When we took our allergy tests (keep in mind that these were “alternative” allergy tests – no huge squares of needles in my back like I had to do in 4th grade) we both showed being very sensitive to wheat, rice, corn, AND potatoes so that meant that even the gluten-free items at the store wouldn’t work for us.
We went through a few weeks of not really knowing what to eat (eggs for breakfast, salads for lunch, meat and veggies for dinner pretty much every day) but then we found out about this miracle ingredient called coconut flour.
Coconut flour is very low-carb, it’s 58% fiber, can handle high temperatures, low on the glycemic index scale, and high in protein!
AND you can use it to make just about anything that you would have used regular flour for… including DONUTS!
You can use this basic donut recipe and add just about any fruit if you would like it to have a fruity flavor.
If you’re looking for a good-quality coconut flour to buy, we love the Bob’s Red Mill coconut flour and the price is the best one around (also, keep in mind that you use MUCH less coconut flour that you would regular flour since it absorbs so much liquid).
Also, if you are looking for donut pans, this is the one that I use:
More coconut flour posts: