Baked Pumpkin Donuts! And new GF flour!!

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Oh, life IS good!

Yum!!  Donuts!  My husband dreams about donuts nightly!  He asks over and over again if I need anything from the grocery store, to use as an excuse to go out and get donuts.  Usually he doesn’t but on occasion he does.

I think growing up out East he has a particular love for that fried dough.  Here in Northern MN we don’t have “Donut Shops”.  You can buy donuts at your grocery stores and some bakeries but nothing like Dunkin Donuts.  I had never been to a Dunkin Donut store until we lived in Florida a few years ago.  I must say I did enjoy a donut once in a while but most of the time the fried smell got to me (I have a thing about the smell of fried food blech!).

I ran across a Gluten Free pumpkin donut recipe on www.cinnamonquill.com   (a great gluten free baking site) and I had to try it!

But I also sacrificed my Sunday morning and made not 1 but 2 batches so that I could try 2 different flour combos!  The things I do for my readers!!

I want to tell you about a flour mixture that my friend Erin introduced to me.  I have made Donuts, and chocolate chip cookies with huge success!!  Erin has made Carrot Cake (seriously could have been white flour!  soooooo good) and Brownie Bars.  All of these have been outstanding!
You can use this flour 1 for 1 in recipes for white flour!  Soooooooo exciting!

here it is!  really great replacement for white wheat flour!

Back to the donuts!  Here you go 2 versions both good but one better than the other.

Gluten Free Pumpkin Donuts!
(adapted from cinnamon quill)

1/4 cup millet flour
1/4 cup brown rice flour
1/4 cup tapioca flour
1/4 cup potato starch or flour
1/4 tsp guar gum
The above is one version – or just replace all above with 1 cup Domata or 1 cup white flour

1 tsp baking soda
1/4 tsp baking powder
1/4 cup brown sugar
2 Tbls grapseed oil
1/4 cup plain yogurt
1/2 cup pumpkin canned or apple sauce or a combo depending on how you want it to taste
1 1/2 tsp pumpkin pie spice (or cinnamon, ginger, nutmeg and cloves to equal 1 1/2 tsp)

Mix it up in no particular order.  Squirt into donut pan and bake at 400 degrees for 12-14 minutes

Mmmmmmm!  Add frosting or glaze if you like

ingredients!  I like to mix my apple and pumpkin sauce

I did not have millet flour so I ground some millet in my coffee grinder

Ta Da!  millet flour

here are all of the flours 

mmmmm!  no eggs! taste it!

my brother-in-law gave us this many years ago and I was soooooo  happy to dust it off!  Grease it well!

put dough into a plastic bag or pastry bag if you have one

cut the tip off and pipe the dough into the pans

here is the many flour mixture

wow!  golden and lovely!!  and they popped right out!

here is the glaze – just 2 tbls powdered sugar, a drizzle of milk, and some cinnamon
whisk and then either dip the donut in or drizzle on top

w

ooooooooooh!  sooooo good!

here are the donuts made with the Domata.  The dough was more elastic and not as good for the cake donut texture.  if you have all of the flours above do it the long way.

lumpy yet lovely!  both versions were fabulous treats so don’t shy away if you don’t have all of the specialty flours just make it with what you have!

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