Wednesday, February 22, 2012

Allergy Free Donuts

Yes!  It's a donut-a baked donut!  These were heavenly and everyone enjoyed them.  I was even talked into making another batch that very night.  It was Bee's first ever donut.  When we asked her what she thought a donut was she responded, "a chip!"  No, she soon learned that a donut is not a chip but she was thrilled with the discovery of donuts.



Sugar and Spice Donuts
1 1/2 cups flour blend (4 cups rice flour, 1 1/3 cup potato starch, 2/3 cup tapioca flour)
1 cup sugar
2 teaspoons baking powder
3/4 teaspoon salt
1 teaspoon xanthan gum
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
3 teaspoons egg replacer whisked with 4 T rice milk
1/4 cup olive oil
1/2 cup rice milk

Mix flour blend through nutmeg together in large bowl.  In separate bowl whisk the egg replacer, olive oil, and rice milk.  Pour the wet ingredients into the bowl with the dry ingredients and blend well.  Spoon into greased donut pans, filling them 3/4 full.  Bake at 350 for 15 minutes.  Take out and turn onto cooling rack and then glaze and add sugar sprinkles.

Makes 12 donuts.

Glaze
1 cup powdered sugar
1 T plus 1 1/2 teaspoons rice milk
1/2 teaspoon vanilla
1 1/2 teaspoons Earth Balance melted
Whisk all ingredients together and pour over warm donuts.

Sugar and Spice Sprinkles
1/4 cup sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon salt
1/16 teaspoon cloves
Combine and sprinkle over glaze topping or over warm donuts.

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