My sister recently got me this 5 lb bag of Jules Gluten Free flour. She knew I am still on my baking binge. Bless her heart.

Gluten free flour

In the past, a 5 lb bag of flour could take me 10 years to use. I did not bake, and rarely used flour in my cooking. But now, with a young celiac in the house, who often craves sweet dough, I quickly took up baking.

Last Sunday, I spent the afternoon in the kitchen making gluten free donuts.

I simply mixed some egg, vanilla, buttermilk, and cooking oil into my flour, and turned it into dough that took on the scent of heavenly vanilla and buttermilk.

GF dough

A nice roller pin and donut cutter shaped the dough.

Get in shape! donuts

I popped the dough into a fryer hot with oil, and in just a few short minutes, we got fresh gluten free donuts!!

Just of the fryer

All donuts deserve a good glaze. So, I wiped up a quick glaze with the help of lot of powdered sugar, a small amount of milk, and a small amount of maple syrup.

homemade syrup

This simple syrup glazed my donuts beautifully.

glazed donut

Of course, one must not forget to make some donut holes…

Perfect donut holes

In about an hour or so, we got a fresh plate of glazed donuts, sugar donuts, cinnamon sugar donuts, and donut holes.

Gluten free donut is served

It is not fair to say that I am on a mission to feed delicious gluten free foods to my baby. I am simply obsessed about it!

As our stomachs were still digesting the donuts, a fresh loaf of gluten free buttermilk bread came out of our bread machine, looking and smelling magnificent.

Gluten free buttermilk bread

You know it is good bread when the gluten-eating members of the family were demanding their fair share too.

Previous related posts: A Rendezvous with Gluten Free
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