heenie's food blog

” Gluten Free Doughnuts.”

“Did you mean donuts?”

While typing the word “doughnut”, I was continuously reminded that no one uses the original spelling of the word and it is now written and accepted as “donut”. Being old fashioned I guess it is time to at least try to get adjusted to the new world of short terms just like the fact that donuts were typically fried in shortening and now people preferred them baked. A couple of years ago I shared a recipe of regular Chocolate Glazed Baked Doughnuts before going exclusively gluten free.

I found this recipe on Gluten Free Palate and just loved the simplicity of the ingredients, method and preparation. It does not require a gluten free pre blend or gluten free baking flour. Rice flour, tapioca flour and potato starch along with xanthan gum is what we need to make these adorable munchies. Be sure to have a super fine grind of the flour and be sure to properly measure dry ingredients. I chose to make them in vanilla flavor because it is a basic flavor and gives you a free hand to dress them as you like.

The recipe is pretty quick and takes barely 10 minutes in the oven to get baked to perfection. Honestly, pre heating the oven took me longer than mixing all the ingredients together. It is more or less like a muffin prep; combine dry ingredients in a bowl and liquids in another bowl. Then pour liquids into the dry mixture and stir everything together with a whisk or a wooden spoon. Since these are gluten free, you don’t have to worry much about overmixing that is notorious to make baked donuts or muffin tough. A few thorough strokes are good enough to moisten gluten free flours well. Fill the greased donut tray holes with the batter and bake.

Easy peasy, right! Glaze is simple too. Mix icing sugar with a splash of milk and dip the tops of baked donuts. Make sure that donuts are completely cooled before they get to dive into the glaze and then dress them up with a generous dose of sprinkles. I particularly loved those unicorn sprinkles with small golden horn detail. Simply adorable.

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GLUTEN FREE VANILLA DONUTS

These baked donuts are extremely versatile and sure to satisfy any gluten free sweet craving, without much guilt.

 Course Breakfast, Dessert, Snack

 Cuisine American

 Keyword donuts, Gluten free, gluten free donuts, gluten free doughnuts, vanilla donuts

 Prep Time 10 minutes

INGREDIENTS

• ¼ cup brown rice flour (see notes)
• ¼ cup white rice flour (see notes)
• ¼ cup tapioca flour
• ¼ cup potato starch
• 1 tsp xanthan gum
• 6 tbsp caster sugar see notes
• 1 tsp gluten free baking powder
• ¼ tsp salt
• 6 tbsp buttermilk (see notes)
• 1 large egg
• ¼ cup cooking oil (I used corn oil)
• 1 tsp vanilla extract
• For Glaze
• ½ cup icing sugar
• a pinch of salt
• ¼ tsp vanilla extract
• 1 tbsp milk
• sprinkles, as required

INSTRUCTIONS

1. Pre heat the oven at 425 F / 220 C.
2. Lightly grease a 6 hole donut tray.
3. In a medium bowl, combine brown rice flour, white rice flour, tapioca flour, potato starch, caster sugar, xanthan gum, salt and baking powder.
4. Whisk lightly.
5. In a small bowl, combine butter milk, egg, oil and vanilla extract. Beat slightly.
6. Add butter milk mix to flour mixture and stir well with a whisk or wooden spoon.
7. Fill the greased donut holes with the batter, about ¾ full.
8. Level the surface with the back of the spoon. Bake for about 9-11 minutes.
9. Remove and let cool in the pan for a minute before carefully removing donuts from the pan. Transfer the donuts on a wire rack and cool completely before glazing.
10. For Glaze: Mix icing sugar, salt, vanilla extract and milk. Dip donuts top into the glaze and use sprinkles as required.

RECIPE NOTES

• I prefer using brown rice and white rice combo but you can use half cup of white rice flour to replace brown rice flour.
• Do not use granulated sugar as it will not get mixed properly.
• For butter milk, add a tsp of lemon juice or white vinegar to regular milk. Let it sit for 2-3 minutes.