Cinnamon Baked Donuts and Mexican Hot Chocolate...SWOON!
Now, I'm not the best cook in the world (the smoke alarm has been known to go off in my house, occasionally), but these donuts are delicious, if I do say so myself...and I do. They turned out especially well considering the fact that I made them gluten free, and anyone who has ever tried to make anything gluten free can appreciate the struggle.
Ina Garten
Sigh...Is there anyone better than Ina? Is anyone even trying? No, because she's adorable. We mere peasants have to settle for scuttling around in her shadow, bumping into each other with our mediocre cooking skills.
Ina and her husband, Jeffrey, make me want to vomit with joy because they're so wonderful. I'm not sure how someone could vomit with joy, so maybe not that...but they're fantastic, and I basically want them to adopt me. (Can you even imagine growing up as their child? You would be the happiest child ALIVE.)
Anytime I'm looking to try a new recipe, Ina is my girl. Some of her recipes even use gluten free flour. These Cinnamon Baked Donuts do not, but I was able to substitute with gluten free flour with great success! (I used Domata Recipe Ready Flour.)
The Skinny...
If you decide to give this Cinnamon Baked Donut recipe a whirl, and you want to make it gluten free, here is my advice:
1) Use less gluten free flour than what the recipe calls for. I used 1:1, and it was a little too much. My batter was much thicker than Ina's. You can always add more if you need to.
2) Cook them a few minutes longer than the directions state. Now, I don't know if this was due to the fact that I used gluten free flour or if I just used too much gluten free flour, but my donuts didn't seem quite done when only baking them for 17 minutes, as the recipe states. Maybe if you follow my first advice and make a thinner batter, 17 minutes will be perfect. Who knows? Give it a whirl! You can always give them more time in the oven after the 17 minutes are up, if you need to.
Here are the links to the recipes: (You can also find them in her cookbook, FOOLPROOF.)
I wouldn't be true to myself or my coffee addiction if I didn't tell you that these donuts go even better with coffee than with the Mexican Hot Chocolate. Just saying.
Good luck (especially if you're trying to make them gluten free)! Let me know how they turned out for you.
Happy Cooking,
Sam
(Also, I totally stole the photo from Ina's website because my photo was terrible. Sorry, Ina's photographer! Keep up the great work!)
(If you'd like to see my terrible picture, check out my twitter page...but you've been warned.)
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