Nowadays, when there is a substitute for every dish, even those who avoid gluten get a proper substitute for the flagship dish of Hanukkah.
Gluten-free gluten-free donuts
Photography:
Nimrod Cohen
Exercise your imagination and remember the days before the corona, the time when donut crates would come to your workplace, to family events and what not.
Everyone would savor the donuts and eat them with great pleasure, without thinking about the amount of training that needs to be done afterwards, but who is left aside, angry and frustrated?
Very true, a population that avoids gluten.
But all this, dear friends, was once.
Today the population of celiacs and others who avoid gluten, each for his own reasons, are receiving a variety of worthy substitutes.
This is not a default just to say we did, but a variety of delicious and quality foods that also make people who can eat everything come and avoid gluten for fun and of their own free will.
Emma, on Hanukkah the situation is a bit more complex and apart from preparing for themselves, the LLGs could not find suitable alternatives for which they could stand in line like the people since eating gluten are queuing for Roldan. This year the situation has changed and quite a few places offer gluten-free donuts for sale. Who needs to get one last push in the home kitchen.
We provided gluten-free tasters with a system of gluten-free donuts from two quite popular and delicious places, "Blikmach" and "Glutria", and the impressions will surprise you.
In flour
Blikmach's gluten-free donuts came in a colorful and beautiful package.
The donuts themselves came packaged in a way that allowed for cooling and in the configuration of frozen dough balls that required puffing.
After swelling, which lasted only about 15 minutes at 40 degrees, the donuts, unlike many gluten-free products, swelled admirably and were ready to fry.
For the frying process itself, the ability to control the temperature of the oil is very important, otherwise it is very easy to get a burnt donut on the outside and liquid on the inside.
While maintaining our proper frying temperatures, the donuts got a golden and beautiful look and we had a hard time believing it was a gluten-free product.
After frying we injected the donuts into the filling, which we will reach in a perfusion bag and catheter, in our case in an excellent pistachio cream configuration.
After filling we sprinkled over crushed pistachios that also came in a package.
In the taste test, it can be said that the donuts were very good, light and not heavy, but a slight aftertaste was felt, that the whole appearance stems from the dough.
For those who avoid gluten for medical reasons, this is probably the best and closest option to the real thing.
More the better
Gluteria
The delivery from Gluteria, a restaurant we really like to order from and has proven itself quite a few times, came with ready-made donuts, that is, unlike Blick flour, here we did not have to puff and fry, for better because we saved work and bad because it means donuts happen to every delivery everywhere - They got a little damp.
We got three donuts - chocolate, classic and caramel.
The chocolate donut was full of ... chocolate.
That it is both good and bad.
Good because we're dying for chocolate that seems to have been dipped like Jesus in a lake of chocolate, bad because it kind of stole the usual taste of the donut.
But was nice.
The toffee over the donut is of fine dark chocolate and the filling is from another chocolate, probably milk, and it made a pleasant mess in the mouth.
Next in line to be tested was the caramel donut, it had a delicious topping on it but it was a little too spongy and empty on the inside, hopefully this is a spot bug in production and not beyond that, it was the sucker of the three.
The last one was likable and favorite was the classic donut.
We are not followers of a classic in general but it was very tasty, was close to the real thing in terms of dough flavors, and the lack of sophistication here did the job and the jam, oh the jam, felt like the most non-industrial thing in the world, what fun.
Bottom line, gluten-free donuts are a bit far from the "real" thing, but what a real thing there is already for someone who can't eat gluten, as a substitute it's definitely a worthy substitute, one where you can find enough comfort there.
Neta Bar and Naama Maguri Cohen participated in the preparation of the article