So, I don’t know if you guys heard, but the KV Kitchen has had a minor “makeover.” And it wasn’t the kind that I liked.
We’ve Gone [Sort of] Gluten Free.
My boyfriend was diagnosed with an auto-immune disorder called Hashimoto’s Disease. Now, I’ll spare you all the skepticism I have for conventional medicine and the manner in which he was diagnosed, but we figured that it wouldn’t hurt to try eliminating gluten from his diet for at least a temporary period of time.
I am not gluten free. I do not have an autoimmune disorder, and even were I to test positive for some sort of so-called “sensitivity,” I still wouldn’t adopt a gluten free diet. I love bread too much. My doctor would literally have to tell me,
“You’re going to DIE if you eat any more gluten.”
And quite frankly, any doctor who told me that would probably do more to piss me off than to earn my trust.
Ok, so back to the recipe at hand…
Because I Am An Awesome Girlfriend…
I decided that I would do my best to cook gluten free in our kitchen. At first, this was sort of a traumatic thing. I know, that sounds so dramatic, but think about it: two of my favorite Korean Vegan ingredients in all the world contain gluten:
I cook with these two condiments all the time. Sure, there are gluten free options, but I sort of pride myself (as many would) on using the very same ingredients my mom and my grandmother used. They did not have “gluten free” soy sauce or “gluten free” fermented soy paste. Indeed, the notion of “gluten free” would be so absurd to my grandmother she’d probably smack me [she grew up during a time where smacking kids in a non-child-abuse sort of away was totally ok.]. Be that as it may, I put my big-girl pants on and decided that I could start focusing on veganizing and gluten-freeing some of our favorite recipes. OR, in some cases, simply coming up with new recipes that were already gluten free.
Welcome Gluten Free Donuts.
And that is how these blackberry donuts were born. Our house has been packed with blackberries this entire summer, so I thought it was high time I come up with a way to bake something out of them.
I started with the idea of making cupcakes, but when my muffin tray could only accommodate half the batter, I figured that donuts might be fun.
And indeed they were.