Gluten-free donuts!

Posted on 05/03/2012 by rowangolightly
Mods, please tell me if this is verboten, but I wanna know...

Has anybody tried this recipe?

And I quote:

These are the lightest, fluffiest doughnuts I have ever eaten. They’re best eaten within a few hours after baking them but when isn’t that true of doughnuts? These? They’re a revelation.

I have to admit that I’ve never really been wowed by an all almond-flour treat before. I applaud them for all the people who can’t eat other grains. However, the ones I have sampled and made have usually come out dense, a little dull. These? These have changed my mind.

It’s the technique that’s important, as well as the proportions. By combining the dry ingredients, then mixing them in the blender until the batter is super smooth and cohesive, the final doughnuts come out wonderfully light. It reminds me of what I have been learning all about all gluten-free baking lately. Sometimes you have to veer sideways into an unfamiliar technique to find your way home to a familiar treat.

150 grams (about 1 1/4 cup) finely ground almond flour
1/4 teaspoon kosher salt
1/4 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon dried lemon peel (substitution: zest of 1/2 lemon)
3 large eggs, at room temperature
1/4 cup coconut oil, melted
3 tablespoons honey (the darker the better here)
1/4 teaspoon orange flower water (optional)

Preparing to bake. Preheat the oven to 350°. Grease a doughnut pan with a neutral-tasting oil.

Combining the dry ingredients. Whisk together the almond flour, salt, baking soda, ginger, cinnamon, and lemon peel in a large bowl. When they are well-combined, put them into a blender.

Making the batter. Pour the coconut oil, eggs, honey, and orange flower water into the blender. Blend on high speed until the batter is cohesive and smooth, with no sign of flour.

Pour the batter into the doughnut pan, dividing evenly between the six doughnut holes.

Baking the doughnuts. Bake until the doughnuts are firm to the touch, with just a bit of give, about 12 minutes. If you bake the doughnuts too long, they will be dry, so err on the side of ever-so-slight underbaking.

Allow the doughnuts to cool in the pan for 15 minutes then transfer them to a cooling rack.

Frost or glaze as you wish.

Makes 6 doughnuts.

To top these doughnuts, we combined a couple of tablespoons each of honey and Lyle’s Golden syrup with a smidge of butter. We heated them up on the stove until they were a thin liquid. We brushed this on tops of the doughnuts then sprinkled on some powdered sugar.
rowangolightly 4th-May-2012 02:39 pm (UTC)
Well, there ya go! I'm hoping to try making these next week. If I have time, I'll report back on how it goes.
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