Candice here and I’m so excited to share this post! I know my usual posts are about interiors and spaces, but today I’m arguing that what goes on in the kitchen is just as much a part of living as how we decorate. You may not know, but I’ve been eating gluten free for almost 6 years now. A friend shared with me about the gluten free way of eating and thought I’d try it during that particularly stressful season of life. One month later my face complexion was clear, I didn’t need coffee anymore, and I lost 10 lbs!
The truth is that before gluten free cookies and pizzas were readily available, a wheat free diet meant discovering ancient grains, learning to eat in season vegetables and becoming more choosey about the meat I bought.
Then, a few years ago it happened…. gluten free baking mixes hit the supermarket shelves, and while most substitutes didn’t satisfy, I began baking again. And it felt so, so good.
After meeting my beautiful friend Lauren, I learned that she shared my experience and wasn’t even able to eat her own wedding cake! Now, Lauren develops her own recipes (like these divine gluten free donuts), and last week she invited me over to learn her latest concoction: gluten free, baked donuts.
Over coffee, and with her little pooch to keep us company, she shared her passion about baking gluten free and enjoying every bite.
Gluten Free Donuts –
2 c All purpose gluten free flour* (see Lauren’s homemade gluten free flour mix below)
½ c Cocoa Powder
1 tsp Xanthum gum (Eliminate if your gluten free flour mix includes this)
1 tsp Baking soda
½ tsp Salt
1 c Coconut Milk (or almond milk)
1 ½ c Brown sugar
2 tsp Vanilla
½ c Grape seed oil, or any flavorless oil
Heat oven to 325 degrees. Sift dry ingredients in a large bowl and mix until well combined. (Using a sifter when baking gluten free makes a big difference.) In a medium bowl add coconut milk, brown sugar, eggs, vanilla, and oil.
Add wet ingredients to your dry mixture.
Pour mixture into a plastic bag and make a medium cut in the corner, then squeeze batter into donut pan until 2/3 full.
Bake for 12-13 minutes, until soft and springy to touch. Turn out onto rack to cool.
Espresso Glaze –
2 TBS Brewed espresso
4 TBS Plain greek yogurt
2 c Confectioner’s sugar
2 tsp Vanilla
3-4 TBS Coconut milk
Combine espresso, vanilla, greek yogurt, and stir until well incorporated. Add confectioner’s sugar. Then, add coconut milk if needed to thin out glaze. Keeping your eye on consistency, add more sugar if it’s too thin, or add a bit more milk if it’s too thick.
And finally, Lauren’s gluten free flour mix:
3 cups White Rice Flour
1 ¼ c Tapioca Flour
¾ c Corn Starch
¼ c Sweet White Sorgum Flour
Sift together until well combined. Store in the refrigerator in an air tight container.
Thank you so much, Lauren, for having me over for such a sweet breakfast and for sharing your secrets with us.
Now I want to hear – are you gluten free? I’d love to hear a little bit more about your journey to feel your best…