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We've been watching the comments, and it seems a fair number of you wanted a gluten-free version of a donut, or a beignet. A beignet is traditionally made with choux pastry and then deep-fried. These jelly-filled donuts are made with choux pastry and then deep-fried. The difference? No gluten. Using the 'Donut & Fritter Blend,' The Everyday Art of Gluten-Free has devised a flour-free way to deep-fry dessert. The result is airy and light, but with a satisfying bite, and a sugary crunch.
Tips: There are certain steps in the preparation of a gluten-free choux paste that distinguish it from the standard, and allow it to come together properly and retain its texture. The first is in the construction of the Donut & Fritter Blend. The gums and flours need to be whisked multiple times in order to become fully incorporated; I recommend whisking, then sifting, and whisking again. The second happens while making the choux paste: The baking powder must be sprinkled on the eggs and whisked; it is this reaction between the albumen (whites) and the baking powder that allows it to rise in the oven and maintain its shape. The technique is slightly different, but it allows for splendid results.
Tweaks: Not everyone is a jelly donut person. Not everyone should be. These donuts work wonderfully well filled with pastry cream, lemon curd, or plain old Nutella. The degree to which you fill them is up to you; Ms. Morgan goes by Fergus Henderson's preference and stuffs them until they "explode on my glasses." Sounds like a plan.
As always with our Bake the Book feature, we have five (5) copies of The Everyday Art of Gluten-Free to give away. Just tell us what dessert you'd love to see transformed into something gluten-free.
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