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?
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!