Fall Recipe Swap - Appetizers and Starters!
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September 25th, 2011, 10:32 AM
Join Date: Apr 2009
Location: South Philly!
Ooooh!!! That sounds gooood! That's goin' in my recipe box!
G-Free Pumpkin Spice Donuts
*for regular version use all purpose flour and omit xanthan gum
2 Tbsp butter or margarine, softened
1/2 cup white sugar
1/2 cup canned pumpkin
1/3 cup buttermilk
1 egg yolk
1/2 tsp vanilla
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp freshly grated nutmeg or a Dash of ground nutmeg
2 cups all-purpose GF baking mix (see note)
1/2 tsp xanthan gum
vegetable oil for deep-fat frying
Spiced sugar (see below)
In a large bowl, beat together the softened butter and white sugar. Add the pumpkin, buttermilk, egg, egg yolk and vanilla. Scrape down the sides as necessary.
In another bowl, combine the baking powder, baking soda, salt, cinnamon, ginger, nutmeg, all purpose gluten free flour blend, and xanthan gum. Mix so it is all distributed evenly.
Add the dry ingredients into the wet ingredients. With a spoon, stir until well combined.
If you are wanting to roll the dough out to make regular donuts, refrigerate for 3 hours before rolling out on a floured work surface and cutting with a donut cutter. Reroll as necessary.
However, if you want to take the easier (just as tasty) route, you can proceed as follows. Heat your oil to 365 degrees F, using a thermometer, you donít want to burn your donuts.
Using a metal cookie scoop, or 2 tablespoons, carefully scoop (approx. 2 Tbsp) of donut dough into the hot oil. I did about 10-12 doughnut holes at a time. Fry, turning if necessary, until they are a nice dark brown colour.
Using a slotted spoon, remove from hot oil, and place on a paper towel lined baking sheet. This allows the oil to drain.
While the doughnut holes are still hot, roll them around in the Spiced Sugar. The sugar will stick to the doughnut holes.
Repeat until you have used up all the dough.
In a small bowl, stir together 1/2 cup white sugar, 2 tsp ground cinnamon, and 1 tsp freshly grated nutmeg (or 1/2 tsp ground nutmeg).
Note for anyone interested in avoiding wheat
: The G-free flour mix I've used is 2 cups white rice flour, 2/3 cup of potato starch flour and 1/3 cup of tapioca flour.
Roasted Butternut Squash Soup
Heat oven to 400 degrees
Peel and cube squash into about 2" pieces
Peel and quarter one onion
Peel and cube 3 carrots or 2 handfuls of baby carrots
Add 5-6 whole cloves of peeled garlic
Lay out onto cookie sheet.
Drizzle with olive oil.
Add salt and pepper and toss to coat.
Place on middle rack in oven and roast for 40 minutes, stirring and rotating pan every 10 minutes.
Dump roasted vegetables into pot, add 3-4 cups vegetable stock and blend with immersion blender.
You can also use a regular blender, just be sure not to fill the blender more than halfway and to hold a kitchen towel over the lid just in case.
Adjust seasonings to taste.
You can add butter and heavy cream to the final blend to make a creamier soup.
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