I had a donut party, where we ordered vegan donuts from vegan treats. But in case anyone with gluten intolerance showed up, I made some gluten free vegan donuts. I got very excited about the glazes, and made strawberry (with actual crushed strawberries!), peanut butter, mexican chocolate, and pineapple. I sort of used bryanna clark grogan's gf flour recipe Gluten Free High Fiber Flour Mix, except that after stressing out my poor seed grinder with just 1 cup of brown rice (to make brown rice flour), I decided it had gotten too hot and so for the rest of the brown rice flour I used Arrowhead Mill's otherwise useless GF baking mix. Its otherwise useless because it is gritty and made gritty brownies. However, as a component of the donuts, along with the other flours (tapioca, potato starch, flax seed, soy flour), it worked really well. They turned out tasting much healthier than a normal donut, but still very tasty and worth eating. They were really best the first day, so if you make something like this, make it on the day of the event. I have extra gf flour which I think would make lovely waffles or muffins. Even though I halved her gf recipe it still was more flour than I needed. I got both a normal and a mini donut pan. Though, the batter was super super thick (even with extra soy milk added), and wasn't going into the pans nicely, so the mini donuts look more like donut holes really. Another note I think is relevant is that I think brown rice flour and tapioca flour might be smoother purchased from the store because I'd imagine they have some sophisticated grinders which do a better job than a seed grinder at home. That's just my guess.
