BEST Gluten Free Baked Donuts
User Reviews
5
BEST Gluten Free Baked Donuts
Description
The recipe blends multiple gluten-free flours and starches to provide structure and lightness, complemented by xanthan gum for improved consistency. Raising agents include baking powder and baking soda ensuring a good rise in the oven. Wet ingredients such as butter, neutral oil, eggs, vanilla extract, and milk mixed with vinegar create a batter that yields moist, tender baked donuts with a golden crust.
Donut batter is piped or scooped into a prepared donut pan and baked at a high temperature to produce a quick rise and light crumb. Donuts are removed promptly after baking and cooled slightly before optional rolling in a cinnamon sugar mixture, which adheres well if donuts are lightly sprayed with oil while still warm. This treatment adds a sweet, crisp exterior layer that complements the cakey interior.
Ingredients
- 1 1/2 cups brown rice flour
- 1/4 cup white rice flour
- 1/2 cup potato starch
- 1/4 cup tapioca flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon xanthan gum ,optional but improves texture & consistency
- 1/4 cup butter ,at room temperature
- 1/4 cup neutral cooking oil I use avocado but you can use canola, etc, generic cooking oil
- 1/2 cup sugar
- 1/4 cup brown sugar
- 2 egg large
- 2 teaspoons vanilla extract quality pure
- 1 cup milk with 2 teaspoons white vinegar stirred in
- For rolling:
- 1/2 cup sugar
- 1 tablespoons cinnamon
- cooking oil for lightly spraying
Instructions
- Preheat the oven to 425 F. Lightly grease a donut pan.
- Combine the flours, starch, baking powder, baking soda, cinnamon salt and xanthan gum in a bowl.In a separate, larger bowl, beat the butter, oil and sugars until combined, then beat in the eggs and vanilla extract. Alternate beating in half of the milk, then half of the flour mixture followed by the remaining milk and flour mixture. Beat just until combined.Scoop the batter into the donut molds, filling them to the top.
- Bake the donuts on the middle rack for 7-8 minutes until golden and a toothpick inserted into the middle comes out clean. Let the donuts remain in the pan for 2 minutes before removing them.I like to give the donuts a very light spray of oil before I roll them in the cinnamon sugar so that better adheres to the donuts. You can do that while they're still warm or once they've cooled.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10donuts
Amount Per Serving
Calories 360 kcal
% Daily Value*
| Serving | 1donut | |
| Calories | 360kcal | 18% |
| Carbohydrates | 58g | 19% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 47mg | 16% |
| Sodium | 220mg | 9% |
| Potassium | 260mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 27g | 54% |
| Vitamin A | 230IU | 5% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 84mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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