Gluten free vegan donuts
- 2 Tablespoons yeast
- 1/4 cup cashew milk
- 1/4 cup sparkling water
- 2 1/4 cups gluten free flour mix*
- 1 2/3 teaspoon baking powder
- 9 Tablespoons aquafaba
- 1/2 cup sugar + 1 teaspoon sugar (for yeast proofing)
- 2 Tablespoons vegetable shortening
- 1/2 teaspoon salt
- pinch of nutmeg
- Proof 2 Tablespoons yeast with 1/4 cup milk, 1/4 cup sparkling water, and 1 teaspoon sugar. Let foam for at least 15 minutes.
- Whip 9 Tablespoons aquafaba for 3 minutes on low.
- Combine flour, sugar, vegetable shortening, salt, whipped aquafaba, salt, and nutmeg.
- Stir until dough forms. Add flour as needed to reduce stickiness just enough to handle.
- Roll out to 1/2 inch thick.
- Shape your donuts.
- Place on cookie sheet and let rise for 1 hour.
- Bake at 350° for 10-11 minutes.
*Gluten free flour mix contains 3 cups brown rice flour, 1 cup potato starch, 1/2 cup tapicos flour, and 1 1/4 teaspoon xantham gum.
How to make gluten free vegan chocolate donuts: You can make gluten free vegan chocolate donuts instead with just a few adjustments to the recipe. Use 2 cups gluten free flour blend, 1/4 cup cocoa powder, 1/4 cup sugar + 1 teaspoon (for yeast proofing), 1 teaspoon vanilla extract, and exclude the nutmeg.
There are two parts of the brain that are strongly implicated with emotion and memory. Both the amygdala and hippocampus have direct connections to the olfactory bulb. So, when I smell donuts, I think of the apartment in Logan Square.
Directly across from the Blue line, the building sat behind a bakery. As we stood outside, drinking beer and being socially awkward, the scent of donuts stole our attention. We'd been up so long that it was now early morning. How far away those days seem.
Even farther are the days in Wrigley. Checks unable to be separated at Cozy, splitting boxes of Angry Orchard, and poor, drunk decisions over mac and cheese or potato pizza at Dimo's. Somewhere in between was a random trip to Stanley's that turned into desperate attempts to open a coconut with hammers and screwdrivers, taking responsibility for the food on a camping trip, and deep dish pizza before a haunted house. A roller coaster brought us together and food kept us together. So, I hope you make these and remember our friendship.
First things first. Add the yeast to the sparkling water, milk, and teaspoon of sugar. If you need help with yeast baking, check the tips on my orange chocolate challah bread recipe. Let the yeast foam. Like enough foam to have a dance party. If you're into that weird shit. While that's going on, whip the aquafaba on low for 3 minutes. What's aquafaba? It's the brine from a can of chickpeas. I've been dying for an excuse to use it. You can make stiff peaks with aquafaba to make a meringue, however you don't need to go that far for this recipe. Aim for the texture below. Measure out the rest of the ingredients, add the aquafaba, and by this time, the yeast should be trying to escape its container.
Add it to the mix and stir. You'll probably have to add some extra flour to reduce the stickiness. This is going to be a sticky dough, so don't add too much flour. That will make the dough super dense. Use just enough to work with the dough and no more!
How do you make gluten free dough rise? Shape it and then let it rise! Roll out the dough and cut out your donuts. You can use a glass or a cookie cutter. If you use a glass, I recommend slowing pushing the glass into the dough while twisting it, instead of simply smashing it down. This gives you a better "cut". I used a combination of the glass and cookie cutter. My outer circle was made with a cookie cutter and my inner circle was made with a shot glass. Yeah, that shot glass says, "I'm trying to graduate with a 4.0 (blood alcohol level)." That might be how one ends up with a scar from graduation night, so I don't know if I recommend that goal to anyone.
Let your donuts rise in a warm place for an hour. Then, bake at 350° for 10-11 minutes.
This recipe was developed in an attempt to answer one question. How to make gluten free dough rise? I came across quite a few tricks on the Internet. And for once, I got gluten free dough to rise.
- I added the sparkling water for the bubbles.
- I whipped the aquafaba for the air and the bubbles.
- I used aquafaba instead of egg replacer or a flax egg because the make-up of aquafaba is more similar to an actual egg. Eggs, of which, are an essential component to gluten free baking and an utter nuisance to vegan baking.
- The baking powder helps the yeast rise.
- DO NOT KNEAD YOUR GLUTEN FREE DOUGH. Kneading is for gluten. We don't have that shit.
- As mentioned above, shape your dough and then let it rise. Just try not to mess with your dough too much.
The best part about this gluten free vegan donut recipe is that it is super flexible. You can add flavors to the dough as you please and top it with whatever you like. I made donuts topped with peanut butter glaze and raspberry sauce and chocolate donuts topped with chocolate malt glaze and malt balls. I wonder how pineapple and toasted coconut would turn out?
When Life Gives You Lemons, You Paint That Shit Gold