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!