Description
These Gluten Free Donuts are a delightful treat made with a simple gluten free flour blend and classic donut flavors. Ready in 30 minutes, they offer four delicious topping options: chocolate, glazed, powdered sugar, and cinnamon sugar, making them perfect for any occasion or sweet craving.
Ingredients
Scale
Donut Batter
- 2 cups (240g) all purpose gluten free flour (King Arthur’s Measure for Measure Gluten Free Flour recommended)
- 1/2 tsp ground nutmeg
- 1/2 cup (99g) granulated sugar
- 2 tsp baking powder
- 1 tsp salt
- 1/2 cup + 2 tbsp (148ml) milk (whole milk preferred)
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup plus 2 tbsp (89ml) vegetable oil
Chocolate Topping
- 1/2 cup (85g) semi-sweet chocolate chips
- 2 Tbsp unsalted butter
- 2 tsp light corn syrup
- rainbow sprinkles
Glaze Topping
- 1 1/2 cups (169g) powdered sugar
- 1-2 Tbsp milk (whole milk recommended)
- 1 tsp vanilla extract
Powdered Sugar Topping
- 1 cup (113g) powdered sugar
Cinnamon Sugar Topping
- 2/3 cup (133g) granulated sugar
- 2 tsp cinnamon
Instructions
- Prepare the Batter: In a large bowl, whisk together the gluten free flour, ground nutmeg, granulated sugar, baking powder, and salt until well combined.
- Mix Wet Ingredients: In a separate bowl, beat the eggs, then add the milk, vanilla extract, and vegetable oil. Stir until fully blended.
- Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing gently until a smooth batter forms without overmixing.
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a donut pan thoroughly to prevent sticking.
- Fill Donut Pan: Spoon the batter into the donut pan cavities, filling each about 3/4 full to allow for rising.
- Bake Donuts: Bake in the preheated oven for 10 minutes or until the donuts are golden and a toothpick inserted comes out clean.
- Cool Donuts: Remove donuts from the oven and allow them to cool in the pan for a few minutes, then transfer to a wire rack to cool completely before adding toppings.
- Prepare Chocolate Topping: In a small saucepan over low heat, melt semi-sweet chocolate chips with unsalted butter and corn syrup, stirring until smooth. Dip cooled donuts into the chocolate glaze and decorate with rainbow sprinkles if desired.
- Prepare Glaze Topping: Whisk powdered sugar, milk, and vanilla extract together until smooth. Dip cooled donuts into the glaze and place back on the rack to set.
- Apply Powdered Sugar Topping: Simply dust cooled donuts with powdered sugar using a sieve or dip donuts to coat evenly.
- Make Cinnamon Sugar Topping: Mix granulated sugar and cinnamon in a bowl. Roll cooled donuts in the cinnamon sugar mixture until fully coated.
Notes
- Use gluten free flour blends recommended for baking for best results.
- Allow donuts to cool completely before adding any topping to ensure proper adhesion.
- Experiment with different toppings or combine several for variety.
- Store donuts in an airtight container for up to 2 days for maximum freshness.
- For dairy-free adaptation, substitute milk and butter with plant-based alternatives.
Nutrition
- Serving Size: 1 donut
- Calories: 386 kcal
- Sugar: 49 g
- Sodium: 283 mg
- Fat: 13 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.1 g
- Carbohydrates: 65 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 34 mg
