Donut Need No Gluten Chocolate Glazed DonutsQuick Breads (Cakes/Cookies)-Gluten Free

“The Munchkins” By: Madison Galascio, Melanie Lewis & Claire PomorskiNutrition 320:Science and Methods of Food Preparation

10/24/17

RMP Part 2Madison Galascio, Claire Pomorski, Melanie Lewis Proposal Report

Introduction:

The recipe chosen for this project is a classic chocolate glazed donut recipe which will be

made gluten free. The original recipe calls for all-purpose flour which aids in the rising and fine

crumb that is typically seen in a cake donut. When modifying this recipe, we chose to use a

combination of both whole grain oat flour, and Bob’s Red Mill Gluten Free Flour. By mixing

several non-wheat flours, the goal is to mimic the effect of gluten in this product and provide a

donut that is similar in taste, texture and mouthfeel for people who are unable to eat gluten

products. The main focus of modifying this recipe is to create a gluten free alternative, yet

another substitution is being made to make this donut a little bit healthier. The original donut

recipe calls for six tablespoons of sour cream which will be substituted in the gluten free recipe

for six tablespoons of whole milk greek yogurt. Sour cream and greek yogurt are both fermented

milk products that contain similar properties as far as texture and mouthfeel. Greek yogurt adds

significant protein and calcium into the recipe that sour cream is missing, and by substituting the

yogurt into the recipe, the differences in taste and texture will be miniscule compared to the

substitution of the flours.

Recipe Information:

The original Chocolate Glazed Donut recipe was found on a popular baking blog website,

“Buns In my Oven”. This website provided us with the standard recipe that included gluten.

Glazed Chocolate DonutsOriginal Recipe

Donut Need No Gluten Chocolate Glazed Donuts

Modified - Gluten Free

Donuts: Donuts:

1 cup flour ½ cup oat flour, ½ cup Bob’s Red Mill Gluten Free Flour

½ cup sugar ½ cup sugar

¼ cup cocoa powder ¼ cup cocoa powder

½ tsp. Baking soda ½ tsp. Baking soda

¼ tsp. salt ¼ tsp. salt

½ tsp. Vanilla extract ½ tsp. Vanilla extract

1 egg 1 egg

6 tbsp. Sour cream 6 tbsp. Plain Greek Yogurt

¼ cup milk ¼ cup milk

Glaze: Glaze:

1 ½ cups powdered sugar 1 ½ cups powdered sugar

¼ cup milk ¼ cup milk

1 tsp. vanilla 1 tsp. vanilla

Original Recipe: https://www.bunsinmyoven.com/2013/04/01/glazed-chocolate-donuts/

Predictions:

In general, the proteins found in flour are used to form gluten which contributes to the

ability of a baked good to rise. A higher concentration of these proteins that form gluten yield a

texture that is light and airy because of gluten’s ability to expand and allow gaseous pressure

from steam or carbon dioxide to leaven the baked product. In this recipe modification, gluten

from all-purpose flour is being taken out of the equation and replaced with alternative flours. The

two flours that are substituting all-purpose flour are oat flour and Bob’s Red Mill Gluten Free

Flour. As neither of these flours contain the elastic properties from gluten, the donuts produced

will be more dense, crumbly, and have less volume than the original recipe. Because of the lack

of leavening agents in these flours, they will not produce sufficient air pockets when mixed that

contribute to a finer crumb and volume that is normally seen in cakes and donuts. The crumb will

be less fine with less uniformity of the air pockets. This will ultimately lead to a decreased rise in

the gluten free product, and a crumbly texture (Brown, 2015). The taste of the gluten free donuts

will differ slightly as whole grain oat flour has a more prominent flavor than all-purpose flour.

The result will be a slight taste of the oats in the donuts themselves.

The other ingredient that is being replaced in this recipe is sour cream with plain greek

yogurt. This substitution is being made in order to boost the nutrient content in the baked good.

Both yogurt and sour cream are fermented milk products that can be substituted using a 1:1 ratio

in most baked products. Greek yogurt is higher in calcium and protein and lower in fat than sour

cream and can add significantly more nutrients when added to a baked good. Although there are

health benefits of this substitution, the taste of these products differ in the fact that the cultures

used in making sour cream produce diacetyl, a naturally occurring flavor compound that tastes

like butter (Brod and Taylor). Yogurt will produce a tangier taste when substituted in this recipe,

but produce a very similar product in regards to texture, volume, and mouthfeel. When making

this substitute along with the gluten free flours, the gluten free flour will most likely create more

of a change and the yogurt substitution will be barely noticeable, yet make the donut slightly

healthier.

Evaluation Tool

Donut #1 Donut # 2

Crumb Size(1 smallest)

1 2 3 4 5 Crumb Size(1 smallest)

1 2 3 4 5

Browning(1 lightest)

1 2 3 4 5 Darkness(1 lightest)

1 2 3 4 5

Density(1 least dense)

1 2 3 4 5 Density(1 least dense)

1 2 3 4 5

Sweetness 1 2 3 4 5 Sweetness 1 2 3 4 5

Moistness 1 2 3 4 5 Moistness 1 2 3 4 5

Sponginess 1 2 3 4 5 Sponginess 1 2 3 4 5

Strength of Flavor 1 2 3 4 5 Strength of Flavor 1 2 3 4 5

Aroma 1 2 3 4 5 Aroma 1 2 3 4 5

Rise of the Donut(1 is the least)

1 2 3 4 5 Rise of the Donut(1 is the least)

1 2 3 4 5

Texture Level of Liking

1 2 3 4 5 Texture Level of Liking

1 2 3 4 5

Taste Level of Liking

1 2 3 4 5 Taste Level of Liking

1 2 3 4 5

Appearance Level of Liking

1 2 3 4 5 Appearance Level of Liking

1 2 3 4 5

Overall Favorite?Yes or No

Overall Favorite?Yes or No

WHY did you choose?

WHY did you choose?

References:

Brown, Amy C. “Flours and Flour Mixtures.” Understanding Food: Principles and Preparation, Thomson/Wadsworth, 2015, pp. 367–369.

Campbell, Karly. "Chocolate Donuts with Glaze." Buns In My Oven. Buns In My Oven, 11 Aug.

2017. Web.

“Greek Yogurt as a Substitute for Sour Cream.” Brod and Taylor, 9 Mar. 2017, brodandtaylor.com/yogurt-substitute-sour-cream/.