Gluten Free Donut Recipe Fail.
Alright, I’m baring my soul and sharing all. Gluten free donuts (or doughnuts) are a special treat for the family, the commercial variety being pricey and the homemade variety being time consuming. So, with appropriately tempered expectations, I sought out an early donut recipe and stumbled across this relatively straightforward recipe from 1908. Alas, epic fail. What happened?!? The picture above is actually the **second** batch. Original recipe:
- 1/2 cup sour cream
- 1 tsp. baking soda
- 1/4 cup milk
- 1 tsp. salt
- 1 1/2 cups sugar
- 3 cups all purpose gluten free flour
- 1 tsp. nutmeg
The first batch went in a 425°F oven, following some online donut recipes. That try was a spectacularly epic fail with donuts collapsed in and baked firmly to the pan. Now, I am nothing if not adapting quickly to the trial and error process and I only used 1/2 of the batter assuming that something might not work and wanting to be able to try once again.
Adjusted the oven down to 350°F. Added another 1/2 cup of flour. Results are above. I didn’t even let it finish because it would have been a second mess to clean up.
What are those things in the middle of the muffin tin, you ask?
This was a brilliant idea ahead of its time by Pretty Providence for those of us without a donut pan. The concept is simple. Yout roll up aluminum foil and stick it in the middle of the muffin tin so that it leaves a hole in your donut when they are finished baking. Didn’t work. The foil balls did rise up on top of the dough, and then the dough fell, firmly rooting them to the baking sheet. Oh well.
Sigh… My gluten free donut saga.
What did I do wrong?!? How would suggest changing the recipe?
For now, I have to go scrub my muffin tins…