I Make.

Exercises in Donutry.

My favorite donut is a vanilla cake donut with pink cherry frosting from Winchell's.

Donuts were the only gluten-filled food that I had to say my "good-bye's" to. Of course, I cheat a lot. Like, pretty much every week at church. But if I could develop a PERFECT allergen-free donut, I would never have this problem again.

I got some donut pans in the mail today that I purchased with my tax refund (wooooo!). I took a basic donut recipe and substituted the flour for a blend of rice, coconut, and garbanzo flour... and a pinch of almond meal.

They turned out pretty great, although they still had eggs, another food I'm supposed to avoid. The glaze was probably the biggest flop. It's hard to make something sweet without sugar or dairy, DANGIT. Basically, I made a concoction out of rice flour, rice milk, coconut oil, vanilla, honey, and dried cherries. Not the worst thing ever, but as you can see from the last photo, it never really emulsified.


Here's to donuts.











"Donuts. Is there anything they can't do?" -Matt Groening