So, a few weeks back, we had a wonderful visitor who was celiac (and had been) and, as Patricia has recently been diagnosed celiac as well (AND was avoiding gluten/soy), I wanted to make everyone a special little something.
Coincidentally Chef Steps, a wonderful little organization in Seattle that I’d love to work for if only I was smarter, had recently posted an old-fashioned donut recipe that I was pretty sure we could convert to not only Gluten Free, but dairy free as well.
Before we go too far, let’s look at they original recipe. Go on, go read it. You’ll be shocked at how easy it really is. The first time I made it, even counting the substitutions, the dough took about 30 minutes of work tops, and I’m slow.
They came out well, although it didn’t produce the burst top you expect out of an old fashioned, likely due to the GF dough.
Flash forward to now. I wanted something a bit more Christmas-y, that didn’t take much work, and would last for morning breakfast while my in-laws were in town. Something I could mix up when they got here, and we could just fry up a few donuts each morning.
Unless, of course, they ate almost all of them each time I made them.
Back when we were active on Cook Local, we had a wonderful little Pumpkin Pie Cinnamon Roll recipe. Patricia wanted to make it for Christmas morning, but we were already looking at making an amazing lasagna, not to mention a paella for Christmas Eve.
So, let’s Dr. Frankenstein a little donut/pumpkin pie cinnamon roll mashup together, shall we?
First, lets look at the substitutions… and note that I’m doing a half recipe.
While Patricia is fine with butter, the sour cream had to go (why they don’t make Goat’s Milk sour cream, I don’t know) and the tofutti sour cream was out too. Fun fact, though, a small cup of plain non-cow Greek yogurt (Thank you, John Stamos), mixed with a teaspoon of lemon juice will give you a pretty accurate tasting sour cream. SCIENCE!
So, that subs out the sour cream. And to that, let’s add 3/4 cup of pumpkin puree.
That’s all the changes in the first step.
Step two, while you deal with the dry ingredients, the measure out the flour (I used Bob’s Gluten Free 1:1 Baking Flour), and then add in an extra third cup of flour to make up for the added wet from the pumpkin, as well as:
- 3 tsp cinnamon
- 2 tsp ground ginger
- 1 tsp nutmeg
- 1/2 tsp ground cloves
From this point on, the recipe is exactly the same. We tried glazing some, but it wasn’t the right flavor. Plain was spot on, and just dusting with powdered sugar was a fantastic sugar high and well worth the price of admission.
All in all, even if I never use the deep fryer for any other recipe, these donuts would be enough.