Sunday, March 20, 2011


Just because we eliminated gluten (the protein in wheat) and casein (the protein in milk) from our diet, do not think we've gone totally healthy around here. This morning the kids wanted donuts so I did a few internet searches and found this recipe.

After mixing the batter it is important to let it proof. I put it under a cloth with some boiling water for just the right amount of humidity and warmth.
Now it is time to shape the donuts. Gluten free dough is different than working with wheat dough. To put it plainly, it's gloppier. It won't cut out and shape like dough that has gluten, so in order to shape the donuts you'll need to pipe the dough out of a gallon sized baggie. (Spray the inside of the bag with a GF cooking spray for the best results.) Pipe each one onto a piece of parchment paper. (I never used to buy parchment paper but I've gone through several rolls since going GFCF.)

Now the donuts need to proof. Your oven is the perfect place for this. (Confucius say, "Woman raising children with FASD have no time to clean oven before raising donut.")

Just heat the oven for a few minutes and then turn it off again. Place the steaming hot water at the bottom of the warmed oven and put the donuts in. Close the door and give the yeast a little privacy to do it's thing. (It takes about 20 minutes.)

Carefully turn each piece of parchment paper over and slide the donut dough into hot oil.

Fry, baby, fry.

The kids did the sugarin'. Along with plenty of finger lickin'.

We won't make these often, but they were the perfect remedy for a diet weary donut craving.


  1. I think I've said this before, but you are a total rockin' mom. Those look so yummy, and sound soul-nourishing! : )

  2. Kari,

    I wish I knew you! I'm cracking up at your "Confucius say" ;)

  3. You can reuse parchment paper too. I do it all the time.




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