I have a friend who recently developed an allergy to Gluten, not full on celiac but pretty darn close. Like drank an orange soda and was sick for two days, not faking it just to lose weight, level allergy (turns out that caramel coloring for outside the United States has a decent probability to have gluten in it so be careful)
We were sitting around talking about food (I always talk about food)and she mentioned that her husband still goes and gets doughnuts and that it is the one food she really misses. Suddenly I had a quest. I had to find a great gluten free doughnut recipe for her. Turns out her favorite are the Bavarian crème filled kind, so it became a double quest. Learn to make doughnuts and Bavarian crème and find recipes for both that gluten free and amazing. Turns out it is totally possible and here is what I found.
Doughnuts were modified from :
And Bavarian Crème was used as is from :
I am going to repost both recipes here just to make sure that you have a second source to find them because wow both are perfect.
- 1 packet yeast
- 2 tablespoons sugar
- ½ cup milk (Olivia’s Note: I used whole milk)
- 2 tablespoons butter
- ½ cup brown rice flour
- ¼ cup millet flour (Olivia’s Note: this was unavailable so I replaced with Quinoa Flour)
- ¼ cup white rice flour
- ⅔ cup tapioca flour
- ½ cup potato starch
- 1 tsp xanthan gum
- ¼ teaspoon salt
- 2 large eggs at room temperature (or set eggs in a bowl of warm water for a few minutes before using)
- ½ tsp vanilla extract
- oil for deep frying (Olivia’s Note: I used Vegetable Oil)
- sugar for dusting
- jam or jelly of your choice for the filling (Olivia’s Note: I used the Baviarian Crème recipe below)
- In mixing bowl combine yeast and sugar. Heat milk and butter in microwave to 110 degrees (~30 seconds), stir into yeast and set aside for 10 minutes to proof.
- In small bowl combine brown rice flour, millet flour, white rice flour, tapioca flour, potato starch, xanthan gum, and salt.
(Olivia’s Note: Our local natural food store does not carry millet flour so after a little research I replaced it with Quinoa Flour)
- Beat eggs and vanilla extract into proofed yeast for just a moment, then with mixer on low speed add in flour mixture. Turn up to medium speed and beat for 1 minute until very well combined and it’s no longer sticking to the sides of the bowl.
(Olivia’s Note: I used an immersion blender with a whisk attachment to beat the eggs and flour then a wooden spatula to rough mix in the flour then hand kneaded the dough. It starts out a little sticky but work with it for a bit and get all the flour mixed in and it does lose all the stickiness)
- Flour your work surface lightly with tapioca flour. Roll dough out ⅜” thick. Cut circles using a biscuit cutter or use the top of a drinking glass (that’s my method). Transfer to a baking sheet lined with parchment or wax paper that’s been dusted lightly with tapioca flour. Cover with plastic wrap and a dish towel and allow to rise in a warm place 1 hour.
(Olivia’s Note: I made long johns so after rolling out the dough I squared it up and took a sharp knife to cut it into 10 rectangles then rounded the edges of the rectangles a bit before letting it rise.)
- Heat at least 3-inches of oil in a fryer or thick-bottomed pot to 350 degrees. Carefully slide rounds into the hot oil being careful not to overcrowd. I have a small fryer and did just 1 at a time.
(Olivia’s Note: I used a large steel sauce pan over medium heat did two at a time for ease of working with them 20 to 30 seconds on a slow count per side.)
- Fry on one side until it’s deep golden brown, then flip and do the same on the other side. This will only take 2-4 minutes total. Allow to drain on paper towels & sprinkle with sugar if desired.
- Once cool enough to handle: fill a pastry bag with filling, insert tip into the side of the donut, squeeze in filling until you feel the donut puff up a bit. Alternatively you can cut a slit with a knife and use a ziploc bag with the tip cut off as a make-shift pastry bag
(Olivia’s Note: this didn’t work so well for me so I spread the crème on top as well)
- 3/4 cup heavy cream
- 2/3 cup whole milk
- 1/4 cup plus 2 tablespoons sugar
- 1 egg
- 2 egg yolks
- 2 tablespoons cornstarch
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla
- In a large, heavy saucepan, combine the heavy cream, milk, and sugar. Cook over medium heat until the mixture simmers, stirring occasionally so the sugar dissolves.
- Meanwhile, in a mixing bowl with the whisk attachment, beat the egg and the egg yolks until they’re pale yellow and fluffy.
- Beat in the cornstarch.
- When the milk mixture has come just to a simmer with consistent bubbles, pour 2 tablespoons of the milk mixture into the egg mixture and beat.
- Continue to add all the milk mixture gradually, beating constantly.
- Turn the egg mixture back into the pan and cook over medium heat until the mixture begins to steam and thicken.
This should take less than a minute.
- Remove from the heat and whisk in the butter and vanilla.
- If you love perfectly smooth centers to your donut, feel free to strain the mixture through a sieve.
- Cover the Bavarian Cream Filling with plastic wrap directly on the surface and chill until cold, about 2 hours.