This was the subject line:
“Allergy-Free Beignets for Mardi Gras by Elizabeth Gordon”
I was just bemoaning the fact that the frozen doughnuts in the organic aisle are almost perfect for Ava … except they contain eggs. So I was toying with the idea of whipping up some homemade ones. All I needed was a recipe.
This is where the email came in. I was intrigued enough to open it up. This is what it opened with:
With Mardi Gras just around the corner, what better way to celebrate than with beignets! Elizabeth Gordon’s new book “The Complete Allergy-Free Comfort Foods Cookbook” includes a fantastic jelly donut recipe that is essentially a gluten-, dairy-, soy-, nut-, and egg-free beignet.
It’s over after I see the words jelly donut. I die for jelly doughnuts. I just ate two the other night in the newsroom. Nomnom. Add to the fact that this recipe is free of all Ava’s allergens? Get outta here. I gotta try it.
The lovely PR lady was kind enough to send me Elizabeth Gordon’s recipe. Fortunately, there are only two ingredients (sorghum and millet flour) that aren’t a part of my pantry already, so I’m super stoked to try this out. I’ll post pics of my efforts at a later date.
Gluten-, dairy-, soy-, nut-, and egg-free
- 3⁄4 cup warmed coconut milk kefir (105°F)
- 1⁄4 cup warm water (105°F)
- 1 package dry yeast
- 1⁄4 cup granulated sugar
- 1⁄2 teaspoon salt
- 1 1⁄3 cup Chinese or superfine rice flour
- 1 1⁄3 cup millet flour
- 1 cup potato starch
- 1⁄2 cup sorghum flour
- 2 1⁄2 teaspoons xanthan gum
- 1⁄4 cup unsweetened applesauce
- 2 tablespoons canola oil
- 1 teaspoon vanilla extract
- 1⁄2 cup seltzer water
- Canola oil for frying
- 1⁄2 cup raspberry preserves
- 1⁄2 cup granulated sugar
- Mix together the kefir, water, yeast, sugar, and salt. Set aside to proof for 5 to 10 minutes.
- Meanwhile, stir together the rice flour, millet flour, potato starch, sorghum flour, and xanthan gum in the bowl of a stand mixer. Add in the applesauce, canola oil, and vanilla extract, and mix together to moisten the dry ingredients.
- Slowly stir in the seltzer and the yeast mixture and then beat them together until a smooth batter forms. Scrape down the sides and then cover the bowl tightly with plastic wrap. Move the bowl to a warm place to rise for 2 hours.
- When the dough is ready, roll it out on a well-floured surface to a 1⁄2-inch thickness, and cut it into eleven 3-inch circles. Loosely cover circles with plastic wrap until the oil is preheated. Fill an electric fryer according to the fryer directions with canola oil and preheat it to 350°F, or heat 3 to 4 inches of oil to 350°F in a large skillet.
- While the oil is heating, fill a pastry bag fitted with a number 4 tip with the raspberry preserves. Fill a paper bag with 1⁄2 cup of granulated sugar.
- When the oil is ready, place the donuts in the fryer two at a time, frying them for 3 minutes, turning them constantly with tongs, until they are golden. Remove the donuts to paper towels to drain and cool slightly.
- When the donuts are cool enough to handle, insert the tip of the filled pastry bag about halfway into the side of the donut and fill it with the raspberry preserves until the preserves just barely ooze out of the hole.
Here is some more about Elizabeth Gordon:
Elizabeth Gordon is the author of Allergy-Free Desserts and the owner of the online gluten, dairy, soy, nut and egg-free bakery, Betsy & Claude Baking Co. Visit her at www.myallergyfreelifestyle.com.
And here she is in her own words: