Baked Doughnuts For Everyone: From Sweet to Savory to by Ashley McLaughlin

By Ashley McLaughlin

Gluten-Free Doughnuts, Baked to Perfection!

Who doesn’t love a doughnut? From their pillowy tender texture, to their ideal dimension and form, to their candy glazes and sprinkles—they’re everyone's favourite deal with. yet they’re regularly bad, and you may merely get them on the bakery right?

Not anymore. This doughnut cookbook is for everybody! With Baked Doughnuts for everybody, now you can get pleasure from fresh--completely gluten-free!--doughnuts from the relaxation of your personal kitchen and with no fussing over a fryer. All you wish is a doughnut pan, a blending bowl, and some easy constituents like oat flour, almond meal, and natural cane sugar. the end result? actually cake-like doughnuts without grainy texture and no frightening starches or gums--only natural, all-natural style. not anyone will ever even wager they're gluten-free, whether or not they stick with a wheat-free nutrition or no longer!
From candy confections to extra savory mixtures, you’ll locate recipes to fit each celebration and each style, including:

- Cinnamon Sugar Doughnuts
- Apple Fritter Doughnuts
- Peanut Butter Crunch Doughnuts
- Vegan Gooey Chocolate Doughnuts
- Jalapeno Cheddar Doughnuts
- Greek filled Doughnuts

We all want extra doughnuts in our lives and now it's more uncomplicated than ever—what are you looking ahead to?

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Extra resources for Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free

Sample text

ReCommended panS: to make the douGhnutS: Preheat your oven to 350°F (180°C, Standard, mini, holes, twist or gas mark 4) and grease your doughnut pan. For the douGhnutS: Combine the oat flour, sweet rice flour, cane sugar, almond meal, cinnamon, baking powder, and salt in a large bowl, mixing well. in another bowl, whisk the eggs together. Then add in the buttermilk, applesauce, oil, and vanilla extract. whisk until well combined. ½ cup (60 g) oat flour ½ cup (70 g) sweet rice flour /3 cup (67 g) pure cane sugar 3 tablespoons (21 g) almond meal 2 teaspoons cinnamon 1 teaspoon baking powder ½ teaspoon salt 2 large eggs ½ cup (120 ml) buttermilk ¼ cup (60 g) unsweetened applesauce 2 tablespoons (28 ml) oil 2 teaspoons vanilla extract 1 For the toppinG: ½ cup (100 g) pure cane sugar ½ teaspoon cinnamon 4 tablespoons (55 g) butter, melted 30 Pour the wet mixture into the dry ingredients and stir with a large wooden spoon until just combined, being careful not to overmix (stop when you no longer see dry flour).

A toothpick inserted in the center should come out clean. Let cool in the pan for 5 minutes. Slide a thin spatula around the edges of the doughnuts to help loosen them out. Then place on a cooling rack and allow to cool fully before topping. to make the glaze: Mix the glaze ingredients together until smooth. Add more half-and-half if a thinner consistency is desired. Invert the doughnut and dunk it into the glaze, letting the excess drip off, or drizzle over the doughnuts. Let set until the glaze has hardened.

Here you will find a wide variety of recipes that are filled to the brim with fresh fruit. From the doughnuts themselves, to the glazes and frostings, fruit is the key to this chapter! indd 33 6/20/13 8:05 PM 6/20/13 8:14 PM (Text) (Ray) (Fogra 39)Job:06-30639 Title:FW-Baked Doughtnuts For Everyone #175 Dtp:225 Page:33 BlueBerry lemon Cake doughnuts with tangy lemon glaze yield: 8 to 10 standard doughnuts Blueberry and lemon is a favorite flavor combination of mine. The blueberries give a burst of juice while the lemon brightens each bite.

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