Gluten Free Heaven And Donuts!

[pricklypear1971]

Yes, some recipes are easy. Still... when a mix is as simple as this with as few ingredients and has what I would probably add if I made it myself? Plus the simplicity of having something around the house I can just keep in the pantry for an emergency to throw buttermilk at and have cake? Yes please. I do usually prefer to bake from scratch, really, but frankly it is just tiring sometimes to measure 600 kinds of flour for one cake. And I don't use any AP flours because of the ones I've found they all either have something in them I can't have or I just plain old don't like them because of taste or texture. I've also only ever turned out a gluten free cake batter that performs like a gluten free cake batter. Having one that performs like a gluten cake batter and tastes like this does is more than enough to part me with my $4 again and again. I can't imagine I'll make red velvet cupcakes more than 2-3 times a year.

Donuts on the other hand. She'll probably part me with a fair amount of cash over that one...

I understand the ease, definitely. My point is that if you like red velvet, and like it the southern way ( not the red-velvet-craze-anything-red-is-red-velvet) way...it's one if the easiest cake recipes to convert to gluten-free because of the buttermilk. And, you don't have to acquire a taste for a new recipe.

Mine LITERALLY tastes the same. I use a blend of sorghum, potato, tapioca.

I get the convenience of a mix. I am married to King Arthur's chocolate cake mix.

And now that you bring it up, I'll probably make 2-3 dry batches of red velvet cake mix and stick them in the freezer...because life isn't complete without red velvet cake.

Donuts. I've been afraid to go there and I would definitely buy a mix for that.

[Adalaide]

I understand the ease, definitely. My point is that if you like red velvet, and like it the southern way ( not the red-velvet-craze-anything-red-is-red-velvet) way...it's one if the easiest cake recipes to convert to gluten-free because of the buttermilk. And, you don't have to acquire a taste for a new recipe.

Mine LITERALLY tastes the same. I use a blend of sorghum, potato, tapioca.

I get the convenience of a mix. I am married to King Arthur's chocolate cake mix.

And now that you bring it up, I'll probably make 2-3 dry batches of red velvet cake mix and stick them in the freezer...because life isn't complete without red velvet cake.

Donuts. I've been afraid to go there and I would definitely buy a mix for that.

 

This red velvet craze started months after my diagnosis. It was heartbreaking. IHOP red velvet pancakes, now there are red velvet PopTarts. Oh, and IHOP has tiramisu pancakes now.  There was no small amount of swearing in my house when that commercial came on. 

 

But yes, red velvet isn't red velvet if it doesn't have buttermilk. The instructions on the mix say buttermilk or milk with vinegar and I was like we're going to the store for buttermilk. "can't you just...." NO!!!! *eye daggers*

 

I'm married to my brownie mix. Hodgson Mill I think. I always keep one in the house in case I have one of those emergencies where you need brownies. 

 

I guess it is good for people who have recipe loyalty to have things that can be easily converted. I like to keep trying new things and before being gluten free rarely used any recipe twice other than my Grammy's few for cookies and bread. There was always a possibility of epic failure, but there were also so many amazing results that I couldn't resist. I still love to keep trying new things and can barely keep myself out of the kitchen when I'm feeling good. 

[GlutenStinks15]

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Interesting article about Dunkin Donuts planning to introduce gluten free items to their menu.

[IrishHeart]

Mmmmm. Drooling.

 

I've never made donuts before. Donut virgin. But I think today is a good day to try. Must google... What oil is best for frying donuts in?

 I asked my friend what she uses in the deep fryers in the  G F bakery.

Canola. (can't use soybean or peanut--she is thinking of everyone's various allergies and intolerances).    she's a sweetheart

and partly the reason I have gained 40 lbs. since diagnosis..

[Adalaide]

 I asked my friend what she uses in the deep fryers in the  G F bakery.

Canola. (can't use soybean or peanut--she is thinking of everyone's various allergies and intolerances).    she's a sweetheart

and partly the reason I have gained 40 lbs. since diagnosis..

 

I doubt she is holding you down and force feeding you sweets.   Maybe you need to have a new policy of parking a mile away from the bakery for every item you plan on purchasing. 

[IrishHeart]

I doubt she is holding you down and force feeding you sweets.   Maybe you need to have a new policy of parking a mile away from the bakery for every item you plan on purchasing. 

I go to the gym and workout  before I go there. 

 

Once the initial "OMYGOD!ICANEATANYTHINGINTHISPLACEIWANT!!" wore off,

I have been more controlled. I really do not get sweets every time I am there. Honest. 

 

The thing is, she is very sweet and makes special things for everyone--how can you say no when it is a gift?

 

I am thinking that would be very rude and I was raised to be polite. (see how I justify that carrot cake walnut muffin with cream cheese frosting last week? )

 

I mean just take a look at what she is holding...and that smile. She is not easy to say "no" to. (and yes, she is one of us)

 

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[GlutenStinks15]

I am waiting patiently for my red velvet cake mix to arrive. I will let you all know how it comes out!

[Adalaide]

Okay, so I finally got around to my donuts. (Pictures will be whenever the heck my phone gets around to uploading them. )

 

The dough came together beautifully in a large ball of sticky goo. It gets rolled out in snakes like play doh, only in greased plastic wrap. Too stick for much else and unless you want to grease your counter and yourself enough to enter a pig wrastlin' contest, I suggest following the directions and sticking with the plastic wrap. It is pretty tricky at first, but I got the hang of it by the end. You roll it into snake, then cut it up. I made mine all into holes. I find the idea of bothering to shape it into actual donut rings pointless and stupid. Waste of time and energy when I could be getting them into me faster. Then just let them raise half an hour, fry 1 minute each side (mine were pretty lumpy and self flipped every few seconds about half the time ) then throw into the glaze. Bam. Donuts!

 

So I fried 8 at a time, because that is what reasonably fit in my deep fryer without over crowding it. The first 8 were gone before they were anything approaching cool enough for a sane person to eat. So were the second 8. Remember how I said I could eat them til I was sick? Yeah... apparently being 35 doesn't make you smart enough not to do stupid stuff like that. So worth it. They were every bit as amazing and divine and perfect as when she made them. I almost cried a little at my first one... then I just started popping them in like a crazy person.

 

So again, light... fluffy... bakery style donuts that melt in your mouth and will make you forget gluten ever existed. Hmmmm.... maybe another trip to the kitchen is in order before bed. Just. One. More. I swear.

[Adalaide]

Holy crapola! My phone uploaded pictures to photobucket before Christmas or the apocalypse. A miracle!

 

This is the dough. Sticky, but comes together in a ball like yeast dough should. After this, I don't need any stupid excuses about blah blah blah gluten free this that whatever. Dough. Ball. My yeast doughs can be a ball or get out of my kitchen.

 

This is what the dough looks like all rolled out as a snake. I obviously am not a pro.

 

 

This is how many it made, 87 total donut holes.

 

 

And of course, because it is what everyone wants to see. Food porn at its finest. This is what a perfect donut hole looks like right before I snatch it and stuff it in my face.