The 5 pounds of organic native Maine blueberries Nate ordered were harvested last week: blueberry salsa, scones, pancakes, smoothies, pie, cobbler. Actually a five pound box isn’t that big; couple of pies and you’re out. But enough were saved for doughnuts!
We haven’t been into a Dunkin’ Doughnuts shop for… don’t even know how long. With the news that DD had forayed into GF doughnut production in 2012 to develop recipes and test the market for sales in 2013, we assumed one would be able to buy a gluten-free cinnamon doughnut by the end of August. After striking out at three locations we investigated: production has been slowed by dissatisfaction with flavor (someone decided starting with a GF mix containing garbanzo bean flour was a good idea), texture (dry), and performance (the doughnuts broke apart.) While getting points for trying, it’s surprising that Dunkin’, capable of expansion to the west coast and arm wrestling with Starbucks for marketshare has had trouble developing consistently good GF products.
In the meantime, and even after you’re able to splurge on a pink and orange box from a local DD:
Homemade Blueberry Doughnuts with Lemon Glaze – Makes 6, recipe easily doubled
You’ll need a doughnut pan (or two)
1 cup (6 oz.) gluten free flour mix (yours, ours, or Trader Joe’s)
1/4 cup (2 oz.) granulated sugar
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon xantham gum
1/2 teaspoon sea salt
1/4 teaspoon ground cinnamon (optional)
1/2 cup buttermilk
1 large egg
2 tablespoons unsalted butter, melted, or vegetable oil
1 teaspoon vanilla extract
3/4 cup small native organic blueberries
Zest and juice of 1/2 an organic lemon
1/2 cup (about 2 oz.) confectioners’ sugar
1. Preheat the oven to 400F and prepare the doughnut pan by greasing it lightly with vegetable oil.
2. Combine the dry ingredients in a medium sized bowl; whisk to blend.
3. Measure the buttermilk into a 1 cup glass measure, add the egg, melted butter and vanilla. Whisk to blend.
4. Stir the wet ingredients into the dry ingredients; mix to blend. Gently fold in the blueberries, and spoon into the doughnut pan. Fill to the top, but not over. There will be a little extra batter for a (ramekin) muffin.
5. Bake for 12-14 minutes or until the tops are golden brown.
6. While the doughnuts are baking, combine the lemon juice, zest, confectioners’ sugar and salt. Whisk with a fork to blend. Drizzle over the warm plated doughnuts.