Donuts! There's nothing like 'em!
They're nostalgic, indulgent, the epitome of hee, hee naughty comfort food.
I'm all for frying donuts. If you have lard on hand, that's the ticket! But I must say, the advent of the silicone donut pan just makes life easier. As long as you have a good traditional glaze and a tender cake-y texture, baked donuts are a great option. I have not tried to fry this recipe, so let me know if you do. Otherwise, here's my favorite donut pan.
I've created a gluten-free sourdough donut because I believe it best suits where so many of us are in our eating process. Sourdough is awesome because it predigests grains to make them nutritious and gentle. Gluten-free has been a boon of freedom for millions who would otherwise suffer from a variety of symptoms.
This marriage is fun, too! If you don't yet have a gluten-free sourdough starter, keeping it happy is a lot like caring for a low-maintenance pet. Somewhere down the line, ours was named Sally, and although it isn't a name I would have chosen, you can't really change someone's name. 😉 So, it stuck and “she” is a part of our family in addition to our traditional cafe.
At our cafe, we make gluten-free sourdough waffles. But these donuts are raising the bar. They may just become a new staple!
I make this recipe using coconut sugar, sucanat, or organic sugar. You can try honey, too, but keep it mind it makes the batter a little heavier. Dipped in cocoa butter glaze, these lovelies are hard to resist!
- 2 cups brown rice sourdough starter (make your own here)
- 1 cup sorghum flour
- 1 cup granny smith apple, peeled and diced
- ¾ cup olive oil, butter or animal fat, melted and cooled
- ½ cup flax seed meal
- 3 eggs, separated
- ⅔ cup organic sugar, coconut sugar, or sucanat
- 2 teaspoons gelatin, sustainably-sourced
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- ¾ teaspoon xanthan gum (non-GMO)
- ½ teaspoon allspice
- ½ teaspoon sea salt
- Makes 12 donuts.
- Preheat oven to 350 degrees Fahrenheit.
- Prepare donut pan by greasing it. Coconut oil spray also works well.
- Stir together sourdough starter, apple, melted fat, egg yolks, and sugar in a large bowl.
- Set aside.
- Sift together sorghum, flax seed meal, gelatin, cinnamon, baking soda, xanthan, allspice, and sea salt in a medium bowl.
- Set aside.
- Place egg whites in a metal mixing bowl and beat on medium-high speed until they become white, foamy, and somewhat voluminous.
- Stir dry ingredients partially into wet ingredients.
- When they are about halfway incorporated, add foamy egg whites, folding them in.
- Combine the three mixes until they are homogenized without over-mixing.
- Use a pastry bag or carefully spoon batter into prepared donut pan. Fill cavities almost full.
- Bake until puffed, browned, and a toothpick inserted into the center of one comes out clean, about 20 to 25 minutes. Start checking after 15 minutes.
- Cool for 20 minutes before popping donuts from the pan.
- Prepare a cookie sheet by lining it with parchment paper.
- Set aside until donuts cool.
- Chill donuts on cookie sheet before dipping to expedite the glazing process, either 10 minutes in the freezer or 30 minutes in the fridge.
- Use this time to prepare the glaze (see recipe below).
- Once donuts are chilled, dip each donut into glaze, swirling it a bit to evenly distribute the cinnamon and maple syrup.
- Flip over and glaze the second side, if desired, as well. Double dip the top side of each donut if you want a thicker glaze.
- Replace dipped donut on prepared cookie sheet and proceed with remaining donuts.
- Chill donuts until serving or leave out at room temperature if your house is cool.
- For crumb donuts, dip wet glazed donuts into a mixture of coconut sugar and cinnamon: ¼ cup sugar to 1 tablespoon cinnamon.
- Donuts may also be dipped in melted coconut oil before dipping in cinnamon sugar, which is easier and more cost effective.
- Chill them briefly to help set the oil and crumble.
- Melt ⅓ pound cocoa butter from which to measure the ½ cup.
- In a small, broad, flat-bottomed bowl whisk the glaze ingredients together. They may separate a bit, which is fine.
What's your favorite kind of donut? Will this gluten-free, sourdough version help them to make a comeback in your kitchen? Do you like the idea of baked or fried donuts best?
Looking for more nourishing, gut-healing foods that your family will love to eat?
Be sure to check my cookbook: Eat Beautiful: Grain-Free, Sugar-Free and Loving It (softcover version as well).
It contains all the recipes I've perfected through my family's years on a gut-healing diet.
My eBook and video package is currently 50% off. One of the bonus videos you'll get explains the grain-free baking technique I use to make amazing panini sandwiches for our gut-healing cafe in Eugene, Oregon!
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