While looking for something sweet to make, I found a recipe in one of my old cookbooks I bought when I first started going gluten-free. I use this book so rarely since it only covers one of my allergies and finding substitutes for some ingredients are a pain. In this book, there was a simple recipe for doughnut holes. As I’m trying to find more and more foods for me to eat, I decided to experiment and see if I can tolerate this breakfast food (which I haven’t had in years) using this recipe from the book.
Surprise Doughnut Holes, from The Gluten Free Gourmet, Second Edition: Living Well Without Wheat
This recipe called for a stick of butter, but most butter I find have soybean oil in it. Due to my soy allergy, I decided to substitute it with half a cup of palm shortening. I also used my garbanzo bean flour instead of potato starch flour, since it’s one of the few flours I’ve found that I can tolerate. And I also nixed the cinnamon at the end, because I just don’t really care for cinnamon to begin with.
I followed the recipe as it was written, but I was leery about the number of eggs it required. The last round of allergy testing I had revealed a slight egg allergy (not a fatal one), so to have four eggs in this food had me concerned.
I was right to be concerned about the eggs. Immediately after eating the first round, I had a headache come on. A headache can be one of my allergic reactions to food. It’s how I found out to stay away from Enjoy Life chocolate. I assume that this headache was brought on because of the eggs. This means I’ll either have to shorten how many eggs I put in this recipe or find a substitute for it that fits all my other allergy needs.
The recipe itself is good if I’m looking for a quick breakfast that isn’t the typical pancake or waffle. It’s good to have when I want to mix up the normal routine. But now I need to find an egg substitute if I’m going to work with so many of them at once.