Gluten-Free Baked Donuts

I really, really wanted donuts recently. However, being back on my gluten-free diet at the moment, I couldn’t just go and get one. I decided to adapt this Baked Doughnuts recipe from King Arthur Flour, since one of the commenters on the recipe said that it worked with gluten-free flour and a little xanthan gum.

I’ve tried this recipe – twice – and am very happy with it overall. I decided I didn’t like the cinnamon in the batter. I’ve dipped the donuts in cinnamon sugar, and drizzled them with chocolate icing. Both are good. I’ve used them with two different gluten-free flour mixes, and it worked with both. I also expect it will work fine with regular flour and no xanthan gum as originally written. So, make these donuts.GFbakeddonuts


Gluten-Free Baked Donuts
 
adapted by:
Ingredients
  • 1 cup flour or gluten-free flour blend
  • ½ cup sugar
  • 3 tablespoons powdered milk
  • 1 teaspoon baking powder
  • ½ tsp xanthan gum
  • ¼ teaspoon salt
  • ⅛ teaspoon nutmeg
  • 2 large eggs
  • 3 tablespoons vegetable oil
  • 2 tablespoons water
Instructions
  1. Whisk together flour, sugar, powdered milk, baking powder, xanthan gum, salt, and nutmeg.
  2. Whisk together eggs, oil, and water. Stir into the dry ingredients.
  3. Grease a donut pan well. Divide the batter between the 6 donuts, spreading the batter out evenly.
  4. Bake at 375F for about 9-10 minutes. Donuts will be springy when done. Cool briefly, then turn out onto a rack. You may have to use a toothpick to help remove the donuts. Dip in cinnamon sugar or drizzle with frosting.

GFbakeddonuts1

These were pretty good. They had a nice, cakey texture, and good flavor. They had lots of spice when I included 1 teaspoon of cinnamon, but I decided I’d rather have a neutral iced or sugared donut. The donuts weren’t super-sweet. They held together nicely and weren’t crumbly. I wouldn’t think that these were gluten-free if I didn’t already know. I think I needed to bake them slightly less to make them be a tiny bit more moist. If I didn’t have powdered milk available, I would use 2 tablespoons yogurt or milk instead of the water. Overall, this was a really good, solid recipe worth making over and over.

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