Gluten Free Donuts
Eat more hole foods.
donut kill my vibes, boo.
I mean we’ve all been there.
That moment you realize a food you live and breathe for, start your day dreaming of, can’t live without is now off limits?
That’s a day ender.
Or at least it was for me.
Donuts are my jam. Maple dip? Chocolate glaze? Apple fritter!? All besties that never let me down.
When I married the dutchman over a decade ago and discovered they traditionally kick off the new year with homemade donuts, I knew I had picked a winner. Talk about complete package, amiright?
And while little donuts with raisins could be your Dutch cup of tea, I’m a big, fluffy, glazed donut kind of gal.
Allow me to share with you the easiest, tasty treat you can make that will impress the hell outta anyone.
Gluten Free Flour Mix
6 cups Rice Flour
2 cups Potato Starch
1 cup Tapioca Starch
Mix and store in airtight container.
Never again do you have to look at the donuts in the break room with sadness. Bring in a batch or two of these and you’ll be amazed at how fast they go and what a rockstar you’ll become.
Here’s my recipe for both vanilla and chocolate gluten-free donuts, use the arrows to swipe right for the vanilla recipe.
All you really need to know is my gluten-free flour mix. I use three types of flour combined and mix up a batch of this at least once a week.
xoxo,
Swipe right for VANILLA DONUT recipe
Super moist and fudgy double chocolate glazed donuts. Heck yea!
For the Doughnuts
3/4 cup GFree flour mix
1/3 cup cocoa
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum
1/4 teaspoon salt , to taste
2 and 1/2 tablespoons melted coconut oil, cooled to room temperature
1 egg (use flaxseed egg for vegan)
1/4 cup packed brown sugar*
3 tablespoons granulated sugar*
1 and 1/2 teaspoons vanilla
2/3 cup buttermilk , or 1 teaspoon vinegar mixed with 2/3 cup milk (prefer almond)
For the Glaze
3/4 cup icing sugar*
3 tablespoons cocoa
3-4 tablespoons coconut cream
2 teaspoons corn syrup light or dark
sprinkles optional
Instructions
Preheat the oven to 350F degrees. Spray a doughnut pan with non-stick cooking spray.
In a medium bowl whisk together the flour, cocoa, baking soda and salt.
In a separate medium bowl whisk together the melted oil, egg, sugars, vanilla & buttermilk.
Add the dry ingredients into the wet & whisk until combined. The batter will be thick.
Spoon the batter into the prepared doughnut pan. Or pour the batter into a ziplock bag, cut off the bottom corner, and pipe the batter into the prepared tin.
Bake for 8-10 minutes. If you lightly touch the doughnut, it should spring back. Or an inserted toothpick should come out clean.
Allow doughnuts to cool in the pan for 5-10 minutes, then remove from the pan and continue cooling on a wire rack
While the doughnuts are cooling, make the glaze. Whisk together the icing sugar, cocoa and about 2 tablespoons cream. Add the corn syrup and slowly add the remaining cream until the glaze is smooth.
Once the doughnuts are cooled, dip the top in the glaze and sprinkle with sprinkles.
*Healthy Alternatives:
To cut down on some of the sugar in this treat, you can use sweeteners like stevia and stevia mixed with black strap molasses (for added iron, calcium and magnesium & to re-create brown sugar) and natural syrups for the icing. Mix as directed about with similar amounts, taste-testing as your go.