I have to say that his is THE BEST gluten free dough I have ever used. No joke. Not very different from the real thing. This is a recipe that is very dear to me.
Mom and Dad (Filomena and Vincent) immigrated into this country in 1959. When they arrived, they landed in a trailer park in Northern Maine. There was an older couple in the park who taught them some great old fashion New England recipes. These donuts are one of the best ones. They were a huge part of my childhood and still are one on my happiest memories with my family. Mom and Dad made them for holiday mornings and sometimes just as a treat. Being Gluten Free is only hard for me because I miss the memories that come with the gluten full food. So I revised the dough, made it GF and vegan and honestly it’s GREAT! It’s even been enjoyed by friends who dislike most of my gluten free creations. Remember not one of my healthiest recipes so enjoy in moderation. They keep well in the freezer. The also do well warmed up the next day. Have some fiber and protein with them also. We all need treats, especially around the holidays. I hope you all enjoy them as much as we did. Check out Wednesday’s blog. It will be another recipe close to my heart.
GF and Vegan Old Fashion Donuts:
1/2 c unsweetened almond milk
2 tsp baking powder
2 Tbl oil
1 1/2 tsp egg replacer whisked with 2 Tbl warm water OR 1 egg
1/2 sugar, you could try coconut sugar. If you do email me how it went
1/2 tps EACH cinnamon and ginger
1/4 tsp nutmeg
1/8 tsp EACH clove and allspice
1/16 tsp black pepper (this is the secret weapon)
1/2 tsp salt
Approximately 3 c gluten free flour ( I used 1 1/2 c oat, 1 c brown rice and 1/2 c potato starch)
1 tsp xanthum
16 oz Earth Balance shortening
1) Whisk the milk and baking powder together. Let sit for about 10 minutes. It will get nice and foamy.
2) Mix all the dry except the GF flours. Add the oil and egg to the foamy milk mixture in a metal bowl. Add the dry and stir with a whisk to combine. Then start adding the flour to the mix with a wooden spoon. It took the full 3 c for me but depending on the flours, climate and your personal tough, it may differ. It will become a soft, fragrant and very easy to work with dough (rare with GF I know).
3) Roll dough out in 2 batches about 1 inch thick. Cut into whatever shape you like. I like the holes. They seem to fry up better.
4) Heat up Earth Balance shortening in a fry pan. We used a saute pan. The donuts need to be covered by oil. Also, get a good thermometer. The oil is best if kept at 350 degrees. It will cool as you add the dough. Keep an eye out. Frying sounds daunting but it’s pretty easy. Also, by keeping the temp even, the donuts will be less greasy and crispy with a lovely moist center. Always have a plate with paper towels to drain the excess oil. Makes about 15 holes.
5) Glaze while still warm. Just have some powered sugar in a bowl. Whisk in milk and/or water until the glaze is thick and creamy but liquid enough to dip the hot donuts.