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Tag Archives: allergy friendly

Vegan and Gluten Free Apple Cider Donuts Recipe (GF, V, NF, AF)

Apple Cider Donuts! The baked good that got me out of my baked goods slump. This is adapted from mydarlingvegan.com to make it gluten free as well as vegan.

Apple Cider Donuts (gluten free, vegan, nightshade free, allergy friendly)

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Here’s what you need:
For the donuts:
1 cup Pastry Blend flour mix (my own recipe)
1-1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp allspice
1/2 tsp salt
1/4 cup apple cider
1/4 cup applesauce
1/3 cup maple syrup
1 Tbsp oil (coconut or olive is what I use)
1 tsp vanilla

For an optional glaze (omit if you want to keep this sugar free):
1 cup powdered sugar
1 Tbsp apple cider

For a sugar dusting (substitutions for sugar free*):
1 Tbsp sugar* (I use a vegan organic granulated sugar)
1 tsp cinnamon
1/8 tsp nutmeg
* for sugar free, brush donuts with oil or Earth Balance butter, then press the donut into this sugar mixture but substitute coconut sugar or sucanat for typical sugar

Tools:
Measuring cups for quantities listed above
Stand mixer (I’ve also mixed these with a wooden spoon when I was too lazy to clean the Kitchenaid)
Donut pan (I like my stainless steel one from USA Pans)
Spoon for guiding batter into donut pan
Cooling rack
Small bowl for mixing sugar dusting (needs to be just bigger than a donut)

Here’s what you do:

1. Preheat oven to 350 degrees Fahrenheit and oil the donut pan (I use coconut oil or Earth Balance butter).
2. Mix all dry ingredients together in a big bowl.
3. Add the wet ingredients to the same big bowl and mix with dry until combined.
4. Spoon batter into donut pan, filling each about 2/3 full.
5. Bake for about 15 minutes, or until you can lightly press a donut with your finger and it bounces back into shape.
6. Let the donuts cool in the pan for a couple minutes, then move to a wire rack to cool for about 30 minutes.
7. Mix together the glaze in the stand mixer; mix together the sugar dusting in the small bowl.
8. Dip the donut tops in the glaze, then immediately dust with sugar mixture. (Again, for sugar free, brush donuts with oil or Earth Balance butter instead of using the glaze, then press the donut into the sugar mixture but substitute coconut sugar or sucanat for typical sugar)
9. Set aside the dipped and dusted donuts in a cool place so the glaze will harden.

Yields 6 donuts.

Gluten Free Flour Blend Recipes

In my quest to perfect survive gluten free baking, I’ve experimented with a lot of flours. Now I’m no where near as experienced as more serious gluten free bakers, I just do this in my spare time. But since my family has stopped eating wheat, dairy, and eggs I have taken it upon myself to make the treats we can no longer easily obtain from a store. Bread, cakes, cookies, pancakes, pastries, and donuts have become something of an obsession. And to make those I need just the right blend of flours.

The biggest thing I’ve learned about allergy-friendly baking is how important it is to have good flour blends. There is no one perfect blend that will work for everything, especially if you are able to sometimes add eggs to you mix. I have been using slightly different blends for bread, cake, etc. Soon I want to post all those recipes, but they’re not quite post-ready yet. In the meantime, I offer you some of my experimental mixes. I will probably update this post as I keep experimenting, but might as well put this out here now so I can refer to it as I post more.

A couple things to keep in mind about all the mixes:

  1. All blends yield about three cups. If you need more, just multiply the quantities by the number of batches needed.
  2. All flours are measured by weight, which is much more accurate than measuring by volume.
  3. I find my baking is more consistent if I weigh and mix my flours when they’re at room temperature. Flours should be stored in the freezer over the long term to prevent them from going rancid (source). I’ll usually pull my flours from the freezer the night before baking. Gluten free baking requires a little more advance preparation but the trade-off is getting to enjoy treats similar to the gluten-filled counterparts, so I’m willing to put in the extra effort.
  4. I get all my flours from Bob’s Red Mill, mostly because their certified gluten free facility and bulk foods store is about 10 minutes from my house. It smells really good there. And sometimes I sneak in a gluten free vegan cookie from the shop. Shhh, that’s our secret. You can find Bob’s Red Mill flours online if they aren’t available in your area.
  5. For more information about mixing gluten free flours, I like this post by Gluten-Free-Girl.

Rice Flour blend (good if you can use eggs with it since it turns out gummy with all egg replacers I’ve tried)

100 grams Brown Rice Flour
100 grams White Rice Flour
100 grams Sweet Rice Flour
80 grams Tapioca Flour
2.5 grams Xanthan Gum (or 1 teaspoon), in addition to what’s called for in your main recipe

 

Bread Blend #1 (no gum, no rice, good with egg replacers like chia seeds)

100 grams Sorghum Flour
100 grams Millet Flour
100 grams Oat Flour
80 grams Tapioca Flour

 

Bread Blend #2 (a little lighter than BB #1; no gum, good with egg replacers like chia seeds)

100 grams Sorghum Flour
100 grams White Rice Flour
100 grams Oat Flour
80 grams Tapioca Flour

 

Pastry Blend (no gum, good with egg replacers like chia seeds and a little lighter than the bread blends)

I’m still working on this one – I hate having more than five ingredients in a flour blend. But in the meantime….
50 grams Brown Rice Flour
50 grams White Rice Flour
50 grams Sweet Rice Flour
40 grams Tapioca Flour
100 grams Oat Flour
100 grams Millet Flour