Gluten-Free Yeast Donuts

19420668_10101844349980123_9085199656995150341_n

I grew up in the Midwest, in a nice sized town called Terre Haute. There’s not a whole lot going on. It’s pleasant. We’re known for ISU, land of Larry Bird.

Growing up we didn’t eat out a lot, my father is a bomb cook and we typically ate meals at home. Plus we lived slightly in the country and we didn’t often go into town to eat. Sometimes, we got treated. A hometown favorite for A LOT of people are Square Donuts. They are delicious.

My father grew up down the street from there, so he has many fond memories of eating there as a children. My grandfather too. He has Celiac’s disease, though, now and cannot indulge in Square Donuts. A few years ago he set me on a mission to make donuts. He sent me home with 5+ pages of notes and a fryer. The experience was a little mortifying and a fail to say the least. I did make some good baked donuts. Grandpa wanted the yeast donut, not the cake donuts.

I have kind of steered clear of donuts ever since. They’re tricky. We’re not really friends.

However, lately, I have been feeling a little more adventurous. Why not try again?

Verdict?

I personally thought they were delicious. They had a nice texture and taste. I was very pleased with them. These are best fresh!

Gluten-Free Yeast Donuts

  • 2 1/2 tsp yeast
  • 3 tbsp maple sugar
  • 1/2 cup coconut milk
  • 2/3 cup tapioca flour
  • 3/4 cup almond flour
  • 1/4 cup coconut flour
  • 1/2 cup arrowroot flour
  • 2 eggs (room temp)
  • 1/2 tsp vanilla
  • 2 tbsp coconut oil
  • pinch of salt

Let’s Make it Happen: Heat milk slightly. Lukewarm to the touch, you don’t want it hot, this will kill the yeast. Sprinkle in the yeast and maple sugar.

In a bowl shift the tapioca flour, coconut flour, arrowroot flour, and almond flour. Stir in the salt.

I a bowl with the hook attachment, add the milk mixture with eggs, vanilla, and coconut oil.

Slowly add in the flour. Knead.

Measure into 2 oz. balls. Place on a parchment lined baking sheet. Cover the balls and leave them out for 30 minutes.

Heat coconut oil in the bottom of a saucepan. Carefully drop donuts into the coconut oil. Cook for 3 minutes on each side. It may take longer, you want it to be no longer doughy in the center. Place on a paper towel. Toss in more maple sugar (or coconut sugar).

Eat and enjoy!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s