Sunday, October 16, 2011

Adventures in Gluten Free/Casein Free cooking

Today I ventured into making of gfcf yeast donuts. It's Sunday, after all, and a body wants a little somethin'-somethin' after Divine Liturgy. It's really hard to say no to all those donuts in coffee hour in the Church fellowship hall week after week after week, and if I EVER will have a ghost of a chance of convincing my son to do gfcf, I'll need to be able to do things like donuts and apple fritters.

So, I used the basic yeast dough recipe at the www.gfcfrecipes.com and I added a bit more sugar...doubled it, actually.

Without waiting forever for this dough to rise, I just dropped balls of it into the fry-daddy set at 375 and fried them two minutes on each side. Easy, peasy.

I made about ten "donut holes" and drizzled honey on them and they disappeared right quickly. Next, I finely chopped an apple, and mixed apple bits and cinnamon into the rest of the dough and made apple fritters...those disappeared just as fast. We dusted them with powdered Sucanat (organic sugar cane crystals).

Yummy.

I promise, I don't eat like this every day. ;-)

Sorry I don't have any pictures. I'm finding that most anything can be made gluten free.

Ooooo, I ought to try making gnocci soon!

2 comments:

mamajuliana said...

Our gnocchi turned out excellent GF! Also, I customized a Vereniky recipe that turned out well, too. (Gotta have good GF fasting food, too!)

I always have the best intentions for picture taking when it comes to food, but either the recipe is a flop and I don't want the world to know, or it is a hit and I don't get a picture in time before the troops eat it!

Ruth Bibeau said...

What about egg free and gluten free. That's where I have trouble. I would love to see some of your recipes. Miss you guys! Ruth B.