This week we have taken the Fonuts to a new level with a little expert guidance. We had the privilege of meeting the creators of the Fonut craze Waylynn Lucas and Nancy Truman last weekend at the “Small Appliances Event” at the Culver City Best Buy. We watched the masters in action and learned a few great tips for successful “fonut” baking. To read more about the event Click Here here for Rona’s blog.
Tips from the Fonut girls:
- The secret to fluffy baked goods, especially Fonuts to sift the flour.
- With gluten free dough, you don’t have to worry about over-mixing. (When you use wheat flour, over-mixing makes for a sticky, gluey mess)
- Always add ingredients slowly, and incorporate them well. If your baked good doesn’t rise evenly, it could be because the baking soda wasn’t incorporate into the mix evenly.
- When using vinegar, add it last. Vinegar activates the baking soda for a light, fluffy texture.
Armed with these great tips, I came home and baked my own Gluten-free Chocolate Fonuts. I cut the recipe below in half to make 24 regular sized fonuts.
I understand now why sifting the almond meal is so important.
The picture on the left is almond meal in the bag and the brown part is the almond pieces that were too big to make it through the sifter. The picture on the right is how it should look after it is sifted. I lost a little over 2 tablespoons to the sifting process. Don’t forget to replace that amount with more sifted almond meal. If you don’t have a donut pan, you can use this recipe to make muffins as well.
I bought my donut pan at Bed, Bath & Beyond for $9.99. If you don’t have a donut pan, you can use a muffin tin.
The thin batter easily pours into the pan. After they are baked the Fonuts are light and fluffy.
Once they are cool to touch, top fonuts with your favorite ganache or chocolate frosting. I made Vegan Fudgy Chocolate Frosting from The Curvy Carrot. It was a little runny, but tasted wonderful. Sprinkle with your favorite topping.
- 1 ½ cups rice flour (I used Bob’s Red Mill)
- 1 ¾ cups almond meal/flour
- 1 ¾ cups cocoa powder
- 1 ½ cups sugar
- 2 teaspoons baking soda
- 1 teaspoon salt
- 4 eggs
- 3 ½ cups buttermilk
- 2 cups oil (canola, vegetable)
- 2 teaspoons vanilla extract
- 2 teaspoons distilled vinegar
- ⅓ cup applesauce
- Sift rice flour, almond flour, cocoa powder together. If almond flour is lost in the shifting process, replace with more almond flour.
- Combine all dry ingredients with the KitchenAId mixer and mix well together.
- Combine all wet ingredients together in a bowl, omitting the vinegar.
- Slowly combine wet and dry ingredients together in the KitchenAid mixing well until everything is combined. Once combined stir in vinegar.
- Fill regular size donut molds ¾ full and bake at 350 F. for approximately 12-15 minutes, until firm and fonut pulls away from side of pan.
If you can’t find rice or almond flour, make your own.
or just get the fun whisk tattoo instead!
...and then, she paused 4 thought.