Gluten Free Dairy Free Sourdough Doughnuts
By: Dori Ann
How did I get the idea for doughnuts. I will give credit to my 3.5 year old daycare child that came in with “invisible” doughnuts to share, partnered with an amazing gluten free sourdough starter keeping me on my toes. It was 7:00am and spring break so I had a little more time to make breakfast in the morning than I would, on a typical school week. So I went to google to get an idea of how a Fried Sourdough Doughnut would be made. Once I had an idea, I took it and changed everything to how I needed it.
I follow up with my Sourdough teacher to check on frying oil and then I was off. My baking mojo was in full swing and I was wiping around the kitchen like a ninja master. (Ok, that was a little inventive in what was happening) Truth, I was dodging tripping over one year olds, who also wanted to be playing in the kitchen. They were dragging all my extra spatulas and measuring cups all over the house “helping’ me make breakfast! Why, do I even have toys?
Back to baking. I mixed all the ingredients in my stand mixers. Moved the dough over to the floured cutting board and I kneaded the dough. I rolled the dough. I cut out the large circles. Then I rummaged through the playdough toys to find a smaller circle to cut out the smaller circle. (YES, playdough toys work on real dough!) I then washed said circle and cut out the small inner circle.
Now, it was time for the frying part. The part that scares me the most. My husband took at the kids into the living room for safety. The little ones, thought we were trying to keep them from doughnuts and gave a little protest. But, were distracted quickly with a room full of toys they had yet to play with this morning.
I started the frying process with a small hole to see how the frying would work out. Once the first doughhole was done, I took it out the pan and let it cool for 30 seconds. Then I did what any baker or cook would do, I tested it! I was I nervous I had wasted supplies and it was going to be a total bust. But, on the other hand, I was worried they would be super good and I would eat 12 doughnuts at once. So I took a deep breath and tasted it…...and…….it was perfect. It was the first gluten free dairy free fried doughnut I have ever had. I have been gluten free for 10 years and I thought I would never have a fried doughnut again!
Now, as a health coach I know that I can’t eat these everyday. But, as a special treat that is made with healthier ingredients. THIS IS THE TICKET!!! Ask my husband, who I am pretty sure wasn’t sure why he married me because all I ever make is healthy food. He had one doughnut and I am pretty sure it made him FALL BACK IN LOVE WITH ME. Or at least a deeper love than he already had for me. (All joking aside, they are really good!)
Next, it was the daycare kids turn to try the doughnuts. This was a good and bad idea, mainly because they loved them and when they finished it and wanted more and there was no more, it was a bit of a disappointment and one of the one year olds gave me full out display of there dislike of the service she was being provided. I actually had to remove all traces of doughnut from the house to get them re-directed. (They were that good!) I didn’t blame them, they were really, really, really, good. So, take from a 1, 3,4,4,6, 33 and 40 year old, these things are the BEST!
So here it is all of its glory!
½ cup sourdough starter
2 tablespoon coconut oil
⅓ cup coconut milk (you can use any milk you want)
1 teaspoon baking powder
½ teaspoon baking soda
⅓ cup Maple Syrup (you can use coconut sugar)
¼ teaspoon cinnamon
Dash of vanilla extract
2 cups gluten free flour blend (I use Namaste Perfect Flour Blend)
2 cups - coconut oil
Combine sourdough starter, coconut oil (Melted), milk, egg, vanilla and maple syrup in stand mixer bowl. Once all wet ingredients are combined add in baking powder, baking soda, cinnamon and salt. Last add in gluten free flour slowly. Once all ingredients are incorporated it should be a large stuck together ball. If not add extra flour one tablespoon at a time until you have the desired consistency.
Take your dough ball and knead it on a floured surface. Make into a smooth ball and roll it out i⅔ inch thick. Cut out big hole using a cookie cutter or a large mouth mason jar lid. For the small circles you can use a smaller circle playdough cutter or cookie cutter. (you could probably use a butter knife to make a circle, too)
Fill your cast iron frying pan with 2 cups coconut oil. You may need more or less depending on the size of your pan. You want about 2 inches in oil to fry the dough. I had about 1.5inches and t worked for me. I heat the oil on low. And I keep it on low to prevent smoke point. This reduces the risk of fire and it keeps splatter to a minimum. No one wants to have to go to the ER for grease burns. I got one in High School helping in a adapted life skills class. When a couple of kids though it woul be a good idea to throw frozen sausage in hot grease, Ouch!!! So be careful!!!! Place the dough gently in the pan, they will sink to the bottom for 20 seconds and then float to the surface. Cook 40 seconds and flip gently and cook 60 seconds and flip 40 seconds and flip one more time 40 seconds. Then removed with tongs and place on paper towels to cool. Top with your favorite topping and ENJOY!!!!
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Gluten Free Dairy Free Sourdough English Muffins
I have an amazing friend who also blogs recipes. She does both gluten and gluten free recipes. Her name is Susie and her blog is Whole Beauty Foodie and her recipes amazing. She was posting to Facebook about Sourdough English Muffins and she got me thinking about the idea of starting a Gluten Free Sourdough starter. I didn’t even know what that even was.
So, I started googling Gluten Free Sourdough starters. Then there was this word I didn’t know, Scant. What is that? I had never heard of it before. It stopped me in my tracks. I sat with it for a few days. Then we were messaging and she sent me a picture of her son making the English Muffins. I asked her how to make the starter. For some reason, coming from her it made more sense and seemed like I could possibly try to make a starter.
So, I did. It was simple and to the point and I didn’t have to know the definition of the the word, Scant.
½ cup- gluten free flour blend
½ cup- non-fluoridated water
Mix in jar or bowl
Cover with cloth
Leave on counter
Feed 2x a day (½ cup- gluten free flour blend and ½ water)
So, I began my starter and fed my starter and it began to grow and bubble. Then I had a moment of what do I do once my jar is full…. Now, what? Again, Susie was there for me. She explained to spoon off some of the starter every day and put it in a jar to make sourdough pancakes with. Then she asked me what I made with my starter. I was just happy I had made a starter, now I was at a point to make something with it. I again, started to freak out a bit and Susie once again came to my rescue. She gave me a rough recipe for making a loaf of bread. It was night time so I started the dough right away so it could sit overnight.
The next morning, I got up and baked the bread. It was ok, I skipped a step of adding salt because I used salted butter. Not, a good idea. The bread was edible but not award winning.
Which now brings me to the Gluten Free Dairy Free English Muffins, Susie had sent me the recipe she uses which is from another amazing blogger.(recipe here) However, this recipe was for wheat flour and dairy milk. So, I had to figure out how to adjust the recipe to meet my needs.
So, I switched the flour from wheat to a gluten free blend. I also switched the milk for coconut milk. Super simple switch but my family couldn’t tell and they turned out very well!
Yields: 24 small English muffins
The night before:
1 cup proofed sourdough starter
2 tablespoons honey
2 cups coconut milk
4 cups gluten free flour blend
The next morning:
1 teaspoon baking soda
1-2 cups gluten free flour blend
2 teaspoons salt
Mix together starter, honey and coconut milk. Add gluten free flour one cup at a time until thick dough forms. Cover and leave out overnight.
In the morning, sprinkle some flour on a cutting board and knead in baking soda and salt. Incorporating the flour as you go, The dough should form a smooth ball that does not stick to your hands.
Roll out your dough ½ inch thick. Cut out with top of mason jar and lay out on wax paper or parchment paper for 1 hour to let the dough rise again. (It won’t be much)
Preheat your cast iron on low with coconut oil or butter. Place 4-5 muffins in the pan. Cover with lid and set the timer for 4 minutes. Flip at 4 minutes. Squash down the top and cover for another 4 minutes. Remove from heat and ENJOY!!!!
Please leave a comment if you tried the recipe!!! Thanks for reading!