Ingredients
2 cups Gluten-Free All-Purpose Flour (with xanthan gum)
3/4 cup Granulated Sugar
2 teaspoons Baking Powder
1/2 teaspoon Salt
1 teaspoon Ground Cinnamo
3/4 cup Milk (whole or dairy-free)
2 Large Eggs (room temperature)
1/4 cup Melted Butter (unsalted)
2 teaspoons Pure Vanilla Extract
Instructions
- Preheat your oven to 350°F (175°C) and grease donut pans thoroughly with non-stick spray or melted butter
- In a large mixing bowl, whisk together the gluten-free flour, sugar, baking powder, salt, and cinnamo
- In a separate medium bowl, beat the eggs lightly and whisk in the milk, melted butter, and vanilla extract until combined
- Pour the wet mixture into the dry ingredients and use a rubber spatula to fold them together gently until the batter is thick and smooth
- Transfer the batter into a large piping bag or a plastic storage bag with the corner snipped off
- Pipe the batter into the prepared donut cavities, filling them about three-quarters of the way full
- Bake for 10 to 12 minutes until the donuts spring back when touched gently
- Allow the donuts to cool in the pan for five minutes before transferring them to a wire rack to cool completely
Notes
Ensure your gluten-free flour blend contains xanthan gum; if not, add 1/2 teaspoon yourself.
Use room-temperature eggs and milk for better emulsification and structure.
Do not overmix the batter to avoid a tough texture.
If you want to coat donuts in cinnamon sugar, do so while they are still slightly warm.
Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
To freeze, wrap individual unglazed donuts in plastic wrap and store in a freezer bag for up to 3 months.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 donut
- Calories: 185 kcal
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg