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These donuts are easy. It’s wonderful to have a donut without the wait. I tried baking them and frying in palm oil. Baking was good, frying was better.
Ingredients

1¾ cups of Miracle Flour Blend
¾ tsp. xanthan gum
1½ tsp. baking powder
¼ tsp. baking soda
¼ tsp. cream of tartar
¼ tsp. Celtic Sea Salt
½ tsp. ground nutmeg
½ cup pure cane sugar
4 TBL. unsalted butter, melted and cooled to room temperature
4 TBL. Palm Oil, melted and cooled to room temperature
1½ tsp. Pure vanilla
¾ cup greek yogurt, room temperature
2 eggs, slightly beaten

Glaze
1 cup confectioners sugar
3-4 tsp. of rice milk, more if needed

Instructions

To Bake:
1. Pre-heat oven to 350. Line baking sheet with non-stick aluminum foil. Spray oil on it.
2. In the bowl of stand mixer, add dry ingredients and mix well with a whisk.
3. Add the butter, palm oil, eggs, vanilla, and yogurt. Mix well with paddle attachment.
4. You can use a donut maker or do what I did. Scoop out ¼ cup of dough and drop it into a small bowl filled with miracle flour blend. Lightly coat. Pat out to about ½” thick. Lay on foil. I used a medicine cup that we had left over from all those years of giving Connor liquid medicine (regretfully). I used it to make the whole in the center. Remove the ring and lay next to whole. Bake for 13 minutes. They will not be brown except on the bottom.

To Fry:
1. Heat Palm oil ( I used) or Refined coconut oil in a saucepan. About ¾ cup deep. Heat on Medium High. When melted turn down to medium heat, so you don’t scorch.
2. Drop a donut hole into oil. If it floats immediately then the oil is ready. Cook donuts until brown flip and do the other side. It only takes a minute or two. If they are still doughy inside, then bake for 4-5 minutes.
3. Remove donuts from oil with slotted spoon and place on wire rack to drain and cool. *You may want to lay paper towels under rack to absorb excess.
4. Make glaze and glaze as you eat. That way any you don’t eat you can save and re-heat. Not going to work if they are glazed already.

These are wonderful warm and good cold. I got the original recipe from Gluten Free on a Shoestring Cookbook and modified it a little.

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