Easy Yeasty Doughnuts

Doughnuts. Food of the gods. The absolute worst thing to have to give up when you’re Celiac. I’m not going to lie: no GF doughnut tastes like Dunkin Donuts, but these come wicked close.

This is one of those posts where I did the leg work for you and found you the best GF doughnut recipe on the ‘net so you don’t have to search and waste your ingredients trying all those recipes. I did that for you. I tried recipes from a couple different blogs, and Nicole from Gluten Free on a Shoestring had the one that turned out the best.

However, she uses a time-consuming method to prepare them that involves rolling and cutting into shapes. I don’t need my doughnuts to look perfect, and I’m low on time. Instead, I scooped the batter into a large plastic zip-top bag, snipping off one of the corners. Next, I used a piece of parchment paper about the size of a sheet of notebook paper and folded it twice. I sprayed that with oil and piped doughnuts onto it one at a time, sliding them into the hot pan for frying. Ta-da! All the doughnuts in half the time. I also used my own flour blend of white rice flour, brown rice flour, tapioca and potato starches and powdered milk, and the doughnuts came out perfect. Click here for the dough recipe.

Nicole topped hers with a honey-based glaze, which I’m sure is delicious, but I was looking for something BAD for me, people. Something chocolate. And man, did I ever find it. My family has declared this the best icing recipe in the universe. As in all planets, not just Earth. We’re confident that this is true. I found it at Handle the Heat; click here for the recipe. I also took some right out of the oil and shook them in a bag of confectioner’s sugar (only use 100% cane sugar people) so my little ones could have a choice.

You’re welcome.

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Cocoa Crispy Treats

Sugar-free, Delicious Treats

I’m at Target last week looking for the best gluten free cereal on the market: Mom’s Best Crispy Cocoa Rice. And — gasp — they’re out! Even the tag is gone! In its place is One Degree Sprouted Brown Rice Cacao Crisps. I look the box over: gluten free? Check. Delicious looking? Check. Super healthy? Double check!

I get these puppies home, cover a big bowl of ’em in some 1%, dig in and blech. Now, I have a wide palate; I love almost all food, and I was not expecting this to be like Mom’s Best because, well, what could be as good as that? I was expecting more of a cardboard-y health food, but this wasn’t carboard-y; it was just gross. The texture was good, but the flavor was too strange for me to stomach.

I wasn’t about to throw it out, though. I’ve tried my fair share of gluten free pre-packaged foods and had more misses than hits. So, I did what I always do, and made lemonade out of these lemons. The best friggin’ lemonade I’ve ever had!

OK, moving on from the lemonade metaphor, this cereal is the most amazing base for delectable snacks. (Desserts? Snacks? I can’t decide which to call them.) Basically, I made cocoa crispy treats that are sugar-free and daaaaayum delicious. Mr. Picky McPickerson, pictured above, ate half the pan. Enjoy.

 

To Make Me:

4 cups of One Degree Sprouted Brown Rice Cocoa Crisps

1/2 c honey

1/2 Simply Nature Creamy Almond Butter

1/2 tsp salt

1 tsp vanilla

Prep a 9″ square pan by spraying with oil. Measure the cereal into a large mixing bowl. In a saucepan, boil the honey over medium heat for one minute, then stir in the almond butter, salt and vanilla. Pour this hot mixture over the cereal and stir until combined. Press this into the pan firmly using the back of your spoon or your hands if you can handle the heat. Refrigerate for 1 hour. Bring back to room temperature, cut, and serve.

 

My Mommy’s Fudge

Easy old-fashioned, rich, real candy

When you go gluten free, the first thing you should do is identify your recipes that are already free of wheat, barley, rye, malt and triticale. You’ll probably be surprised how many savory dishes you have: rice and potatoes are staples of American cuisine. What shocked me was how many desserts I was already making or buying that were safe for my daughter to eat: peanut brittle, most ice creams, my monster cookie recipe, kheer, no-bake cookies, grilled pineapple with maple syrup, fruit and chocolate fondue, but most of all: my mommy’s fudge.

You guys have not had good fudge until you’ve had this fudge. That stuff you buy at that cute candy shop run by old ladies on the beach? It has nothing on this. Even See’s Candies, the greatest mass-producer of candy in this nation, cannot touch this recipe. Enjoy.

My Mommy’s Fudge

A.K.A. The best fudge you’ll ever eat 

6 Tbsp unsalted butter

1 pound confectioner’s sugar*

1/2 cup cocoa powder

1 Tbsp vanilla

4 Tbsp milk*

1/4 tsp table salt

Directions

A large loaf pan (8.5 x 4.5 x 2.5) is the perfect size mold for this candy, but a smaller one will work, too; your fudge will just be taller and take longer to set. Prep this pan with a little squirt of canola oil or a sheen of butter. Be light with this or your fudge will be oily. Set the pan aside.

If you have a double boiler, find it and wipe it out, since I’m sure it’s been — like — a year since you used it last. If not, grab a metal or glass mixing bowl and put all the ingredients in it. Then get a big frying pan that your mixing bowl will fit in with a little space, you don’t want to create a pressure cooker here, the steam needs to escape. (Cheaters: you can also use a microwave if you pause every 45 seconds to stir. It takes a long time, but it’s doable.)

Fill the fry pan with about an inch of water, place the mixing bowl full of goodness inside it and put it all over MEDIUM heat. Not medium high. Medium. Don’t let any water get in the mixing bowl, this will ruin your fudge. The water should simmer, not boil. Adjust the heat to get the simmering right, then stir every 30 seconds until the mixture is smooth.

Pull the bowl out and (without burning yourself) wipe the bottom off with a towel; you don’t want water to drip into the pan as you’re pouring it. Pour the liquid fudge into the pan and — this is the hardest part — wait. You can cool this stuff in the fridge, unlike most fudge, or if it’s a chilly day, leave it out on the counter. This will take 1 – 2 hours. Then grease up a butter knife slightly, cut into pieces and serve. Try not to die from ecstasy.

*A note about ingredients: the wholer the milk, the creamier the fudge, but skim will work in a pinch. Use 100% cane sugar; if you get confectioner’s sugar with part beet sugar, your fudge (and all your frosting and other stuff) will have a gritty texture. The better the cocoa powder, the richer the taste. My favorite for this recipe is Hershey’s Cocoa Natural Unsweetened .

Aaaaaand here’s a glamour shot of us circa 1985, just for yucks.

sandmom