Friday, April 6, 2012

Gluten Free Apple Butter Maple Syrup Donuts

The cocoa is not a misprint – don’t leave it out. It makes the apple butter pop. It doesn’t taste like chocolate, but leaves you wanting another bite just to chase the flavor.
  • Donuts
  • 240 grams GF Flour (100 grams GF oat flour,90 g superfine brown rice, 25 g superfine white rice flour, 25 g arrowroot)
  • 180 grams white sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon unsweetened cocoa
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • pinch kosher salt
  • 100 grams apple butter
  • 50 grams buttermilk
  • 50 grams maple syrup
  • 20 grams vegetable oil
  • 2 whole large eggs plus one egg yolk
  • Sugar Coating
  • 180 grams white sugar, superfine or regular
  • 1-2 heaping teaspoons cinnamon
  1. Preheat oven to 350. spray 2 large donut pans (2×6)
  2. Weigh dry ingredients and whisk to mix. In a glass measuring container weigh wet ingredients, add eggs and whisk. Add the wet ingredients all at once to the dry and mix well with a wooden spoon. Let sit for a minute or two and stir again. Fill pan(s) a generous 2/3 full. Bake 10 minutes and rotate. Bake about 4 minutes more or just until a toothpick comes out clean. Cool on a rack.
Sugar Coating
  1. Gently stir sugar and cinnamon together in a shallow bowl that fits a donut. Place each donut in the bowl and spoon sugar mixture over each one shaking off excess. Optional: coat with powdered sugar or glaze with your favorite flavor icing.
Source: Gluten Free Canteen

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