By: Jessica Ivaska | July 05 2010
Posted in Recipes - Seattle Recipes

 

Photo: Jessica Ivaska

G-free, egg-free eaters can still indulge in the siren call of the doughnut. This recipe should hit the spot!

Ingredients

Top Those Doughnuts Cinnamon and Sugar Mix 1/3 cup of sugar with 2 teaspoons of cinnamon. Melt 1 tablespoon of butter or margarine. Dip warm doughnuts into melted butter and roll into cinnamon and sugar mixture. Powdered Doughnuts Melt 1 tablespoon of butter or margarine. Dip warm doughnuts into melted butter then sprinkle with powdered sugar. Glazed Doughnuts Mix 2 tablespoons milk with 1 cup confectioners' sugar. Spoon glaze mixture over warm doughnuts.

1/3 cup brown rice flour
1/3 cup tapioca flour
1/3 cup garbanzo & soy flour mix (this is a high-protein flour mix made of equal parts soy & garbanzo flour)
1/2 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 pinch of nutmeg
1/2 teaspoon cinnamon
1/2 cup milk (soy or rice milk is fine)
1 teaspoon lemon juice
1/2 teaspoon pure vanilla extract
Egg replacer equivalent to 1 egg prepared as per instructions (I use EnerG)
2 tablespoons oil
1/4 teaspoon guar (or xanthan) gum

Directions

Preheat oven to 350 degrees.

Grease a regular muffin tin (or doughnut pan if you have one)

In a large bowl mix oil, milk, lemon juice, egg replacer, and vanilla together. In a separate bowl combine all other ingredients and mix. Slowly stir the wet ingredients into dry. Pour batter into muffin tin, filling cups 1/3 full. Bake for 10 to 12 minutes, or until a toothpick comes out clean. Top and enjoy!

Doughnut recipe based on this one.

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