Sunday, February 13, 2011

Doughnut Joy

You know that saying that goes something like, "You don't want something until you can't have it" -- well, that would describe my relationship with doughnuts. I would occasionally enjoy a doughnut or two, but I could go for months (even years) without pining away for the round fried treats. And then, post-December 1st (the day I began a gluten free life to manage my celiac disease), I started craving doughnuts: hot, sweet, and completely forbidden. I found a GF buttermilk doughnut recipe, and tonight we gave it a whirl. One word: JOY!

This is a journey best described in pictures.

Constructed from a careful concoction of white rice flour, brown rice flour, potato starch, tapioca starch, and that ever-important ingredient, xantham gum

What's not to love about a dessert sizzling in 375* oil?

A little denser than your typical cake doughnut, but they cook faster so they don't absorb nearly as much oil

Maple glaze
Approved by the Doughnut King himself
Doughnut joy!


  1. AWESOME. This makes me even want to try donuts, and you know me--I prefer bagels!

  2. I have a recipe for GF bagels, too. Maybe I'll save that to try with you...