A couple of weeks ago I received an email from Elizabeth Barbone, author of “Easy Gluten-Free Baking” and owner of http://www.glutenfreebaking.com. Elizabeth had invited me to be a part of a “cook along” for her new cookbook, How to Cook Gluten Free. I became acquainted with Elizabeth through Price Chopper when they invited me to one of their cooking classes. Elizabeth was one of the presenters at the class and she made a few of her recipes, including the one for Gluten Free Pumpkin Whoopie Pies that I blogged about after the class.
If your a regular reader here, you know that we don’t have to eat gluten free in our home. So why am I posting about gluten free baking and cooking? Well, because I have friends who have to be gluten free and I want to find and know easy, delicious, gluten free recipes to share with them when we get together!
I love knowing that there are alternatives out there that you can make that taste great. As a matter of fact, the two recipes I have made of Elizabeth’s are good enough to make again even if I don’t need to eat gluten free!
Elizabeth will post a round up of bloggers who participated in her cook along later this week. Watch website to view the round up of bloggers who joined in and see what they made!
Now, a little bit about these doughnuts, then I’ll share the recipe! These were super easy and very quick to make. I did get more donuts than the recipe said I would but I could have a smaller mini muffin tin. I got 30 mini donuts out of this recipe. A bonus of 6! I think these donuts would be awesome as a chocolate doughnut glazed version, and I just may do that when my friend Theresa visits me again (my gluten free friend!). I added some vanilla extract to the mix and used a little less sugar in the batter than the recipe calls for (only because I was too lazy to open a new bag…I’m so bad!). If your gluten free, this is a great way to have your donuts and still feel great not to mention consume less fat than a fried donut!
Powdered Sugar Doughnut Muffins – Gluten Free
from the book “How to Cook Gluten Free”
Author: Elizabeth Barbone
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my adaptations in red
3/4 cup white rice flour
1/2 cup cornstarch
1/4 cup sweet rice flour
3/4 cup granulated sugar (I used about 2/3 cup)
2 teaspoons baking power
1/4 teaspoon salt
1/4 teaspoon ground nutmeg1 teaspoon vanilla extract
3/4 cup milk (I use almond milk)
1/4 cup vegetable oil
1 large egg
1 package (1 pound) powdered sugar (I did not toss the sugar that was left over. Since it was only steam that coated the muffins, the sugar left over was not left unusable – I kept it for another use!)
Adjust oven rack to the middle position and preheat the oven to 350ºF. Lightly coat a mini muffin pan with nonstick cooking spray.
In a medium bowl, whisk together the dry ingredients. Add the wet ingredients and whisk to combine. The batter will be thin.
Fill the muffin cavities about half full. Bake for 20 to 25 minutes, until the muffins are golden brown. I used my smallest cookie scoop which is Tablespoon size, made for easy scooping!
Remove the muffins from the oven and working in batches, place them directly into the powdered sugar. Gently roll the muffins in the sugar to cover them. The steam from the hot muffins will make the sugar stick to the muffins. Remove the muffins from the sugar and tap off any excess. Transfer the muffins to a wire rack to cool. Store in an airtight container for up to 3 days or freeze for up to 1 month.
For blogging about this recipe I will receive Elizabeth’s new cookbook “How to Cook Gluten Free”.