Gluten Free Baked Yeast Donuts
Try this Gluten Free Baked Yeast Donuts recipe, or contribute your own.
Try this Gluten Free Baked Yeast Donuts recipe, or contribute your own.
- 2 eggs
- 1/2 tsp baking powder
- 2 tbsp coconut oil melted
- 2 eggs, room temperature
- for a dense donut
- 1/4 c. cashew milk or dairy milk
- 1 tsp yeast activated with 2 tbsp warm water
- 1 c. almond flour (try to find the super fine if you
- 1 tbsp psyllium husk powder
- 1/2 c. truvia brown sugar blend
- for a fluffier giant donut
- 1 tbsp coconut oil melted
- 1/2 c. cashew milk
- 1 tsp yeast activated with 2 tbsp warm water
- 2 c. almond flour
- 1/4 c. truvia brown sugar blend
- 2 tbsp psyllium husk powder
- Carbohydrate 2.73828333253968 g
- Cholesterol 2.28666666600391 mg
- Fat 8.66306666652086 g
- Fiber 0 g
- Protein 1.89221666611824 g
- Saturated Fat 7.37167333324254 g
- Serving Size 1 1 Serving (65g)
- Sodium 60.0249999826027 mg
- Sugar 2.73828333253968 g
- Trans Fat 0.507164999992543 g
- Calories 93 calories
Step-by-step
- Activate your yeast by adding warm water and setting aside for 5 minutes.
- Preheat oven to 350 and coat a donut pan with nonstick spray.
- Mix your dry ingredients together until combined and set aside.
- Mix your wet ingredients and add slowly to the dry to form a batter. Add the active yeast and stir until uniform.
- Scoop into donut pan until the batter is nearly covering the "hole" area. You should fill 5 to 6 cavities of the donut pan.
- Bake for 15 minutes and allow to cool before removing. Top it like it's hot. Store in an airtight container for 1-2 days. Cream cheese items should be refrigerated.
The Starch Foundation
Psyllium husk powder performs the crucial structural labor in this formulation, binding almond flour and liquid into a cohesive crumb that manages to mimic gluten's elasticity without any wheat present. When water temperature hits 110 degrees Fahrenheit during yeast activation, microorganisms multiply rapidly without thermal damage, ensuring proper gas production before the batter goes into the oven. Whisking dry components thoroughly disperses the psyllium particles evenly, preventing gelatinous pockets from forming in the finished crumb.
Texture Degradation and Day-Two Reality
Almond flour baked goods lose moisture rapidly once removed from the thermal environment, transforming a soft morning pastry into a dense, crumbly puck by evening. Sealing the cooled rings inside an airtight container with a slice of white bread helps mitigate moisture loss through a process of hydration migration. Microwaving stale pieces for precisely eight seconds restores flexibility to the interior structure before any glazing occurs.
Freezing and Thermal Revival
Freezing baked yeast items requires wrapping individual units tightly in plastic wrap followed by aluminum foil to prevent freezer burn caused by circulating air. Reheating frozen rings directly in a 350-degree oven for five minutes revives the outer crust better than thawing at room temperature, which often leaves the bottom soggy. Controlling ambient humidity during storage determines whether the crumb retains its delicate spring or collapses entirely.
