My good friend Wendi contributed this recipe and information for today’s article. Yesterday her son, who has Celiac Disease, was off to a scouting activity where donuts are usually there. Often times he does not get a doughnut and goes home with out (all Celiac’s know that feeling), but what 12 year old boy wants to go without a doughnut!!!! This week, being the wonderful mom that Wendi is she attempted Gluten-Free donuts, with the help Sharon at http://www.whattheforkfoodblog.com/2014/09/22/baked-double-chocolate-donuts/. Sharon, from What the Fork, is a true inspiration with her GF cooking. This recipe is no exception. Wendi said her husband and son, who are both Celiac, give this an A. She brought over a doughnut for us to try and my GF kiddo LOVED it! Others of us non-GF peeps tried it and and loved it as well. The flavoring was just right and the texture was perfect. It held together on its own and melted in our mouths. We could not tell it was Gluten-Free, which is the goal with all GF recipe’s. Perfection! Wendi wanted me to mention that her white rice flour blend comes from America’s Test Kitchen, not Sharon’s blend (though I am sure hers is a wonderful blend too). It is nice to know that other white rice flour blends will work in the same recipe (that is not always the case). Thank you Wendi for the contribution today and for the yummy doughnut!
This is Kellie Verified and gets a 5 star rating.