I’d been craving donuts, but it was during one of those high 80/90 degrees stretch of weather this summer and I didn’t really want to turn on the oven for long enough to make two batches (the recipes usually make more than 6, and I only have one 6 donut pan). Being gluten-free, I can’t just run out and grab a donut. Gluten-free donuts are pretty hard to come by actually. You can find them in the freezer section, but they are never as good as you are hoping.
I thought – hey, I bought a waffle maker – and I’ve seen people make all kinds of shiz in those things. Just to be safe, I planned to make a regular batch so I wouldn’t be left with no donuts if it didn’t work out. That’s a tragedy to a pregnant lady. And baked donuts aren’t so bad, right?
I had a box of Bloomfield Farms Gluten Free Baking Mix that I’ve been looking to use up, but I didn’t really know how to convert that into donuts. Luckily, someone else already did that for me, so I’m not going to reprint the recipe, since I didn’t really make any changes to it (other than stir in a little Hershey’s chocolate spread, which is like Nutella, but just chocolate). I used this recipe from I’m a Celiac and it turned out well (twice!). Chances are, you won’t have the same baking mix so my point isn’t the exact recipe, but that you can make probably ANY donut recipe/mix in a waffle maker. Cooking time is going to vary on how your waffle maker works – just eyeball it. Some of mine were a little wonky looking because I opened and closed the waffle maker because they were done.
The donuts that I made in the waffle maker were better than the donuts in the donut pan! They were a little too soft/tender from the baking pan (probably just underbaked), but they were fantastic in the waffle maker. Plus, the little squares in the waffle donuts are PERFECT for the glaze to puddle in (you are going to make glaze for them, right?!)
The frosting/glaze what just something I threw together – which is why it’s two different colors. I had to make a second batch and made it slightly different.
1 tablespoon butter, melted
1 cup powdered sugar
couple of spoonfuls of cocoa powder (to taste)
1 teaspoon vanilla
3-4 teaspoons water or milk
You kind of just wing it with icing. If it’s too thin, add more powdered sugar, or less liquid (always add that last so you can adjust the amount accordingly).
I made these again when we had friends over for brunch. I’ve wanted to make them several more times (especially because our friend bought us donut mixes), but I’m really trying to not double my first pregnancy weight gain, and since I don’t have time to work out for an hour a day anymore, I need to cool it with the sweets. Really I just need to make these when there will be other people to eat them. Thanksgiving donuts, anyone?