Gluten Free Baked Donuts

gluten free baked donuts recipe

Gluten Free Baked Donuts

Ingredients
  

  • 1/4 cup vegan butter, softened (can use reg butter)
  • 1/5 cup vegetable oil
  • 3/4 cup white sugar
  • 2 large eggs
  • 1 tsp vanilla
  • 1/4 tsp nutmeg
  • 2 cups gluten free flour blend (I like to use Compliments gluten free flour blend that is available at Safeway Canada and Sobeys)
  • 1 1/2 tsp gluten free baking powder
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1 cup goat milk with 1 Tbsp apple cider vinegar added (can substitute with regular milk)

Instructions
 

  • Preheat oven to 400 degrees.
  • In a stand mixer add the softened vegan butter with the vegetable oil and beat well. Add the sugar and mix again.
  • Add the eggs, vanilla, baking powder, salt and baking soda and mix again til smooth.
  • Add the gluten free flour and the goat milk mixture.
  • Mix on low and increase speed until medium.
  • Beat until batter is very smooth.
  • Spray 2 donut baking pans with cooking spray.
  • Take a sandwich ziploc bag and fill 3/4 way with the donut batter.
  • Seal bag and then use a scissor to cut 1/2 inch out of corner.
  • This is your donut piping bag.
  • Squeeze batter into the donut pan.
  • Bake in oven for 11 minutes.
  • Remove and flip out of baking pan after 2 minutes.
  • You can glaze the donuts with a chocolate glaze or salted caramel glaze right away.
  • If you areglazing for galaxy donuts let the donuts cool completely first.
  • Enjoy!
Tried this recipe?Let us know how it was!
gluten free baked donuts recipe

Donuts.

Chocolate glazedcinnamon sugar, candy sprinkled, galaxy or just plain are some of the varieties of donuts that people like.

It is also something that anyone who is gluten free misses.

gluten free baked donuts recipe

I decided to work on a gluten free donut recipe and I have made the recipe over and over and it has never disappointed me. These donuts are baked and can be ready to eat in 11 minutes. Yes, 11 minutes you can have warm donuts for your family.

All you have to do is wait 5 minutes more if you want to top them with chocolate ganache or cool completely if you want to try galaxy donuts.

gluten free baked donuts recipe

Galaxy donuts are a donut glazed with a marbleized blue-purple icing and gold sprinkles. I made 40 gluten free and dairy free galaxy donuts for an engagement party a few weeks ago and just his past weekend made chocolate glazed donuts to celebrate Canada Day.

gluten free baked donuts recipe

Here this batch of donuts was glazed with a pastel marble icing.

gluten free baked donuts recipe

gluten free baked donuts recipe

gluten free baked donuts recipe

gluten free baked donuts recipe

gluten free baked donuts recipe

Gluten-Free Baked Egg Cups

baked egg cups recipe
These gluten-free egg cups are super simple to make and are get for breakfast. I like to have them on hand for a grab and go snack but it is also a good low-carb snack in the afternoon.

Baked Egg Cups

Ingredients
  

  • 2 thin slices deli ham per egg cup (12 slices of ham)
  • 3 slices of fried bacon (cut in 1/2 for 6 pieces)
  • 3 slices fried bacon, finely chopped
  • 1/2 cup shredded carrot
  • 12 baby tomatoes
  • 1 heaping tbsp shredded sharp cheese per egg cup
  • 6 large eggs
  • 1/2 cup whipping cream
  • 6 large paper cupcake liners for the egg cups

Instructions
 

  • Preheat oven to 350 degrees.
  • Line 6 muffin cups with the paper liners.
  • Beat eggs and whipping cream together.
  • Pour into a glass pouring bowl.
  • Place 2 slices deli ham into each muffin cup.
  • Sprinkle a bit of the fried chopped bacon and shredded carrot into each muffin cup.
  • Place 2 baby tomatoes into each muffin cup.
  • Stand a slice of bacon in between the 2 baby tomatoes.
  • Pour the beaten eggs into each muffin cup.
  • Sprinkle the shredded cheese on the top of each muffin cup.
  • Bake in the oven for 15-18 minutes.
  • Remove from oven.
Tried this recipe?Let us know how it was!
baked egg cups recipe

I love eggs.

I also love bacon so anytime I can combine the 2 together is always a good thing I think. These baked egg cups do that and more.

baked egg cups recipe

You can make these on a Sunday and have them for a quick heat up and go breakfast on busy weekdays or in lunches as an option instead of a sandwich or an addition to a weekend brunch.

This recipe makes 6 baked egg cups but you could easily double the recipe.

I kept the recipe fairly simple with the fillings but you can add green onions, chopped mushrooms, green or red peppers or whatever else you like to have with your eggs.

baked egg cups recipe

baked egg cups recipe

baked egg cups recipe

baked egg cups recipe

Gluten-Free Baked Pudding

gluten free baked pudding recipe


In March I had the delight of hanging out with Chef Lynn and learn about the new “wheat” pasta that they were launching in western Canada.
Yes, I said “wheat” but even though it is not a pasta I can eat I know a lot of you out there are cooking a variety of meals for your family depending on their needs and likes.
About Catelli® Gluten Free pasta:

  • Made from a unique four-grain blend of white rice, brown rice, corn and quinoa.
  • Available in Spaghetti, Fusilli, Penne and Macaroni.
  • Delicious taste, smooth texture.
  • Voted the Best New Gluten Free Pasta by Consumers.*
  • Rated extremely high** by consumers in blind taste tests for taste, texture, colour and appearance.
  • Produced in a dedicated gluten free facility.
  • Certified by the Canadian Celiac Association’s Gluten-Free Certification Program.
  • Made with ingredients that are declared GMO free: white rice flour, brown rice flour, corn flour, quinoa flour, monoglycerides (from vegetable/palm oil).
  • 310 calories, 2 grams of fat per serving (85 g) of pasta.
  • Low in sodium (0 mg), source of fibre (3 g) per serving (85 g) of pasta.
  • Cholesterol and preservative free.
  • Easy to digest, with the great taste and texture of regular pasta.
  • Available at all major retailers across Canada, in the pasta aisle.
Catelli Gluten Free Pasta Product Shot


Since then I was offered the opportunity to come up with a new recipe using Catelli gluten free pasta.
Catelli is doing this as a contest for us bloggers and the recipes will be judged by Chef Higgins and I would be thrilled if my recipe was a winner.
I have to say, I really do like this pasta and loved the opportunity to get creative in the kitchen and think of a new recipe to share.
Truthfully, I came up with 2 new recipes. One is a dessert, which I am sharing today and I will be sharing a savory baked pasta dish in my next blog.
This baked pudding recipe is a great way to use up leftover cold pasta and why not switch it up a bit and make a baked dessert dish.
Do you remember bread pudding?
I say remember, because it was a dessert I grew up with pre-celiac life.
I loved bread pudding!
It was comfort food for me and nothing was better than warm cinnamon raisin bread pudding with cold thick farmers cream poured over top.
Yep, it is taking me back to childhood right now just describing it.
When I was deciding what to make with the gluten free macaroni I thought why not substitute bread for pasta in the baked pudding. I am so glad I did.

Gluten-Free Baked Pudding

Ingredients
  

  • 4 cups Catelli cooked and cooled macaroni pasta
  • 4 large eggs
  • 1 brick cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup butter, melted
  • 1/2 cup milk
  • 1/2 cup white sugar
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp cardamon
  • 1/3 cup raisins
  • 1/2 cup dried apricots, finely chopped
  • 1 cup Natures Path gluten free Honey’d Corn Flakes, finely ground up

Instructions
 

  • Preheat oven to 350 degrees.
  • In a food processor add the eggs, cream cheese, sour cream, melted butter and process until smooth.
  • Add in the sugar, milk and spices and again process until mixture is very smooth and has no lumps.
  • Put the cooked and cooled gluten free Catelli pasta into a 9×9 square baking dish.
  • Add the chopped apricots and raisins and stir to combine.
  • Pour the liquid mixture from food processor over top the pasta.
  • Top with the ground up Corn Flakes.
  • Bake in the oven for 50 minutes.
  • Remove and let cool for 10 minutes.
  • Notes:
  • This dessert can be served both warm and cold depending on your preference.
  • I like it warm with a bit of whipping cream poured over the top.
Tried this recipe?Let us know how it was!
gluten free baked pudding recipe


Enjoy!