I haven’t had a doughnut (donut) since I started my gluten-free diet. I didn’t really miss them, but enjoy the challenge of gluten-free baking. These gluten free doughnuts are baked, making them healthier than the standard recipes, as they are usually deep fried. In addition, some whole grain flours were used to provide additional health benefits, as well as agave and molasses. They taste much like the real thing! I think you’ll be very pleased. You can play around with this recipe substituting 1/4 cup of your favorite flour for one of the others. Add in your favorite baking seasonings or extracts, too. Experiment and have fun!
Not only are these gluten free donuts healthier due to baking, but healthier due to the chosen ingredients. All this and still yummy!
- 3/4 cup potato starch
- 1/2 cup tapioca starch
- 1/2 cup gluten free oat flour (Bob's Red Mill and Cream Hill Estates make safe ones.) (or sub with sorghum flour)
- 1/4 cups sweet sorghum flour
- 1 3/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3/4 teaspoon guar gum
- 1/2 teaspoon xanthan gum
- 1/4 teaspoons sea salt
- 3/4 cup + 2 Tablespoons sweetened almond milk, (I used homemade raw almond milk)
- 3/4 cup agave nectar/syrup
- 1/3 cup oil (I used extra virgin oil)
- 2 Tablespoons pure molasses
- 2 Tablespoons applesauce
- 1/2 teaspoon apple cider vinegar
- 1 large egg (or 1 1/2 tsp. Ener-G egg replacer mixed with 2 tablespoons warm water)
- 1 1/4 teaspoons pure vanilla extract
- Preheat oven to 325°F.
- Grease a 6 tin donut pan (a full size 6 tin pan) with oil or spray oil. Don't be shy on the amount you use.
- In the large mixing bowl of your mixer, add dry ingredients and mix thoroughly.
- Add the liquid ingredients and mix until all dry ingredients are moist and smooth.
- Fill doughnnut tins to 3/4 up to the top. With the back of a spoon or a very small spatula, distribute throughout the tin. Wipe off any access dough that gets on the middle part of the mold and the surrounding areas. Wet your finger tip in a cup of filtered water and smooth out the tops, because what you see is what'll you get once baked!
- Bake for 15-18 minutes or until the gluten free doughnuts are firm to the touch.
- Remove from oven and cool in pan until easily handled and transfer to a baking rack to cool completely.
Glazed Gluten Free Doughnuts: Mix about 3 parts powdered sugar to 1 part water. Either dip the doughnut in the glaze or spread with a butter knife or small rubber spatula.
Cinnamon Gluten Free Doughnuts: I mixed 1/3 cup sugar with 1 teaspoon cinnamon, placed it in a paper bag and shook it up, but it didn't stick to the doughnut because it lacks the oil which deep fried doughnuts have. You'll have to spray oil the doughnut and then toss them in the bag. An alternative is to mix powdered sugar and cinnamon.
Powdered Gluten Free Doughnuts: Add powdered sugar to a paper or plastic bag; add doughnuts; close and toss
Sugar Gluten Free Doughnuts: While doughnuts are still warm, spray with oil; add sugar to a paper or plastic bag; add doughnuts; close; and toss.
Chocolate Ganache Gluten Free Doughnuts: See Ganache Recipe and if desired, sprinkle with nuts or chocolate or colored jimmies. Once slightly cooled and thickened, you can either dip the doughnut in the glaze or spread with a butter knife or small rubber spatula, and add favorite topping. For a more glazed look add additional powdered sugar.
Maple Gluten Free Doughnuts: Mix powder sugar and pure maple syrup (like maple bars). You may substitute maple syrup with molasses, though different flavor. Either dip the doughnut in the frosting or spread with a butter knife or small rubber spatula.
Vegan Gluten Free Doughnuts: Substitute agave powder for the sugar in the "sugar doughnuts" above. Or mix pure maple syrup or molasses with some agave powder and glaze the doughnuts with a butter knife or small rubber spatula.
I shared this recipe on Simply Sugar and Gluten-free blog. Check out Amy’s recipes (and her readers’ recipes which may not be all gluten-free)!