by Matt Weinstein
As someone that’s been living with Celiac disease for almost a decade, I thought once I had my diagnosis and learned how to advocate for myself, I would be free of any other dietary worries, aside from the occasional (and sometimes unavoidable) cross-contact.
Cut to July 2023 when I started experiencing very strange and irregular movements. As someone who prides himself on being very regular, I was alarmed. I thought maybe I had some kind of temporary bug, but when the symptoms persisted I knew it was time to see a doctor.
I found a specialist and a few tests and samples later we learned that I had the C Diff infection, a grueling overpopulation of bacteria in my gut. I had undergone an emergency root canal (over Pride weekend in NYC) a few weeks prior and was on heavy doses of antibiotics meant to flush out the infection. I never anticipated that the antibiotics would wipe my gut of any good bacteria and make me so susceptible to another physical affliction so soon after the root canal.
With suspicion that I maybe had Ulcerative Colitis or even Crohn's disease, I underwent a sigmoidoscopy and a week later a colonoscopy (the day after my 30th birthday). I was horrified. It’s not uncommon for people living with Celiac Disease to be diagnosed with a second (and sometimes third) autoimmune disorder, but that knowledge didn’t make the fear of this possibility any less scary. My cousin has been living with UC for many years, and when I spoke with her she guided me towards some dietary adjustments I could make in the meantime while I took several medications to help alleviate my symptoms.
I am so relieved and privileged to say that this was just a scare and that the medications, supplements, and diet ran their course and I was able to get back to the kitchen. I think the reason I was most nervous about being diagnosed with another autoimmune disorder was that I would need to continue sacrificing and losing foods I loved. With my health back in order, I was able to travel in the fall, get deeply re-inspired by and fall back in love with food, and push my creativity in the kitchen again.
Gluten Free Maple Bacon Donuts
“These maple bacon donuts are a culmination of what I learned on my journey in 2023." - Matt
Donut Ingredients
2 cups Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
2 tsp baking powder
½ tsp kosher salt
1 tsp cinnamon
½ cup light brown sugar, lightly packed
1 large egg
2 Tbsp melted butter or neutral oil
½ cup dairy/non-dairy milk
½ cup maple syrup
6 strips of bacon
Glaze Ingredients
½ cup powdered sugar
2 Tbsp maple syrup
1 Tbsp dairy/non-dairy milk
Pinch kosher salt
Directions
Preheat the oven to 400F. In a large bowl or mixer, combine the brown sugar and egg. Next add the melted butter or oil, milk of choice, and lastly the maple syrup. In a separate bowl, combine the Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, baking powder, kosher salt, and cinnamon until homogenous. Gradually add the dry ingredients into the wet, until the batter begins to come together. Mix for 2-3 minutes so that the ingredients are well incorporated and have time to start working together. Rest for ten minutes.
Meanwhile in a skillet, render the bacon strips until crispy. Remove and place on a paper-towel-lined plate or tray until cool. Chop into small rustic pieces and reserve.
Amply grease the donut pans. A piping bag or zip baggy with a tip cut off is ideal for getting the batter into the molds. Evenly pipe the donut batter into the molds (12 donuts total), smoothing the tops with wet finger tips. Place in the oven and bake for 13-15 minutes at 400F. Allow them to cool completely.
In a small bowl, mix together the powdered sugar, maple syrup, and milk of choice to make a simple maple glaze. When the donuts are cooled, remove them from the pan, dunk the top side into the glaze, and immediately sprinkle with bacon. If you wait between glazing and adding the bacon, the bacon won’t stick to the donuts. Allow the glaze to set before serving. Enjoy!
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