Friday, January 30, 2009

Sarah’s Mutation of the Krispy Kreme Clone

As I mentioned some time ago, Sarah made some wonderful doughnuts and brought them to church one Sunday. They are a wonderful, delicious treat. She got the recipe at Silly Yaks and then made some adjustments. I have made a few changes, but only in arrangement and such, not in the actual recipe.

Donut Flour Mix
2 1/2 c Bob's red Mill all-purpose gluten-free flour
1 1/2 c cornstarch
4 T xanthan gum

Mix well and then measure to use

Make the Donuts
1 1/2 T active dry yeast
1/4 c warm water (baby bottle warm)
1 1/2 c whole milk
2/3 c regular white sugar (for an exact Krispy Kreme taste, use raw sugar)
1 t sea salt (for regular table salt use 1 1/8 t)
1 T baking powder
2 large eggs
1/3 c shortening, melted then cooled to warm (the person who posted this on Silly Yaks used organic palm shortening, Sarah used vegetable shortening)
5 c Donut Flour Mix (above)
This recipe makes about 20 donuts

Hand mix
In a large bowl combine yeast, water, milk and sugar. Let stand for 5 minutes. Add about another two cups (or a little more) flour (it will form a sticky dough; do NOT add too much flour) and mix well. Cover and set aside to rise in a warm place (about 100 degrees) for an hour.
Punch down and turn onto a surface which has not quite a cup of Donut Flour Mix on it (go by the feel of the dough to determine how much you use) and knead it into the dough. At this point, you should have a stretchy, slightly sticky dough. Put more Donut Flour Mix on your surface and roll the dough to about 1/3 inch thick.

Meanwhile, back at the recipe: Cut with a doughnut cutter (or for filled donuts, with a biscuit cutter), cover and let rise in a warm place until fully doubled in size (this should take about an hour).

In the mean time, heat about 2 1/2 to 3 inches of palm shortening or Crisco in an electric skillet or deep fryer until it reaches 350 F (Sarah used vegetable shortening. In the electric skillet you can do six doughnuts at a time).

At this point

Make the Glaze
1/3 c butter
2 c powdered sugar
1 1/2 t vanilla
6 T hot water

Chocolate Glaze
Double the above glaze recipe and divide evenly. To one half add 4 ounces of gluten free milk chocolate chips. Mix all ingredients in a saucepan and melt over a low heat, stirring frequently until smooth.

Meanwhile, back at the recipe:
Once your oil is heated and your glaze is made and your donuts are fully risen, slip the donuts into the oil a few at a time, leaving room for expansion, and fry on each side until light golden brown (this works out to about a minute or less on each side, eye it; they need to be well done to avoid them being doughy and shrinking once they are glazed). Carefully remove from oil (do NOT prick, use a spatula and large spoon to turn and remove donuts) and immediately dip in the glaze. Set on a cake rack to cool slightly.

Chocolate Variation: Once the clear glaze has set, dip the top of the donut in the chocolate glaze.

Roll holes in a cinnamon and sugar mixture (1/3 c white sugar and 2 t cinnamon) immediately after removing from the fryer.

Sarah says: "We did the chocolate glaze, too. And sprinkles, since we had some. Kids love sprinkles! They worked well enough that I think we've found our New Year's Day family tradition!"

Tuesday, January 27, 2009

Product Sleuth Alert

I have several things on the back burner, waiting to be blogged (including the doughnut recipe...come on Becky!) but today I am just including some specific products I have searched.

Kroger has a pdf with the skinny on gluten, or the lack there of, in their foods.

Del Monte FAQ's, second entry under Product information.

Smoked turkey anyone? If you want to know about other Honeysuckle White products, click on their logo in the upper left hand corner, when you get to their homepage, click on products, the type you are interested in and then the specific product. Each page has Product Allergens at the bottom, many with specifics listed.

Guylian chocolates. You need to scroll to the bottom, where you will find the heading, Guylian chocolates may contain gluten. I have decided not to even try to eat these.

Kraft foods has been paying attention to gluten and other allergens for years; way ahead of most. I appreciate them very much.

I didn't find the information on their website, but a friend called Foster Farms about their Grilled Chicken Breast Strips. The first thing they did was ask where she buys them; she told them Costco; they told her that they are gluten free. It makes me wonder if some sold at other stores DO have gluten. Proceed with caution.

I sent an email to Oregon Spice Company and this is the reply I received:

Becky: We do have gluten ingredients in our facility. We also have cross-contamination operational procedures to prevent any co-mingling of any allergen products. You should feel safe that you can use our spices.
UPDATE: I got this timely bit of information in an email from Pat, who heads up our local support group... "Airborne is gluten-free"

Friday, January 16, 2009

We are not alone >^..^<

Sweet Potato Spice Cake

Sarah does it again! She sent this email today, I am going to try this one very soon; it looks wonderful! Thanks for sharing, Sarah, this should be your blog!

I adapted a recipe yesterday from one of my old ones, to accomodate GF. It started out as a regular applesauce cake my Mom always made, and I tweaked it for GF and substituted the sweet potatoes in place of the applesauce. Thought I'd send it to you in case you wanted to try it, or if you know anyone else GF who'd like it, feel free to pass it on. I am very pleased with the results, because it didn't fall like every other GF cake I've tried to make. It was the definitely the best thing we've had since our household went GF, and I would have had a hard time believing it was not made with Gluten-flour if I hadn't been the one who baked it!


2/3 c. butter, softened

1 ½ c. white sugar

½ c. brown sugar

3 eggs

2 c. cooked, mashed sweet potato

1 1/3 c. brown rice flour

1 1/3 c. cornstarch

1 ¾ tsp. baking soda

½ tsp. baking powder

1 tsp. salt

1 tsp. xanthan gum

1 ¼ tsp. cinnamon

½ tsp. nutmeg

½ tsp. cloves

½ c. water, m/l depending on how moist the mashed sweet potato is

Cream butter, sugars and eggs until light. Add sweet potato mixing well. Separately, mix other dry ingredients, except xanthan gum. Add dry mixture alternately with water, ending with dry mixture. When you are ready to add the last portion of dry ingredients, mix the xanthan gum into the dry mixture, then add to batter. Pour into greased and floured (I used brown rice flour) 9x13 glass pan. Bake at 325 for 55-60 min., until pick inserted comes out clean and edges have pulled away from the sides of the pan. It will be fairly brown. Turn cake (in pan) upside down on cake rack to cool.

I left mine there for 10-15 minutes, until I realized the cake had loosened from the pan and was resting on the top of the cake, so I turned it back right side up, and covered with a tea towel.

We ate it while still warm, with a scoop of vanilla ice cream. While I was thinking how good it would be with the addition of a handful of coconut, some raisins and nuts, my husband (a purist!) said it was perfect the way it was and he wouldn't change a thing. But we did agree how awesome it would be with cream cheese frosting. It was the best cake we've had since going GF ~ tender, fluffy and not at all "sandy". Not bad for the first time trying a new idea.



Salsa Dilemma

For those of you who are mourning the loss of Pace, since they decided they would no longer have any gluten free products...

...get out of the canned good section and head over to the cold case, where you might just find gluten-free Chachies on sale. The cell phone picture isn't clear enough, but those green words at the bottom of the labels are, "GLUTEN FREE".

Tuesday, January 6, 2009

Speaking of classic emails circulating the net: somebody had to scrub hard to "worsh" these two!

I spent my early years (from age 2 to 9) in Iowa. I worshed my hands before dinner; I had to take my turn worshing the dishes (I am quite certain I cried every time I had to do the dishes; didn't like that job); my mom worshed our laundry. When we moved to Idaho, I took an honest look at the word wash for the first time. I noticed people around here didn't say worsh, they said wash; w--a--s--h; not an r to be found. I started saying wash too and I have tried to enlighten those who pronounce it with an r whenever possible. (I also can be heard saying noo-clee-er when I hear someone say noo-kyou-ler.)

Today, I opened a wonderful email and it reminded me of those days. Though in this case, the word in question is pronounced warsh. I never warshed anything, but I believe Ma & Pa Kettle might have. I am going to paste the entire email and then make gluten-related comments after.

From those good ole days....

Washing Clothes Recipe.........

Years ago an Alabama grandmother gave the new bride the following recipe: This is an exact copy as written and found in an old scrapbook - with spelling errors and all.


Build fire in backyard to heat kettle of rain water. Set tubs so smoke wont blow in eyes if wind is pert. Shave one hole cake of lie soap in boilin water.

Sort things, make 3 piles

1 pile white,

1 pile colored,

1 pile work britches and rags.

To make starch, stir flour in cool water to smooth, then thin down with boiling water.

Take white things, rub dirty spots on board, scrub hard, and boil, then rub colored don't boil just wrench and starch.

Take things out of kettle with broom stick handle, then wrench, and starch.

Hang old rags on fence.

Spread tea towels on grass.

Pore wrench water in flower bed. Scrub porch with hot soapy water.

Turn tubs upside down.

Go put on clean dress, smooth hair with hair combs. Brew cup of tea, sit and rock a spell and count your blessings.


Paste this over your washer and dryer Next time when you think things are bleak, read it again, kiss that washing machine and dryer, and give thanks. First thing each morning you should run and hug your washer and dryer, also your commode---those two-holers used to get mighty cold!

For you non-southerners - wrench means, rinse ;)

As I was reading this, red flags started waving madly in my mind. I wonder if it is safe for glutenophobes to use starch. I don't have an answer; I will have to look into it. When I find out, I will update this post.

P.S. Expect a wonderful recipe for GF Doughnuts soon...