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I hope you have one of those little donut pans!!!!

I've got one that's just the perfect size...it has 12 just-right donut indentions to bake and is the pan that inspired this original groundhog recipe...but since then, I bought a donut kit from Target with 3 pans...six bigger donut indentions, six bigger ones to fill and a filler thingie-bop to do that with, and then a pan with little-bitty donut indentions.

Of course...donuts are not a part of a healthy low-fat vegan diet...but, come on...sometimes ya just NEED the doggone things!!! Also, these have gone over GREAT when we've had get-togethers, or out-of-town guests that need morning treats or evening treats or whatever. I originally designed this for use with glutnious flours, but have since made several times by just substituting sorghum flour, and they turned out fine. I might have had to adjust the liquid and bake them a little bit longer, plus handle them very gently when removing from the pan. I would think they should work just as well with other gluten-free flours.

DONUTS:

1 3/4 cups flour
1/2 cup raw sugar
2 tsps. baking powder
1/4 tsp. salt
1/2 tsp. baking soda
1 tsp. vanilla extract
1 Tbsp. apple cider vinegar
1 cup, more or less (may have to add up to additional 1/4 cup) water

Mix the dry ingredients well. Place vanilla extract and vinegar in a cup, and add 1 cup of water. Add this liquid to the dry ingredients and mix thoroughly. You're looking for a spoon drop biscuit batter consistency...not as stiff as bread dough, but not as thin as pancake batter. You have to shovel this with a spoon into your donut molds, so your batter should be the consistency of wet sand on the beach...you know..."shoveable."

Spoon into sprayed donut molds (this recipe makes exactly 12 for my med.-sized 12 donut mold pan...for the pans in the kit from Target, the mixture and the exact number of donut molds don't match up so exactly)--

Bake at 350 degrees for 12-15 minutes. Allow to cool for 30 seconds in pan, then gently turn out onto a cooking rack.

YOU WANT ICING?????

1 cup powdered sugar (check bags for gluten...I've only seen cornstarch added...but ya just never know!!!)
1 Tbsps., more or less, of milk substitute.

Place powdered sugar into a bowl. Slowly tricle milk sub into powdered sugar, stirring as you go...if your glaze is too thick, it will crack and break away from the donuts...toon thin and it will become translucent. To get the right consistency, try to get your glaze about like Elmer's School glue!

Apply the glaze with a donut injecter tip or just drizzle on from a knife or spoon, onto slightly cooled donuts.

For chocolate or carob glaze, add 2 TBSPS. of either cocoa powder or carob powder...adjust milk sub to get the right consistency for the glaze.

For coconut glaze, add 1 tsp. of coconut flavoring to glaze. You can add vanilla too, but you have to find the colorless vanilla to make it look pretty and white.

Cinnamon sugar...

Roll donuts into a mixture of 1 tsp. cinnamon and 1 cup powdered sugar.


If you're in the mood for cinnamon donuts...add 1/2 tsp. cinnamon and 1/2 tsp. nutmeg to the donut batter before baking.

For carob or chocolate donuts, add 1/2 cup carob or cocoa powder to dry donut ingredients; then you have to add additional sugar, increasing to 2/3 cup of sugar in the dry mix.

For coconut donuts, add 1 1/2 tsps. coconut flavoring to the batter before baking.

If you have the Target pans and want filled donuts...

The only one I've tried is to make Vanilla tofu pudding (using the mix made by the people who make the silken tofu to go with...product names frequently escape the groundhog mind...just like people names do...sorry) and then very carefully, easily, aiming very straight so as not to poke holes out the other side...inject into the cooled donuts. I found I haed to inject twice as much as the instructions said that came with the pans, before anybody could recognize there was filling in their donut! I guess it's different with tofu pudding than dairy stuff?????

Jelly fillings are supposed to be thinnned with corn syrup before injectihng...I have never tried...never having been a fan of jelly donuts.

Oh, once I tried making blueberry donuts by adding fresh blueberries to my batter...WARNIHNG...don't be tempeted to do this sort of thing...it messed up a whole batch of donuts (well, our birdies & groundhog oustide liked them!!!) and made them mushy and yuckie!!!! So...you've been warned!!!!

As I said...no one here considers donuts a regluar part of any healthy diet...but...hey...we all know there are times when you just need a donut in your day!!!! This recipe is for those times. ENJOY!

I have one donut pan, the one that makes 6 of the regular sized ones. I've used the Muffins That Taste Like Donuts recipe from Jo Stepaniak, McDougall muffin recipes, and a few of Jan Tz' quickbread recipes in the pan with excellent results.

I also bought one of those Twinkie pans a few months ago when Bed, Bath, Beyond had them just before Christmas. I've been dying for one ever since Jennifer McCann used one to make vegan Twinkies for her Vegan Lunchbox blog. The pan is still in the box in a bag in my closet, unopened. When I *do* finally make something, I'll most likely use the injector to add something like all-fruit jelly inside.
http://www.bedbathandbeyond.com/product.asp?order_num=-1&SKU=13830282

Here's the page with Jennifer's recipe. Be forewarned that this is *not* McDougall friendly but it *is* vegan! And I don't follow a gluten-free diet so I have no idea if this recipe is allowed or not - sorry.
http://shmooedfood.blogspot.com/2006/01/vegan-twinkies.html

Oh my gosh...you're kidding me!!!!! We can make Twinkies!!!!!

I can't even remember how long it's been since I had a Twinkie!!!!

Wow...I will look for these pans as soon as I can...& come up with some vegan/gluten free Twinkies...

I guess they can be made low fat, maybe...but there might just oughta be a "party version" too...ya know...for those special occasions!

The donuts sound great, Groundhogg. Thanks for posting!

Thanks groundhog for the donut recipe!! These have to be way healthier than the fatty, vegan donuts I have been having on and off for the last month.

-Li

Groundhogg, you posted your sorghum donut recipe under,
"groundhog(g)'s g(g)luten free Sunday!" Sun. Nov. 05, 2006"
I printed off the recipe and made the sorghum flour ones first. They were good, but I was thinking about the regular cake donuts. My second batch I used other gluten-free flours and didn't like as well. They turned out too heavy.

I am wondering if we could add a gluten-free starch to the sorghum to give it more body? Maybe even an 1/8 of a cup of tapioca starch might help. Your recipe was perfect for my two 6 donut each pans of regular size. Making 12 total. Recipes came with my pans. Calling for 2 cups of flour for the plain docnuts and 1 1/2 cups flour, plus 1/3 cup of cocoa powder for the chocolate donuts. Of course, these aren't vegan.

coleslaw,

lots of people do add a starch to with the sorghum flour...either potato flour or tapioca starch, corn starch, or something like that...I'm not sure of the proportions...because I haven't done that much.

You can find the proportions recommended for combining with sorghum flour at www.twinvalleymills.com somewhere on the website they have suggestions, and you could probably get an idea of what proportion of other starch to add.

I tried potato flour a few times, and then tapioca starch a few more times...for me, the end result seemed a lot drier...so I just use the sorghum flour alone, add a little more liquid than I would have with a glutinous flour, and find I have to bake things a little longer too. Anyway, there is certainly lots of room for experimentation with sorghum flour in getting a texture you like.

How were your donuts not vegan???????

Oh no, I made vegan donuts. First with your sorghum flour recipe, then with the other gluten-free flours. I was saying the recipes that came with my pans were not vegan, as those recipes called for eggs and milk.

Thanks for the website. I'll look into it when I have more time. I might try adding the 1/8 c. of tapioca or arrowroot just to see what happens. Ya, always room to play around with recipes, huh? I did like the flavor of the sorghum donuts, but they didn't taste like the cake donuts you buy from a bakery, ya know! Something a person has to get used to. Especially knowing they are so much healthier for us.

Say, re-reading what I wrote, I'm wondering what the coconut flour would be like? I bought a bag of it last time I was at the health food store. Maybe do a half sorghum and half coconut. ANYWAY!

Oh...sorry...I misunderstood and thought you meant the ones YOU MADE were somehow not vegan...yes, I see what you meant now...sorry...duh

You've got coconut flour???? I've heard a lot about that and wanted to try some myself. Haven't ever run into that in the store yet...haven't really thought to look for it while shopping though, either.

Sounds like good stuff to bake with. Let us hear how it works for ya!