of coconut flour
- 1/4 teaspoon of sea salt
- 1/4 teaspoon of baking soda
- 6 eggs
- 1/2 cup of honey (or other sweetener)
- 1 tablespoon of vanilla
- 1/2 cup of unsalted butter (coconut butter, coconut oil, or regular oil will work as well)
I used melted coconut oil and I added a Tablespoon of cinnamon. If you didn’t have a donut pan, you could put the batter in a piping bag or in a ziplock bag, snip off a corner and squeeze the batter out onto a baking sheet into a doughnut shape. (I did not experiment with this. If you try it, let me know how it turns out).
Mix the dry ingredients in a bowl. I always sift the coconut flour. Mix together the wet ingredients in another bowl and add to the dry. Mix well. This is when an electric beater comes in handy. You also could use a food processor. One of the tricky things about using coconut flour is that it gets quite lumpy in the process of mixing and requires a bit of effort. If doing it by hand, I recommend using a fork to facilitate the breaking up of the lumps. Fill the baking pan about 2/3 full. Bake for about 20 minutes in a preheated 350º oven.
There are many options for topping as well as just leaving them plain. I melted some 70% cacao content chocolate, added a few T. of cream and frosted mine. You could make a glaze of powdered sugar and your favorite flavorings ( a bit of orange juice, maple syrup, or vanilla extract). You could glaze them with a bit of honey. Yum!