I don’t know about you, but one of my favorite donuts is the plain donut. I’m also very partial to glazed buttermilk donuts. If you like these kinds of doughnuts, then I have the recipe for you! The recipe is here: Amazing Gluten-Free Buttermilk Donuts.

As you can probably guess from the name, there is buttermilk in the recipe. There are also eggs, some spices, baking powder, baking soda, sugar, salt, and xantha gum. The flour mix is made with white rice flour, brown rice flour, potato starch, and tapioca starch.

The recipe lists a temperature for the oil, and that’s important. Too high and you burn your donuts before they’re done inside. Sienna used a kitchen thermometer, and found that to get the right temperature, she had to turn our burner up to low-medium. She also found that when she dropped the doughnuts in, the temperature went down ten degrees.

These babies look good. And they were awesome! The only thing we thought could use adjusting was the sweetness. They barely need any frosting or sugar to make them taste good, and are sweet enough just by themselves, which is how we ate them!

For more amazing-looking gluten-free recipes from this same chef, check out her website, Gluten-Free Bay.

We want to know: Do you have a favorite gluten-free doughnut recipe? The last time I was at Whole Foods I noticed that they had gluten-free donuts. Have any of our readers had one? What did you think? Let us know in the comments!

Times we have visited: 1 (So your mileage may vary.)
Overall rating: 5 out of 5 stars
Price compared to “regular”: Same (except that gluten-free flour is expensive!)

Sienna and I are huge fans of curries, and so the Sorghum Cauliflower Curry stood out as a great recipe for us to try. Also, the photo on Catherine’s site makes it look really amazing. We weren’t actually able to find anywhere in town to buy sorghum, so we ended up settling on millet as a substitute.

We chopped up a ton of cauliflower. Put together the curry mix. Cooked the millet. Cooked the veggies.

Mixed everything up.

Chopped cilantro up for the garnish and BAM!

I guess I should note here that we also added some golden raisins to the mix. With curries we like to add some raisins, dried cranberries, or a chutney. There’s something magical about adding some sweet bites to a curry. Alternatively, a person can also add some yogurt on the side.

The one problem that came up when we made the recipe was that our cauliflower was done cooking way before we were ready to mix everything up. That kind of made us have to choose between over-cooking it, or cooling it down and then heating it up again. If we had it all to do over again, we would try to time everything to be ready when the cauliflower was ready to go.

Being huge curry fans, it was a natural that we would really like this recipe. Having a grain mixed in makes the dish especially hearty. We also like getting our veggies in such a delicious way. As another bonus, it kept really well so I was able to have the leftovers for lunches during the week.

We’ll definitely try more recipes from A Gluten Free Guide in the future. I would definitely recommend both her site and Book of Yum to anybody on a gluten free diet. Thanks to Sea at the Book of Yum for putting this blog event together!

So on to the bread. The original recipe for the bread I’m reviewing today has only millet flour, corn starch, and tapioca flour, which means it’s pretty low on the number of flours you need. (Apparently, though, when buying Millet flour you need to check to make sure it is not contaminated.) This is her “Basic Millet Bread” recipe on page 82. We also now have a millet bread recipe posted on Gluten Free Portland dot Org.

So as I said, on to the bread. This is another great recipe. It ended up being a lot like a whole-wheat sort of bread. We added some teff flour to this recipe. Basically we replaced half of the tapioca flour with teff flour. Sienna followed the directions from the book but made the following changes: She used an egg instead of egg replacer (because we didn’t have any.) She used canola oil instead of butter and, following the directions for this in the book, decreased the amount of water to offset the change. She didn’t add gelatin. She used vinegar instead of dough enhancer. She added two tablespoons each of pumpkin seeds and sunflower seeds. Then she put it all in the bread maker (following the bread maker manufacturer’s instructions of course) and BAM!

Sorry about the dark photos. I need to invest in some better lighting for our Gluten Free Recipe Laboratory.

Sienna loves this bread! I like it too, but not as much, I’m afraid. It is fluffy and toasts up really well. Like the last one we reviewed, this is the kind of bread that is great for making sandwiches. It also toasts like a champ and tastes great with jam or with eggs and bacon.

Did I mention that we used a bread machine to make this bread?

Coincidentally, these are great for a diet AND are gluten free.

We discovered these recipes on the TV show, The Biggest Loser. Should I say here that I am in no way affiliated with The Biggest Loser or NBC? I am not. Let’s also make it clear that these are Rocco’s recipes, not my own. We had links up to these recipes but NBC has since taken them down – sorry. Good thing we still have the Sweet Potato Pie recipe here.

Because they made the instructions confusing and also put the “unhealthy” versions on top of the “healthy” versions, I’m going to put my own revised Sweet Potato Pie recipe and directions here. Besides the cutting of the sweet potatoes, this would be a great recipe for kids. It only takes about five minutes of prep time. If you don’t have mace, you can substitute nutmeg in a pinch. And since we are not competing with the Blue Team to lose pounds fast, we used evaporated cane sugar instead of sugar substitute. So without further ado, here is the recipe, which says it feeds 4 to 6:

Fortunately for us, they suspect nothing.

SWEET POTATO PIE A LA BIGGEST LOSER

1 1/2 pounds sweet potatoes (about 6 small)
1 1/2 tablespoons olive oil
2 tsp sugar substitute (or what-have-you)
2 tsp cinnamon
1/8 tsp mace
1/8 tsp cardamom
1/8 tsp nutmeg

DIRECTIONS

1. Either use a non-stick cookie pan or lightly grease a regular one.

2. Preheat oven to 425 degrees Fahrenheit.

3. Clean potatoes and let dry thoroughly. Dice them up into approximately 3/4 inch pieces.

4. In a small container, mix up the spices and sugar.

5. Put the diced up sweet potato in a large tupperware with a lid. Add the olive oil to the potatoes, and then with the lid on, shake the container to coat the potatoes with oil.

6. Open the container and add the spice mixture. Then close again and shake until all the sweet potatoes are coated.

7. Transfer to sheet and bake until potatoes are crisp outside and soft inside. Approximately 30 minutes. Turn once about 15 minutes in.

While they do not have a nice flaky crust, a person can close their eyes and imagine. Did we mention that these are awesome with apple sauce? They are!

So on to the bread. Did I mention that you need a lot of different kinds of flour for these breads? The one I’m reviewing today, the Sesame Bean Bread, only uses three kinds of flour. They are garfava bean flour, tapioca flour, and cornstarch. By “garfava”, we think they mean garbanzo and fava bean flours mixed together. I love garbonzos, especially in a curry, but am not a fan of fava beans, which an Egyptian-Mediterranean restaurant in San Francisco would put on your falafel sandwich for an extra $0.50. I tried that one time and wanted my fifty cents back I tell you.

We used a bread maker to make this bread. I really don’t really know how a gluten-free person can live without a bread machine. We researched the topic and came up with a list of the best bread machines for gluten free cooking.

So as I said, on to the bread. This recipe is awesome. Sienna followed the directions from the book but made the following changes: She used an egg instead of egg replacer. She used canola oil instead of butter and, following the directions for this in the book, decreased the amount of water to offset the change. She used date sugar instead of brown sugar. She didn’t add gelatin. She used vinegar instead of dough enhancer. Then she put it all in the bread maker (following the bread maker manufacturer’s instructions of course) and BAM!

The bread has molasses in it and I think that informs the flavor. Sienna thinks it tastes a little cornstarchy or something, but she really likes it too.

Sometimes you want a flavorful bread to smear some humus on and eat it. Other times you want a bread to get out of the way and provide an unobtrusive addition to a sandwich. I am happy to report that this is the kind of bread you can use for a hamburger or a chicken sandwich and it will not get in the way with its ostentatious stylings. It is, in fact, awesome for hamburgers. Also, unlike some other gluten-free breads we could name, it actually gets crisp when toasted, and is great with jam or honey.

Happy eating!