Sunday, December 18, 2011

Baked Gingerbread Doughnuts (gluten free)

I was getting ready to make gingerbread doughnuts today and as I was gathering my ingredients, it hit me to try using gluten free bread mix instead of gluten free all purpose flour. I thought, worst case I will just scrap it and start over. When I get in one of my creation modes, I am not too talkative. My son was so eager to share with me all the perks of his new iphone 4s he got... and I got a little snippy. My mind was in concentration mode and nothing anyone could say would make me want to look at a phone. Thankfully he knows I can't help it. It can be hard for me to document what I am doing on here, take pictures, and concentrate on what it is exactly I am cooking at times. I appreciate all of those that are patient with me as I cook. I think the benefits of eating my food outweigh their desire to interrupt me. 
The doughnuts turned out amazing. I used Maninis classic peasant gluten free bread mix. They were gobbled down by all. I ate two. I normally try to not eat the treats I make. I am only getting older and my metabolism isn't as strong as it used to be. But these... I could not resist. I will just skip a meal tomorrow. After all, I only live once. These are going on my regular rotation for when I want to be bad. Even the most pinicky eater ate two. I tell you, no one would ever know they are gluten free. 
Gluten Free Baked Gingerbread Doughnuts
1 cup gluten free bread mix

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon ginger

pinch of allspice

pinch of cloves

1/4 teaspoon salt

1/4 cup brown sugar
1 egg
1/4 cup canola oil
2 Tablespoons molasses
1 tablespoon milk

Icing Ingredients
1/4 cup unsalted butter, at room temp.
1 1/2 cups powdered sugar
1/4 tsp vanilla 

Preheat oven to 350. 
Place all dry ingredients in a mixing bowl. 

Mix together.
Add egg, canola oil, molasses, gingerbread concentrate and milk to dry ingredients and mix until completely blended and smooth. 
Pour batter into a gallon-sized plastic bag and cut the corner off. Pipe the batter into a greased doughnut pan, filling each doughnut space about 2/3 full.
 Bake for about 15 minutes. Remove from oven and let sit in the pan for a few minutes until they are not too hot to handle. Then transfer to a wire rack to continue to cool.
Prepare the icing by mixing the butter, sugar and vanilla together until it comes together. Add the gingerbread concentrate and mix until smooth.
Spread the frosting on top of the doughnuts once they are completely cooled. Sprinkle with a little cinnamon and  serve. 

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1 comment:

  1. I totally hear you about getting into cooking mode and not wanting any distractions! Your doughnuts look beautiful I have been wanting to get one of those doughnut pans for ever!


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