Happy National Donut Day!

June 1st! It’s National Donut Day! Unfortunately we gluten free guys and gals can’t just run to Dunkin or Krispy Kreme to grab a treat but we CAN serve them up ourselves! It’s donut time!

Buttermilk Donuts

Makes 16 donuts

Ingredients

  • 2 eggs , beaten
  • 2 cups buttermilk
  • 1/4 cup vegan butter, melted (Earth Balance)
  • 5 cups gluten-free flour
  • 1 cup sugar
  • 1 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons salt
  • 2 teaspoons xanthan gum
  • 1/2 cup sugar , set aside in a bowl
  1. Beat the eggs, buttermilk, and melted butter in a large bowl with a whisk.
  2. Combine dry ingredients in a separate bowl. Fold slowly into the wet ingredients, mixing by hand with a wooden spoon. When the ingredients are mostly combined, use your hands to knead a few times to make sure the ingredients are fully incorporated.
  3. Let the dough rest for 15 minutes. Sprinkle extra flour mix on your countertop or a large cutting board. Roll out dough to between 1/3 and 1/2 inch thick. If dough is sticky, work in more flour.
  4. Heat 2-3 inches of canola oil in the bottom of a pot until very hot (375 degrees F).
  5. Cut dough with doughnut cutter OR use a glass, biscuit cutter or jar with approximately 3-inch diameter to cut disks out of the dough and use the cap of the oil bottle to cut out the center hole.
  6. Remaining dough scraps can be rolled into balls (“donut holes”) and fried.
  7. Carefully drop each doughnut in hot oil with fingers, being cautious not to splash oil. Cook until golden brown on both sides (just a few minutes). You will need to cook just a few at a time, but the cooking doesn’t take long at all so this goes quickly.
  8. Remove donuts from oil with a slotted spoon or spatula, and place on a plate lined with two layers of paper towel or brown paper to absorb oil. While still warm, roll each donut in the bowl of sugar to coat fully.
  9. Serve while warm.

ENJOY DONUT DAY!Eat and be merry! (But not too much 🙂 )

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut, a Freelance Social Media Producer at NBC theGrio.com and a Intern Kitchen Writer at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Apple Cinnamon Zeppole

Who can resists zeppoles?! Little bites of fried dough deliciousness. I found a great zeppole recipe that I wanted to share with you!

Apple Cinnamon Zeppole

Adapted from Simply Gluten Free

Ingredients

  • ¼ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 4 large eggs plus 1 egg yolk
  • ½ cup canola oil or vegetable oil 
  • 1 cup coconut milk – shake can well before measuring
  • 1 pinch kosher or sea salt
  • 1 cup sweet rice flour
  • 1 large or 2 medium apples, peeled cored and grated (about 1 ½ cups) – Fuji apples have got to be my favorite apples to bake with/cook with but you can use your favorite apple.
  • Cinnamon Sugar – for dusting
  • Powdered Sugar – for dusting
  1. Crack the eggs and yolk into a liquid measuring cup or pitcher.
  2. In a medium sauce pan, combine the oil, coconut milk, ¼ cup sugar, salt and ground cinnamon and bring just to a boil over medium heat. Stir to try and incorporate the oil into the coconut milk.
  3. As soon as the mixture comes to a boil turn the heat down to medium-low and dump in the sweet rice flour all at once. Stir quickly and in one direction with a wooden spoon. The liquid will start absorbing the flour and will form into a ball. Continue cooking and stirring for 1 or 2 minutes. You will see that some of the oil is separating out from the dough, don’t worry. That is ok.
  4. Dump the dough (separated oil and all) into the bowl of a standing mixer fitted with a paddle attachment and beat the dough for about 1 minute on medium speed to cool it off slightly. Add the eggs, one at a time, mixing until each egg is fully incorporated before adding the next. Continue mixing until the dough is uniformly smooth, thick and shinny, about 3 – 5 minutes. Stir in the grated apple.
  5. Line a plate with paper towels. Heat about 1 ½ inches of oil in a large skillet or Dutch oven to 325 degrees. Drop the dough into the hot oil using a small ice cream scoop or two spoons, about 1 tablespoon of dough per zeppole.
  6. Do not over crowd the oil, depending on the size of your pan only fry about 6 at a time to keep the oil temperature even. Turn the zeppole over in the hot oil a few times with a slotted spoon for even browning. Fry for about 4 minutes or until puffed and golden brown.
  7. Remove zeppole to paper towel lined plate with slotted spoon to drain while finishing the rest. Sprinkle generously with the cinnamon sugar and powdered sugar and serve immediately.
 ENJOY!!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Coffee Cake in a Mug

You’ve seen the chocolate cake in a mug. Well get ready for a two minute personal coffee cake. Breakfast on the go!

Coffee Cake in a Mug 

Adapted from Heather Likes Food

Ingredients

For the Cake:

  • 1 tablespoons vegan butter (Earth Balance)
  • 2 tablespoons sugar
  • 2 tablespoons applesauce
  • pure vanilla extract, few drops
  • 1/4 cup all purpose gluten free flour (Better Batter is a great mix)
  • 1/8 teaspoon baking powder
  • pinch of salt

For the Struesel Topping:

  • 1 tablespoon vegan butter
  • 2 tablespoons all purpose gluten free flour
  • 1 tablespoon brown sugar
  • 1/4 teaspoon ground cinnamon
  1. In a mug soften 1 tablespoon of vegan butter in microwave, about 5 seconds. You don’t want it all the way melted, just soften. Stir in 2 tablespoon of sugar and mix until well incorporated. Stir in applesauce, pure vanilla extract (just a few drops), gluten free flour, baking powder, and pinch of salt; stirring until just combined. Use the back of your spoon to smooth it out in the bottom of the mug.
  2. What is coffee cake without that delicious crumbly topping?! Just a regular cake thats what! In a separate, small bowl, combine 1 tablespoon of vegan butter, 2 tablespoon of gluten free flour, 1 tablespoon of brown sugar, and 1/4 teaspoon ground cinnamon. Use your fingers to to pinch the butter and mix it in with the other ingredients. When it starts to look like lumpy wet sand and all ingredients are combined, pour on top of cake batter in mug.
  3. Cook in the microwave for 50-80 seconds depending on your microwave. It will look just barely set on top. You don’t want to overcook it. (The best suggestion is cooking it 50 seconds, and then in 10 second intervals checking after each interval until done.) Eat while still warm.

Breakfast in a mug has never tasted so good! 🙂

ENJOY!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Banana Breakfast Coffee Cake

Oh breakfast! How yummy you are. I love that you can have cake for breakfast and coffee cake is one of the best!

Banana Breakfast Coffee Cake

Ingredients

For the Topping:

  • 1/2 cup all-purpose gluten free flour (Better Batter or your favorite gluten free flour blend)
  • 1/2 cup firmly packed brown sugar
  • 1 teaspoon ground cinnamon
  • 6 tablespoons cold, unsalted vegan butter (Earth Balance)
  • 1/2 cup finely chopped walnuts (optional)

For the Cake:

  • 2 cups all-purpose gluten free flour (Better Batter or your favorite gluten free flour blend)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup unsalted vegan butter, softened (Earth Balance)
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup mashed very ripe bananas
  • 1/2 cup rice milk
  1. Preheat oven to 350º F. Coat a 9 inch baking pan with cooking spray.
  2. For the topping, combine gluten free flour, brown sugar, cinnamon and butter. You can use a food processor or save some water and just use your hands! You will get the same crumble texture and you don’t have to break out a dish. Stir in walnuts if you choose to use them.
  3. Set aside your topping mixture aside.
  4. For the cake, combine flour, baking soda, baking powder, nutmeg and salt in a medium bowl.
  5. Beat butter with a mixer at medium speed about 30 seconds or until smooth. Gradually add sugar and beat 3 to 4 minutes or until fluffy. Add eggs 1 at a time, beating well after each.
  6. Add vanilla and bananas and beat until well blended.
  7. Add flour mixture alternately with milk, mixing after each addition only until smooth.
  8. Pour batter into prepared pan and sprinkle with crumb topping.
  9. Bake for about 35 minutes or until toothpick inserted in center comes out clean.
  10. Cool in pan on a wire rack for 5 minutes and then remove cake out of pan and cool on wire rack completely.
  11. Serve warm or at room temperature.

Luckily coffee cake isn’t JUST for breakfast! I could definitely have coffee cake after lunch or as a yummy dessert. Enjoy with a delicious cup of tea or coffee! YAY ENJOY!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Irish Soda Bread

It’s the Eve of St. Patrick’s Day. Are you St. Patrick’s Day plans set? Hosting a party or heading to the parades? Whatever you decide to do, no St. Patrick’s Day is complete without Irish Soda Bread ( a gluten free version of course!)

Irish Soda Bread

Great for breakfast or a snack! Various forms of soda bread are popular throughout Ireland. Soda breads are made using either wholemeal or white flour. In Ulster, the wholemeal variety is usually known as wheaten bread and normally sweetened, while the term “soda bread” is restricted to the white savoury form. In more southern parts of Ireland, the wholemeal variety is usually known as brown soda and is almost identical to the Ulster wheaten (with a very slight difference).

Ingredients

  • 2 cups gluten-free flour (such as Bob’s Red Mill or Better Batter)
  • 1/2 cup white sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon xanthum gum
 (only if using Bob’s Red Mill)
  • 1 egg
  • 1 cup buttermilk
 or buttermilk substitute
  • 1/2 cup raisins
  • 1 tablespoon vegan butter, melted
  1. Preheat oven to 350ºF.
  2. Lightly oil an 8-inch cast-iron pot or 8-inch bread pan.
  3. Whisk flour, sugar, baking soda, baking powder, salt and xanthum gum in a large bowl. In a separate bowl, whisk together the egg and buttermilk. Add the egg and buttermilk mixture to the dry ingredients. Stir with a wooden spoon until the dry ingredients are moistened. The dough should be moist, but not so sticky that it is hard to handle. Fold in the raisins.
  4. Turn out dough onto a lightly floured surface and knead lightly. Mound the dough into a dome shape, about 6-8 inches across depending on the size of your pot. Place the dough into a seasoned cast-iron pot or bread pan. Score a cross in the batter approximately 1/2 inch deep.
  5. Bake 40-45 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and brush with melted butter.
  6. Cool on wire rack for 10 minutes. Remove bread from pot and allow to cool completely. Store at room temperature in an airtight container or tightly wrapped in foil.

I hope you enjoy! This tasty bread can be made not just for St. Patrick’s Day but for any day you want to bake up a special sweet bread!
ENJOY!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

 

Shamrock Pancakes

Woo! 4 more days until St. Patrick’s Day! Get ready to see a LOT of green here on TwentyOne No Glue! First Shamrock Pancakes!

Shamrock Pancakes

Nothing fancy here, simply add green gel food coloring to your favorite pancake recipe. Cook as normal, stack em’ up and serve! My favorite gluten free pancake mix, Betty Crocker!

  • 1 cup Bisquick Gluten Free mix
  • 1 cup rice milk
  • 2 tablespoons vegetable or canola oil
  • 1 egg
  • 1 tablespoon pure vanilla extract
  • pinch of cinnamon
  • pinch of nutmeg
  • green gel food coloring until you get the desired green color
  1. Heat griddle or skillet over medium heat or to 375°F. Grease griddle with vegetable oil or vegan butter if necessary.
  2. In large bowl, stir all ingredients until well blended.
  3. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook pancakes until bubbles form on top and edges are dry. Turn and cook other sides until golden brown.

SIMPLE! Green! For an extra pop, sprinkle green sprinkles and powdered sugar on top!

ENJOY!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.