Fresh donuts on the menu!

Any gluten free blogger, or gluten free recipe developer worth their weight in psyllium husk will tell you that yeasted treats, and especially donuts, take years. to perfect And even then it can seem like an uphill battle with soggy and dense outcomes that created weeping & gnashing of teeth.

So when I finally got it right, broke the code and all, I felt it deserved a post of its own.

Check out the recipe here

Not only does the Artisan Bread & Pizza Mix make great donuts, it allowed me to do something that made life even easier for you (and me.)

I could easily roll them out, without cutters or stickiness. (I DETEST rolling out things, when I can navigate a way without it.)

And then, I played with overnight proofs (all that means is shape ahead, pop into the fridge & bake the following day when you fancy a quick treat.) It means you have donuts in around 12-15 minutes of cravings. So far I have tested the dough to 24 hours in the fridge with happy results.

Do you know how long regular & gluten-filled donuts take to rise? Hours.

This recipe, from this flour, cut it down to minutes instead of hours! Yes, I am very proud of this development It is all I hope to bring you in recipes: Easy, Delicious. Versatile. And something you may not have had in a very long time.

The first trial on this was over 2 years ago. I gave the efforts to a celiac and her words were "I haven't had a donut in 10 years. I cried. They were amazing!"

The irony? They were not half bad, but nothing compared to the new flour & recipe I made. (I'm a little obsessed I know, but I wasn't content that this was as good as it could get.)