I remember homemade donuts from my childhood. My grandmother used to make them, my aunts made them, my mother made them occasionally; I even helped once or twice while growing up. I had never made them by myself, though. I hadn’t been much of a donut eater for years. Donuts were a logical thing to give up when I was watching my weight. And obviously, I haven’t touched one since going gluten free over a year ago. Hell, I’ve cut way back on sugar these days, so I hardly eat anything sweet anymore. But even I crave the taste every once in a while.
David loves donuts. He loves them so much that his coworkers know to feed anything leftover in the Dunkin’ box to him at the end of the day. So Christmas morning, one of my presents to him was homemade, gluten-free donuts. I was looking forward to a sugar binge, and my inner-matriarch wanted to prove that not only could I make donuts, but I could make good, gluten-free donuts.
David and I were both ecstatic with the outcome.
I used this recipe from Celiac.com. I followed it exactly, except I used my own flour mix, cornstarch in place of the soy flour, and cornstarch to dust the board and dough. This dough is sticky, sticky, sticky. It took a lot of extra cornstarch sprinkled on the cutting board and dough, as well as a piece of parchment paper over top of the dough to accomplish the rolling. That, and considerable patience. But it was worth it.
These were slightly denser than the cake donuts I remembered, and tasted just about perfect. If I was in a hurry, I think I would just drop the dough by spoonfuls into the oil, to make donut holes. We dipped some in cinnamon and sugar, some in powdered sugar, and some in a chocolate glaze, and gorged ourselves. The rest we froze plain, and have been nuking them to take the chill off, then devouring.
Special thanks to David for delaying gratification to take these photos for me!
Some of the tools used:
Work in progress:
Fry ‘er up:Almost done:
Ready, Set, Eat!