This month’s GF Ratio Rally is brought to you by Donuts.
The ratio (hello: Ruhlman Ratio) for fritters aka donuts is the same as quick bread which is 2 parts flour to 2 parts liquid to one part egg and for every 150 grams of flour, add in a teaspoon of baking powder. It’s that simple. From there you can invent anything you want.
Since we are rolling into autumn, I made up a donut recipe that invoked fond memories of a time when our kids were small and we lived in that creaky old farmhouse in Vermont.
Even in the foggy mornings around here on the left coast, I can smell the end of summer and the coming of autumn. If we were still back in the land of trees that change color in the fall, I would be really looking forward to apple picking and a trip to a place in Waterbury, Vt called Cold Hollow Cider where they make the most extraordinary cider doughnuts in the fall. Just the smell alone makes you smile.
And since they aren’t gluten-free, all I would get to do is smell them. That alone might be worth it, but I think making some GF apple donuts would be even better.
I love autumn. Fall apples make me happy. Real Vermont maple syrup makes me swoon (and then go into a diabetic coma). Together they make an awesome little baked donut. You can powder them in cinnamon sugar after they bake, or dip them in a maple syrup glaze (more coma), or just eat them plain.
But hurry up and eat them!
|Apple Butter Maple Syrup Donuts, Gluten Free|| |
- 260 grams Canteen flour blend (2 cups) (see notes)
- 180 grams white sugar (1 cup minus 2 tablespoons)
- 1½ teaspoons baking powder
- 1 teaspoon unsweetened cocoa
- ¼ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon cloves
- pinch kosher salt
- 100 grams apple butter (5 tablespoons)
- 60 grams buttermilk (4 tablespoons)
- 60 grams maple syrup ( 4 tablespoons)
- 20 grams vegetable oil (2 tablespoons)
- 2 whole large eggs plus one egg yolk
- 180 grams white sugar, superfine or regular (1 cup minus 2 tablespoons)
- 1-2 heaping teaspoons cinnamon
- Preheat oven to 350. spray 2 large donut pans (2x6)
- Weigh dry ingredients and whisk to mix. In a glass measuring container weigh wet ingredients, add eggs and whisk. Add the wet ingredients all at once to the dry and mix well with a wooden spoon. Let sit for a minute or two and stir again. Fill pan(s) a generous ⅔ full. Bake 10 minutes and rotate. Bake about 4 minutes more or just until a toothpick comes out clean. Cool on a rack.
- Gently stir sugar and cinnamon together in a shallow bowl that fits a donut. Place each donut in the bowl and spoon sugar mixture over each one shaking off excess. Optional: coat with powdered sugar or glaze with your favorite flavor icing.