Gluten Free Drop Doughnut Recipe

Recently Katz Gluten Free Bake Shoppe sponsored a fantastic giveaway on Gluten Free Taste of Home. In order to enter, readers were asked to mention a gluten free baked good that they missed eating, and would like Katz Gluten Free to consider making. Joseph from Katz Gluten Free must have noticed that several of you mentioned missing doughnuts, so he kindly offered to share his quick and easy recipe for Gluten Free - Dairy Free Drop Doughnuts with Gluten Free Taste of Home readers. Thank you Joseph!

If you prepare this recipe, please leave a comment on this post and share the delicious results!

Gluten Free Dairy Free Drop Doughnuts

Dry Ingredients

1/2 cup white rice flour

1/2 cup tapioca starch

2 1/2 tablespoons sugar

1/4 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon xanthan gum

1 tablespoon vanilla sugar (if you don't have vanilla sugar I suggest adding 1 teaspoon vanilla extract to the wet ingredients)

1/8 teaspoon salt

Wet ingredients

1 egg

1/4 cup oil

1/4 cup water

Combine all dry ingredients in a bowl and set aside. Combine wet ingredients in a separate bowl and mix; add dry ingredients to wet ingredients and mix well. Batter should be a thick creamy texture, (if too thick add a drop of water).

Drop batter by rounded teaspoon into hot oil (do not crowd; leave room, doughnuts will turn on their own). Once lightly browned on both sides, remove and place on paper towels to drain. Yield: Approximately 15 doughnuts.

Dust with powdered sugar or cut open and add gluten free filling of your choice.

*Recipe courtesy of Katz Gluten Free.

Gluten Free Chile Relleno Casserole

One taste of my Gluten Free Chile Relleno Casserole is sure to warm you up on a chilly Autumn night. This mildly spiced, extra cheesy, gluten free main dish is so comforting and easy to prepare that it shows up regularly on my dinner table. I also serve this tasty, gluten free favorite at brunch gatherings with rave reviews. Try it for yourself tonight, it is sure to become a well loved recipe in your home as well.

Gluten Free Chile Relleno Casserole

3 cans (4 ounces each) whole green chiles, drained

1 - 1/2 cups (6 ounces) shredded Monterey Jack cheese

1 - 1/2 cups (6 ounces) shredded sharp cheddar cheese

1/3 cup gluten free flour blend (I use Bette Hagman's Featherlight blend)

1 cup half-and-half cream

2 eggs, beaten

1 can (8 ounces) tomato sauce

1/3 package taco seasoning mix (I use Mc Cormick brand)

Split chiles open lengthwise. Rinse out seeds and place chiles on paper towels to drain. Combine cheeses; set aside 1/2 cup for topping. In a bowl, combine the gluten free flour blend, cream and eggs until smooth.

In a greased deep 1 - 1/2 quart baking dish, layer half of cheese, chiles and egg mixture. Repeat layers. Combine tomato sauce and taco seasoning mix. Pour tomato sauce mixture over the top; sprinkle with reserved cheese.

Bake, uncovered, at 350 degrees for 55 - 65 minutes, or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving. Yield: 4-6 servings

*Recipe adapted from Taste of Home

Enjoy!

Gluten Free Pumpkin Pancakes

You may think I have gone pumpkin crazy this month... but in my opinion you can never have too much pumpkin in the Autumn! I never tire of pumpkin recipes this time of year, and luckily neither does my family. My recipe for Gluten Free Pumpkin Pancakes will warm your bellies, and your hearts. Easy to make and fun to eat, this is Autumn comfort food in it's simplest form. From my country kitchen to yours... enjoy!



Gluten Free Pumpkin Pancakes


2 cups Pamela's Ultimate Wheat Free Baking & Pancake Mix

2 tablespoons brown sugar, packed

1 teaspoon baking powder

1-1/2 teaspoons pumpkin pie spice

1/2 cup canned pumpkin puree

1-1/2 cups milk

1 egg, lightly beaten

2 tablespoons vegetable oil

Butter & warm maple syrup for serving; optional


Combine Pamela's Ultimate Wheat Free Baking & Pancake Mix, brown sugar, baking powder, and pumpkin pie spice in a large mixing bowl; set aside. Combine remaining ingredients in a separate bowl; mix well. Stir pumpkin mixture into flour mixture until just moistened. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Cook until bubbles appear on the surface; turn and continue cooking until cooked through and golden. Top each serving with butter and warm maple syrup if desired. Yield: Approximately 16 pancakes.



Enjoy!

Gluten Free Glazed Orange Almond Cake

My super-moist Gluten Free Glazed Orange Almond Cake recipe will have your family lining up for seconds. This cake tastes as good as it looks. The orange flavor really comes through and works well with the subtle almond undertones. This has none of the stereotypical gluten free cake issues... it is as delicious (if not more delicious) than most cakes containing gluten. It may very well be the moistest cake you have ever had! It's texture is wonderful and very similar to banana bread.



When you try my Gluten Free Glazed Orange Almond Cake you will find that it makes a great brunch offering, as well as a snack or dessert. Try a slice (or two!) with a steaming hot cup of tea or coffee... so comforting!

Gluten Free Glazed Orange Almond Cake

8 tablespoons butter (1 stick), softened

1 cup sugar

2 eggs at room temperature

1/2 cup almond meal

1/4 cup brown rice flour

1/4 cup coconut flour

1/2 cup "cake friendly"gluten free flour blend (I use Bette Hagman's Featherlight Blend flour recipe)

1 teaspoon xanthan gum

1/4 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon salt

5 ounces buttermilk

1 teaspoon vanilla extract (I recommend Rodelle Pure Vanilla Extract) 

3 ounces orange juice (fresh is best)

Zest from 2 oranges

Orange Syrup

1/4 sugar

1/4 cup orange juice

1/2 teaspoon vanilla extract (I recommend Rodelle Pure Vanilla Extract)

Orange Glaze

1/2 cup powdered sugar

1 tablespoon orange juice (fresh is best)

Preheat oven to 350 degrees. Lightly grease and flour (gluten free flour, of course!) a loaf pan.

Combine buttermilk, orange juice, and vanilla in a small bowl and set aside.

Combine flours, almond meal, xanthan gum, salt, baking powder, and baking soda. Set the dry ingredient mixture aside.

In a large bowl, cream sugar and butter with an electric mixture until fluffy. Beat in eggs one at a time, then add the orange zest. Alternate adding wet and dry ingredient mixtures to creamed mixture, starting and ending with the flour.

Pour batter into loaf pan and smooth the top. Bake for 45 - 50 minutes or until a toothpick inserted in the center comes out clean.

Remove cake from oven and let stand 10 minutes in the pan on a cooling rack. Remove cake

from pan and let cool an additional 5 minutes on the rack. Meanwhile, prepare the orange syrup.

In a small saucepan, combine sugar, orange juice, and vanilla. Heat over medium heat, stirring until the sugar dissolves and the mixture slightly thickens, about 3 minutes. Spoon the syrup on top of the warm cake.

When you are ready to serve, in a small bowl mix 1 tablespoon of orange juice with the powdered sugar to from an orange glaze. Drizzle orange glaze on the cake.

*Recipe adapted from Ina Garten

Enjoy!

Gluten Free South Western Quiche

Quiche is a winner in my house day or night. I love the versatility of quiche. You can add nearly anything you want inside with delicious results. My Gluten Free South Western Quiche makes the most of your Autumn harvest. If you have garden fresh corn and vine ripened tomatoes from your garden on hand, by all means use them. I hope you enjoy this warm, satisfying quiche as much as I do.

Gluten Free South Western Quiche

1 cup milk
4 eggs
1/4 cup chopped fresh cilantro or 1 tablespoon dried cilantro
1/2 teaspoon chili powder,
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup fresh OR thawed frozen corn OR drained canned corn
1 1/4 cups shredded sharp cheddar cheese
1/4 cup crumbled Cotija cheese
1 medium tomato, seeded and chopped

Heat oven to 350 degrees F. Spray a 9 inch glass pie plate with non-stick cooking spray.

In a medium bowl, stir all ingredients except corn, cheese, and tomato until blended. Stir in corn, cheese, and tomato; pour into pie plate.

Bake 40-50 minutes, or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting. Yield: 6 servings

*Recipe adapted from Betty Crocker

Enjoy!

Gluten Free Frosted Pumpkin Doughnuts

"Autumn, the year's last, loveliest smile." ~ William Cullen Bryant

I love all of the seasons, but Autumn has a special place in my heart for her extraordinary foliage, and bountiful harvests. I am especially fond of pumpkins. I love looking at them, and of course eating them. My Gluten Free Frosted Pumpkin Doughnuts are one way I share my fondness of Autumn and pumpkins with my family.


Many of my readers commented on my Gluten Free Unbelievably Good Cake Doughnut recipe a few months back. These are just as delicious, but with a taste that will remind you of pumpkin pie. Pumpkin pie flavored doughnuts... oh yes. I serve my Gluten Free Frosted Pumpkin Doughnuts with hot apple cider on crisp autumn weekends.


How will you serve your Gluten Free Frosted Pumpkin Doughnuts?




Gluten Free Frosted Pumpkin Doughnuts

2 eggs

1 cup sugar

2 tablespoons butter, softened

1 cup cooked OR canned pumpkin

1 tablespoon lemon juice

4 1/2 cups Pamela's Ultimate Wheat Free Baking & Pancake Mix

1/2 tsp salt

2 teaspoons pumpkin pie spice

1 cup evaporated milk

Oil for Deep Frying (I used peanut oil)

Frosting

3 cups confectioner's sugar

3-4 tablespoons orange juice

1 tablespoon evaporated milk


In a mixing bowl. beat eggs, sugar, and butter. Add pumpkin and lemon juice; mix well. Combine Pamela's Baking Mix, salt, and pumpkin pie spice; add to pumpkin mixture alternately with milk. Sprinkle 1/2 cup of Pamela's baking mix onto a clean work area. Use an ice cream scoop to measure dough for each doughnut (dough will be sticky). Drop each dough portion onto the prepared work surface. Gently turn until all sides are coated in Pamela's Baking Mix and dough is no longer sticky. Use your hands to gently shape each dough portion into a circle. Press your finger through the center of each dough portion all the way through to the work surface below; move your finger around so that you create a whole in the center of the dough, about 1'' in diameter. Gently transfer shaped dough to a dinner plate. In an electric skillet or deep fat fryer, heat oil to 375 degrees. Fry doughnuts, a few at a time, until golden, about 3 minutes (turn halfway through frying time with a slotted spoon). Drain on paper towel lined plates. Combine Frosting ingredients; spread over warm doughnuts. Yield: 2 dozen

*Recipe adapted from Taste of Home magazine

Enjoy!

Country Style Eggs Benedict with Asparagus - Gluten Free

Do you like to eat breakfast for dinner? My family does, and one of our most loved meals is Eggs Benedict. Sometimes I make them with Gluten Free English Muffins. Other times I make a delectable "country" version with drop biscuits and melted cheese (they are very Paula Deen!). If we have fresh asparagus on hand that will always make it's way on top of our gluten free Eggs Benedict. Asparagus and hollandaise sauce are such a perfect pair! I use packaged gluten free hollandaise sauce to speed up the prep time, and it tastes great. Of course my gluten free Country Style Eggs Benedict with Asparagus also tastes fabulous for breakfast or brunch. If you have a large family, or are hosting a brunch you can make large amounts of poached eggs and keep them warm in a oven set to a very low temperature, as you continue to cook. Give this satisfying gluten free meal a try... it really hits the spot!

Country Style Eggs Benedict with Asparagus - Gluten Free

1/2 cup white vinegar

8 eggs

1 package Mayacamas brand gluten free Hollandaise Sauce mix - prepared according to package directions

2 recipes Pamela's Drop Biscuits (recipe to follow)

1/2 cup shredded sharp cheddar cheese

2 tbsp. water

1 bunch asparagus, trimmed

Salt

Cayenne pepper

Freshly ground black pepper


Prepare 2 batches of Pamela's drop biscuits (recipe to follow).

Fill a large, deep skillet 2/3 full of water. Pour vinegar in water. Cover and bring to a boil, then reduce heat to simmer.

Meanwhile, crack eggs into 8 individual tea cups. Prepare an "egg draining plate" by layering 2 paper towels on a dinner plate; set aside.

Prepare the hollandaise sauce according to package directions (tip: although the package directions don't state this, the sauce will be much smoother if you whisk it constantly until the mixture comes to a boil). When the sauce is ready, reduce heat to low and cover to keep warm, stirring occasionally.

Place trimmed asparagus in a shallow casserole dish. Add the 2 tablespoons of water and cover with lid. Microwave on high for 4 minutes, or until crisp tender. Drain and keep covered, set aside.

Lower tea cups containing eggs into simmering water, tipping them sideways as the make contact with the water to gently release the eggs under the water (eggs should not touch in water). After 1 minute, gently turn eggs over with a large slotted spoon. Continue cooking until eggs reach desired doneness (be sure not to over cook them if you like the yolks on the runny side). Remove eggs with large slotted spoon and place on prepared "egg draining plate". Gently pat the tops of the eggs with paper towels to absorb excess water. Sprinkle eggs lightly with salt.

Place 2 biscuits on each of 4 dinner plates. Place 2 poached eggs right along side the biscuits. Sprinkle 1/8 cup shredded sharp cheddar over each plate of eggs and biscuits. Top each plate with asparagus. Sprinkle with cayenne and freshly ground black pepper to taste. Yield: 4 servings.

Pamela's Drop Biscuits - Gluten Free

Double this recipe for Country Eggs Benedict

1 cup Pamela's Ultimate Wheat Free Baking and Pancake Mix

1/4 cup shortening

1/3 cup plus 1 tbsp. milk

Preheat oven to 375 degrees F. In a large mixing bowl pour in Pamela's Baking Mix and cut in shortening with a pastry blender until the mixture resembles coarse crumbs. Pour milk into flour mixture while stirring with a fork. Do not let dough sit. Immediately drop generous tablespoon fulls of dough onto a lightly greased baking sheet. Bake 12 minutes or until golden brown on top. Yield: 5-6 biscuits.

Enjoy!

Cherry Muffins (Two Variations) - Gluten Free

Happy 4th of July my gluten free friends! My cherry tree has blessed me with an abundance of gorgeous, sweet fruit this summer. I decided to use some of my harvest to make these two beautiful cherry muffin recipes for the 4th of July holiday. I am confident that these recipes will also please the cherry lovers in your family, anytime of year!



Cherry Banana Walnut Muffins - Gluten Free

2 1/2 cups Pamela's Wheat Free Baking and Pancake Mix (I buy the 4 lb. bags in bulk from amazon.com to save money)


3/4 cup water

1/2 cup sugar


2 eggs


2 teaspoons vanilla extract


1 cup mashed ripe bananas


1/2 cup fresh or frozen cherries, pitted & chopped


1/2 cup chopped walnuts


Preheat oven to 350 degrees. Mix all ingredients (except cherries) together. Carefully fold in cherries until just evenly distributed. Spoon into muffin pan lined with paper baking cups, until nearly full. Bake on center rack of oven for 20-24 minutes or until a toothpick inserted in the center comes out clean. Yield: 12 muffins.

Enjoy!
Cinde :)

Recipe posted by Cinde at: http://www.glutenfreetasteofhome.blogspot.com/

*Adapted from a recipe by Pamela's Products

Sparkling Cherry Chocolate Chip Muffins - Gluten Free

2 1/2 cups Pamela's Wheat Free Baking and Pancake Mix (I buy the 4 lb. bags in bulk from amazon.com to save money)

3/4 cup water


1/2 cup sugar


2 eggs


2 teaspoons vanilla


1 cup fresh or frozen cherries, pitted & chopped


1/2 cup chocolate chips

Coarse decorating sugar, for topping (optional)


Preheat oven to 350 degrees. Mix all ingredients (except cherries, chocolate chips and coarse decorating sugar) together. Carefully fold in cherries and chocolate chips until just evenly distributed. Spoon into muffin pan lined with paper baking cups, until nearly full. Sprinkle with coarse decorating sugar. Bake on center rack of oven for 20-24 minutes or until a toothpick inserted in the center comes out clean. Yield: 12 muffins.

Enjoy!

*Adapted from a recipe by Pamela's Products

Crustless Spinach and Roasted Red Pepper Pie - Gluten Free

I love this easy to prepare, perfectly seasoned, savory pie. The coolest part is that my family loves it too. I nearly fell off my chair when my youngest daughter ate this willingly. Usually foods with multiple ingredients mixed together in the same dish freak her out (especially if one or more of the ingredients are green). Not this time. She digs this quiche-like meal, and ate the whole slice. Can anyone say VICTORY? Fewer things make me prouder than getting my kids to eat healthy foods and knowing they are truly enjoying them! This dish is just right for brunch, lunch or dinner. It is excellent served with fresh melon or fruit salad. I know you will appreciate the cheesy goodness of this pie... it tastes as good as it looks! It's beautiful colors make for a nice presentation on the plate. It slices up easily, and holds it's shape well. If you are lucky enough to have left-overs, it tastes just as good re-heated. This is the kind of recipe that you can fall back on time and time again (you know, those recipes that never let you down and earn you rave reviews every time you serve them). Try this super-yummy pie soon... I know it will be one of your favorites too!

For more tasty dinner ideas visit the Gluten Free Homemaker and check out What's for Dinner?Wednesday.


Crustless Spinach and Roasted Red Pepper Pie - Gluten Free


1 16 oz. container low fat cottage cheese


1 10 oz. package frozen chopped spinach, thawed and drained


1 1/2 cups shredded Mozzarella cheese


1 cup shredded cheddar cheese


1/2 cup finely shredded Parmesan cheese


4 eggs, lightly beaten


6 oz. roasted red peppers, chopped (1/2 of a 12 oz jar)


1 teaspoon dried oregano leaves


1/2 teaspoon salt


3 dashes hot pepper sauce (or to taste)


Preheat oven to 350 degrees. Mix all ingredients until well blended. Pour into a greased 9 inch pie plate. Bake 45 minutes or until center is set. Yep, that's all there is to it!


Enjoy!

Unbelievably Good Cake Doughnuts - Gluten Free

Just look at these babies! You're probably thinking "Oh sure they look good, but how do they taste?" I am here to tell you they taste UNBELIEVABLE! You're talking to a true doughnut lover here. Maybe it's genetic because I grew up with a doughnut-crazy Mom. We could put away a dozen like nobodies business. As a result, I take my doughnuts seriously, and these are seriously the best Gluten free cake doughnuts I have ever had. I got the recipe from the Pamela's Products web-site and made some revisions to suit our personal taste. I don't know what I would do without my Pamela's Baking and Pancake Mix, which is the primary player in this recipe. When I wake up on Saturday mornings (after sleeping in of course), I often have a hankering for these delectable beauties. It thrills my entire family when these doughnuts come to the table still slightly warm. It puts a smile on my face when I hear their "oohs" and "ahhs" and watch them munch happily away with their little frosting covered mouths. You never need to pay nearly $10.00 for store-bought frozen Gluten Free cake doughnuts that are dense, dry and strange tasting ever again. This recipe is so easy.... anyone can do it! All you need for success is a deep Fryer (even just a small one like I have). They are relatively inexpensive and you will find many uses for it. You can customize your frosting flavors and toppings to suit your personal tastes. The sky is the limit... have fun!

Unbelievably Good Cake Doughnuts

4 1/2 cups Pamela's Baking and Pancake Mix , plus some for handling dough

1/4 cup melted butter

2/3 cup milk or buttermilk ( I used buttermilk; if you do not have buttermilk add 1 tablespoon

vinegar or lemon juice to regular milk).

2 eggs

1 cup white or brown sugar (I used white)

2 teaspoons vanilla

Preheat oil in deep fryer to 365-375 degrees. Mix all ingredients together. Dust counter with additional Pamela's Baking and Pancake Mix. Scoop out about 1/3 cup dough at a time. Coat top and bottom with Pamela's Baking & Pancake Mix. With thumb, pierce center of dough and create doughnut shape. Place on a large plate covered with wax paper. Continue until all dough has been shaped. Using the metal spatula that came with your deep fryer CAREFULLY lower doughnut into oil. Fry for approximately one minute on each side. Drain on paper towel lined plates, changing paper towels occasionally if too much oil has been absorbed into paper. Frost and add toppings if desired (glaze recipes below). Serve immediately, or store in a loosely covered container (like a cake keeper). Best if eaten the the same day they are prepared. Yield: approximately 13 doughnuts.

Glaze and Topping Ingredients:

4 cups powdered sugar, divided

Milk

Pure vanilla extract

Chocolate Syrup

Coconut, chopped peanuts and sprinkles if desired as toppings

If you want half of your donuts to be frosted with chocolate glaze and half with vanilla then you will do this:

For vanilla glaze mix 2 cups powdered sugar with 1 tsp vanilla and 2 tablespoons of milk (mixture will be very thick). To thin glaze add additional milk 1 tablespoon at a time, stirring until desired spreading consistency is achieved and glaze is lump free.

For chocolate glaze mix 2 cups powdered sugar with 2 tablespoons chocolate syrup, 1 teaspoon vanilla extract, and 1 tablespoon milk (mixture will be very thick). To thin glaze add additional milk 1 tablespoon at a time, stirring until desired spreading consistency is achieved and glaze is lump free.

If you prefer only one flavor of glaze, then double the recipe for that flavor.

Sprinkle your desired toppings onto separate dessert sized plates (chopped peanuts, coconut, sprinkles, etc). Frost one doughnut and turn it upside down, pressing the frosted side into the toppings on the plate. Press the sides of the doughnut into glaze to ensure toppings are everywhere that there is glaze. Repeat with remaining doughnuts. Serve.

Enjoy!