Not Too Shabby Gabby

Gluten Free with a side of Paleo for the everyday kitchen.

Gluten Free Doughnuts

Gluten Free Apple Cinnamon Doughnut holes

Gluten Free Apple Cinnamon Doughnut Holes

No shame. I probably have downed 12 of these bad boys since I came up with that title. Sorry not sorry. These apple cinnamon doughnut holes are everything fall was made of and I am so ready to go and pick some more apples.

This recipe for apple cinnamon doughnut holes literally was a complete happy accident. It is my recipe for some apple cinnamon doughnuts that I make quite often around this time of year. BUT… Some absent minded crazy person (mostly me) couldn’t find her doughnut pan…

I literally panicked! How can you make the ever famous (between two people) apple cinnamon doughnuts without a doughnut pan? You search for a mini muffin tin that looks similar to doughnut holes and you make apple cinnamon doughnut holes. I seriously saved the day (and my mind) that day. Every since then, my mom and I have preferred them this way. They are easy to grab and easy to pop in your mouth.

I am literally so happy to say that these apple cinnamon doughnuts holes are also baked and not fried (even though we all know fried foods taste way better…). So you know that as a general consensus we feel almost no guilt eating them… I mean I am going to tell myself that anyways.  

Gluten Free Apple Cinnamon Doughnut Holes

3 cups Brown Rice Flour
1 1/3 cup Tapioca Starch
2 tsp Xantham Gum
4 Tsp Baking Powder
1/2 tsp Baking soda
1 1/2 tsp Salt
1 1/2 tsp Cinnamon
1/4 tsp Nutmeg
1/4 cup Melted Coconut Oil
2 eggs 
3/4 cup Almond milk with 1/2 tsp Lemon juice (or 1/2 cup Buttermilk)
1 cup Applesauce
1 1/2 cup Chopped apples

Topping
1 cup sugar
1 Tbsp Cinnamon

Preheat oven to 375 degrees Fahrenheit. Mix together brown rice flour, tapioca starch, xantham gum, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside. In the bottom of a stand mixer or large mixing bowl mix together coconut oil, eggs, almond milk mixture and applesauce. Slowly mix in your dry mixture  until well incorporated. Stir in your chopped apples.

Place batter into a large Ziploc baggy and snip the corner or piping bag. If you can find your doughnut pan (opps), pipe batter into doughnut wells. If you want a doughnut hole effect, use a mini muffin pan. Fill the wells almost to the top. When they bake they puff up almost like a doughnut hole. Bake doughnuts for 12-14 minutes or until they spring back when poked. For the doughnut holes, bake them 9-11 minutes again until they spring back at you.

While hot, take out of pans and shake in baggy with cinnamon sugar mix. Finish cooling on parchment paper. DONE!

Serve warm with coffee, milk, juice, chai tea… etc. I mean the list could go on. You could serve with more doughnut holes or doughnuts. OR eat them all… the choice is really yours.

My life was forever changed!

I was probably crying after I couldn’t find that doughnut pan that day, but now my stomach is crying tears of joy because they are so delicious! They have the consistency of a moist coffee cake that will literally melt in your mouth.

I love to dip these apple cinnamon doughnut holes into my coffee and my beagle dog likes to lick up the crumbs that fall. We have a deal, I eat all the yummy food and anything from my knee down is hers. She makes everyone think I have clean floors in my apartment but really she just eats all the food that falls.

We have a good relationship.

On another note, I think we had an 85 degree weather day the other day as opposed to 90 degrees. I mean at least we are not going up, right? I am beyond ready for fall and cute fall clothes, leaves falling and boots! I need it! This Florida girl moved for seasons not to bring the weather with her.

Deliciously,
Gabby

 

Gluten Free Red Velvet Cake Doughnuts

GF Red Velvet Cake Doughnuts CVHi Y’all! 

Happy Friday to! You have successfully made it to the next recipe this week! Totally Kidding because I knew you could do it! 

I can seriously feel spring time coming! Although, one more snow day would not be a bad idea. I kinda like sleeping in and not having anything to do because well, I can’t get any where! AND THE SNOW! It is one of the most beautiful (yet dangerous) things ever, but I like to be inside with something hot in my hand watching it snow. Not outside in it freezing my butt off. I am definitely feeling my Florida girl ways when it is snowing and I hate to say it. Even going up to Appalachian State (GO Mountaineers!) for school did not cure me of this! 

Guess what it is almost time for?! That’s right, V-Day! or D-day for some men who aren’t so prepared! However, this year men should be more than prepared, Why, you ask? Because Valentine’s Day is exactly 1 week after Super Bowl 50. They have no excuse, right ladies? They knew it was coming! However, for the SUper Bowl some delicious snacks like: Turkey Sausage Balls and Taco Dip with some chips are much needed snacks to remind him of it next week! I am just saying! 

Today’s recipe sure reminds me of the love that is in the air! These gluten free red velvet cake doughnuts are completely baked, not fried, and totally and completely delicious! I think I may have fallen in love with them. They are really just that good. Baked doughnuts don’t give you that oily feeling that regular doughnuts do, but they are still positively scrumptious in my eye though. I can only eat 1 of a traditional doughnut because of the fried reason, but give me a handful of cake doughnuts and I will guarantee you they will be gone in 10 minutes flat. No question. 

Gluten Free Red Velvet Cake Doughnuts

3/4 cup Brown Rice Flour 
1/2 cup Tapioca Starch 
2/3 tsp Xanthan Gum 
1 1/2 Tbsp Cocoa Powder 
Big pinch of salt 
1/2 tsp Baking Soda 
1/2 tsp White Vinegar
1/2 cup plus 2 Tbsp Coconut Oil (melted) 
3/4 cup Demerara Sugar (or any sugar) 
1/2 cup Buttermilk (1/2 cup milk mixed with 1/2 tsp lemon juice) 
1 egg
1/2 tsp Vanilla 
1 1/2 Tbsp Red Food Coloring 

Frosting:
1 1/2 Powdered Sugar 
2 oz Cream Cheese 
1/2 tsp vanilla 
3-4 Tbsp Milk (I used Almond Milk) 

Directions 

Preheat oven to 350 degrees. 

Mix together your tapioca starch, brown rice flour, xanthan gum, baking soda, salt and cocoa powder together. If you wish to sift it you can. Set mix aside. 

Place in your mixing bowl (or bottom of stand mixer) sugar, coconut oil, buttermilk, vanilla and egg. Mix together well. Add your vinegar into your dry mix right before you mix it in with the wet ingredients. Mix well. Add in your Red Food Coloring. Take your doughnut pan and grease well. Take a ziploc gallon bag or piping bag. Cut the corner so that the opening is about 1/2 to 3/4 of inch long (about 1 to 1.5 cm) put your dough into the bag and pipe an even amount into the wells. Bake for 8-10 minutes or until the doughnut is springing back. Let cool in pan for about 10 minutes and then finish cooling on rack. 

Mix together your icing and when the doughnuts are cool dip tops into the icing and dip into sprinkles or take a ziploc bag or piping bag and fill the baggy with the icing glaze. Cut a tiny hole in the bag and drip over the doughnuts or decorate how you want! Serve with a glass of milk for breakfast or lunch…. or dinner and lunch no judgement here! 

Gluten Free Red Velvet Cake Doughnuts
Serves 10
A delicious red velvet cake doughnut. The perfect size to not stuff your self and leaving you satisfied!
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Prep Time
10 min
Cook Time
8 min
Total Time
20 min
Prep Time
10 min
Cook Time
8 min
Total Time
20 min
302 calories
37 g
26 g
17 g
3 g
13 g
85 g
120 g
21 g
0 g
3 g
Nutrition Facts
Serving Size
85g
Servings
10
Amount Per Serving
Calories 302
Calories from Fat 146
% Daily Value *
Total Fat 17g
26%
Saturated Fat 13g
67%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 26mg
9%
Sodium 120mg
5%
Total Carbohydrates 37g
12%
Dietary Fiber 1g
4%
Sugars 21g
Protein 3g
Vitamin A
2%
Vitamin C
0%
Calcium
4%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 3/4 cup Brown Rice Flour
  2. 1/2 cup Tapioca Starch
  3. 2/3 tsp Xanthan Gum
  4. 1 1/2 Tbsp Cocoa Powder
  5. Big pinch of salt
  6. 1/2 tsp Baking Soda
  7. 1/2 tsp White Vinegar
  8. 1/2 cup plus 2 Tbsp Coconut Oil (melted)
  9. 3/4 cup Demerara Sugar (or any sugar)
  10. 1/2 cup Buttermilk (1/2 cup milk mixed with 1/2 tsp lemon juice)
  11. 1 egg
  12. 1/2 tsp Vanilla
  13. 1 1/2 Tbsp Red Food Coloring
Frosting
  1. 1 1/2 Powdered Sugar
  2. 2 oz Cream Cheese
  3. 1/2 tsp vanilla
  4. 3-4 Tbsp Milk (I used Almond Milk)
Instructions
  1. Preheat oven to 350 degrees.
  2. Mix together your tapioca starch, brown rice flour, xanthan gum, baking soda, salt and cocoa powder together. If you wish to sift it you can. Set mix aside.
  3. Place in your mixing bowl (or bottom of stand mixer) sugar, coconut oil, buttermilk, vanilla and egg. Mix together well. Add your vinegar into your dry mix right before you mix it in with the wet ingredients. Mix well. Add in your Red Food Coloring. Take your doughnut pan and grease well. Take a ziploc gallon bag or piping bag. Cut the corner so that the opening is about 1/2 to 3/4 of inch long (about 1 to 1.5 cm) put your dough into the bag and pipe an even amount into the wells. Bake for 8-10 minutes or until the doughnut is springing back. Let cool in pan for about 10 minutes and then finish cooling on rack.
  4. Mix together your icing and when the doughnuts are cool dip tops into the icing and dip into sprinkles or take a ziploc bag or piping bag and fill the baggy with the icing glaze. Cut a tiny hole in the bag and drip over the doughnuts or decorate how you want! Serve with a glass of milk for breakfast or lunch.... or dinner and lunch no judgement here!
beta
calories
302
fat
17g
protein
3g
carbs
37g
more
Not Too Shabby Gabby http://nottooshabbygabby.com/
When I was a child I absolutely hated red velvet anything! I once had a cake from a wedding that was red velvet and it tasted horrible. It took me until I was well into high school to try it again. I realized very quickly that it was just a bad cake in general. Now, it is still isn’t one of my favorites but red velvet is pretty darn good.

These red velvet Cake doughnuts are so moist, soft, beautiful and yummy too! I was honestly blown away the first time I ever made them when I was in college. I honestly cannot remember where I got the recipe from considering I have done so many tweaks to the recipe to bring to the gluten free side of baking or the good side, which ever you prefer! 🙂 

I would be lying if i said i had any of these left to share, but sadly (for me too!) they are all gone. However, you can make them yourself and let me know what you think of it! they are so good! You will not be disappointed!

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I hope you have a blessed Day! 

Deliciously, 
Gabby 

 

 

GF Red Velvet Cake Doughnuts Pin