Jumping on the bandwagon: oven baked gluten free donuts

Posted on Sep 20, 2013 in recipes | 14 comments

gluten free donuts jamjnr.com

Remember those chocolate raspberry tarts I made for Chinese Valentines Day and how they ticked every single trendy box?

I’m afraid I’m at it again – although not intentionally.

gluten free donuts jamjnr.com

Just for the record you can tick off gluten free, coconut oil and almond milk. The holy trinity of Pinterest.

And there’s a coconut oil chocolate glaze thrown in for free too.

gluten free donuts jamjnr.com

I have really lost my baking mojo in Shanghai. The local flour is fine for pastry and biscuits but I’ve lost count of the cupcakes I’ve binned. At some point I’m just going to have to suck it up and use the imported US stuff at $10 a bag. When this recipe flashed up on a friends Facebook stream a couple of weeks ago and given my ongoing issues with crappy cake flour, I saved it for a rainy day.

Rich had to made a quick side trip to Barcelona last week so I had the perfect excuse to rumble these up as a treat for him. And I was kind of curious myself I have to admit as to how they would turn out.

gluten free donuts jamjnr.com

gluten free donuts jamjnr.com

Things you should know before you start:

  • First time I made these I didn’t wipe it around the funnel thingy in the middle. Do as I say not as I do. Or you too will be scoffing bits of broken off donut which is no bad thing but these are for sharing not for eating before they get to the table.
  • They don’t keep very well and probably need to be eaten as close as possible to 24 hours after they come out of the oven. Use your best judgement on whether that is a good thing or not.
  • Next time I make them I’ll be going with hundreds and thousands on top not toasted coconut. Treat yourself – these things are smaller than a mouthful and in the big scheme of things it doesn’t really matter.
  • I think silicone baking trays suck. What is it with them? Someone needs to enlighten me!

Other than that you’re good to go. For anyone who needs to watch their gluten intake or watch their waistline I reckon these make a more than adequate compromise. They will satisfy a mid afternoon sweet craving without breaking the calorie bank.

I have to admit Rich was a little underwhelmed in a typical male way. He prefers his doughnuts deep fried, filled with jam and rolled in sugar and really, don’t we all?

Let’s not kid ourselves here – there’s nothing like the real thing right?

5.0 from 1 reviews
Gluten free donuts
 
Prep time
Cook time
Total time
 
Simple gluten free mini donuts with a light crumb texture
Author:
Recipe type: Easy
Cuisine: Baking
Serves: 24
Ingredients
Donuts
  • ¼ cup cornflour
  • ¾ cup ground almonds
  • 1.5 tsp baking powder
  • 1 tsp vanilla essence
  • 2 tbsp maple syrup
  • 2 eggs, beaten
  • 2 tbsp melted coconut oil
  • 1 tbsp milk (almond, coconut, full fat etc)
Chocolate glaze
  • 1 tbsp melted coconut oil
  • 1 tbsp maple syrup
  • 1 tbsp cocoa powder
Topping
  • Choose from toasted coconut, crushed walnuts or sprinkles
Method
  1. Preheat oven to 180 degrees and spray a mini donut tray with oil including around the funnel of each hole
  2. Whisk all the dry ingredients together to get rid of any lumps.
  3. Whisk all the wet ingredients together and stir through the dry ingredients. Mix thoroughly.
  4. Use a melon baller (mine holds just less than 1 tablespoon of mixture) and fill the molds ⅔ full.
  5. Bake for 6-8 minutes or until a skewer comes out clean. (mine took 6 minutes)
  6. Allow to cool for 10 minutes in the tray before removing to a cooling rack.
  7. Dip in the chocolate sauce and top with toasted coconut.
Notes
There is plenty of rise in the dough so don't fill the trays more than ⅔ full.

 

 

 

 

 

14 Comments

  1. I haven’t bought any silicone baking gadgets but I know so many who swear by them. Perhaps after your verdict I’m a little less envious. Best to stick with what you’ve got! I love the look of these and I’m sure I could devour quite a few and I love how you can be quite versatile with how you decorate them xx

    • I really want to throw the silicon trays out but I can’t bring myself to do it! The donuts are actually quite nice they just don’t have the traditional donut texture. I’ll definitely make them again.

  2. These look yummy! Most gluten free goodies don’t last well, they tend to dry out quickly so I try and eat them fast :) I’m not a fan of silicon trays either, things sweat in them so they don’t get a nice crust or colour as they would with metal ones. What a shame you can’t get decent flour art a decent price, perhaps you could buy some ‘bread improver’ that you can mix into it to make it stronger. It would be easy to order sent to you and cheaper than buying the imported flour.

    • That’s good to know that gluten free goodies don’t last well – they went really crumbly the day after. Which didn’t stop me eating them I have to admit. I’m with you on silicon trays although this small one worked out ok for the donuts – I need to chuck the loaf tin away it does’t hold it’s shape.

  3. Gluten free donuts – who would have thought. I have used tupperware (with all the anti cancer OK to put in the oven tags) silicone baking trays and slice trays, that don’t require greasing and had perfect results – unfortunately I haven’t had much luck with the cheaper versions.
    PS this is not an ad for tupperware just my own observations.

    • I wonder what the difference is between the Tupperware ones and my silicon ones? I definitely have to oil these ones or everything sticks. Maybe I should take the hint and go back to my old fashioned metal ones.

  4. I’m with you – give me a metal cake tin anyday, the silicone ones drive me nuts. Isn’t it funny the basic foods that are hard to find in foreign countries?! I’ll never forget what it was like going to a supermarket in San Sebastian to get some ingredients for a stirfry, and not being able to find soy or oyster sauce or anything stir-fry-ish and being absolutely stumped as to what we could cook with what was available. So we went out for tapas instead (I think that was a much better idea anyway!).

    • I used to do the same in Tokyo – go into the supermarket with a set idea of what to cook for dinner and then leave with nothing. Til I figured out I should be cooking Japanese and Rich coined the term ‘japas’ and then we were sorted. I’m lucky here there is so much more European food available – I just can’t figure out the flour.

  5. These look lovely and I’d be even more tempted with the hundreds and thousands. I don’t like silicon baking trays, they seem much more temperamental, or maybe that’s me. GG

    • I don’t think it’s just you :) I’m going to give mine away I’ve decided – apart from the mini donut one which seems to work.

  6. I really just liked reading the points at the end. I have dozens ( yes I used to work for a cooking shop) of silicone baking trays in all shapes and sizes & I have to say I never use them . I prefer the real thing. Some times they are good for getting out the baked goods held within their clutches and other times they fail dismally. I love the look of your donuts and I am sure they are good but Ill be looking for the fat laden ones now you’ve mentioned the word….dddonutsss….

    • I think the verdict is in – the silicon bakeware has to be trashed.

  7. I feel bad for my friends who must remain gluten, sugar or fat free. There’s nothing quite like a homemade donut that leaves you feeling just a tinge of guilt. :)

    • I know what you mean Maureen – I try to eat healthy but sometimes you just have to face dive into a jammy donut :)