After seeing so many people starting a second career by opening gluten-free bakeries around the U.S., I thought, "Martha, you totally missed your chance to capitalize on my MO-dessert line!"
Unfortunately, whenever I read recipes for gluten-free items online, it's always so complicated. Xantham gum? What the hell is that? To substitute wheat flour people combine so many different grain flours, but this is New York City, where pantry space is too limited to keep stock of so many ingredients. This is where my genius MO creativity kicks in. It's so simple, all you need is rice flour. No need to buy a bunch of different kinds of flours, and the result is a crispy outside with a chewy inside. Awesome.
So I made baked MOnuts (get it?? Instead of doughnut). I went to the baking supply store (if you bake cakes, the NYC cake store on 6th Ave and 22nd street is absolute heaven!) and found silicon molds. I was going to buy regular doughnut mold, but figured mini-bundt shapes will be cuter, plus have other usages in the future.
160g rice flour
1tsp baking powder
3 tbsp honey
1 and half stick butter
1.5 tbsp heavy cream
It's pretty simple. Mix together eggs honey. Mix flour, sugar and baking powder. P our egg mixture into flour, and combine.
Since rice flour doesn't have any gluten, there's no way to mess this up. You just mix it all together. Simple.
Add melted butter, and heavy cream. Mix.
That's it. While I was done mixing, I realized this recipe is basically the same as MOdeleines. It's more of a cake then doughnut, but oh well.
Pour the batter into the mold:
Bake for 22 minutes in 350˚F oven. When toothpick comes out clean, it's done.
Isn't it cute?
This was good, although it was definitely more like cake, not a doughnut made out of rice flour. Oh well. It's round, has a hole in the middle, taste good, so I would say MOnut was successful.