My husband will confirm, that yes I am the healthiest eater he knows, and that my two favorite foods are french fries and donuts. Both of which have become increasingly difficult for me to scarf down on a regular basis.
Gone are the days of ordering a side of fries with that, not only because most restaurants fry other non gf food, in their fryers. But also the french fries themselves, if commercial, are sometimes coated with a dusting of wheat flour, so that they fry up nice and crispy.
And, well donuts you know are definitely not gluten free. Unless you have a fabulous gluten free bakery where you live, that turns out yummy little confections for you daily. Lucky you.
Here in my little corner of Upstate New York, that does not exist — yet. So, being the get-it done kinda of gal that I am, I just picked up a little ole donut pan, for $9.99. Genius!
Now I can whip up any kind of donut my little heart desires. And it ‘s just an added bonus that they are baked not fried. To me, it just makes sense that the donuts were baked in the oven since they are “baked goods” and that you fry potatoes, because they are called “french fries” don’t you think?
- 1 1/2 cups gluten free flour - I used cup 4 cup
- 1 cup potato starch
- 1 cup light brown sugar
- 1/4 cup cane sugar
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp ground ginger
- 14 oz pumpkin
- 1 tsp xanthan gum
- 3 large eggs
- 2 tsp vanilla
- 1/2 cup oil, I used olive oil