Gluten-Free Vanilla Doughnuts Vegan
User Reviews
5
Gluten-Free Vanilla Doughnuts Vegan
Description
The doughnut batter mixes oat flour, almond flour, potato starch, baking powder, baking soda, salt, and sugar with wet ingredients including neutral cooking oil, vanilla extract, non-dairy milk, and club soda. Special attention is given to breaking up any lumps, especially from almond flour, to get a smooth consistency. After resting for 5 to 7 minutes to allow the batter to rise slightly and thicken, it is spooned into a generously greased doughnut pan to prevent sticking, as the doughnuts are fragile.
The doughnuts bake at 375°F for 14 to 16 minutes, with doneness checked starting at 14 minutes. After cooling completely in the pan, the doughnuts are removed gently to maintain shape. They are topped with a mixture of cane sugar and cinnamon for a classic finishing touch, giving a sweet and warm spice flavor balance to the light vanilla doughnuts.
This recipe offers a sensitive gluten-free and vegan option that maintains good texture and flavor, suitable for those with dietary restrictions. The doughnuts keep well in an airtight container, best eaten within one day at room temperature or up to five days refrigerated.
Ingredients
Dry Ingredients:
- 1/2 cup oat flour use certified Glutenfree if needed.
- 1/2 cup almond flour
- 1/4 cup potato starch
- 1 tsp baking powder
- 1/8 tsp baking soda
- 1/8 tsp salt
- 1/4 cup sugar
Wet Ingredients:
- 2 tbsp neutral cooking oil generic cooking oil
- 1/2 tsp vanilla extract
- 1/4 cup non-dairy milk
- 1/4 cup club soda
To Top:
- cinnamon
- sugar
Instructions
- Mix all dry ingredients in a bowl. Almond flour tends to clump, if you run into this problem, just use a fork, spoon or hand to break down Ingredients until finely mixed.
- Next take wet ingredients and incorporate into dry mixture. Again making sure to break up any lumps to get nice smooth consistency.
- Let your batter sit for 5-7 minutes, it will grow in size and slightly thicken as well.
- Spoon the batter into a WELL GREASED doughnut pan. This is a very delicate doughnut and if you have to force them out, they will likely break. Ideally you want them to just 'pop' out, so make sure to generously grease the pan!
- Put into a preheated oven at 375° F for 14-16 minutes.
- Check at the 14-minute mark, depending on your oven they may cook more quickly.
- Take out of the oven and let cool for 10-15 minutes before gently removing doughnuts from pan. Make sure they are completely cooled before topping.
For the cinnamon/sugar mixture:
- Mix 4 tbsp cane sugar and 1 tsp cinnamon in shallow bowl then brush tops of doughnuts with a bit of oil and lightly press doughnuts into the sugar mixture, so the top is thoroughly coated. You can use either this topping or the simple sugar icing below
For the simple sugar icing:
- Use 1/2 cup powdered sugar and whisk in 1-3 tsp non dairy milk. The amount will vary depending on your preference. Mix until you have a consistency to your liking. Then drizzle over top of doughnuts.
Notes
- Use certified gluten-free oat flour to ensure the doughnuts are gluten-free.
- Generously grease the doughnut pan to allow the delicate doughnuts to release easily without breaking.
- These doughnuts can be stored in an airtight container on the counter for about one day or refrigerated for up to five days.
- For an oat-free version, use almond flour and reduce non-dairy milk to 2 tablespoons instead of 1/4 cup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 170 kcal
% Daily Value*
| Calories | 170kcal | 9% |
| Carbohydrates | 17g | 6% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Sodium | 93mg | 4% |
| Potassium | 121mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Calcium | 74mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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