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
INGREDIENTS
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
DIRECTIONS
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.
Any sugar substitutes? Thinking coconut sugar but wasn’t sure how it’d switch up the donut. Also can’t find my donut pan so will most likely make these with a fun-shaped cookie pan
Can you double check the recipe please? Maybe because I used coconut sugar, but 1/4 cup of almond milk was clearly not enough- it was unbelievably dry. It also looked nothing like your bowl picture. I zoomed into your ingredient picture which shows about a cup of milk so I slowly added a 1/4 cup at a time until it was a whole cup which was a better consistency, not as liquidy as yours looks but better then before. I’m eager to taste these using coconut sugar!!! Thanks for the recipe 🙂
Oh my goodness!!!! These came out amazing!!!! I susbsituted coconut sugar (1:1 ratio) & ended up doing a whole cup of almond milk & yesssssssss!!!!!! This will be added easily into my breakfast rotation!!!! Thank you, thank you, thank you!!!!!
Thank you for pointing it out for me – you do need 1 cup of almond milk- was an error on my part. Thanks for taking the time to make the donuts too!