Category: Pastry

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Gluten Free Donuts

 

Course Breakfast, snack, dessert

Prep timeย 15 minutes

Cook timeย 20 to 25 minutes

Servingย 20

Ingredients

  • 4 eggs
  • Pinch of salt
  • 1 cup granulated sugar
  • 1 cup vegetable/canola oil
  • 1 tablespoon (or more) lemon juice
  • 1 cup oat flour blend (GF)
  • 2 cups quinoa flour
  • 2 cups almond flour
  • 1 teaspoon baking powder (GF)
  • 1 cup milk

Coating

For the icing:

  • About 2 cups powdered sugar
  • Water (as needed for the icing)
  • 1/2 teaspoon vanilla powder
  • Sprinkles of your choice (optional)

For the cinnamon sugar coating:

  • 1 stick of melted butter
  • 1 cup granulated sugar
  • 1 tablespoon cinnamon (or more if you like)
  • Butter at room temperature to coat the donut pan
  1. Crack the eggs into a bowl, and add a pinch of salt.
  2. Whisk the eggs for a few minutes, then add sugar.
  3. Whisk more and add oil, then lemon juice.
  4. Whisk until smooth.
  5. Add oat flour, quinoa flour, almond flour, and baking powder. Mix in between the flours.
  6. Switch the whisk to a wooden spoon as the batter gets heavier.
  7. Mix with the spoon until everything has been incorporated.
  8. Add milk and mix it well.
  9. The batter gets lighter and pourable.
  10. Use a spoon or an ice cream scooper to fill up a donut pan. Make sure you coat the donut pan very well with room temperature butter.
  11. Spread the batter well in the donut pan. You can even use your fingers to do so.
  12. Place the pan in a 375ยฐ preheated oven for about 20-25 minutes, depending on your oven (more or less).
  13. Meanwhile, prepare the icing.
  14. Sift the powdered sugar in a bowl.
  15. Add vanilla powder.
  16. Add water little by little until you get the right consistency (pourable icing), then set aside.
  17. In another bowl, mix the granulated sugar and the cinnamon to make cinnamon sugar coating. Set aside.
  18. Once the donuts are fully baked, take one at a time from the pan and dip it in the icing, if that is what you chose for coating. Garnish with sprinkles of your choice.
  19. If you are using the cinnamon sugar for coating, then dip one donut at a time in melted butter, then immediately place it in the bowl of cinnamon sugar. Make sure it is coated on every side.
  20. Enjoy!
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Jam Swiss Roll

Jam Swiss roll is called gรขteau roulรฉ a la configure or biscuit roulรฉ a la configure in the French language .

It is traditionally made from a genoise or sponge cake baked in a rectangular pan. Brushed with sugar syrup to keep it moist, then spreaded with jam all over its surface and rolled into a log.

Jam Swiss roll can be served for dessert or with coffee or tea.
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Jam Swiss Roll

Course Dessert
Cuisine Central Europe ( possibly Austria)
Keyword swiss roll, roll cake, jam swiss roll (French – gateau roule a la confiture)
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6
Author LDSโ€™s Mom

Ingredients

For the Genoise or sponge cake

  • 4 eggs, separated
  • 8 tbsp granulated sugar
  • 1 tsp vanilla extract
  • 3 1/2 tbsp all purpose flour
  • 3 1/2 tbsp cornstarch
  • 1 tsp baking powder

For the sugar syrup

  • 1 cup water
  • 1/2 cup granulated sugar

Filling

  • Strawberry jam (or your choice)

Garnish

  • 1 tbsp powdered sugar

Instructions

  1. First, prepare the sugar syrup by mixing water and sugar in a saucepan. Place the saucepan over medium heat and bring to boil.

  2. Let the syrup simmer for about 15 minutes. Let cool.

  3. To make the genoise, whisk the egg whites in the bowl of a stand mixer until stiff peaks form.

  4. In another bowl, whisk the egg yolks, sugar and vanilla until it thickens and pale.

  5. Add the sifted flour, cornstarch and baking powder.

  6. Mix just to combine.

  7. Gently fold in the egg whites into the egg yolk mixture. Make sure to not deflate the batter.

  8. Pour the batter in a rectangular pan (I have used a 11 x 17 inch pan) lined with parchment paper.

  9. Spread the batter evenly into a thin layer (less than an inch thick).

  10. Bake in a 400ยฐF preheated oven for about 8 to 10 minutes.

  11. Prepare a large sheet of parchment paper on your counter.

  12. Once the genoise is baked, reverse it on the prepared parchment paper.

  13. Gently take off the top parchment paper.

  14. Brush the genoise with sugar syrup all over its surface (you may not need to use all of it).

  15. Spread jam evenly on the genoise (or spong cake).

  16. Gently roll the genoise into a log.

  17. Place the log in aluminum paper, roll it in that paper to keep its shape.

  18. Refrigerate for at least 30 minutes.

  19. Sift the powdered sugar on top.

  20. Slice and enjoy.

Recipe Notes

  • The Genoise (or sponge cake) recipe is the same as the Yule log.
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