Gluten-Free Baked Donuts

Found on Multiply Delicious 

Gluten-Free Donuts

Print Recipe

1/2 cup almond milk

1/2 teaspoon cider vinegar

3 tablespoons water

1 tablespoons ground flaxseed meal

1/2 cup organic cane sugar

2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon xanthan gum

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 1/2 cups Gluten-Free All Purpose Flour (I used Red Mill)

1/4 cup almond flour

1 tablespoon organic refined coconut oil, melted

Cinnamon Sugar Coating

1/2 cup organic cane sugar

2 teaspoons ground cinnamon

Instructions:

Preheat oven to 350 degrees.  Lightly grease 6 or 8 donut molds with cooking spray.

In small bowl, make “buttermilk” by combining the almond milk and cider vinegar.  In another small bowl, mix together the water and flaxseed meal and allow to thicken for 3 to 5 minutes.

In a large mixing bowl, whisk together 1/2 cup organic cane sugar, baking powder, baking soda, salt, xanthan gum, cinnamon, and nutmeg.  Stir in the flaxseed mixture and the “buttermilk” mixture.  Gradually add the baking mix and almond flour and stir until the dry ingredients are thoroughly combined but the dough is still soft.  Spoon the dough into donut molds and bake 15 to 20 minutes, or until donuts are golden and firm.  Remove the donuts from the oven and turn out onto cooling racks to cool.

In a small bowl, mix together cinnamon-sugar mixture by combining sugar and cinnamon.

Brush the donuts with melted coconut oil and coat donut with cinnamon-sugar mixture.  Serve immediately.

Serves about 6 to 8.

Recipe Adapted from Allergy-Free Desserts

Strawberry Cornmeal Muffins *both vegan and non*

Found on The Copy Cat Cook

Vegan/Gluten-free Version

1 cup cornmeal
½ cup brown rice flour
¼ cup coconut flour
¼ cup tapioca flour
½ cup granulated sugar
2 tsp baking powder
1 tsp xanthan gum                                                                                                                                                                                                           ½ teaspoon salt
Egg replacer equal to one egg
¼ cup oil
1 cup almond milk
1 cup chopped strawberries, plus 1/2 cup for garnish

In a large mixing bowl, combine cornmeal, flours, sugar, baking powder, xanthan gum and salt. Add egg replacer, oil and milk, stirring until just combined. Fold in one cup chopped strawberries.

Fill muffin cups 3/4 full, then garnish with a few chopped berries. Bake at 400 degrees F for 20-25 minutes or until done. Allow the muffins to cool before removing from the muffin tin.

Found on Eating out Loud

Non Vegan/Gluten-free Version

1 cup cornmeal
1 cup flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 beaten egg
1/4 cup oil
1 cup milk
1 cup chopped strawberries, plus 1/2 cup for garnish

In a large mixing bowl, combine cornmeal, flour, sugar, baking powder, and salt. Add beaten egg, oil and milk, stirring until just combined. Fold in 1 cup chopped strawberries. I used smaller berries and simply cut them in half. I suggest chopping the berries no larger than 1/2″.

Fill muffin cups 3/4 full, then garnish with a few chopped berries. Bake at 400F (200C) for 20-25 minutes or until testing done.

Allow the muffins to cool before removing from the muffin tin. I ran a sharp knife around the edge of each muffin, then popped them out of the tin.

Gluten-free, Vegan Chocolate Layer Cake

Found on The Copy Cat Cook

For the cake:
2 cups brown rice flour
½ cup cocoa powder
¼ cup tapioca flour
½ tsp xanthan gum
1 ½ tsp baking soda
¾ tsp baking powder
1 1/3 cups unrefined sugar
½ tsp sea salt
1 ¾ cups vanilla almond milk
2 tbsp rice vinegar
2 tsp pure vanilla extract
¼ cup grapeseed oil

For the frosting:
½ cup vegan margarine
3 cups icing sugar
1 tsp vanilla
2 tbsp almond milk

Preheat oven to 350 degrees F. In a large bowl, sift together flour, cocoa powder, tapioca flour, xanthan gum, baking powder and baking soda, then add in sugar and salt and mix well.

In another bowl, combine almond milk, vinegar, extracts and oil. Add wet mixture to the dry and stir until well combined. Pour into two lightly oiled round cake pans, distributing batter as evenly as possible.

Bake for 24-28 minutes, or until a toothpick inserted in the centre of each comes out clean. Remove from oven and let cool on a cooling rack.

To make the frosting, beat the margarine and sugar together, then add the vanilla and almond milk. Mix until the frosting is soft and creamy. You might need to add more sugar or almond milk – I added another cup of icing sugar and a few more tablespoons of milk until I got the consistency and flavour I wanted. Feel free to play around with it until you get what’s right for you.

Reserve about ¼ cup of frosting for decorating the top. Spread the rest evenly onto one cake, then carefully place the other on top. Pipe the frosting as desired.

Fruiti Sushi (Gluten Free)

Found on Betty Crocker

1 1/4	cups Rice Chex® cereal (gluten free)
1	cup white vanilla baking chips
4	rolls Betty Crocker® Fruit Roll-Ups® chewy fruit snack (any favorite flavor; from 5-oz box), unwrapped
12	candy worms

	Print these coupons...
	$1.00 off Betty Crocker® Cake and Frosting $1.00 off Betty Crocker® Fruit Snacks Plus 59 more...
	About Concordance™

1. Place cereal in resealable food-storage plastic bag; seal bag and crush with fingers to make 3/4 cup.
2. In medium microwavable bowl, microwave baking chips as directed on package until melted and stirred smooth. Add crushed cereal; stir until well coated.
3. Unroll fruit snack rolls. For each sushi roll, spread 1/4 of cereal mixture on snack roll to within 1/2 inch of one short side. Arrange 3 candy worms, side by side, on cereal-covered short side.
4. Starting with short side topped with candy worms, roll up each snack roll tightly, pressing unfilled short side of roll to seal. Let sushi rolls stand 5 to 10 minutes or until firm. Cut each roll into 4 slices. Store loosely covered.

french toast- gluten free!

Found on GlutenFreeGirl

It's hard to go wrong with French toast. Sweet and milky, chewier than pancakes, love with crusts — this breakfast always makes me happy. Last week, with half a loaf of gluten-free bread left, the Chef turned to me and said, "Tomorrow, French toast."

Oh yes.

Our friend Tita taught us a trick to make the French toast puff up even more. When she told it to us, we thought she was crazy. But, as is always true, Tita was right. After you have soaked the bread in the eggy liquid, and browned one side, remove the slices from the pan and soak them again. When the bread returns to the pan, it will puff and swell pleasantly. More room for maple syrup, as far as I am concerned.
5 eggs
1/4 cup milk (soy or rice milk would be fine here)
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
6 slices of gluten-free bread (we used this sandwich bread), at least 1/2 inch thick
4 tablespoons canola oil
4 tablespoons butter

Preparing to cook. Slice the bread at least 1/2 inch thick. Mix everything from the eggs to ginger together with a whisk. Bring a large sauté pan to medium heat. (Not screaming hot, says the Chef. Just enough to be nicely warm.)

Soaking the bread. Soak the bread in the liquids for 3 to 4 minutes.

Browning the bread. Put in 1 tablespoon each of butter and canola. Lay 3 pieces of the soaked bread in the pan. Brown each on one side. Put the slices on a plate, browned side down. Add more oil and butter. Brown the last 3 pieces of bread. Lay those slices, browned side down, on the plate as well.

Re-soaking the bread. Place the first 3 slices of bread in the egg mixture and let them soak for 1 more minute. Lay them down in the pan and brown on one side, and then the other. When they are lovely caramel brown and tempting enough for you to eat, place them on a clean plate. Repeat the process with the last 3 slices of French toast.

Slather with butter and maple syrup. And if you want, you can sauté some bananas with butter and brown sugar and put those on top, as we did here.

Feeds 2 or 3.

Slather with maple syrup and butter.