Gluten-Free Doughnut Holes

Donuts with snow background
Making gluten-free doughnut holes is really easy! Especially when you have a mix. Even in high altitude, this mix did really well. The doughnuts tasted super good. And you can easily make them dairy-free, too.

Baked donut mix front

Gluten-Free Doughnut Mix
Baked donut mix back

Easy directions

So I have to be honest. I didn’t have all of the exact ingredients so I sort of had to wing it. But for this mix, you probably have most of these ingredients at home so it won’t be an issue. Another thing I like about this mix is that it is easy to make it your own. I experimented by adding matcha powder. If you like the taste of green tea, you probably will like this, too. You can also add things like chocolate chips, berries, lemon, etc. The possibilities are endless! I think you should try something different.

Cake pop donut maker

We use this to make cake pops and donut holes

We used a cake pop/donut hold maker but you could put these into a greased donut pan and bake it or even fry them in oil (with the help of a grown-up).

Let’s talk about the mix and the ingredients you need to add. For this batch, I used canned coconut milk just because that’s what I had. I only had 2 eggs so I knew I needed to add more liquid. I used melted coconut oil in the mix and to grease the pan. I experimented by taking about a cup of the batter out and adding matcha green tea powder because I like the flavor of it. It also makes it a fun green color!

Some other tips are to have the ingredients at room temperature. That makes it cook quicker. I didn’t use a timer but kept an eye on them. I cooked them until they were golden. They also smell really good when they are done so that’s another way to tell they when they are ready. This mix makes a lot of little doughnuts so hopefully there will be enough for everyone!

Donuts with deck background

Gluten Free Italian Knot Cookies

GF italian knot cookies on plate

My mom makes the best gluten-free cookies. Seriously. You have to try these. They are so yummy! And yes, this is her recipe.

 

Gluten-Free Italian Knot Cookies

Makes about 3 dozen

 

2 ¼ cups Gluten-Free Flour Blend (see below for the one my mom made up)

1 tablespoon baking powder (yes a tablespoon)

Rounded ½  teaspoon xanthan gum

¼ teaspoon fine sea or kosher salt

 

4 ounces (1 stick) unsalted butter or vegetable shortening, softened

1/2 cup white sugar

2 large eggs, at room temperature, beaten

1 teaspoon anise extract (if you don’t like anise, you can substitute with lemon juice or vanilla extract)

1 teaspoon gluten-free vanilla extract

 

3-4 tablespoons potato or tapioca starch for rolling

Italian knot cookies before baking

Icing

1 cup or more confectioner’s sugar

½ teaspoon anise extract or fresh lemon juice

½ teaspoon vanilla

2-3 teaspoons milk or milk substitute

Colored sprinkles or non-pariels

 

1. Preheat oven to 325F and prepare 2-3 baking pans by lining with either parchment paper or silicone baking mats.

2. In a small to medium bowl, combine flour, baking powder, xanthan gum, and salt. Set aside.

3. In a stand mixer or large bowl with an electric hand-held mixer, cream softened butter or shortening and sugar for about 2 minutes. Scrape down the sides and mix another 30 seconds.

4. Add eggs, anise, and vanilla, mixing well. Scrape down the sides and mix another minute.

5. Add flour mixture. Mix until well blended. Mix on medium for 10 seconds. Dough should be slightly sticky.

6. Break off small, walnut sized pieces of dough and roll on the counter or between your hands to make a log about 3” long (I roll it right on the silicone baking mat). If the dough is sticky, use some potato or tapioca starch. Tie the log into a single knot so that one end is pointing up and the other end is under the cookie. Place about 12 cookies on each baking tray.

7. Bake 10-14 minutes, rotating the trays halfway through. Cookies should be just brown on top and firm.

8. Remove from the oven and cool about 3-5 minutes on the tray so the the cookies firm up. Transfer to a wire rack.

9. Once cookies are mostly cooled, make the icing. Place 1 cup of the confectioner’s sugar, anise extract or lemon juice, and vanilla in a small bowl. Start by adding 1 teaspoon of milk. Add more milk or sugar until the consistency is like a medium paste that can be poured but is not too drippy. Add more sugar if it’s too thin. Either brush the icing onto the cookies or dip them into the icing, allowing excess to drip off.  Place them back on the wire rack and immediately add the sprinkles before the icing dries. Leave out uncovered for at least 3 hours so that icing is completely dry. Cookies should be stored covered at room temperature.

 

All-Purpose Gluten-Free Flour Blend

Simply mix the following ingredients in a large bowl then transfer to an airtight container. 

2 cups super fine brown rice flour

1 cup super fine white rice flour

1 cup super fine sweet rice flour (or use another cup of white rice flour above)

1 cup potato starch (not flour)

1 cup tapioca starch

 

For every 2 cups of flour you are replacing, use 1/2 teaspoon xanthan gum for quickbreads and muffins; 3/4-1 teaspoon xanthan gum for cookies and cakes.

 

How to make gluten-free sushi

Sushi
If you are like me and really like sushi but you worry about having sushi in a restaurant, I’m here to tell you it’s really easy to do. This post is about how to make gluten-free sushi at home. Yum!

But shouldn’t all sushi be GF? Well, not always. First, there’s the vinegar. Some rice vinegars aren’t gf because they could be made with gluten grains. So make sure the rice vinegar says “gluten-free”. It’s always better to be safe! For those who like imitation crab, like in a California roll, beware. I learned it’s usually made with wheat. Stay away from that! In a restaurant, there’s gluten in the tempura and soy sauce. So then you have to worry about cross contamination and sauces. Buying sushi can also be pricey. But I really like it and find it fun to make so for me, that’s the best reason to make it. 

I have watched videos about how to make sushi and it looks a little complicated. When we were home, my mom used a bamboo roller. When we were traveling, we didn’t have that so I used plastic wrap (also to protect the board in case there had been gluten). The last time I made it at home, I didn’t even use any plastic. 

Sushi roll with ingredients
So let’s talk about what you need before you start:

  • Nori/Seaweed sheets (that’s what holds the sushi together)
  • Sushi rice, gluten-free rice vinegar, salt, oil, and sugar
  • Filling ingredients like carrot, cucumber, avocado, other cooked veggies, cooked fish, or really good quality raw fish (I don’t usually eat this but some of you might like it) 
  • Cutting board or plate
  • Sharp knife
  • And maybe an adult to help with cutting

Continue reading “How to make gluten-free sushi”

Fun with Gluten-Free Funnel Cakes

 

Gluten Free Funnel Cake Fox and Sons

My first funnel cake from Fox and Son

I never knew what the fuss was about funnel cakes until I had my first one in Philadelphia at Fox and Son Fancy Corn Dogs. I was absolutely in love! Now I know why everyone made such a big deal about this fried dough sensation. This past year I had always wanted to try to make it but thought it was too difficult. 

Mini bundt cake
When we were traveling, I became obsessed with tiny food including utensils, cookware, and cups. For example, this year my mom bought me a mini sauté pan, pot, and cake pan. I think they are so cute! I decided to use my mini cake pan for the first time with a Kumamoto gluten-free baked doughnut mix. Once I made two mini cakes and some doughnuts, there was still some leftover batter. My mom suggested to fry the batter and I thought “I could make funnel cake”. Using the mini pot, she helped me heat up the oil and showed me how to ladle the batter into the hot oil. It cooked for less than 2 minutes on each side. 

How to make funnel cake
This batter doesn’t have yeast but does have eggs and baking powder. The dough is slightly sweet and very fluffy. In doing some checking, it looks like a gluten-free pancake batter could probably be used to make funnel cake. That’s pretty easy in my book!

Mini GF Funnel Cake

So, what do you need? To make mini (cute) gluten-free funnel cakes, you need a gluten-free batter (cake, pancake, or possibly waffle), a small pot filled about halfway with vegetable oil, a ladle or something to drizzle it into the oil, small tongs or a fork to turn it (I actually used chop sticks!), a plate with a paper towel on top to soak the oil, and some confectioner’s sugar to sprinkle on top.

Mini GF funnel cake plated

Make the batter. Make sure it’s thin enough to pour. Next heat the oil over medium (or just a little higher) heat. It’s always a good idea to test a little first to make sure it’s hot but not too hot . Then, using the ladle, carefully pour about 1/4 cup of batter into the oil in a circular manner. This can be dangerous so make sure to have an adult around; my mom did the first one for me. Once it puffs up and is getting golden, carefully turn over and cook the other side. Remove from the oil and place on the paper. Sprinkle with powdered sugar and there you go; mini gluten-free fun-nel cakes!!

Microwave Gluten-Free Mac and Cheese

Gf macncheese brickclose

Who likes mac ‘n cheese? Me!! I was craving something today and I knew we had some gluten-free pasta already cooked. There was also some shredded cheese and almond milk. Why not make macaroni and cheese? Since I’m a kid, I wanted to keep it simple. Instead of the stove, I used the microwave. 

I told my mom that I wanted to make this, microwave mac ‘n cheese, and she said it would be way too complicated, the cheese would stick to the bowl and that she would rather have me use a pan. I promised her I would keep it simple and I did. Want to make this yourself? Here’s how:

Easy Single Serve Microwave Gluten-Free Mac and Cheese

1 teaspoon butter

1-2 tablespoons plain, unsweetened almond milk (because that’s what we had in the fridge)

1/4 cup shredded cheese (I used a Mexican blend)

about 3/4 cup cooked gluten-free elbow pasta

Optional: 2 teaspoons gluten-free Italian style or plain breadcrumbs

Gf macncheese upcloser

  1. Add the butter, milk, and cheese to a small microwave-safe bowl. Cook it in the microwave for a minute, stirring it every 20 seconds.
  2. Once it is fully melted, add the pasta (don’t heat the pasta separately; you don’t need to waste the bowl). If the pasta is cold, you will need to heat that up, too. Put the bowl back in the microwave and cook it for about 20 seconds (until the pasta is hot).
  3. If you want to add some seasoning and texture, sprinkle breadcrumbs on top of the mac ‘n cheese.

I was thinking, you could also add in some other things like a piece of crumbled, crisp bacon; a few florets of steamed broccoli; cooked, chopped sausage or ground meat; or a few tablespoons of cooked peas. 

It was really good, easy, and quick. Tadah! I did it.

Gf macncheese stringy

 

Gluten Free Fried Zucchini

Fried zucchini

Do you know what’s funny? When I was younger, I didn’t really like zucchini. My mom tried to get me to eat it and I was like, no thank you! Then one day maybe a year ago, she made me fried zucchini, like her mom used to make. I decided it was pretty good. This is about how to make gluten free fried zucchini. It’s super easy, delicious, and you just need a few ingredients.

Sliced zucchini

This fall, we were in Italy where there is a lot of zucchini so I ate it quite often. When my mom made the fried zucchini, I watched her then wrote down what she did. After that, I could make it by myself (with her nearby, just because I was frying with hot oil which really hurts if you get it on your skin). Everyone in the family loved it and we would usually end up eating it before dinner was even ready. 

Zucchini batter ingredients

The ingredients are ones that you probably have in your kitchen already and aren’t complicated or expensive. And even though it’s a recipe, it’s really flexible. So if you add a little more or less of the flour or water, it’s fine. It’s more about the consistency. So are you ready? Here is how to make it (watch my IG video at the end to see what the consistency should be):


Glutenfree fried zucchini

Gluten-Free Fried Zucchini

1 medium zucchini, cut into 1/4″ slices

 

 1 large egg

about 1/2 cup gluten-free flour blend (my mom has one on her website here if you want to use it)

1/4 cup water, milk, or plain milk substitute

Salt and pepper to your taste

 

Olive or vegetable oil

 

  1. Get a plate and put a paper towel on the bottom. Put the zucchini on that then top with another paper towel. This helps to make the zucchini more dry so it doesn’t splatter in the oil (oil and water do not mix).
  2. In a bowl, first add the egg and beat it. Then add the flour, water or milk, salt, and pepper to the bowl. 
  3. Mix well until it is a little thinner than pancake batter. If it seems too thick, you can always add more liquid. If it seems to thin, just add more flour! Watch my Instagram video below to see what it should look like.
  4. In a large pan, add enough oil to cover the bottom. Heat oil to medium.
  5. Dip zucchini slices in the batter just enough to lightly cover it and carefully place in the hot oil. After a few minutes or until it gets golden, turn over and finish cooking. 
  6. Once the zucchini is fully golden brown, place on another paper towel lined plate. 
  7. Taste. If necessary, add some salt. Then enjoy!
  8. Also, if you have extra batter, you can batter things like sliced onion (think onion rings), chicken, or even bread. Have fun with it!

 

 

Colorful Healthy Gluten-Free Family Dinner

Chili dinner

Isn’t this picture pretty?! My family and I made this one night while we were traveling. It’s as easy as it looks and consists of my mom’s chili recipe, brown rice (more nutritious than white), sautéed spinach, and sweet potato. It’s also gluten-free AND dairy-free. 

If you are a kid and making the chili, you might need to get help with cutting the onion, and sautéing the meat and spinach. Here are some tips so your meal is all ready at the same time.

While the chili is cooking, make the brown rice and/or start baking the sweet potato. You can also put the sweet potato in the microwave if you would like. Make sure to wash it first then pierce it with a fork a few times so it doesn’t explode. If you microwave it, wrap it with a wet paper towel.

Add a little bit of salt and pepper when you sauté spinach; it really makes it taste better. When you are all finished cooking everything, start by adding the cooked brown rice to the bottom of the bowl. Next add your homemade chili and cooked vegetables. I hope you enjoy this lovely meal with your family or friends!