Happy Mother’s Day

I made this cake in honor of all of my “Super Mom” friends out there for Mother’s Day.  I adore you all, and appreciate your collaboration, friendship and support.

This is Jeanne’s (of Four Chickens) Gluten-Free Tres Leche Cake, that I told you about yesterday.  I made it last night so I would not have to be in the kitchen today.

I had my first slice for breakfast...

and my second slice for lunch...

Then my husband sent me off for a facial and a massage.  I was either so relaxed from getting pampered for a few hours or I was still on some kind of sugar high from the best gluten-free scratch cake I have ever made (thank you, Jeanne!), because I didn’t even realize that I left the salon with my shirt on inside out and backwards. :-D

You know what?  I didn’t even care.

Because I came home to this:

Sam and Luke built an amazing battle scene for me (and I was the “princess” they were fighting over!).  I love having boys. ;-)

I hope you all had a very special day with the ones you love.

JASON Kids Only! Gluten Free Toothpaste

A recent funny post that Kim made over at Gluten-Free Is Life, titled “True Blogger Confessions,” got me to thinking about GF dental products, so I wanted to share the brand of toothpaste that I buy for my boys.  JASON Kids Only! is an all-natural line of products that are specifically designed for children. The following is some information from the JASON Everyday Natural Care website:

Safe and natural ingredients are crucial to a child’s health and wellness. Children’s skin is approximately 30% thinner than adults so pure and effective natural ingredients become ever more important. JASON Kids Only! are free of harsh chemicals and contain an abundance of natural essential oils and extracts to protect, hydrate and soothe. Delicious natural fruity flavors and fragrances to make bathing time fun! Easy to use packaging. Ten product range to cover a child from head to toe.

  • Kids Only! is Paraben and Sulfate Free
  • Kids Only! is Wheat and Gluten Free
  • Kids Only! is Mineral Oil, Lanolin and Petrolatum Free
  • Kids Only! is Fluoride and Glycol Free
  • Kids Only! is Tear and Phthalate Free

Sam and Luke love the taste of the Strawberry Toothpaste.  I love the fact that “Wheat and Gluten Free” are written right on the front of the tube! :-D

Ingredient Label for the Strawberry Toothpaste

JASON has an entire line of kid products that include shampoo, conditioner, bath gels, hand soap and toothpaste, all gluten-free!  Click here for a store locator in your area.  Know where I buy mine?  Toys R’ Us!

A couple of other quick things that you might be interested in:

In case you did not get to see the insert on Celiac Disease in the May 7th copy of the USA Today, you can read it in full here. For more great celiac awareness information, visit the American Celiac Disease Alliance.

Also, if you have a kiddo that loves pancakes, be sure to check out the NordicWare Pancake Pan Giveaway that Alta of Tasty Eats At Home is doing! Alta also made a GREAT post on Celiac and Gluten Intolerance Awareness yesterday.  Alta offered quite a few links to some wonderful resources that you may find as helpful as I have!  There are two in particular she linked to, that I want to draw your attention to (especially if you are new to the gluten-free lifestyle).  One is Shirley Braden’s (of Gluten-Free Easily) list of “50+ Things You Can Eat Today.” The other is by Karina Allrich (of Gluten Free Goddess) and it is called “Gluten-Free ABC’s for Going G-Free.”  Be sure to check out those links over at Tasty Eats At Home, and while you are there…  tempt yourself with these delectable GF Brownie Bites that Alta made (these would be great to make for Mother’s Day tomorrow!).  I mean really, with treats like that, who wouldn’t want to be gluten-free!? :-)

Looking for more gluten-free Mother’s Day Inspiration?

Check out:

Amy’s Fresh Fruit Tart with Pastry Cream over at Simply Sugar & Gluten Free.

Jeanne’s Tres Leche Cake over at Four Chickens.

Jill’s Monkey Bread over at Hey, that taste’s good! (she’s not kidding, that tastes GOOD!)

Green Eggs and Ham Quiche

My version was actually Green Eggs and Sausage, but that doesn’t have the same snazzy ring to it as Green Eggs and Ham!  The only reason I even used sausage is because that is what I had on hand for this final attempt at making a quiche (more of a breakfast casserole) for The Gluten-Free Homemaker’s Quiche Challenge.  I have made many a quiche these last few weeks, but they were not well received by my clan.  I think I was getting a little too fancy for them.  The Goat Cheese and Leek quiche I made, received the lowest fanfare (although I liked it!), so an idea came to me to revise the popular school snack my boys have made at their preschool each year during Dr. Seuss week.  I wanted to make a naturally green egg dish to hopefully inspire their teachers that you can make better green eggs, without the synthetic food dye and some added nutrients! ;-)

*At the end of this post is a video clip of Dr. Rodney Ford talking about eczema and gluten sensitivity that you might be interested in watching.

Goat Cheese and Leek Quiche with a Pie Crust Made from Garbanzo Beans! :-D

I wish I had more pictures to share of the steps I went through, but Sam decided to play with my camera and accidentally erased everything, including all the photos of my first experiments with my new BFF, Ms. Vitamix!  Yes, I have made a very large “Note to Self: Dump your camera after each photo session!”

Onward and upward as they say…  I found this recipe and used it as my inspiration for this naturally gluten-free version of Green Eggs and Ham Sausage Quiche!  I omitted the pie crust and went with a hash brown crust, simply because it was easier. ;-)

For the crust:

4 cups of Frozen Shredded Hash Browns, thawed

1 Tbs. Oil (I used Grapeseed Oil, but Olive, Canola, etc. would work fine)

Salt and Pepper, to taste

  • Toss together the thawed hash browns, oil and seasonings.
  • Press into a 9 x 13 pan.

For the filling:

8 oz. of fresh spinach (I believe I used more, quite possibly double this amount, but I forgot to to weigh it beforehand.  The fresh spinach came in my CSA box, but it wasn’t labeled with the amount, so I just used it all!)

1 cup Smoked Ham (I used lowfat breakfast sausage)

1 1/2 cups Gruyere Cheese, shredded

10 Eggs (I used fresh, local free-range eggs that I get in my weekly CSA box, it may be in my head, but they taste so much better!)

2 2/3 cups of Milk (I used Skim)

1 cup Heavy Cream (I used Half and Half to lighten it up a bit)

Salt and Pepper to taste (the recipe I used for inspiration called for nutmeg too, but I tend save my nutmeg for pumpkin pie.  Not very evolved of me, I know!)

To make the filling:

  • Add fresh spinach (I did not blanch it, as called for in Nick’s recipe) and eggs to a blender or food processor (I used my Vitamix).  Puree until smooth.
  • Add milk and cream (or substitute) to the spinach/egg mixture and puree until combined.
  • Season with salt and pepper, set aside.

To assemble the Quiche:

  • In the shredded hash brown lined pan, sprinkle with ham (or sausage) and cheese.
  • Pour the spinach/egg custard over the hash brown, ham and cheese layer.
  • Bake at 325º F. for about 55 minutes, then check for doneness.  A knife inserted in the middle should come out clean.

Note: Once the initial quiche was done, there was a Pronounced spinach flavor (remember, I didn’t measure how much spinach I used!).  Once it was done baking, I had to add more cheese, salt and pepper, in order for it to be more palatable for my kiddos.  All I had was sharp cheddar, but it did the trick!!  I added about 1 1/2 cups more of shredded cheese (so much for lightening it up!). :-)

The boys really liked it and they have been eating a square of it for breakfast each morning this week.  It reheats very well in the microwave.  I will definitely make this again, but I will just be sure to measure out the spinach next time. ;-)

Linda is doing a Gluten-Free Cake Challenge for this month and that is more up my alley!  Be sure to check it out for what I am sure will be some very amazing recipes!

Speaking of gluten-free cakes, did you see Jeanne’s Tres Leche Cake over at Four Chickens?  Yummy.

In the spirit of gluten-free awareness month, I want to share a video clip with you of Dr. Rodney Ford talking about eczema and gluten sensitivity.  I posted a little bit about eczema and artificial colorings the other day on my “Funny Oranges” post.  Ron Hoggan, Ed.D., co-author of Dangerous Grains: Why Gluten Cereal Grains May Be Hazardous To Your Health, left a very informative comment to that post last night (thank you, Ron!), that I encourage you to read.  I have solely focused on reading about celiac disease over the past few years, but am starting to read more on the entire spectrum of gluten-sensitivity, and what I have been learning is mind boggling.  For further reading, check out The Gluten Syndrome.net

Rainbow Chard Sauteed with Mushooms

Some time ago, I made a conscious decision to further transform how I eat and to expose my children to more naturally gluten-free foods, like fresh vegetables. It’s amazing how a naturally gluten-free diet is so much easier on your pocketbook! :-D Fruits and veggies have always been a part of our diet, but probably not enough or definitely the wrong kinds, like canned green beans! The BPA levels found in many in canned goods have been alarming to me.

The biggest problem I have had moving forward, has been my own personal taste preferences. If you have been reading my blog for long, you may recall the Great Brussels Sprouts Caper, or my reference to what I call the “dirt vegetables,” like beets. I am the product of the foods I grew up on, canned or boiled veggies, processed foods like Kraft Mac and Cheese, Chef Boyardee canned “stuff” (really, that’s what my sisters and I called it growing up, “Mom, can we have some canned stuff for lunch?”), bologna, chips, you name it. My mom did make us eat our vegetables mind you, but it was always a struggle to get us to eat them and I have a sneaking suspicion is was because how they were prepared. Those were the days before the internet or the Food Network though and if you do not know that things can be made better, why would it occur to you to try?

The journey to eating better has been a series of baby steps for us, but at least we are moving forward in the right direction. It started out with remaking popular convenience foods at home to be gluten-free (and by default, eliminating most of the chemicals, etc.). This step was valuable for two reasons, most importantly having foods that were familiar from my gluten-days allowed me to finally come to terms with my celiac diagnosis and quit cheating (remember, I do not have the “classic” symptoms of CD, like gastrointestinal issues, to serve as a physical reminder as to why one should not cheat! I presume that is due to the DH, which I strongly believe came first and I know showed up when I was about 15). Anyway, once I achieved the insurmountable goal of acceptance, and started blogging to share the copycat recipes I had discovered, I made many new blogger friends from all walks of life, who have taught me all sorts of great ways to prepare fresh vegetables and most importantly, they have encouraged me to at least try. So… why not? :-)

A couple of months ago after watching Food, Inc. (Surprise! That movie has given me some sort of fever, I tell you), I discovered this thing called the CSA program. I genuinely had never heard of it before and my curious side took over… I had to try it. Each week, we get a box of fresh, organic, mostly-local produce delivered to our door. When I signed up for my local chapter, Los Poblanos Organics, I had the option to pick one item that I did not want to receive and the rest is whatever is in season. I also had to pay up front, which proved to be a big incentive for actually trying the vegetables that showed up on my doorstep each week.

An interesting thing started to happen, my kids started to look FORWARD to getting their “fruit and veggie present!” I kid you not, if I had purchased any number of the vegetables that we’ve received at the grocery store and simply prepared them… they would have fought me every step of the way (okay, Luke would have. Sam is much more open minded about trying new things… and he LOVES Brussels sprouts!). There is definitely something (at least with my brood) to seeing real vegetables and where they “should” come from, that has opened their minds to actually eating them!! Mike and I are so thrilled with what we have witnessed, we have taken the plunge into gardening!

Anyway, I have fallen head-over-heels for Swiss Chard, click here for some awesome health benefits of eating chard. I even eat it raw/plain (as in no fattening Ranch Dressing), in salads, and on sandwiches (instead of the usual lettuce). I am not sure if I would have always liked it (had I ever had it before a month or so ago), or if this is a result of my taste buds changing after removing many processed foods from my diet. Holy Moley, even Luke likes it!! Sam does too, but he also likes Brussels sprouts, so his opinion doesn’t count, LOL! :-D One thing that I do with my kids at meal time, rather than force them to clean their plate (which I think can lead to overeating issues later in life), is to enforce my “one bite for each year of your age” rule. Sam must eat 7 (he’s only 6 1/2 but I “round up”) bites of each thing I put on his plate (Luke must have 3 bites) in order to get down from the table and qualify for dessert (which I have been sneaking veggies into!). This does two things for me, one, there is a lot less fighting to get them to try something (since they know they don’t have to eat it all in order to get dessert) and it ensures that they are consistently exposed to the healthy flavors of real foods, taste buds do evolve! Click here for an article on “How to get kids to love leafy greens

One of the first recipes I tried (which left me wanting more) was a “recipe” (it’s really more of a method) that I found on Effortless Eating, the following is Elizabeth’s method, which I will try to break down into recipe format. I added a small twist to it at the end (fresh squeezed lemon juice).

Rainbow Chard Sauteed with Mushrooms

1 “bundle” of Rainbow Chard, leaves stripped from the stem and roughly chopped. Elizabeth also cut and sauteed the stems, which I didn’t do in the photos below but I do now. (If this is a new veggie for you or your child, I definitely recommend chopping into smaller pieces, about 1-inch, to avoid any “texture” issues)

3 fresh Garlic Cloves, minced (I used 4 because I anticipated needing the strong flavor to “hide” the bitter flavor of green leafy vegetables. Not necessary but garlic also has some great health benefits, so go for it! :-D I recently saw a great blog post on Simply Sugar and Gluten Free about how to make and freeze your own garlic paste! I am all over that great tip!!)

1 small package Fresh Mushrooms, cleaned and stems trimmed (or however you like to prepare them, click here for more info on cleaning and preparing fresh mushrooms. I left mine whole, but you can also slice them.).

Olive Oil for sauteeing

Salt and Pepper, to taste (Elizabeth also added freshly grated Nutmeg)

Grated Parmesan Cheese, to taste

Fresh Squeeze Lemon Juice (I used the juice of 1/2 Lemon)

  • If you are new to cooking fresh mushrooms, click here for another good guide.
  • Personally, I clean my mushrooms by spritzing them with an organic fruit and veggie wash, then rinse in cold water. Then, I trim the woody ends off of the stems.
  • In a saute pan, set to medium heat, add some olive oil (I used about a tablespoon).
  • If you are using the chard stems, start sauteing these first as they will take longer to soften up. I didn’t use them, so I added the mushrooms first.
  • Once the mushrooms were ready, I added the garlic. I don’t like to add the garlic with the mushrooms in the beginning because the garlic can get bitter if overcooked. This is also where I added a sprinkle of Kosher Salt.
  • Add the leaves of the chard and allow to wilt.
  • Once the chard wilts, add fresh squeezed lemon juice.
  • Top with Parmesan cheese (to taste, I probably add a couple of tablespoons)

So pretty!

After cleaning, I trim the woody ends off of the mushroom stems

Add oil to the pan, Elizabeth even added Macadamia Nut Oil.

Add mushrooms and allow to cook down.

Once the mushrooms were done cooking, I added the garlic. I also now add a splash of liquid, like mushroom broth, to deglaze the pan and add more flavor.

Sprinkle of Kosher Salt. I do not add much because the Parmesan Cheese adds saltiness too.

Add chopped chard leaves and allow to wilt.

This is where I add the lemon juice.

Top with grated Parmesan cheese and enjoy!

Did you know that King Arthur Flour now has a gluten-free line of mixes? Check out Kim’s (a.k.a. my “GF CNN”) review over at Gluten-Free Is Life.

I want to try something new today and share with you some of my favorite gluten-free blogs and the recipes I have on my “list” to try!

Like Pound Cake? Check out Jeanne’s post on the Four Chickens blog,  “Coffee Cake Friday: Honey Vanilla Pound Cake, Gluten-Free.” And while you’re there, look at her Gluten-Free Puff Pastry (including a tutorial!).

One of my favorite blogs is “Tasty Eats at Home.” Check out Alta’s Gluten-Free Fried Ice Cream! Yummy… I must make that! Another recipe of Alta’s that I want to try is for her Gluten-Free Churros, I live in New Mexico and Churros are everywhere. Sam used to love them and those have been one of the things he misses most from his gluten days.

Maggie over at She Let Them Eat Cake, made a recent post that included a recipe for homemade (and super healthy) Spaghetti Sauce. Maggie even offers up a lot of great ideas to try in homemade pasta sauce, like sneaking in added veggies. Right up my alley!

Looking for homemade gluten-free pasta inspiration? Check out this post from Shirley over at Gluten-Free Easily! I made GF pasta for the first time back in October to use in a Bob Evan’s Style Chicken and Noodles Recipe, it was surprisingly easy!

One last thing, tomorrow, April 14th, 2010 HSN will be premiering the Cricut Cake! I have been saving up for this for a few months now because I am not a professional cake decorator by any means and I don’t have a gluten-free bakery in my town to buy my boys birthdays cake from! So, I thought I would share:

Starting at 12 am on April 14th creative people everywhere will be able to get Cricut Cake in the world launch at HSN. And we’ll be online to celebrate. If you’ve not attended one of our all-night launch events you’ll want to get online and join. There are plenty of ways to play with us. The Cricut Community will be a fun place as always. We’ll be spending time in the Cricut Cake forums so look for us there. Join the conversation on Twitter. Just tweet in and follow us, www.twitter.com/provocraft. Or, come by our Facebook page and join in the fun www.facebook.com/cricutcake.

Why can’t I make a short post? :-)

Gluten-Free Powdered Donuts/Doughnuts

These taste just like the "Powdered Donut Gems" I remember from my gluten days!

Whether you spell it Donut or Doughnut, they both represent the same thing. Whether you are a Dunkin’ Donuts type of donut person or a Krispy Kreme Doughnuts type of doughnut person, it doesn’t matter because if you are gluten-free like me, you cannot have either! :-D

Back in December, I had to figure how to make powdered donuts for one of Sam’s Friday Fun Snacks, they were making snowmen from them. I needed 2 standard looking powdered donuts (with the hole in the middle) and one powdered donut hole. I had never made donuts before so I took a crash course on YouTube! Seriously, YouTube has some great videos of people doing just about any kind of cooking. Most videos are made using gluten ingredients, but you can pick up tips on how to do certain things (I have recently been watching some videos on how to makel egg rolls!) Anyhoo, before I could start cutting the donuts and frying them, I needed a good gluten-free recipe!

I hit the ball out of the park on my first try when I struck gold by finding this recipe on the Four Chickens blog, (although Jeanne, the author, has 5 chicken now!). I love Jeanne’s blog, she has some really great recipes! I know she is working on a raised donut recipe, so I am not even going to try, I will just wait for hers! A little info on Jeanne before the recipe/photo tutorial. The following is an excerpt from the Four Chickens website, in the “about me” section:

I have 1 daughter, 1 husband, 5 chickens, 1 organic garden in a constant state of disrepair, 100 million books, 10 million skeins of yarn, 5 million cookbooks, 2 million projects in progress rolling around the house, and 1 PhD in theatre history/theory.

I am gluten-intolerant. I also have a life-threatening allergy to wheat. My daughter has a life-threatening peanut allergy. This combo platter keeps life interesting, to say the least.

I make fabulous gluten-free baked goods and it’s my goal to help others do the same.

The reason I had to post this is because the first paragraph is SO me (without the PhD), which is probably why I like Jeanne so much! :-) I was just reading this post of Jeanne’s, and I thought it was great. The second paragraph is hysterical, because it is so true. I annoy the heck out of people when they go out to eat with me, because I show up with my camera! I am like Jeanne though, I fall into the “others” category too in regards to having beautiful food pictures that are like pieces of fine art (like Karina’s!). I do not even know how to use my camera, the pics from my Better Batter review were a fluke of nature! ;-) In the post, Jeanne links to a great video on a food photography workshop she attended (see the end of the post), and I highly recommend viewing it, if for no other reason than to see what goes on behind the scenes!

One last thing on Jeanne that I want to share, Jeanne has a recipe on the National Museum of American History’s blog, in the “Julia Child Recipe of the Week” section for Chantilly Meringuée or Elegant Ice Cream. I love Julia Child, she was a wonderful teacher who always seemed genuinely humble as evidenced by her willingness to show her many mistakes as well as many successes with her audience. She was real and made me feel as though I could cook that way too. Check out Jeanne’s blog, I am sure you will love it as much as I do!

Anyway, on to the Powdered Donuts. I used a different blend of flour than the one Jeanne has posted on her blog because I already had some made up from the Christmas Eve Fritters I had been experimenting on. I used this flour blend that I found on Recipezaar. I will re-post it here too with the changes I made.

I Can’t Believe It’s Not Gluten! Gluten-Free Cake Flour Mix

3 cups Brown Rice Flour (fine ground) (I used Authentic Foods Superfine White Rice Flour, since I was out of the Superfine Brown Rice Flour. I cannot stress enough how much of a difference the superfine grain makes over the standard rice flour, no grittiness!)

1 cup Potato Starch (not potato flour)

1/2 cup Tapioca Flour (I used Expandex Modified Tapioca Starch. The word “flour” is used interchangeably with the word “Starch” when referring to Tapioca, this is NOT the case with Potato Starch and Potato Flour, they are two VERY different things).

1 1/4 teaspoons Guar Gum or Xanthan Gum (I used Xanthan Gum)

  • Sift ingredients together, combining thoroughly. Use in place of flour in cakes and other baked goods.
  • Store in airtight container or Ziploc bag in refrigerator.

Gluten-Free Powdered Donuts (Gluten-Free Doughnuts recipe reprinted courtesy of Jeanne Sauvage, author of Four Chickens. My changes/suggestions are in red.)

1 Egg, lightly beaten (I have also tried these with Ener-G Egg Replacer and they work fine, just a little more dense)

1/2 cup Milk (or dairy-free substitute)

1/2 cup Sugar

2 tsp. Baking Powder

1/4 tsp. Nutmeg

1/2 tsp. Salt

1 Tbs. Butter (I used Smart Balance, but Earth Balance (dairy-free) would also work fine)

1 3/4 – 2 cups Gluten free Flour Blend (Jeanne uses 1 3/4 cup of her flour blend, I used 2 cups of the flour blend posted above. Start with 1 3/4 cups, then add more if needed. You can always add, but you cannot take away. ;-) )

Oil for frying (I used Sunflower Oil)

For powdered donuts, you will need confectioner’s sugar. Whole Foods’ 365 brand of Organic Powdered Sugar uses Tapioca Starch instead of Cornstarch, if you avoid corn. You can see a photo of it here.

Or, you could roll the donuts in Granulated Sugar or a Cinnamon/Sugar mixture.

  • Mix together egg, milk, sugar, baking powder, nutmeg, salt, and butter in a medium bowl.
  • Add flour (you may need incorporate it with your hands at end of mixing). Cover and refrigerate for about an hour (to firm up dough).
  • Prepare to roll out the doughnuts. I (Jeanne) used a Silpat mat to roll out the dough. You can also dust your cutting board with flour and cut out there. (I would use tapioca flour for this–it won’t add graininess to the dough). You may need to use a little flour for the biscuit cutters so they don’t stick to the dough. (I used the Tapioca Flour/Starch as Jeanne recommended and I also floured the biscuit cutters).
  • Roll out the dough to 1/2″ thickness (be sure it’s not too thin)
  • Cut out doughnuts with bigger biscuit cutter and doughnut holes with smaller biscuit cutter. Or you can just use the smaller one and cut out a bunch of doughnut holes (because they are fun and easy to eat!).
  • While you are cutting out the doughnuts, have the pan of oil on medium-high heat. I use a small saucepan and I do several batches. This is so I don’t have to use a ton of oil. You need to have the oil deep enough that the doughnuts can cook be completely submerged and have oil all the way around them. Oil should be around 360 degrees.
  • Once doughnuts are cut out, test the oil. Drop a bit of extra dough into the oil to see if it fries. If it starts frying immediately, then the oil is ready.
  • Carefully drop doughnuts and holes into oil. They should drop into the oil and start frying. After a couple of minutes, they will rise to the surface.
  • Turn them in the oil to make sure they are being cooked evenly. Cook until they are golden brown.
  • When they are golden brown, carefully take doughnuts out of oil and drain on a plate covered w/paper towels. The doughnuts won’t have absorbed that much oil.
  • Repeat the frying procedure until all the dough is used.
  • We like them as-is, but you can dust them with powdered sugar or granulated sugar, if you want. You can add a little cinnamon to the granulated sugar if you want cinnamon doughnuts.
  • Visit Jeanne’s post for a printer-friendly version of her recipe. She also has a recipe for Gluten-Free Pumpkin Doughnuts that sound delicious!

The following is my photo tutorial for the Powdered donuts. I decided to add more step by step pictures after one of my best friends from back home in Ohio sent me this photo on my cell phone of her Better Batter GF Bagels:

A closer look (I’m sorry Mary, but this is just too good to pass up!):

I laughed so hard, I cried! I thought Mary’s bagel looked like a pretty flower but my husband kept calling it a “Pattypan Squash from Farmville.” Oh, Lordy Pete, this still reduces me to tears, LOL! Just so you know, I have been there too, believe you me! Just look at my pretzel rods! ;-) So Mary, this photo tutorial is dedicated to you, my dear friend!

1 Tbs. Butter (I used Original Smart Balance in the tub, and this may make my outcome different from a batch made with real butter).

Level it off with a knife.

Heat the butter in the microwave until melted. If you cover it with a paper towel, it wont blow up all over the place. ;-)

Melted Smart Balance, set aside to cool for a minute before adding to the egg (so you don’t scramble the egg).

In a separate bowl, whisk 1 egg,

When measuring liquids, use a measuring cup meant for liquids. After pouring in the liquid, set the measuring cup on the counter then read for the correct amount (once it stops moving).

Add milk to beaten egg,

Use this type of measuring cup for dry ingredients. This is 1/2 cup of sugar,

Add the sugar to the egg and milk mixture,

When I measure salt, I also level it with a knife:

Baking (even frying donuts) is a precise science, don’t “eyeball” the ingredients.

Add salt to the egg, milk and sugar mixture.

Do the same with the nutmeg, level it with a knife (too much nutmeg can be overpowering).

Add the nutmeg to the wet mixture,

Add the leveled off baking powder to the egg, milk, sugar, salt and nutmeg mixture,

then add the cooled melted butter/Smart Balance, whisk together until well incorporated.

Not quite done,

Now add the flour!

This is some mix that I had stored in my freezer,

Level off 2 cups of the flour mix,

Add the flour to the wet mixture,

Stir to combine.

This is where you will want to use your hands,

And there you have it!

I cover my dough with a slightly damp towel (to keep the dough from drying out), then put in the fridge for about an hour. In the meantime, heat the oil.

Oops, too hot! Reduce heat and allow the temperature to come down to 360° – 365° F.

Flour your work surface,

Pat out the dough to approximately 1/2″ thickness (this is not a sticky, batter type dough, it is easy to handle).

You can use biscuit cutters,

Or a glass, basically anything that is the desired shape and size you want!

Then you need something with a smaller circle to cut out the hole. This is a large pastry tip,

this is an apple corer with a plunger attachment,

which makes it easy to pop out the dough!

Close enough…

I did a test piece with one of the donut holes,

When you first drop in the dough, it will sink to the bottom. When it is close to done, the donut will “float” to the top. At this point, it is essentially trial and error, I have had many donuts that I thought were done, only to see them split as they were cooling with uncooked batter seeping through. If this happens, just put back in the hot oil to cook some more, they won’t be pretty, but they will still taste good!

Remove donut from hot oil with a skimmer, place on paper towel to drain excess oil.

Finish cooking off your donuts, then allow the donuts to drain and cool completely (if you don’t want the powdered sugar to melt into the donut).

These will keep a few days if stored in an air-tight container.

I definitely think Mary and I hit the “gluten-free ugly jackpot” this week! The icing wasn’t cooperating very well, and you have to be careful not to handle the donut too much or the powdered sugar comes off! The “O” cereal eyes you see are Nature’s Path Whole O’s, which are gluten-free. The chocolate chips are Nestle Toll House Semi-Sweet Morsels and the hat is a Hershey’s Kiss.

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