Wednesday, March 30, 2016

{Gluten and Dairy Free} Vanilla Bean Doughnuts

I LOVE Gluten Free on a Shoestring.  She makes these to die for vanilla bean doughnuts. In parenthesis I have put what I would do to make them dairy and egg free.  Click on the above link for the instructions and photos. Yum!!

For the Donuts
1 1/2 cups (210 g) all purpose gluten free flour
3/4 teaspoon xanthan gum (omit if your blend already contains it)
1/4 cup (36 g) cornstarch (or try potato starch or arrowroot)
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 teaspoon freshly grated nutmeg
3/4 cup (150 g) granulated sugar
4 tablespoons (56 g) unsalted butter, melted and cooled (I would use Earth's Balance)
4 tablespoons (48 g) nonhydrogenated vegetable shortening, melted and cooled (can be replaced with an equal amount of unsalted butter, by weight)
2 eggs (100 g, weighed out of shell) at room temperature, beaten (I would use 2 TBS of chia and 6 TBS of water)
3/4 cup (193 g) plain yogurt, at room temperature (I would use coconut yogurt)
1 vanilla bean (can replace with 1 1/2 teaspoons pure vanilla extract)
For the glazet
1 cup (115 g) confectioners’ sugar
2 to 4 teaspoons milk or buttermilk (or non-dairy milk)

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