Did you say, Gluten Free Doughnut Recipe?!
Miss those simple, little comfort foods that everyone else takes for granted when grabbing a quick bite for breakfast?
I sure do. I always loved donut holes but never fully enjoyed an entire donut because it gave me a larger stomach ache than the donut hole when I was little. Yes, never knew the reason until about 10 years ago.
While shopping one day, I saw a donut pan at the store and was inspired to make donuts that I knew I could eat and enjoy with no belly aches afterward! I tried it out and they were a hit.
My friend and neighbor mommy friend said it was the best donut she has ever had!
She can eat gluten if she wants, so this was a true compliment!
Makes approximately 11
1/4 cup salted butter, melted
1/4 cup vegetable, corn or canola oil
1/2 cup sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoon vanilla
¼ cup coconut flour
1 ½ cup almond flour , plus ⅔ cup
⅓ cup tapioca flour
1/2 teaspoon xanthan gum
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon ground nutmeg
2 teaspoon ground cinnamon
3/4 teaspoon salt
1 cup Good Karma Flaxmilk or non-dairy milk
Preheat oven to 425°. Spray mini doughnut pan with non-stick cooking oil spray.
In the mixing bowl, cream together the butter, oil, and sugars until smooth. Add the eggs and vanilla, beating until smooth.
In a small bowl, whisk together the flours, xanthan gum, baking powder, baking soda, nutmeg, cinnamon, and salt.
Alternate adding the flour mixture and the milk to the butter mixture, beginning and ending with the flour. Mix until everything is thoroughly combined.
Scoop the batter into the greased non-stick donut pan filling until almost flush with the top of the cavities.
Bake at 425° for 15 minutes or until they are a pale, golden brown color, and a toothpick inserted in a doughnut comes out clean.
Remove from the oven and allow to cool in the pan for 2-3 minutes. Turn the pan over to turn doughnuts out onto a plate to cool.
Time to prepare the fun part: The TOPPINGS!
Make a donut buffet party
This is my son’s favorite part of baking food. Half the time he doesn’t even eat the food, he just wants to decorate it! Yes, we love sprinkles at our home.
5 Tablespoons salted butter, melted
Approximately 1 cup of toppings of choice. We suggest: coconut flakes, ground cinnamon, and/or chocolate sprinkles.
Melt the butter in a small, wide, shallow bowl. In another small, yet wide, shallow bowl, place the topping.
Once the donuts are cooled, take each one and place the top half in the butter, then in the topping mixture of your choice to coat. Place on a tray to set for a few minutes. Enjoy!
You can store your finished deliciousness in an airtight container at room temperature for 2-3 days.
Do feel like doing or have the time to do the topping? The plain donut is delicious by itself!
Curious how the scrumptious treat came to be such a huge part of our lives?
Chowhound did an article about the history. Interestingly, I discovered this awesome breakfast dessert is really more European, than American in origin.