Gluten Free Boston Cream Doughnuts

Grandmom who likes to get creative with recipes Lucky for me that no one (so far) has said, “Isn’t she creative!” or that my food is “differently different.”

subheading: Gluten free doughnuts:

8 g instant yeast

50 g sugar, divided

90 g whole milk, warm

10 g whole psyllium husk (or 8 g psyllium husk powder)

140 g cold water

160 g tapioca starch*

130 g millet flour**, plus extra for flouring the surface

25 g sorghum flour***

5 g xanthan gum

5 g salt

8 g baking powder

1 large egg, cold from the fridge

35 g unsalted butter, softened

subheading: Chocolate ganache glaze:

80 g dark chocolate (60 to 70% cocoa solids), chopped

120 g heavy cream

Note: Ingredients may have been altered from the original.

Directions at theloopywhisk.com

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