Gluten-free and (mostly) vegan (mostly baking) ebook

Last summer I spent several weeks working on recipes with the inimitable Sara Boswell, sorghum scientist and vintage goddess, and the results are here, in this ebook (note: I am uncredited as I wrote it while an employee of Enjoy Life Foods). 

Here's where you can download the ebook: http://www.enjoylifefoods.com/ebook/

The donut recipes, a joint effort between the two of us, are by far my favorites. 

The pumpkin donut is especially tasty:

Pumpkin Chocolate Chip Cake Donuts

Makes 4 large or 6 small cake donuts

These not-too-sweet pumpkin donuts will fool even the most discerning donut eater. They’re light, fluffy and delicious and we loved them when they’re simply dipped in sugar glaze. As with the other donuts, the key to making these come out just right is mixing the donuts as we recommend below and not adding the baking soda until the very end.

 

¾ C sorghum flour

¼ C tapioca starch

1 ½ t baking powder

1/4 t salt

¼ t cinnamon

1 pinch nutmeg

1 pinch clove

3 T sugar

1 T honey (or maple or agave)

2 T palm oil

2 T “Tapioca egg” (1 T tapioca starch, 1 Cup water, combined and heated until translucent and gelled; use cold) More info here.

1/4 C pumpkin puree

1/3 C rice milk, coconut milk, water

½ t apple cider vinegar

1/8 t baking soda

1 T  Semi-Sweet Chocolate Chips

Sugar Glaze (recipe below)

 

Preheat oven to 375F.

 

Grease the donut pan with a very thin coating of palm oil and dust the oil with sorghum flour. This will allow the donut to de-pan easily.

 

Mix dry ingredients except for baking soda together. Cream honey, sugar, and palm oil in a bowl, then mix in pumpkin puree. The mixture will be streaky – don’t worry. Mix in ½ the dry ingredients including the spices (except the baking soda) followed by the rice milk and the remaining ½ of the dry ingredients (except the baking soda). Fold in the “tapioca egg” 1 tablespoon at a time and mix thoroughly. Add apple cider vinegar to the mixture. Once that is mixed in, incorporate the baking soda. Fold in the chocolate chips then pour batter into prepared donut pan.

 

Bake at 375 for 15-17 minutes.

 

Dip into sugar glaze while still warm and place on wire rack. Excess glaze can be returned to the pan and reused.

 

If baking ahead, freeze un-iced donuts as soon as they cool. Decorate before serving.

 

Sugar Glaze

2 cups confectioner’s sugar

2 T water + 1 T water if too stiff

1 t vanilla (optional)

 

In the bowl of a food processor, mix the confectioner’s sugar until free of lumps (you can skip the mixing step if yours is lump-free). Add water, 1 tablespoon at a time, until the mixture is smooth. If using vanilla, add it while the mixture is still lumpy to avoid making the mixture too thin.

If using this to coat donuts, stir mixture just as donuts are coming out of the oven and pour over top of donuts set on a wire rack a minute after they have come out. The excess glaze can be reused.