Gluten Free Donuts
User Reviews
5
Gluten Free Donuts
Description
This recipe produces tender gluten free donuts that rise and set with a soft crumb using a mixture of gluten free flour, sugar, baking powder, milk, eggs, vanilla, and oil. The batter's thin consistency allows spooning into a greased donut pan, where they bake quickly at 425°F for 8 to 10 minutes until lightly browned and cooked through. Cooling in the pan briefly before removing helps retain shape.
The accompanying glaze combines powdered sugar with milk to create a smooth, sweet coating for dipping the donuts. This adds moisture and sweetness without overpowering the mild flavor.
Donuts are best served warm immediately after glazing but will keep stored in the refrigerator up to four days. Both dairy and dairy-free milks can be used, making this recipe adaptable to dietary needs. A nonstick donut pan sprayed liberally prevents sticking and helps maintain the donuts' rounded shape.
Ingredients
Gluten Free Donuts
- ¾ cup milk regular or dairy free
- 2 egg
- 1 tbsp vanilla extract
- ½ cup vegetable oil
- 2 cups all-purpose flour gluten free 1 to 1
- ⅔ cup granulated sugar
- 1 ½ tsp baking powder
Glaze
- 1 ¼ cups powdered sugar
- ¼ cup milk regular or dairy free
Instructions
- First, preheat oven to 425 degrees Fahrenheit. Generously spray a donut pan with nonstick spray.
- In a mixing bowl, add milk, eggs, vanilla and oil. Stir to combine.
- Then add in gluten free flour, sugar, and baking powder. Stir to combine. The dough will be thin like cake batter.
- Use a spoon to spoon donut batter into greased donut pan. Fill each cavity halfway.
- Bake for 8 to 10 minutes or until donuts have risen and set.
- Remove donuts from oven. Allow donuts to cool in pan for 5 minutes. Then carefully invert the donut pan and remove donuts onto a cooling rack.
- To make the glaze, add powdered sugar and milk to a mixing bowl. Stir until creamy.
- Dip each donut into glaze and place back on cooling rack. Repeat for each donut.
Notes
- Use either regular or dairy-free milk, such as vanilla almond milk, to accommodate dietary preferences for both donuts and glaze.
- The donut batter will be thin, with a consistency close to cake batter.
- Spray the donut pan generously with nonstick spray to prevent sticking during baking.
- Check for doneness by inserting a toothpick that should come out clean when fully baked.
- These donuts can be enjoyed with or without the glaze and are best served warm but can be stored refrigerated for up to four days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12donuts
Amount Per Serving
Calories 296 kcal
% Daily Value*
| Calories | 296kcal | 15% |
| Carbohydrates | 46g | 15% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 29mg | 10% |
| Sodium | 73mg | 3% |
| Potassium | 59mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 73IU | 1% |
| Calcium | 59mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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