COOKBOOK GIVEAWAY IS CLOSED.
I have a treat for you today. Well, actually I don’t. I already ate them all.
But, don’t you fret, you can make these at home. And you’ll want to. BECAUSE THEY ARE AMAZING. My lovely friend Ashley from Edible Perspective recently released her donut cookbook (yes, a donut cookbook….yummmmm), and best of all, they are all gluten-free donut recipes so I can eat them. The donuts I’ve made with her recipes are the best donuts I’ve ever had, gluten-free or not.
I met Ashley for the first time at the Foodbuzz Festival a few years ago (oh hey red hair!). And I’ve adored her and her recipes for years. She’s seriously talented in the kitchen. I’m doing a little Q&A with Ashley today so you can get to know her, learn about her gluten-free journey, and some tips for when you make her recipes (and you will want to make them).
Q: How did you figure out you were gluten-intolerant?
It all started about 2 1/2 years ago. Well, the stomach discomfort started about 10 years ago, but it took awhile to figure out that I actually had control over it. Without going into detail, I had fairly constant [mostly at night] stomach discomfort that I was told by a few doctors to be normal. Everyone has these issues, I was told. I believed them but was still annoyed at how I felt nearly everyday. So, just about 2 1/2 years ago I decided to see if food was the cause (I had been tested negatively for Celiac). After talking my idea over with my doctor I decided to try eliminating soy, dairy, and gluten for and then slowly bring them back into my diet one at a time to see if I had any type of reaction. Soy and dairy were completely fine (I was actually surprised) but gluten was immediately the obvious culprit! Once I stopped eating gluten my discomfort decreased by around 90-95%. (Please consult your doctor before conducting any type of food elimination diet.)
Q: Where can I track down the flours in your recipes?
I actually have a section in the back of my cookbook called, Resources, which calls out the ingredients and tools I use throughout the book and where they can be found. The main flours I use are gluten-free oat flour, almond meal, and sweet rice flour. The brand of GF oat flour I use is Bob’s Red Mill. This can easily be found online, at Whole Foods, and other stores that carry BRM products. You can also grind oat flour at home with oat groats, steel cut oats, or even rolled oats (be sure to use certified gluten-free if needed). If you are unable to tolerate gluten-free oat flour you can substitute it with your favorite all-purpose gluten-free flour blend. I buy almond meal at a natural food store called, Natural Grocers-Vitamin Cottage. You can also find almond meal at Trader Joe’s, or you can even grind your own at home with raw almonds. Sweet Rice Flour is usually the most difficult but Whole Foods and Natural Grocers both carry this in my area. I buy the brand, Ener-G. If your Whole Foods doesn’t carry it try talking to a team member to see if they can order it for you. Otherwise, you can order online or find sweet rice flour in an Asian food market.
Q: How important is it to use the exact flours you recommend?
In gluten-free baking it is extremely important to follow ingredient lists exactly as written, especially when you’re new to gluten-free baking. After you get the hang of things you can try experimenting with different flours. Also, using the specified flour combination will yield the best possible texture outcome. It’s worth hunting them down!
Q: What was the hardest part about writing the cookbook? Writing/testing recipes or taking/editing all the pictures? Or something else?
I think the time frame was the most difficult part, which included the writing, testing, and photographing. I had a short three months to finish the entire book of over 101 recipes. The time flew and it was hard to stay organized. My doughnut calender kept me sane!
Q: What is your absolute favorite donut in the cookbook? Is that like asking you to pick a favorite dog?
Haha, yes!! This is seriously the hardest question, and I’m not just saying that. It really changes by the day and season. Right now I am obsessing over all of the spiced, fall doughnuts. Pumpkin, molasses, and apple cider are at the top of my list these days! [note from teri: the pumpkin one is AMAZING. can't wait to try the others!]
Q: What other cooking/baking blogs do you love?
Bridget from Bake at 350 has the most amazing cookies you’ve ever seen. The detail will blow you away. Naomi, at Bakers Royale, is extremely talented with both her recipes and photography. A work of art in every way! I just adore Melissa, over at The Fauxmartha. I love how she keeps her recipes simple and the photography clean. She offers up kitchen tips each week, too!
Q: Any other cookbooks on the horizon?
To write another cookbook would be a dream! Fingers crossed!
Q: What made you decide to write a cookbook? Was it always a goal of yours?
I was lucky enough to be approached by the publisher about this cookbook topic, however, writing a cookbook was definitely a major goal of mine. I still had to go through the proposal writing and approval process but it was great knowing they were already on board with the idea. I had a good list of doughnuts on the blog so I felt comfortable with the subject. I think starting with a 1-subject cookbook was a great place to start, and I was still able to get creative with things like the “savory” and “and more” chapters. You’ll find things like cornbread doughnuts, jalapeno cheddar doughnuts, and even a doughnut biscuit recipe specifically for dogs! Maizey is already looking forward to you making them.
Thanks for the Q&A Ashley! I’ve made a few recipes (but not the doughnut biscuit recipe yet! eek bad dog mom!) and they are super simple and delicious. I can’t wait to make some more this weekend.
And, lucky you, Ashley is giving away one copy of her cookbook to one of my readers! To enter, tell me your favorite kind of donut! I’ll pick a cake donut over a glazed donut any day. And my favorite ever donut? The recipe below from Ashley’s cookbook (shared with her permission!). Seriously. Make it and then you’ll want the cookbook ASAP to try her others. [and if you don't win, you can buy her book online - best $14 you'll spend all year.] I’ll pick a winner on Sunday so get your entries in!
PUMPKIN SPICE DOUGHNUTS with MAPLE CINNAMON GLAZE
Recommended Pans: Standard, mini, holes, twist
For the Doughnuts:
1/2 cup (60 g) oat flour
1/2 cup (70 g) sweet rice flour
1/4 cup + 2 tablespoons (76 g) pure cane sugar
1/4 cup (28 g) almond meal
1 1/2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon allspice
1/8 teaspoon ground cloves
2 large eggs
1/4 cup + 2 tablespoons (88 ml) milk
1/3 cup (82 g) pumpkin purée
2 tablespoons (30 g) unsweetened applesauce
2 tablespoons (28 ml) oil
1 1/2 teaspoons vanilla extract
For the Glaze:
1 cup (120 g) powdered sugar
2 tablespoons (40 g) pure maple syrup
1/2 to 1 tablespoon (8 to 15 ml) milk
1/2 teaspoon cinnamon
1. Preheat your oven to 350°F (180°C, or gas mark 4) and grease your doughnut pan.
2. Combine the oat flour, sweet rice flour, cane sugar, almond meal, cinnamon, baking powder, ginger, nutmeg, salt, allspice, and ground cloves in a large bowl, mixing well. in another bowl, whisk the eggs together. Then add in the milk, pumpkin purée, apple- sauce, oil, and vanilla extract. whisk until well combined.
3. Pour the wet mixture into the dry ingredients and stir with a large wooden spoon until just combined, being careful not to overmix (stop when you no longer see dry flour).
4. Spoon the batter into the doughnut molds filling to just below the top of each mold, 1/8- to 1?4-inch (3 to 6 mm) from the top. Bake for 18 to 22 minutes, until lightly golden brown around the edges. a toothpick inserted in the center should come out clean. Let cool in the pan for 5 minutes. slide a thin spatula around the edges of the doughnuts to help loosen them out. Then place on a cooling rack and allow to cool fully before topping.
to make the Glaze: Mix the glaze ingredients together until smooth. add more milk if a thinner consistency is desired.
5. invert the doughnut into the glaze, letting the excess drip off, or drizzle the glaze over the doughnut. Let set until the glaze has hardened.
RECIPE NOTE: Feel free to use 2 to 2 1/2 teaspoons (4 to 5 g) of pumpkin pie spice instead of the cinnamon, ginger, nutmeg, allspice, and clove.