The donuts will be ready to enjoy when you pop them out of the donut pans after baking! To make these gluten free crumb donuts the even easier way, just sprinkle the crumble topping onto the donut batter before baking. (For another recipe showing this piping technique, check out my gluten free churros and gluten free funnel cakes and even gluten free baguette recipes! I have videos in these recipes if you’re looking for technique.) Making the crumb topping is super simple, making the batter is super simple, and all you need to do to make these yummy treats is to pipe them out using a simple plastic bag with the corner cut out … how easy is that? No mess, no fuss and easy clean up - my kinda recipe! Of course, you can always just spoon the batter into donut pans and smooth the tops, there’s always that method, too. I have tried out this gluten free Crumb Donut recipe on lots of gluten eaters who can still eat the real store-bought version of Entenmann’s Crumb Donuts, and I can assure all you fellow gluten free’ers out there that they have given this recipe the thumbs up, both on its overall yumminess and its similarity to the original. But I finally have a truly amazing gluten free crumb donut recipe for her, and for me, and for you! Weeks later, and many many many donut iterations later. Deep down I understood this longing in my celiac heart of hearts. I can’t say I would risk my health or make myself sick for a gluten-filled Entenmann’s Crumb Donut, but I can say I would actually really, really like to have a gluten free version, and so really, really felt bad for this poor mama and her donut-loving celiac little boy. He would climb cabinets and forage pantries for the goodies, even though at his tender age he still knew he would suffer painful consequences from sneaking them. She shared the story of her celiac son sneaking his grandparents’ stash of Entenmann’s Crumb Donuts and becoming so very sick – multiple times – because he just simply couldn’t resist. It’s because this iconic donut is so easily recognized that I knew right away both the call of the treat and the import of the request when a mom entreated me to develop a gluten free copycat recipe for these donuts. They come in the white box and they have copious amounts of delectable coffee cake crumbles all over them, with powdered sugar and glaze and pretty much all the good stuff. One of those is Entenmann’s Crumb Donuts. Sprinkle on glazed doughnuts.There are a few store-bought packaged foods that we all know and love, that raise eyebrows (in a good way) and make peoples’ pupils dilate a little just hearing the name, and that many of us mourn the loss of when we go gluten free. Stir and toss with a wooden spoon until they are golden and crumbly (you can always crumble more after), about 5–6 minutes. Heat a large skillet over medium heat and add a few handfuls of the crumbs. The mixture will be crumb-like and dry, almost like a sludge or paste. Whisk for a good minute or two until sugar begins to dissolve, then use a wooden spoon to stir in flour. Whisk together sugars, cinnamon, salt and melted butter until combined. If mixture is too thick, add more espresso 1 tablespoon at a time and whisk well. Whisk together powdered sugar, espresso and vanilla extract in a large bowl until smooth and glaze-like. Once cool, dip in glaze and sprinkle crumb topping. Bake for 13–15 minutes, until set and slightly golden. Use a spoon and add the batter to the donut pan until each mold is about 3/4 full. Whisk in vanilla extract, then stir in buttermilk until batter is smooth. Add dry ingredients and eggs, mixing until batter is just combined. In a large bowl, whisk together butter and sugar until combined. In a bowl, whisk together flours, baking powder, salt, cinnamon and nutmeg.
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