Monday, October 17, 2011

Gluten-Free Apple Cider Donuts

As fall rolls in, I have really been resenting my recent status of "gluten intolerant." I thought I had a handle on it as I learned to substitute rice pasta in my lasagna and how to always have a gluten-free Udi's hamburger bun in my freezer in case of a last minute trip to a restaurant for dinner, but I was still pretty grumpy about not eating the wheat bread I bake for my family and the chewiness of a hunk of french bread served with my french onion soup.
Earlier today I received an email for a recipe for Apple Cider donuts and that put me over the edge. I was craving the taste of a fried donut. The sweetness, the texture, the idea of having one, put me on a one-way track to a new recipe. I experimented with the flours I had and what I had learned so far about combining them and this is what I ended up with.
They come out soft and tender but don't fall apart and as they cool the outside becomes crunchy, which was delightful news to my crunch-deprived palate. I used Truvia and cinnamon to roll the dough in after frying, which cut down on the sugar. I plan to experiment more with the Truvia in my batter but I think the sugar will be tough to replace as far as what it lends to the texture and flavor.

Ingredients
1 1/2 cups apple cider
1/2 cup coconut oil
1/2 cup coconut flour
1/2 cup almond flour
1/2 cup white rice flour
1/2 cup tapioca flour
1 T xanthan gum
1  cup of evaporated cane juice(divided)
1 tsp baking powder(aluminum free)
1/2 tsp baking soda
1 tsp sea salt
2 tsp cinnamon(divided)
1 1/2 tsp vanilla
4 eggs from pastured hens, beaten
Lard or coconut oil for frying

The How To's:
In a small saucepan, heat the apple cider to a boil and continue to boil until it is reduced to 1/2 cup. Remove from heat and add the coconut oil and allow to melt. Set aside to cool slightly.

In a small, deep bowl, combine 1/2 cup evaporated cane juice or granulated stevia with 1 tsp cinnamon. Mix well and set aside.

In a large bowl, combine flours, sugar and dry seasoning. Mix well with a whisk. Make a well in the center and add the vanilla, beaten egg and cooled oil and cider mixture. Stir with a wooden spoon until you have a dough similar to cookie dough.

Heat a fat of your choice for frying in a dutch oven. I prefer coconut oil or lard. Heat to frying temperature(about 350 degrees). Take a large metal spoon and scoop up a dough ball, the size of a golf ball. Gently drop into the hot fat. Fry, turning if necessary and cook until brown. Remove with a metal slotted spoon and lay on folded paper towels to drain for about 30 seconds. Roll in cinnamon sugar mixture while still hot. Place on a cookie sheet and put on hold in a warm oven.  Repeat the process with the remaining dough.

Serve your donuts to a delighted brood of children and husbands :)  Makes 18 donut holes.

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6 comments:

Lea H @ Nourishing Treasures said...

This sounds absolutely delicious! Found you through KerryAnn's post.

realfood2health said...

This looks lovely! I can't wait to try it out.. I am so in the mood for GF donuts... Found you through KerryAnn's post too!

dinah lue said...

OH.....gotta try this!

Sunflower said...

Hi these look perfect! Would subbing brown rice flour be a no-no? thanks!

frugalhsmom said...

Hi Sunflower, typically rice flour should never be more than about 25% of a recipe so using all rice flour would probably not have optimal results. If you are just using the brown in place of the white, that should be fine.

Kinsey said...

I just made these this morning for "Donut Day," and they are delicious. Thanks! I found you through KerryAnn's post, and I just posted a link to your recipe on my "Slow Food in a Fast Life" Facebook group.