This is a sponsored post on behalf of Bob’s Red Mill Natural Foods. All opinions are my own and yours may vary.
I have been trying to cut back on gluten since the start of the new year and have been experimenting with numerous recipes that are gluten free or low gluten. Now to combine that goal with my favorite new donut pan and we have a winner!
On a side note- do you say donut or doughnut? I looked around online and it seems that either way is acceptable. But I digress; we made the most fabulous Blueberry Almond Donuts the other day using Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
When trying to lower my gluten in take it was really hard to find good-quality baking flour that gave the texture and taste that I was looking for. When I tried Bob’s Gluten Free 1-to-1 Baking Flour I was hooked, it is the perfect flour for all types of baking no matter what type of diet that you are following. The fact that I do not have to incorporate any other specialty ingredients or new recipes into my baked goods makes it even better!
Blueberry Almond Donuts
1-1/2 cup Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
1 tsp baking powder
½ tsp salt
1 large egg
1 cup almond milk, unsweetened
1 tsp almond extract
½ cup sugar
1 cup blueberries- fresh or frozen and unthawed
½ tsp cinnamon
Preheat oven to 350
Spray donut pan with non-stick spray and set aside.
In a large bowl combine all the ingredients except the blueberries and mix until well combined (about 50 strokes)
Fold in the blueberries.
Pour batter into prepared donut pan – ¾ full.
Bake 15-20 minutes until donuts are golden.
Cool completely before removing from pan.
Top with an icing drizzle if desired.
No matter what type of diet you are following give Bob’s Red Mill premium baking flours a try. They are available in many different varieties found in retailers nationwide or online. What are some of your favorite recipes using Bob’s Red Mill Natural Foods? I would love to expand my ever-growing recipe book.
This is a sponsored post written by me on behalf of Bob’s Red Mill.