The Easiest Gluten Free Anything Ever Made

This is my first week of summer, except only kind of and not really.  The organization that I used to work for has invited me back to teach a workshop this week, which is way cool, and only sort of a bummer that I’m still having to work when I should be in summer mode.  That said, my mornings are still fully mine, and I’m really enjoying them.  I’m still waking up early, partly because my body clock has adjusted yet, and partly because I think it makes it easier for my husband who is very much not a morning person to get up.

I’m also really enjoying making breakfast (something beyond a bowl of chex).  But also, my mom just moved, and because she’s a rockstar and because I’ve consistently had a lot of trouble eating food from her kitchen, even when it’s theoretically gluten free, my mom is trying to maintain a mostly gluten free kitchen, or at least a gluten conscious kitchen.  So she asked me for a super easy, impossible to mess up recipe for some kind of gluten free baked good.  And I have a recipe that I’ve been meaning to tell you guys about for… well… over a year.  It’s my go to muffin to take into work when I’m a little grumpy.  I figure either it’ll get me out of my funk or sharing muffins with coworkers will at least make me tolerable when I am grumpy.  It’s one or the other, for sure.  It’s the sort of recipe that you can totally make on a weekday morning.  And it looks like this.

Chocolate Muffin

But my absolute favorite part about these muffins is that they don’t require that much in the way of “gluten free” ingredients.  They have a mere three-fourths cup of gluten free all-purpose flour.  My favorite for this is King Arthur, but Bob’s Red Mill will certainly do.  Whole grain variations have worked, but not nearly as well.  It’s important that you not use a “cup4cup” style flour blend, as the batter will be too runny then.

I also love how willingly these muffins take mix-ins.  Often, I’ll mix in nuts or chocolate chips (of the white, milk, or dark variety… all are amazing).  Get creative.  They are a blank canvas of chocolate-y goodness.

Chocolate Muffin from above

So mix up a dozen of these babies, dress them up in Bill Cosby cupcake papers, and share with your friends.  You won’t regret it.

Gluten Free Chocolate Muffins

  • 1 c. unsweetened applesauce (if all you have is sweetened, that’s fine, just reduce the sugar to 1/4 c.)
  • 1 large egg
  • 3/4 c. sugar
  • 1/4 c. oil (I usually use coconut, melted, but any vegetable oil will work)
  • 3/4 c. cocoa powder
  • 3/4 c. gluten free all purpose flour (like King Arthur or Bob’s Red Mill)
  • 2 t. baking powder
  • 1/4 t. salt

Mix first four ingredients until well blended.  Add remaining ingredients and stir until combined.  Spoon into prepared muffin tins.  Bake at 350 for about 20 minutes or until cake tester comes out clean.

Seriously Lemon

This spring is amazing me in all sorts of ways.  I’m noticing the light in a way that I never have before, probably because this is the first spring I’ve spent in this house.

Spring Light

I’m also enjoying spring foods in a new way this year.  Our house is super close to the farmer’s market, and that really highlights seasonal foods.  I’m gardening this year.  Yay me!  And after a bajillion snow days this winter, I’m even enjoying the consistency of going to school every single day.  The spring colors have also really gotten to me.  The yellows, the greens, the bright blues.  I’m really digging them all.

Lemon seems like the most spring fruit to me.  The color fits right in with my spring wardrobe and is probably even cool enough to hang out with grass, the way its dressing this season.  After working hard on the garden (which I got complimented on by a random passer-by), lemonade is exactly what I want need.  Lemons are bright and spunky, and don’t need your permission for much of anything.

… so obviously, I made them into a doughnut.

Lemon Preparation

Sometimes, I do this thing where I want everything to be the exact same color.  It’s something I got from one of my students.  He always matches… socks, shoes, tshirt, jacket, and hat.  When I commented on this, he responded with, “Well, of course, I’m matching.  I can’t go to school looking like no rainbow!”  And while I love rainbows, some colors are just dying for you to go monochromatic.  …so maybe I did use a yellow bowl with a yellow spatula and a yellow cutting board.  I can’t be looking like no rainbow while I’m baking.

… And the theme continued into the doughnuts.  The dough was lemon zest, filled with lemon curd, and topped with lemon glaze.  And while the flavor was intense, intensity has never been a reason for me to run away from anything, but especially not doughnuts.

Lemon Whoa

While those guys were getting tan in the sunlight, these guys are chillin’ Martha Stewart style.

Martha Stewart Style

Seriously lemon doughnuts are brought to you by Baked Doughnuts for Everyone.  Words cannot express how great this cookbook is.  I don’t get paid to say that.  It’s just a seriously great cookbook.

Browning Butter

People have been talking about this whole brown butter situation for awhile.  And to be honest, I was unconvinced.  Why on earth would I spend time at the stove carefully overseeing the browning of butter when I could, you know, not?

I gave Joy the Baker’s brown butter doughnuts a try.  Obviously, I had to make them gluten free, so I smushed together my two basic recipes.  I substituted brown butter for the oil from the buttermilk doughnuts in Baked Doughnuts for Everyone.  It definitely added a more complex flavor which I really dug.

Browned Butter

This is what brown butter looks like.  I didn’t know.  I also didn’t know that 2 tablespoons of butter, browned is different from 2 tablespoons of brown butter.  You live.  You learn.  I’m still not sure if this is going to be a regular activity for me, but I will acknowledge a difference in flavor.

Doughnuts Overhead

The real trick with baked doughnuts is letting them cool completely before you eat them all up.  It’s tough, but it must be done.  Scoop those babies out with the cutest little spatula you can find.  Then let them chill out for a bit.  In an ideal world, this would happen on a wire rack.  I don’t have one of those.  Whoops.  But I do have a platter that exactly fits 6 doughnuts.

Doughnuts Cooling

Joy’s chocolate glaze was basically divine.  They’re not nearly as heavy at the chocolate peanut butter doughnuts from last week, which makes two of these exactly the right amount.

Stacked Doughnuts

The husband and the little sister woke up to the smell of these Sunday morning.  I got more than a few bonus points.  Make these for yourself, and you’ll be a very happy camper.  Make them to share, and you’ll be loved forever.  That’s my strategy, at least.

I don’t know

When I was little, I knew everything.  I argued with adults because I thought I knew better.  I thought people getting hired for a job because they had more experience was nonsense.  The few times I didn’t know better, I played like I did.  “Oh, uh… yea… I was about to say that.”  I wasn’t.

Somewhere in college, I learned how to say “I don’t know”.  I didn’t use it very often because hey, I still knew most everything there was to know.  I felt like I deserved to have a multi-page resume because I was just so great.  Since then, every day seems to teach me only one thing: I know less than I thought I did.

I used to create recipes and think that I was the bee’s knees.  Look at this pasta I made.  Aren’t I fabulous and special?  No.  Cooking requires experience.  The more you do it, the better intuition you have.  The more recipes you see combining certain ingredients, the more willing you are to go off script to create a combination you’ve seen before.  I like cooking.  I think that what I cook is usually pretty tasty.  But it’s not nearly as original as I thought it was when I was in high school.

… so this morning when I wanted doughnuts that combined chocolate and peanut butter, that wasn’t exactly a fresh idea.  I already have a tried and true chocolate doughnut recipe (see this cookbook).

Doughnuts in Morning Light

And peanut butter frosting just made sense to me.  I was a little nervous about how to go about that, though, because I wasn’t about to go shopping for whatever ingredients I was missing in any of the recipes I found.  … and then I thought about peanut butter pie.  That glorious creamy peanut buttery combo topping ground Oreos.  And the recipe for that is pretty simple.  Peanut butter + cream cheese + cream + sugar = amazing.

… but let’s make this simpler given the ingredients I actually have on hand: Peanut butter + dairy + sugar = amazing.  And so it did.  I used Yoplait vanilla greek yogurt because I have a Costco sized amount of it that’s going to go bad next week.  But let’s not kid ourselves, this recipe is hardly rocket science.

Doughnuts by Window

My sister requested that she be awoken when breakfast was ready, so I served her bedside with doughnuts and hot cocoa.  She kind of loves me a lot.

Peanut Butter Frosting:

  • 1/4 c. peanut butter (I used creamy, but I think crunchy would be grand)
  • 1 5.3oz. container yoplait vanilla greek yogurt
  • 1/4 c. powdered sugar

Mix ingredients until creamy.  Chill.  Frost doughnuts immediately before serving.