In a mixing bowl, add:
1 Cup Organic Buckwheat Flour
3/4 Cup Sweet Potato Flour
3/4 Cup Authentic Foods White Rice Flour
1/4 Cup Tapioca Flour
2 Tablespoons Ground Chia seed
1 Tablespoon Konjac Glucomannan Powder
1 Tablespoon Cream of Tartar
1 1/2 teaspoons Baking Soda
1 teaspoons Celtic Sea Salt
In a measuring cup, add:
3 Tbsps ground chia seeds
9 Tbsps water
Pulse chia seeds and water with a stick blender on high until mixed.
In a separate mixing bowl, mix:
1 1/3 Cups Water
2 Tablespoons Lemon Juice
3 Tablespoons Melted Coconut Oil
3 Tablespoons of Maple Syrup
Add chia/water mixture and Pulse again until mixed.
Take this time to Preheat your oven to 425 degrees and grease a glass loaf pan with Coconut Oil. When those 2 things have been completed, add wet ingredients to the Mixing bowl with the dry ingredients. Mix batter until it is completely mixed with no dry flour (a splash more water may be needed) then immediately pour into a greased loaf pan. Place the loaf pan in the 425-degree oven soon after the liquids have been added and mixed in order to get the best rise.
Bake for 45 minutes. Remove from oven. Slide knife blade between bread and glass loaf pan to loosen it from the sides if it sticks. Immediately remove the loaf from the pan and place it on a wire cooling rack to finish cooling. (leaving it in will make it soggy) Allow loaf to cool for ONE FULL HOUR before slicing into it so as not to ruin the loaf. Store in the refrigerator in a ziplock bag or Tupperware container.
Preheat oven to 350.
In a mixing bowl add and mix:
1 Cup Rice Flour Mix
1/2 Cup Carob Powder (works with cocoa too)
1 1/2 tsp Baking Powder
1 tsp Konjac Powder
1/4 tsp Celtic Sea salt
In a measuring cup add:
1/2 Cup Maple syrup
3/4 Cup Coconut Milk
1/2 tsp Vanilla Extract
1/4 Cup Melted Coconut oil
Blend wet ingredients with a stick blender.
Add wet ingredients to mixing bowl and blend until well mixed.
Place batter in a silicone donut pan using a pastry bag or a large Ziploc bag with a hole in the corner.
Bake at 350 for 12 minutes.
When done, remove from oven and flip tray over onto a wire rack to cool. The donuts should all fall out nicely.
These donuts are delicious while still warm and fresh from the oven. I didn’t see the need for icing but that is optional. If I find an icing recipe that I like, I will add it here later. Enjoy!
I’ve decided to try using more coconut oil and less grapeseed oil lately. I know it makes things a little more difficult but I’ve found that it also makes things more yummy. (I recently found a recipe for sweet potato muffins that were absolutely delicious and I plan to share that soon). The latest thing I tried with coconut oil was the bread recipe. Since it had to be melted I knew I couldn’t mix it with the eggs and expect it not to cook them so instead I mixed it with the water, lemon juice and maple syrup and used the stick blender on the eggs before adding them to the water mixture. It made the dough a bit more sticky and less easy to pour into the loaf pans, but I still think it’s worth it. I haven’t tasted it yet but my husband likes it and I plan to taste it soon.
Thanks for reading!
As a person without a known Immune Disorder, I have not had any issues with things from the “nightshade” family (i.e. Potatoes, Tomatoes, etc…) in fact, I love them and eat them frequently, however, my husband is not so lucky. He has always noticed having issues after eating potatoes and tomatoes, so he tries to steer clear of too much of them. What we didn’t know was that there are A LOT more things in that same family that have the same effects. My husband has Celiac. It is one of the many Immune Disorders that affect people today. We found out that the nightshade family has a toxin in it called glycoalkaloid that causes inflammation (like arthritis or gut inflammation) in people with Immune Disorders. So from now on, when I create a recipe I will need to leave out anything that falls into that family list. (Well, at least, the ones I will need to share with my husband. lol)
Since I am not an expert on this, here’s a link to a site with more information on the subject: The Paleo Mom
Thanks for reading!
~Sarah Quinn ❤
On my blog, you will find all of the yummy recipes that I have tried and or created that are Free of Gluten, Dairy, Soy, Corn, Oats, Nuts, Shellfish, GMOs, Cane Sugar and Low Heat Oils. If you have a question about why I chose to use a specific product, please feel free to comment and I will explain. For instance, I use Coconut Oil because it is a high heat oil, meaning you can bake it at high temps without it causing cancer (unlike Olive Oil). Oh, and I would NEVER ever use or recommend Canola Oil to anyone! No matter what they say, it IS genetically modified, that is just how it is made. Don’t trust it! I use mostly Coconut products as well because (as long as you aren’t allergic to it) it is REALLY healthy for you. Konjac Powder is a Wonderful Product! It is a Water – soluble Dietary Fiber that is the most viscosity soluble fiber in nature. In water or foods, it can slow the carbohydrate absorption and dampen the postprandial insulin response by up to 50%. It is used in Gluten Free baking in place of Xanthan Gum (eww) or Gluten as a binding agent. Did you know that Xanthan Gum is processed with either Corn, Wheat or Soy? I have yet to see a package that specifies which one their Xanthan Gum has been processed with.
One last thing: If you see an Underlined word (even if it isn’t purple like the links above), that is a link and it will take you straight to Amazon where I purchase most of my products from. I hope you enjoy! 🙂
Makes 2 Pie Crusts:
Grease 2 Pie Plates with Coconut Oil.
2 1/2 Cup Rice Flour Mix
2 tsp Konjac Powder
1 tsp Celtic Sea Salt
1 Cup Shortening
Continue reading Pie Crusts