Gluten free powdered donuts!

So, how was your week? Ours was a little crazy, being the first week of school and all. I made these on Wednesday, and the only reason they were still around on Thursday is that I had to take pictures for this post! Delicious gluten free donuts, fried in oil and coated in powdered sugar!

 

I have been SO excited for this post! I am a donut lover! Donuts have always been my favorite, and being on the fodmap diet since the end of april has been pretty donut free! But then I stumbled upon this amazing recipe from beardandbonnet.com!Delicious gluten free donuts, fried in oil and coated in powdered sugar!

These are a perfect little treat! Send them to school in your kids lunches, or eat them by yourself! They are great for bribing too! :)Delicious gluten free donuts, fried in oil and coated in powdered sugar!

These donuts are the ideal size for little goodie bags at birthdays, or you can use the for a fun game: Tie a string around the donut, have someone hold it up, and have another person try to eat the donut without hands! You can time everyone to see who can do it the fastest! We always love that game for birthdays!

Delicious gluten free donuts, fried in oil and coated in powdered sugar!

Gluten free powdered donuts!
Delicious gluten free donuts, fried in oil and coated in powdered sugar!
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Ingredients
  1. 1 cup gluten free flour
  2. 1 tablespoon tapioca flour
  3. 1/8 teaspoon baking soda
  4. 1/4 teaspoon salt
  5. 1 1/4 cup water
  6. 1 rounded tablespoon brown sugar
  7. 1 tablespoon butter
  8. 1/2 teaspoon vanilla extract
  9. coconut oil: enough for a 2 inch depth (for frying)
  10. 1/2 cup confectioners sugar
  11. 1 teaspoon vanilla powder
Instructions
  1. In a small mixing bowl, combine the gluten free flour, tapioca flour, baking soda, and salt together with a whisk. Set aside.
  2. Bring water and brown sugar to a boil in a large saucepan. Once boiling add butter and allow to continue to boil until butter has melted. Turn the heat down to low and stir in the vanilla extract, pour in little bits of the flour mixture at a time, stirring constantly with a spatula. At the beginning it will look lumpy like it isn't blending together, just keep stirring and adding a little bit of the flour mixture at a time until it is incorporated.
  3. It will start to form a ball of sticky dough, remove from the heat and stir for another 30 seconds. Turn the dough out onto a cutting board and let cool for 10 minutes.
  4. While the dough cools,heat oil in a heavy or cast iron pot on medium high till it reaches 350-360 degrees. You want the oil to be at least 2 inches deep.
  5. While the oil heats, put the confectioners sugar and vanilla powder in a ziplock bag, seal the bag and shake to mix.
  6. Cover a plate with paper towels for draining the donuts after they cook.
  7. The dough should be cool. Use a knife to cut a tablespoon sized piece of dough off. Roll it between your palms (you might have to flour your hands), once the dough has formed a long rope, pinch the two ends together, forming a donut shape. Do the same with the rest of the dough.
  8. Once the oil has heated to 350, carefully lower one donut at a time into the oil (fry 3 to 4 donuts at a time) Cook for 5 minutes turning the donuts over half way.
  9. Once the donuts are done cooking,remove it using a slotted spoon and place on plate covered in paper towels to drain. Place the still warm donut in the bag of confectioners sugar and shake gently to coat.
  10. Let oil get back up to 350 and repeat the process with the rest of the donuts.
Notes
  1. If you dont have coconut oil, use a different mild flavored vegetable oil, like canola.
Craftily Baking http://craftilybaking.com/

What is your favorite kind of donut? Mine is old fashioned glazed blueberry!

 

Pumpkin bread (gluten free, low fodmap)

More pumpkin! Hey guys! I’m back with another pumpkin recipe! First pumpkin bars, now pumpkin bread! What should I make next? I’m thinking maybe pumpkin donuts or pumpkin cookies, or maybe classic pumpkin pie! What do you think? I’m just in a pumpkin mood! Soft, cinnamon-y pumpkin bread, perfect when served with milk!

Soft, cinnamon-y pumpkin bread, perfect when served with milk! Doesn’t that just sound amazing!? This is seriously one of the best recipes I’ve ever made!  Soft, cinnamon-y pumpkin bread, perfect when served with milk!

After one slice you can’t really stop! My sister was begging for thirds before I had even finished my first! :)Soft, cinnamon-y pumpkin bread, perfect when served with milk! 

The first thing everyone says after eating (well, before: This is delicious!) is: How is this Gluten free!? It tastes so good! My secret? Namaste Foods Gluten Free Flour Blend! Buy it on amazon or Costco for $12! I love this gluten free flour blend! I’ve used it in a couple of my past posts:

It even works for people with Celiac disease!

Pumpkin bread (gluten free, low fodmap)
Soft, cinnamon-y pumpkin bread, perfect when served with milk!
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Prep Time
10 min
Total Time
1 hr 20 min
Prep Time
10 min
Total Time
1 hr 20 min
Ingredients
  1. 1/2 cup butter, softened
  2. 1 cup brown sugar
  3. 1 cup canned pumpkin puree
  4. 2 eggs
  5. 1 1/2 tsp ground cinnamon
  6. 1/2 tsp ground ginger
  7. 1/4 tsp ground nutmeg
  8. 1/4 tsp ground cloves
  9. 1 tsp baking soda
  10. 1 tsp baking powder
  11. 1 tsp salt
  12. 1 1/2 cup namaste organic gluten free flour blend
Instructions
  1. Pre-heat oven to 350 degrees Fahrenheit.
  2. Grease a 9-inch loaf pan with cooking spray, set aside.
  3. Mix all the ingredients with a mixer (hand or stand) scraping down the sides until mixed.
  4. Pour into pan.
  5. Bake for 45-55 minutes or until toothpick inserted into the middle comes out clean or mostly clean.
  6. Let cool a little.
  7. Take out of pan and let cool completely.
  8. Serve with a glass of milk and enjoy!
Notes
  1. If you want it not gluten free use normal flour.
Adapted from thedomesticrebel.com
Adapted from thedomesticrebel.com
Craftily Baking http://craftilybaking.com/

 Comment and tell me what pumpkin recipe you think I should post!

Gluten free chocolate chip cookies

Aren’t I great at posting consistently?! 🙂 I’m so sorry I missed this last week, I’ve been sick, It was the last week of school, and I had a friend staying with me! I was going to post these cookies yesterday, but we were gone all day! At least I’m posting today! So, lately (like I mentioned in this post) I have been having to do the fodmap diet to heal up my stomach. On the fodmap diet there are practically no treats! The fodmap diet is no dairy, no wheat, defiantly no corn syrup and some fruits and vegetables (though there are a couple dairy’s I can eat) So, yesterday these gluten free chocolate chip cookies were born! 
Delicious gluten free chocolate chip cookies

These cookies are so good! And, I don’t have to feel guilty eating them! Delicious gluten free chocolate chip cookies

These did originally  have flour in them, so what I did was use a gluten free flour blend from Costco.Delicious gluten free chocolate chip cookies

Usually, these turn out kinda flat, but with the gluten free flour they turned out fluffy, which was fine with me!

Gluten free chocolate chip cookies
delicious gluten free chocolate chip cookies!
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Prep Time
10 min
Total Time
20 min
Prep Time
10 min
Total Time
20 min
Ingredients
  1. 1 cup butter, softened
  2. 1 cup brown sugar
  3. 1 1/2 teaspoon vanilla
  4. 1 teaspoon baking soda
  5. 2 eggs
  6. 1 cup rolled oats
  7. 3 1/2 cups gluten free flour blend (I got mine from costco)
  8. 6 oz chocolate chips
Instructions
  1. Preheat oven to 350 degrees.
  2. Cream together butter, both sugars, vanilla, eggs, and baking soda.
  3. Add oats.
  4. Add gluten free flour blend.
  5. Add chocolate chips.
  6. Put 1-inch balls onto an un-greased cookie sheet.
  7. Bake 9-11 minutes.
Notes
  1. You will probably want to do this in a standing mixer.
Craftily Baking http://craftilybaking.com/