Wednesday, February 8, 2012

Cooking With C.C. ~ Gluten Free Maple Blueberry Doughnuts with a LemonGlaze

It's time for the 12th installment of Cooking with C.C. Katie, Damaris, and I made this recipe on Monday - our last time to cook together before we move back to Texas. I wanted to bake something we hadn't tried before so when I found this recipe for doughnuts, I knew we had to try it.

First, gather all your ingredients.

In a large bowl, combine 1 3/4 cups all-purpose gluten free flour,

3/4 teaspoon xanthan gum,

1 1/2 teaspoons baking powder,

1/4 teaspoon baking soda,

1/4 teaspoon cream of tartar,

1/4 teaspoon salt,

and 1/2 teaspoon nutmeg.

Stir to combine.

Slice 1 cup of frozen blueberries in half in a small bowl.

Add 1 tablespoon of the dry ingredients and stir to coat the blueberries.

In a saucepan, combine 1/2 cup maple syrup,

4 tablespoons unsalted butter,

and 4 tablespoons vegetable shortening.

Heat over medium-high flame stirring frequently until butter and shortening have melted and the syrup is simmering.

Remove from heat and stir in 3/4 cup plain yogurt (room temperature).

Make a well in the dry ingredients and pour the syrup mixture into the well. Stir to combine.

In a separate bowl, beat 2 eggs.

Stir beaten eggs into other ingredients.

Add the coated blueberries and fold them into the batter until evenly distributed.

We didn't have doughnut pans, so we made these in muffin pans. Spray the muffin pans with cooking spray. Fill the muffin tins until 3/4 of the way full.

Preheat oven to 350*. Place muffin pans into oven.

Bake until doughnuts spring back quickly when lightly pressed. That was about 13-14 minutes for us. Remove from oven and cool doughnuts in their pans for 10 minutes.

Remove doughnuts from pans to cooling rack.

In a bowl, combine 1 cup powdered sugar

and the juice of 1 lemon.

Stir until mixture goes from paste to thick glaze (add more lemon juice as necessary).

After completely cooled, dip each doughnut in glaze mixture.

Place onto wax paper until glaze is set.

Damaris insisted that these could not be called doughnuts since they were actually muffins, so she coined them "duffins, copyright Damaris Almon 2012" (her words exactly). These had a really rich flavor. They tasted really good right after the glaze set. However, I saved one to eat later and the glaze and gotten runny and it seemed to me that the "duffins" were too moist. So, I'd say make them and eat them immediately!

This recipe came from Gluten Free On a Shoestring. Make sure and check out her website for tons of great recipes.

Hope you've enjoyed this episode of Cooking with C.C. Not sure when I'll be back with another recipe with our move next week, but I hope soon! Let me know if you try this recipe. Can't wait to hear what you think. Enjoy!


  1. Duffins, eh? I like it! :-D

    Inquiring minds want to know: what is xanthum gum, and why do you use it in gluten-free cooking? If it's complicated, feel free to tell me to wait for a blog post. ;-)

  2. Yep, duffins! :)

    Xanthan gum is a thickening powder. Since there is no gluten in the flour, the dough wouldn't have thickened up like it needed to without the xanthan gum. A bag like this Xanthan Gum 1lb Powder USP FCC Food Grade (Buy 5 get 5 off) (this is the bag I just recently bought, more cost effective than buying from the health food store), will last me probably a year or more because you only have to use a small amount (the amount depends on what type of dough you are making and how many cups of flour you use). Clear as mud???? :D

  3. about doffins or douffins? :-)


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