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Gluten-Free Pumpkin Spice Donuts




Source of Recipe


Jeanette of Jeanette's Healthy Living


Recipe Introduction


The nice thing about baking with ratios is that substitution of ingredients becomes a breeze. Since ingredients are weighed out, any flour and liquid can be used as long as the ratio remains the same – almond flour can be substituted for brown rice flour, olive oil can be substituted for butter, and pumpkin puree or applesauce can be substituted for eggs or some of the fat.

As I started working on this Pumpkin Spice Donut recipe, I knew I wanted to make substitutions so this recipe would be dairy and egg-free on top of being gluten-free. The ratios I settled on were 2:1:1.5 flour/egg/liquid.

For my flours of choice, I used a mixture of brown rice flour, almond flour, potato starch and tapioca starch. The first time around, I used brown rice flour, but no almond flour, pumpkin puree or apple butter, and found the donuts a bit dry. By adding these other ingredients (and a bit more baking powder), these Pumpkin Spice Donuts came out moister and lighter. I was unable to weigh the oil as I have a very simple weighing scale, not one of those fancy digital ones.

For the egg, I substituted a mixture of pumpkin puree, egg replacer, water and baking powder (based on a recipe I found on Kim’s Cook It Allergy Free).

The results? These Baked Pumpkin Spice Donuts came out nice and light with a tender crumb. My little guy gobbled up three of these mini-doughnuts, and I gave the rest to a friend whose daughter is on a gluten-free diet. I hope she enjoyed them as much as my son.



Recipe Link: http://jeanetteshealthyliving.com/2011/09/gluten-free-ratio-rally-gluten-free-baked-pumpkin-spice-donuts-vegan.html

List of Ingredients




100 grams Gluten-Free Flour Blend (~ 3/4 cup plus 2 teaspoons), see below
50 grams ground jaggery (coarse) sugar or other unrefined sugar (~ 1/3 cup plus 1 tablespoon)
1 teaspoons baking powder
1/4 teaspoon salt
50 grams Egg Substitute (see below) or 1 egg
75 grams almond milk or other non-dairy milk (~ 1/3 cup)
1 tablespoon apple butter or pumpkin puree
1 1/2 teaspoons olive oil
1/2 teaspoon vanilla extract
1/2 teaspoon pumpkin spice

Cinnamon Sugar:
1 teaspoon ground cinnamon
3 tablespoons organic sugar


Recipe



1. Preheat oven to 325 degrees.
2. To make Egg Substitute, combine Ener-G Egg Replacer, warm water, baking powder and pumpkin puree. Set aside.
3. To make Pumpkin Spice Donuts, combine Gluten-Free Flour Blend, jaggery (coarse) sugar, baking powder, and salt in a medium bowl.
4. Add Egg Substitute, almond milk, apple butter, olive oil, vanilla and pumpkin spice.
5. Stir until well blended.
6. Fill each donut hole 2/3 full. Tap baking pan on the counter several times to get rid of air pockets.
7. Bake 8 minutes.
8. Meanwhile, mix together Cinnamon Sugar by combining cinnamon and sugar in a small bowl.
9. Remove donuts from pan and toss gently with Cinnamon Sugar.

Makes 10-12 mini-donuts

Gluten-Free Donut Flour Blend:
Ingredients:

125 grams brown rice flour (~1 cup + 1 teaspoon)
125 grams almond flour (~ 1 cup + 2 tablespoons)
125 grams potato starch (~ 3/4 cup)
25 grams tapioca starch (~ 1/4 cup)

Directions:
Sift all ingredients together.
Makes 400 grams.

Egg Substitute:
(makes 50 grams = 1 egg)

3/4 teaspoon Ener-G Egg Replacer
1 tablespoons warm water
3/4 teaspoon baking powder
1 1/2 tablespoons pumpkin puree