Coconut Flour Fried Donuts

Ohhh... and these turned out really tasty. I wasn't sure how they would turn out, but even hubby liked them.... and he likes his SUGAR! I did put a little sugar on the top of his donuts after they were fried, but very little, and he still liked them.

Low carb/sugar free, grain free, gluten free. And good. I found this recipe at the All Day I Dream About Food blog and decided to give it a go. I didn't even modify it beyond using a stevia blend sweetener instead of what it called for and the almond milk. I don't have almond milk, I used whole cow's milk. If I hadn't run out, I would have used raw, whole goat milk. Oh, yes... I didn't put anything on top of the donuts as in the recipe, except for a little sugar on hubby's. Still tasted just wonderful.

Oh... when the recipe says to "flip out onto a wire rack to cool"... my donuts didn't know how to flip out of that pan at all. With the first group I lightly greased the non-stick pan and had to dig out the donuts so when it came time to fry, I fried 3 donuts and the rest were "donut holes". After washing and drying the pan for the next group of donuts, I SLATHERED the pan with butter. I still had to dig the donuts out but they weren't as hard to get out and didn't break so badly as the first group. I fried donuts.

Here are some photos of my donut making!! And then the recipe.

Filling the pan for the first group of donuts.

After I took the first group out. They didn't know how to flip at all.

And this is what they looked like after I got them out. They did taste wonderful already, though.

This is the second group of donuts. I still had to dig them out of the pan but they did come out a looking more like donuts than donut holes.

And my finished donuts!  (Turn the burner down on the oil and don't fry too long). They taste great. They do, they do!  Thank you, Carolyn, for an awesome recipe!

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Coconut Flour Fried Donuts – Low Carb and Gluten-Free

Yield: 10 medium donuts

Serving Size: 1 donut

Donuts:

• 1/2 cup Coconut flour
• 1/4 cup Swerve Sweetener or other erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 4 large eggs
• 1/4 cup coconut oil, melted
• 1/2 cup unsweetened almond milk
• 1/2 tsp vanilla
• 1/4 tsp stevia
• Oil for frying (coconut, grapeseed, etc.)


Coating:


• 1/4 cup unsweetened shredded coconut, lightly toasted
• 1/4 cup powdered Swerve Sweetener or other powdered erythritol

1. For the donuts, preheat oven to 325F and grease a donut pan well.
2. In a large bowl, whisk together the coconut flour, sweetener, baking powder and salt.
3. Stir in eggs, coconut oil, almond milk, vanilla and stevia until well combined and batter is smooth.
4. Fill wells in donut pan about 2/3 full (you will have leftover batter and will need to do another batch).
5. Bake about 16 minutes, or until set and just barely brown around the edges. Remove from oven and let cool 5 minutes in the pan, then flip out onto a wire rack to cool completely. Repeat with remaining batter (I got 10 donuts out of my pan).
6. In a large skillet, add oil so it is about 1/2 inch deep. Heat over medium heat.
7. While oil is heating, combine toasted coconut and powdered sweetener in a medium bowl.
8. Once the oil is hot, add 5 or 6 donuts to the pan. Flip after 1 to 2 minutes (they brown quickly), and cook the other side another minute or so. Remove from the pan and quickly dip each side in the coconut coating, pressing lightly to adhere.
9. Let cool slightly on wire rack (they are really good warm out of the oil!).

Notes

Serves 10. Each serving has 7 g of carbs and 4 g of fiber. Total NET CARBS = 3 g.

153 Calories; 13g Fat (76.5% calories from fat); 2g Protein; 7g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 143mg Sodium

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Happy baking and eating, everyone!   :)

Grain Free Sandwich Bread

 WOW... I have not posted in here for quite awhile! And the last thing I posted was the bread recipe... and yes, it did turn out good and I was in love... ok... sorta in love... kinda hard to be in love with a loaf of bread or the recipe for it, but I do/did like it a lot.  :)

I'm posting another bread recipe... the original modified greatly and I made it today and thought... these last two years, all these Paleo, grain free, gluten free bread recipes I've tried, the flours, the blends... the ones that were half way decent, the ones that were good, and the ones I tried and threw out, either from the original recipe I used or with my modifications. And then I tried this... *sigh*  So far, so good. I will find out how the bread holds up to a few days after being baked. But, so far, so good. And I even cut into it while it was still HOT out of the oven and the bread didn't fall apart. The top didn't even cave in while baking or after I took it out. And it tastes good!

Ok, here is my greatly modified recipe of the original recipe posted below this. Does that make it my own recipe??  I'm not sure, but here it is.

Grain Free Sandwich Bread

2 1/2 C raw, hulled buckwheat flour
1/2 C arrowroot
3/4 tsp xanthan gum (I haven't tried using gelatin instead of xanthan gum yet)
2 tsp sea salt
4 tsp baking powder
2 Tbs active dry yeast
1 tsp sugar
1 1/2 C warmed sour milk
2 tsp raw apple cider vinegar
1/4 C avocado oil
2 eggs

Preheat the oven to 375 degrees and grease a loaf pan with butter.

Get your sour milk into a 2 C glass measuring cup and warm it up in the micro-wave or in a pan and warm it up on the stove. Not too hot, just right. Don't want to kill the yeast. Add the 2 Tbs of yeast and 1 tsp of sugar and stir it up until it's well mixed, set it aside.

While the yeast and sugar are doing their thing, put the rest of the dry ingredients into a good sized bowl and mix well. When the yeast stuffs has set awhile and blended and maybe even bubbly (my yeast stuff never has bubbled for me before but it did today and the last time I mixed it with sugar, maybe that's why... I didn't add sugar?) anyway, add the yeast mixture to the dry ingredients, add the eggs, the oil, the vinegar and mix it well. I just used a wooden spoon.

You should have a pretty thick batter/dough, pour/pull out with a spoon into the bread pan, cover with a clean dishtowel and set it aside to rise a little above the loaf pan. Bake for 30-35 minutes at 375 degrees. After that time is up, check it and if you need to, put some foil on top so it won't get too brown. Then continue baking until it has been a full hour (total time) for baking. Remove from oven, turn the loaf pan upside down and oust the bread from the pan and let it cool.


Odds & Ends Notes: Raw, hulled buckwheat flour... can't find it?  I get the buckwheat groats and use my Magic Bullet or coffee grinder and grind it till it's a fine flour. Not hard, doesn't take a lot of time, less expensive than getting the light buckwheat flour when you can find it. I found it online once, do not remember where, and it was expensive. I have bought Bob's Redmill buckwheat flour but it is dark and things turn out dark and sometimes not appetizing.

I very seldom put anything on wire racks to cool. I have from time to time and getting better at it, but usually I don't. Hence, I don't always add that to the recipes I write out.

I let the bread dough rise a little but above the pan, I will see if it will rise a little further next time, it doesn't take long. With the flour mixture from the original recipe I think it is a more delicate flour blend and letting it rise too high will cause it to cave later. Maybe.

My bread using the above recipe didn't cave while baking, it didn't cave when I took it out to cool, it didn't fall apart when I sliced into it while it was still HOT from baking, and it wasn't all kinds of gommy on the inside. Granted, I've only cut two slices from it so far, haven't actually gotten to the middle yet, but if it's a bit gommy in the middle when I get there, I will just bake it a little longer and hopefully it won't be next time.

I do want to try using gelatin instead of xanthan gum sometime, I just haven't gotten around to it, yet. There's that danged round tuit, again.

I haven't tried toasting it, yet. I'll get there.  That's another round tuit thing.


If you're brave, give it a try!! If you aren't brave, give it a try, anyway!  LOL  :)

   

Day old home made bread alert!!  Yep, it is your typical day after baking dryness. Soooo... bake it in the morning, eat during the day, evening slice it, wrap each slice in wax paper, stack, slide a plastic bag over the stack, tie it with a tie and stick in the freezer. Take out how ever many slices you're going to want each time. Fresh bread.   :)

ADDED:  Okay... am learning a new blend of flower, 2 C heavy (buckwheat) to 1 C starchy type (arrowroot or corn starch or tapioca, etc.) I will try this blend soon. I've also read that to keep things a little moister, use more oils. I will have to look that up again, after I find it again. LOL

Bread.... BREAD!!!

Remember bread? mmmmm... always have loved breads.... then I went grain free. Kinda sorta.. I would, and still do sometimes, do the grains, rice - corn. But no gluten. More grain free than gluten free cause gluten free doesn't mean grain free and neither gluten free nor grain free mean carb free! I also went sugar free. Yeah, there are times you need sugar (in bread to feed the yeast but I use a tablespoon and that is it), at least that's why I THINK you add the sugar to the bread dough. OK, I looked that up and sugar is NOT necessary for making bread. All RIGHT! Next time, no sugar in the bread which, NOW, suits me just fine.  :)

ANY way... back to my thought train here and post. Been doing this grain free sugar free thing here for almost two years now and have tasted a lot of ... well, not always so good things and some really good things. I came across guide for mixing your own gluten-free flour mix at The Bread Kitchen. I mixed my own using gluten/grain free flours and added a tsp of xanthan gum to the mix. I used 1 C light (not whole) buckwheat flour, 1 C amaranth flour, 1 1/2 C arrowroot flour, 1 1/2 C tapioca flour, 1 tsp xanthan gum (after I finally got some). USE the xanthan gum if the recipe you are following calls for it. USE it! It makes a HUGE difference. Needless to say, I type from experience on that note since I just now tried using it after almost 2 years of not using it.  :)  USE it! It's the stretch and glue in gluten free! Yeah!

THEN, I found this recipe from Art of Gluten-Free Baking for Gluten-Free Soft Sandwich Bread using her gluten-free all-purpose flour mix, which wasn't the same as what I mixed up since she uses rice flours. But it is where I got the adding the xanthan gum to the flour mix.

Today, I used Jeanne's bread recipe to make bread, but used just 1 T of sugar instead of the 4 called for. I also baked it for the 30 minutes called for, but that wasn't quite long enough, it was not quite done in the bottom portion of the bread. I will bake for 45 minutes next time I make it, and I will make it again. It is GOOD! It rose, it looks like bread, it tastes like bread.

Here is the recipe I used.

Soft Sandwich Bread, Gluten-Free

Ingredients

3 cups (420 g) Jeanne’s Gluten-Free All-Purpose Flour Mix
2 tsp xanthan gum (this is in addition to the xanthan gum in the flour mix)
4 tsp baking powder (reduce or omit if baking at high altitude)
1 tsp salt
4 tablespoons granulated sugar
2 tablespoons active dry yeast (I like Red Star)
1 1/2 cups (355 ml) warm but not hot (about 95 degrees F/35 degrees C) milk (or milk substitute, or water)
2 teaspoons vinegar (I use apple cider vinegar)
1/4 cup (60 ml) olive oil
2 extra-large eggs (about 1/2 cup/120 ml), room temperature
extra olive oil and tapioca flour for the pan

Preheat oven to 375 degrees F/190 degrees C/Gas Mark 5.  Oil and flour a 9 in by 5 in by 3 in loaf pan (standard US loaf pan).  I use a metal pan.

Place warm milk/water into a small bowl.  Whisk in 1 tablespoon of sugar until dissolved.  Whisk in yeast until dissolved.  Set aside to proof (get foamy and verify the yeast is working).

In a medium bowl, mix together the flour, xanthan gum, baking powder, salt, and the remaing 3 tablespoons sugar.

In the bowl of a stand mixer fitted with the paddle attachment, place eggs, olive oil, and vinegar.  Beat for a few seconds to combine.  Add the yeast mixture.  Beat a few seconds more to combine.  Add the flour mixture.  Beat on medium high for 3 minutes.

Scrape mixture into your prepared loaf pan (it should be a very thick batter and look kind of like soft serve ice cream) and smooth the top.  Place in a warm, draft-free spot to rise until about half again its size in bulk (not quite double)–about 30 to 40 minutes at sea level.  Basically, you want it to look a bit puffed up.  I usually do this on top of the stove while the oven is preheating–this allows the oven’s warmth to help the bread rise.  Watch it–don’t let it rise too much.  It should only rise to the top or a bit above the top of the pan.

Bake at 375 degrees for 20 minutes.  If the top of the bread is getting too brown, place a tent of foil over it.  Bake for another 10 minutes for a total of 30 minutes.

Remove from oven and let cool in pan for 5 minutes.  Then carefully turn out onto rack to cool completely.  The bread is doing its last bit of baking during the cooling process, so don’t cut into it until it has cooled completely.  If you do, the bread might be gummy inside.
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Again.... I did use my own flour mix:
1 C amaranth flour
1 C light buckwheat flour
1 1/2 C arrowroot flour
1 1/2 C tapioca flour
1 tsp xanthan gum

I did put it back in the oven for another 10 minutes after I cut my fist slice off and now I am heading in to get another slice, with butter, and home made frappuccino and read a book. USE Xanthan gum!