Gluten Free Vegan Free Red, White and Blueberry Donuts
I am so excited to have had FAACT ask me to be their guest blogger for the July e-newsletter featuring Red, White and Blueberry Top 8 Free Donuts! ❤️🤍💙🍩
If you navigate food allergies, FAACT is an amazing resource for everything from newly diagnosed information, awareness initiatives, 504 plan and more. FAACT’s Camp TAG (virtual this year) is a wonderful program for children to be safe and included, making friends and sharing their experiences.
Please check out the blog and look through FAACT’s website for further information regarding food allergies.
I don’t know about you, but MY official start to summer was always the Fourth of July! Memorial Day is usually everyone’s unofficial summer kickoff, but as a child there was just something so exciting to me about July 4th. Growing up on the South Shore of Long Island, we belonged to a beach club and our days were spent getting on to the beach by 10 in the morning and just swimming, digging, lounging and kite flying all day. It was awesome…but nothing could top the Fourth of July! We sat on the beach and watched the nearby fireworks show light up the sky while munching on every snack imaginable. Life was easier as an 80’s kid and I feel unbelievably lucky to have those memories and grateful to my parents and older brothers for providing them.
We’re prepared to take on the summer safely!
I thought this recipe for Red, White and Blueberry Frosted Donuts would bring a smile to our Top 8+ free faces. Don’t tell the kids but there is some fruit snuck in there! They are great for a barbecue or beach day, and who doesn’t love a donut?? As always, all my recipes on Katie Bakes for Casey are customizable for your safe needs. I have all ingredients and substitutions listed.
Enjoy the summer my friends, be well and remember…life is short so eat dessert first…safely! 💙👩🏻🍳
**As always, please check which brands are safe for your needs**
Ingredients and Substitutions
Flour – I use gluten free flour here but regular all-purpose is perfectly fine if you don’t need to avoid. I do recommend using a scale to measure because different blends are sensitive to weight. The proportion is 140 g. per 1 cup of flour. An overmeasurement on the flour will cause it to be gummy. If your gluten free flour blend does not contain xanthan gum, add ¼ tsp. per 1 c. of flour. The xanthan gum is necessary to give the donut structure. I use King Arthur Measure for Measure gluten free flour blend.
Vegan butter and shortening – Again, this is a recipe where any of your safe substitutions will work, whether it’s vegan shortening (I like Spectrum), vegan butter or margarine, or real butter. I do not recommend using coconut oil or vegetable oil for this. You need a solid fat for the and the donut base is a creamed fat cake method preparation. I actually prefer shortening for this recipe to give the donut a real authentic texture.
Milk/Yogurt – Any safe milk or yogurt will work well here. I have used both Casey’s safe coconut milk and regular milk. For yogurt I use So Delicious unsweetened coconut yogurt, but whatever your safe brand is will be fine. The yogurt works for two reasons. First, it adds moisture, especially when the recipe is done egg free. Second, the acid helps react with the leavening and increases the rise on the donut, making it taller and not too dense if you are using the egg free version. A small amount is also needed for the donut icing.
Egg – All egg substitutes can work well in here because there is only one in the recipe and the donut base is done by creaming the fat with the sugar. During the creaming method, little air pockets are formed inside the fat which helps the donut rise. I have used egg, applesauce and egg replacer. For the vegan version I tested and the donut in the picture, I use unsweetened applesauce. I found it was the better egg free option for moisture. If you prefer egg replacer, I like Ener-G brand, and I always like using a baking powder egg. To make a baking powder egg, mix together 2 Tbls. water, 2 tsp. baking powder and 1 tsp. oil. Don’t prepare until you are ready to use it.
Confectioner’s Sugar for Icing – To make the donut icing we need to use confectioner’s sugar. For those with a corn allergy this can be difficult as confectioner’s sugar is granulated sugar ground fine with cornstarch. There are corn free versions I like such as Wholesome brand. Casey could not have corn until he was 3 and this was our go to. Wholesome is also just a great, allergy friendly brand and I use many of their products.
Fruit for the Donut – I chose to use freeze dried fruit (strawberries and blueberries) for the donuts which gave them almost candy type taste. My husband tasted it and the first thing he said was that it tasted like a Dunkin’ blueberry donut! Freeze dried fruit is NOT the same as regular dried. It is light and airy and when pressed crushes easily. I buy mine at Trader Joe’s. They are free from cross contamination of all of Casey’s allergens and as usual they have great customer service. You can definitely use fresh strawberries and blueberries as well.
Decorations – Have fun! Sprinkles, crushed candy and crushed dried fruit work great! Decorations/garnish on the top of a baked good are usually done to indicate what is in the product.
Gluten Free Vegan Free Red, White and Blueberry Donuts
Author: Katie Martino Lopez
Prep Time: 10 minutes for batter, 5 for topping
Bake Time: 15-20 minutes
Total Time: about 40 minutes
Yield: 12 donuts
- ¾ c. (6 oz.) sugar
- 3 oz. (1/3 c.) vegan shortening, safe or regular butter, room temperature
- ¾ c. (6 oz.) safe milk, room temperature
- 1 egg, room temperature (or: ¼ c. unsweetened applesauce OR 1 Ener-G egg OR 1 baking powder egg- 2 Tbls. water, 2 tsp. baking powder, 1 tsp. oil)
- 2 Tbls. yogurt, room temperature
- 1 tsp. vanilla
- 2 tsp. baking powder
- ½ tsp. baking soda
- 2 c. (10 oz. 280 g.) gluten free flour blend (with xanthan gum) or all-purpose flour (add ¼ tsp. per c. xanthan gum if your blend does not contain)
- ½ tsp. salt
- ½ c. lightly crushed freeze-dried blueberries and strawberries OR fresh blueberries and strawberries, cut small and tossed with 1 Tbls. safe flour from above measurement
1 ½ c. sifted confectioner’s sugar
½ tsp. vanilla extract
2-3 Tbls. safe milk (use 2 Tbls. for a thick icing, 3 for thinner)
Optional- Crushed freeze-dried fruit, sprinkles, crushed cookies, candy or safe food coloring to tint.
- Preheat oven to 350° and lightly grease 2 6-donut molds.
- Whisk dry ingredients together and set aside. If using fresh fruit, take out 1 Tbls. and set aside.
- If using fresh fruit, cut small and toss with the reserved 1 Tbls. flour.
- Using a mixer, cream together sugar and fat until lighter in color. Do not overmix or the fat (especially butter) will soften too much. Scrape down the sides and bottom of the mixing bowl. You might have to add a drop of the milk to help the mixture come together to blend properly.
- Blend in egg or egg replacer, milk, yogurt and vanilla. Note: If using a baking powder egg, don’t make it until the last minute. Don’t panic if it looks watery and broken, almost like scrambled eggs-it is a lot of liquid for the small amount of fat to absorb and it won’t. It will come together when you add the flour mixture.
- Add dry ingredients, crushed freeze-dried fruit or fresh fruit and mix by hand until blended.
- Using a piping bag or a Ziploc bag with the corner snipped, fill the 12 donut cavities with the batter, don’t overfill! No worries if you don’t have a piping bag, just use a tablespoon and fill, spreading it evenly around so it’s not higher in any spots.
- Bake immediately for approximately 20 minutes, checking about 5 minutes before timer stops. Do not overbake or they will be chewy and tough. A toothpick or paring knife will come out clean when done.
- When the donuts are done, cool the pans completely on a wire rack before adding the topping. Flip the donuts up on their sides but still keep in the cup. This is important (ESPECIALLY if gluten free!) because the donut’s structure will continue to set as it cools, and you don’t want them to fall apart when you do the topping and pulling the donuts up and keeping them on the rack ensures better air flow so the bottoms will not be soggy from condensation as it cools.
- While donuts are cooling prepare the icing: In a medium bowl, sift confectioner’s sugar to remove lumps. Add safe milk and vanilla and whisk until smooth. If not using right away put plastic directly on the surface. If the icing is too thick, DRIZZLE in more milk. If it is too thin, add more sugar. If tinting with color, do so now.
- Icing the donuts: When the donuts have cooled, set them up on a cooling rack or glazing screen. Turn upside down and dip the smooth size straight down into the icing. Don’t dip further then the top or it will drip down the donut and be difficult to eat. While still upside down, gently shake and twirl the donut to get the excess off. Turn upright and place on the cooling rack/screen to let any icing drip and set up. Add any toppings while the icing is still tacky, or it won’t stick. Let dry completely for best texture.
- Store at room temperature in a very airtight container for up to 3 days, the sugar will begin to melt fairly quickly as it absorbs any moisture. Unglazed donuts freeze well, individually wrapped for a month. DO NOT store in the refrigerator-they will stale quickly.
- As stated earlier, this recipe freezes wonderfully for at least a month. Cool completely and either wrap individually or place all in a freezer safe zip top or container.
- The cooling process is critical! It’s so important to let this cool completely when using gluten free flour. It is very delicate, and it needs the time to let the donut set and the crumbs firm up again. Flip the donuts on their side in the pan while cooling so condensation doesn’t build up.
- Although a pastry bag is DEFINITELY not necessary to get the donuts in the pan, it does make things easier! They can be bought very inexpensively on Amazon and are multipurpose! I promise you’ll use them all the time!
As we all know, reading labels and preparing food when managing allergies is a job within itself with much responsibility. All the brands I use are ones that I have contacted, and Casey has eaten safely. That being said, I must remind…
Please do your own research when deciding which products and foods are safe for the allergies you manage. These are the ones that are safe for our needs but may not be for you. Everyone has different comfort levels with manufacturing and production procedures.
And, as a friendly reminder, always have 2 epinephrine auto injectors on hand!