#Maple crumb donuts free

#Maple crumb donuts free

I'm excited to share my recipes with you, whether you are on a gluten free diet or not-there will be plenty of variety for everyone! So come on in to my kitchen where the music is playing, the coffee is hot, the wine is flowing (and the kids and dog are underfoot). Out went the wheat flour and in came a parade of strange sounding ingredients, ancient grains, and new, never-been-touched-by-gluten kitchen equipment. I always love a good challenge, so right after my positive endoscopy I got straight to work in the kitchen, developing gluten free versions of all my old favorite recipes. Welcome! I'm Alison-recipe developer, mom to three great kids, and a celiac.

If you make this or any other of our recipes be sure to leave a comment below and post a picture and tag us on Instagram using the hashtags #agirldefloured #deflouredrecipes!

Gluten-Free Sour Cream Old Fashioned Doughnuts.

Baked Gluten-Free Apple Cider Doughnuts.

Glazed Buttermilk Strawberry Shortcake Doughnuts.

Do you like doughnuts? What are your favorite flavors? LOVE DOUGHNUTS? CHECK OUT THESE OTHER RECIPES! I know I’m going to have tons of fun using this basic doughnut recipe as a base to let my imagination run wild. They were sturdy but tender, flavorful, and perfect for dunking in my coffee. The resulting doughnuts were much more in line with what I was hoping for. The second time around ( after consulting a few more recipes) I combined rice and millet flours with tapioca flour, and instead of sour cream, I added powdered milk. As the company grew, handmade efforts were traded in for high-tech, donut-producing machines. This donut, one of four original donuts, was immensely popular, but it had to be handmade. But I needed to try again to get what I was after. Dunkin Donuts still has a cruller on their menu, which is probably why most people dont remember their original cruller.

It was the perfect solution for a sadly misshapen doughnut. A brilliant friend suggested we use them as strawberry shortcake cups. They rose high out of the pan and when inverted, looked quite a bit like flying saucers. I tried a combination of sorghum, millet and tapioca flours and added sour cream for moisture. And it inspired me to go out and get my own doughnut pans (because sadly I live too far away to go the bakery on a regular basis). It absolutely restored my hope that doughnuts could be good when made gluten-free. Best of all, it didn’t fall apart when I gave it the requisite dunk in my latte. It was a wonderful thing–dense, soft, moist and spectacularly redolent of maple syrup. I had tried gluten-free doughnuts (mostly the packaged variety) and was underwhelmed to say the least.īut a while back I had a maple-glazed doughnut from Zest Bakery. But just the fact that I couldn’t have one, the idea that people could line up at the apple orchard for hot cider doughnuts, or even go to Dunkin’ on a whim for Pete’s sake (and I could not), was deeply upsetting. It’s not like I ate a lot of them BGF (before gluten-free)–I would indulge perhaps a few times a year. One thing I have missed terribly since going gluten-free is a good doughnut. Gluten-Free Baked Maple Glazed Doughnuts | Jump to Recipe