I'm excited to start off this month of Gluten-Free Fall Specials with a recipe from Alea of Gluten-Free Flavorfull. Alea made doughnuts for us! The only doughnuts I've had since becoming gluten-free were Kinnikinnick, and while they were wonderful, I always like to have a recipe of my own to make. It's more affordable that way, and a lot more fun. How often do you have company over when you can say, "Would you like a gluten-free doughnut? I made them myself." Yes, this recipe will make you famous. And although Alea is humble and doesn't think these turned out very pretty, I have to disagree with her. Do these look ugly to you? I think not!
One of the things my daughter missed most after going gluten-free was doughnuts. Pumpkin doughnuts, in particular. So I set about creating a gluten-free pumpkin doughnut for her. After 2 batches that were declared “close, but not perfect," I had used up my pureed pumpkin supply. I went to the store for more, only to discover that they, and the six other stores I visited, were out. Since the stores did not have fresh pumpkin either, I decided to try pureed sweet potatoes. Once home, I made my revised recipe with the sweet potatoes and my daughter declared them “the best pumpkin doughnuts ever." I thought they tasted great, but were kind of ugly. I am continuing my efforts to develop a sweet potato doughnut that is both delicious and photogenic, but for now we are settling for delicious.
Gluten-Free Sweet Potato Doughnuts
Recipe by Alea of Gluten-Free Flavorfull
1 cup white rice flour
1/2 cup potato starch
1/4 cup tapioca flour
3/4 teaspoon xanthan gum
1/2 cup brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
1/4 teaspoon ginger
1/2 cup sweet potato puree
1/4 cup oil
3/4 cup milk or rice milk
1/2 teaspoon salt
- Preheat oven to 350 degrees. Grease doughnut pans.
- In a medium bowl, mix flours, potato starch, xanthan gum, sugar, baking powder, baking soda, salt, and spices.
- Add sweet potato, eggs, milk, and oil. Beat with an electric mixer on low speed just until mixed.
- Fill the doughnut pans 2/3 full. Bake at 350 degrees for 12 – 15 minutes or until tops are brown and an inserted toothpick comes out clean.
- Place the doughnut pans on cooling rack and let the doughnuts cool in the pans. Once the doughnuts are cool. Place them on the cooling rack and spoon glaze over the doughnuts.
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon cinnamon
- Add sugar, milk, and cinnamon to a small bowl. Mix well to ensure sugar is completely dissolved. Place wax paper beneath cooling rack. Spoon glaze over doughnuts.
Makes 1 dozen
Alea Milham shares her tips for Premeditated Leftovers. Since 3 out of 5 in her household are gluten intolerant, she has declared majority rule, and made her home a gluten-free zone. She shares gluten-free recipes at Gluten-Free Flavor Full.and time while reducing waste in her home at
Thank you, Alea, for sharing this recipe with us all! I don't think any of my new roommates would complain if I hogged the kitchen to make these, do you?
Readers, come back on Tuesday for a quick and healthy treat from Chelsey of The Crazy Kitchen!