I try to leave the cereal in the pantry and bake my family fresh gluten-free breakfast goods. There’s something amazing about the smell of donuts, muffins, and cakes wafting through the house – and the look of pure satisfaction on my daughters’ faces when they bite into a warm, sweet, fluffy donut. Their smiles are enough to brighten anyone’s day. Being able to fill their stomachs with delicious and safe foods is my number one priority. Because my girls are intolerant to gluten, peanuts and dairy, we tend to eat at home, which means we rely heavily on certain products we’ve grown to love and trust cooking with.
If you were to ask me which three cooking or baking staples we could not manage without, I would tell you gluten-free flours, almond milk, and eggs (tied for third with gluten-free, dairy-free chocolate chips – of course). We only stock gluten-free flours in our house and my girls drink through the almond milk faster than you can say “so delicious” three times.
As much as I’d like to bake them something fresh every morning using my favorite ingredients, my husband and I work full time. Because of this, our mornings are packed with making lunches, switching the laundry, and preparing our family for the day. We have a special agreement in our house though – if our girls get ready for school on time during the week, and they make it to the bus on time each day, they can enjoy fresh baked donuts for breakfast on Friday. It’s a treat for the girls, and a way for us to encourage them to be on time – so we can be on time too.
I like to rotate the type of donuts I make. It helps introduce my girls to a variety of flavors and it gives me a chance to try out new recipes. Lately, I have been craving crumb donuts. I searched my local grocery stores and couldn’t find any gluten-free, diary-free, and peanut-free crumb donuts. Good thing I know my way around the kitchen! I turned to some of my favorite recipe sites, and then to the So Delicious® Dairy Free recipe archive. I found an amazing donut recipe that gave me a great start to creating exactly what I wanted – using their brand new almond milk beverages. A couple extra ingredients and a few bowls later, my girls and I were each devouring our third coconut crumb donut (of many). We have a new hit to add to our donut rotation.
|¾ cup rice flour|
|¼ cup garbanzo flour|
|¼ cup potato starch|
|¼ cup arrowroot powder|
|1½ tsp gluten-free baking powder|
|¼ tsp baking soda|
|½ tsp xanthan gum|
|½ tsp cinnamon|
|¼ tsp salt|
|¾ cup sugar|
|⅓ cup coconut oil, melted|
|2 eggs, room temperature|
|1 tsp gluten-free vanilla extract|
|½ cup So Delicious® Dairy Free Unsweetened Almond Milk|
|½ cup unsweetened coconut flakes|
|½ cup powdered sugar|
|3 Tbsp So Delicious® Dairy Free Unsweetened Almond Milk|
|½ cup unsweetened coconut flakes|
|½ cup almond flour (or almond meal)|
|1 tsp cinnamon|
- Preheat oven to 350°F. Grease two 6-donut baking pans with oil; set aside.
- In a medium mixing bowl whisk together rice flour, garbanzo flour, potato starch, arrowroot powder, baking powder, baking soda, xanthan gum, cinnamon, and salt; set aside.
- In a separate large mixing bowl, whisk together sugar, coconut oil, eggs, vanilla, and Almond Milk.
- Add the dry ingredients to the wet ingredients and mix until well combined.
- Stir in the coconut flakes and mix until evenly incorporated throughout the batter. Spoon batter into your prepared donut pans and fill about halfway (approximately ¼ cup).
- Bake for 15-17 minutes or until set. Remove from the oven and allow the donuts to cool for 5 minutes. Gently run a rubber spatula along the sides of the donuts and flip the donuts out onto a cooling rack.
- For the glaze: Mix the powdered sugar and Almond Milk in a small bowl until the powdered sugar is dissolved.
- For the crumb coating: In a small mixing bowl, combine the coconut flakes, almond flour, and cinnamon.
- Dip the top of each donut into the glaze, and then into the crumb coating. If desired, coat the entire donut in glaze, and then the crumb coating.
- Store in an airtight container for up to 5 days at room temperature. Makes 12 coconut crumb donuts.
I can’t wait for you to try these homemade gluten-free, dairy-free coconut crumb donuts. Once you’ve tasted the tender donut, sweet glaze, and coconut crumb coating you’ll never go back to store bought donuts again!
**SPONSORED BY So Delicious® Dairy Free**
Chrystal Carver, Author of “Sweet & Simple Gluten-Free Baking; Irresistible Classics in 10 ingredients or less!” is the recipe developer and writer behind glutenfreepalate.com. She comes from a family with a history of cooking and baking, and has been an avid baker since she was little. Chrystal started developing gluten-free recipes in 2009 when her daughters both tested positive for Non-Celiac Gluten Intolerance (NCGI). Chrystal believes that baking gluten free should not require extravagant ingredients or complicated steps. With her background in problem solving and design for usability, she started converting everyday gluten-containing classics to easy family friendly gluten-free recipes. You can connect with Chrystal on Facebook, Twitter, and at http://www.glutenfreepalate.com.
Originally posted February 2016